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Sourdough Cinnamon Rolls
Desi

Sourdough Cinnamon Rolls

Soft, sweet sourdough cinnamon rolls made from an enriched dough closer to a dinner roll than a crusty loaf, with a much milder tang.
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Prep Time 35 minutes
Cook Time 26 minutes
Rest / Ferment (+ Overnight Chill) 12 hours
Total Time 13 hours 1 minute
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g (4 cups) bread flour
  • 180 g (¾ cup) whole milk, lukewarm
  • 125 g (generous ½ cup) active sourdough starter
  • 50 g (¼ cup) granulated sugar
  • 85 g (6 Tbsp) unsalted butter, softened, divided
  • 2 large eggs
  • 9 g (about 1½ tsp) fine sea salt
  • 150 g (¾ cup) brown sugar, for the filling
  • 2 Tbsp ground cinnamon, for the filling
  • 115 g (4 oz) cream cheese, softened, for the glaze
  • 120 g (1 cup) powdered sugar, for the glaze

Equipment

  • 9x13-inch baking pan
  • Rolling Pin
  • Unflavored dental floss or a sharp serrated knife

Method
 

  1. Whisk milk, starter, sugar, and eggs together, then mix in the flour and salt to form a shaggy dough.
  2. Knead in half the butter (reserve the rest) until smooth and elastic, about 8 minutes.
  3. Cover and bulk ferment 3–4 hours at room temperature until puffy.
  4. Mix remaining butter with brown sugar and cinnamon for the filling.
  5. Roll dough into a 16x12-inch rectangle and spread with filling.
  6. Roll into a tight log and slice into 12 rolls.
  7. Arrange in a greased 9x13-inch pan, cover, and refrigerate overnight.
  8. Let sit at room temperature 1–1.5 hours until puffy.
  9. Bake at 350°F for 24–28 minutes until golden.
  10. Beat cream cheese, powdered sugar, and a splash of milk into a glaze; spread over warm rolls.

Notes

The dough itself is sweet and enriched, closer to a soft dinner roll dough than a lean loaf - expect a much milder sourdough flavor than my crusty breads.