Sourdough Cinnamon Rolls
User Reviews
4.9
Sourdough Cinnamon Rolls
Description
These Sourdough Cinnamon Rolls begin by creaming butter and sugar before adding eggs, milk, and sourdough starter. Instant yeast is included to ensure adequate rise along with the natural fermentation. Flour, powdered milk, and salt form the dough once kneaded to smoothness and proofed until doubled. The dough is rolled into a rectangle, spread with a cinnamon, brown and white sugar butter filling, then rolled and sliced into individual rolls.
After a second proofing, the rolls are baked at a high temperature for a golden finish. The final touch is a rich icing made from butter, cream cheese, powdered sugar, and vanilla, spread when slightly cooled. The cinnamon amount can be adjusted based on freshness and potency of the spice, influencing the roll’s aroma and flavor.
This recipe yields 12 rolls with a tender structure and balanced sweetness, suitable for a breakfast treat or dessert. The interaction of sourdough and yeast provides depth of flavor and soft texture.
Adjust cinnamon levels according to the type used for optimal flavor intensity, especially if ground fresh or using stronger varieties like Saigon cinnamon.
Ingredients
- 100 g butter about 7 Tbsp; very soft
- 50 g sugar about 3 heaping Tbsp
- 80 ml milk about 5 Tbsp; 90F (32C)
- 200 g sourdough starter about 1 1/3 cup
- 3 egg
- 10 g instant yeast about 2 tsp; also known as quick rise or rapid rise
- 450 g all-purpose flour about 3 cups using 'scoop and swipe' method
- 10 g powdered milk about 1 Tbsp
- 5 g salt about 1 tsp
Cinnamon filling
- 75 g butter about 5 Tbsp; room temperature
- 75 g brown sugar about 6 Tbsp
- 75 g white sugar about 6 Tbsp
- 16 g cinnamon about 2 Tbsp (plus more to taste; see notes)
Icing
- 113 g butter 1 stick, softened, unsalted
- 125 g powdered sugar about 1 cup
- 70 g cream cheese about 5 Tbsp
- 1 tsp vanilla extract
- 1/8 tsp salt or kosher salt, sea salt
- 2 Tbsp milk
Instructions
- In a large bowl, cream the butter and the sugar together until smooth.
- Add the eggs, milk, and the sourdough starter and mix well.
- Next, add the dry ingredients.
- Knead the dough, adding a little flour as needed to prevent sticking. If the dough becomes too dry, sprinkle a little water on it. Continue kneading the dough until smooth and no longer sticky.
- Place in a lightly oiled bowl, cover, and let rise at room temperature until doubled in volume, about 2 hours.
- Punch down and roll the dough out into a long rectangle, about 1/4 in thick, about 18" by 12".
- In a small bowl prepare the filling by mixing together the butter, white and brown sugar, and cinnamon.
- Spread the filling over the top of the rolled out dough.
- Roll the dough up along the long side and cut into 12 equal pieces.
- Place the rolls in large baking dish lined with parchment paper, cover and let proof at room temperature until double in size.
- Preheat oven to 400F. Once the rolls are proofed, bake at 400F for 20 - 30 minutes, until they become golden brown.
- Meanwhile, prepare the icing by creaming the icing ingredients in a small bowl.
- Once the cinnamon rolls are ready, take them out of the oven, then spread the icing over the tops. Serve while hot.
Notes
- The cinnamon quantity depends on the type and freshness; less is needed for fresh or strong cinnamon varieties.
- Saigon cinnamon tends to be stronger; about 2 tablespoons suffices.
- Generic supermarket cinnamon may require 3-4 tablespoons for robust flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cinnamon rolls
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 63g | 21% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 101mg | 34% |
| Sodium | 336mg | 14% |
| Potassium | 117mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 766IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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