Sourdough Cinnamon Rolls
Indulge in the heavenly aroma and irresistible taste of these Sourdough Cinnamon Rolls! These delightful treats are crafted to perfection, boasting a super fluffy and pillowy texture with a golden exterior that promises to melt in your mouth with every bite. Each roll is generously swirled with a decadent cinnamon filling, creating layers of flavor and warmth. Topped with a luscious cream cheese icing, these cinnamon rolls are the epitome of comfort and indulgence!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Bread flour
Granulated sugar
Salt
Milk of choice
Active sourdough starter
Egg
Salted butter
Brown sugar
Cinnamon
Cream cheese
Powdered sugar
Vanilla extract
Sample Sourdough Baking Schedule for Sourdough Cinnamon Rolls:
Day 1:
Morning (10:00 AM): Feed Your Sourdough Starter: Begin by refreshing your active sourdough starter with equal parts flour and water. Allow it to ferment at room temperature until it becomes bubbly and doubles in size, usually within 4-6 hours.
Afternoon (4:00 PM): Mix Dough: In a large mixing bowl, combine the refreshed sourdough starter with flour, sugar, salt, butter, eggs, and milk. Knead the dough until it becomes smooth and elastic. Cover the bowl with a kitchen towel and let it bulk ferment at room temperature for 9-10 hours or overnight.
Day 2:
Morning (7:00 AM): Prepare Filling and Icing: While the dough is fermenting, mix together the cinnamon sugar filling and prepare the cream cheese icing. Set aside until ready to use.
Mid-Morning (7:30 AM): Shape Rolls: Once the dough has completed bulk fermentation and has doubled in size, transfer it to a floured surface. Roll out the dough into a large rectangle, spread the cinnamon sugar filling evenly over the surface, then tightly roll it into a log. Slice the log into individual rolls.
Late Morning (8:00 AM): Proof Rolls: Place the sliced cinnamon rolls in a greased baking dish or on a parchment-lined baking sheet, leaving space between each roll for expansion. Cover the rolls loosely with plastic wrap or a kitchen towel and let them proof in the oven with the light on for 1-1.5 hours, or until they have doubled in size.
Late Morning (10:00 AM): Preheat Oven: Preheat the oven to 400°F (205°C).
Late Morning (10:30 Am): Bake Rolls: Once the rolls have finished proofing and the oven is preheated, bake them in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through. Remove the cinnamon rolls from the oven and let them cool in the baking dish for a few minutes. Spread the cream cheese icing over the warm rolls and serve immediately.
Tips for making Sourdough Cinnamon Rolls:
Active Starter: Ensure your sourdough starter is active and bubbly before using it in the dough. A lively starter will help the rolls rise properly and develop flavor.
Proper Fermentation: Allow the dough to ferment until it doubles in size during the bulk fermentation stage. This ensures that the rolls will be light and fluffy.
Rolling Technique: Roll out the dough evenly to a uniform thickness to ensure even baking and consistent layers of cinnamon sugar filling.
Cinnamon Sugar Distribution: Spread the cinnamon sugar filling evenly over the rolled-out dough, leaving a small border around the edges to prevent the filling from oozing out during baking.
Tight Rolling: Roll the dough tightly into a log to create defined swirls in the finished rolls. This also helps prevent gaps between the layers.
Sharp Knife: Use a sharp knife or bench scraper to cut the rolled dough into individual rolls. A clean, swift cut will result in neater rolls with less squishing.
Evenly Sized Rolls: Cut the rolls into evenly sized pieces to ensure they bake at the same rate. You can use a ruler or dough cutter to help measure and cut the rolls evenly.
Proofing Temperature: Allow the rolls to proof in a warm, draft-free environment until they have doubled in size. This may take longer with sourdough, so be patient and allow enough time for proper proofing.
Baking Temperature: Bake the rolls at the correct temperature to achieve a golden exterior without over-browning. Monitor the rolls closely towards the end of baking to prevent them from becoming too dark.
Cream Cheese Icing: Prepare the cream cheese icing with softened cream cheese and butter for a smooth and creamy texture. Adjust the consistency with milk or powdered sugar as needed.
How to store Sourdough Cinnamon Rolls:
Room Temperature: Store the cooled cinnamon rolls in an airtight container or resealable plastic bag at room temperature for up to 2 days. Reheat briefly in the microwave or oven before serving to restore their softness and warmth.
Refrigerator: Place the cooled cinnamon rolls in an airtight container or resealable plastic bag and store them in the refrigerator for up to 1 week. Reheat in the microwave or oven until warmed through before serving.
Freezer: To freeze the cinnamon rolls, individually wrap each cooled roll in plastic wrap, then place them in a freezer-safe bag or container. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight, then reheat in the microwave or oven until warmed through before serving.
Cream Cheese Icing: If the cinnamon rolls are already frosted with cream cheese icing, store them in the refrigerator to prevent the icing from spoiling. Alternatively, you can store the icing separately in an airtight container and frost the rolls just before serving.
To Serve: When ready to enjoy, reheat the cinnamon rolls in the microwave or oven until warmed through. If necessary, you can refresh the cream cheese icing by briefly microwaving it or letting it come to room temperature before drizzling it over the warm rolls.
Check out my other sourdough recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these sourdough cinnamon rolls. Happy baking!
