Sourdough Cinnamon Rolls Recipe

How to Make the Sourdough Dough:

1. Combine the Ingredients: In the bowl of a stand mixer, combine active sourdough starter and milk, and whisk until smooth. Add the melted and cooled butter, vanilla, eggs, sugar, and salt, then whisk until fully combined.
2. Add Flour and Knead: Using the dough hook attachment, gradually add the flour while mixing on low to medium speed. Once all the flour is incorporated, knead on speed 2 with the dough hook for 8 to 10 minutes, or until the dough no longer sticks to the bowl. The dough should feel very soft and moist but not stick to clean, dry fingertips (you can also knead by hand for 6 to 8 minutes).
3. Rest and Refrigerate the Dough: Transfer the dough to a clean bowl, cover with plastic wrap, and let it rest at room temperature for 2 hours. (*Make-ahead Option: You can refrigerate the covered dough overnight for 8 to 15 hours).

Filling and Rolling the Cinnamon Rolls:

1. Roll out the Dough: Remove dough from the refrigerator 1-2 hours before rolling it out. Lightly flour your work surface. Turn the dough onto the floured surface and roll it into a 17x10-inch rectangle, squaring off the short sides. Butter the bottom and sides of a 9x13 metal baking dish.
2. Spread butter and Cinnamon Sugar: Dot the surface of the dough with 6 tablespoons of softened butter, then spread it evenly using a spatula or offset spatula. In a small mixing bowl, combine the brown sugar and cinnamon, then sprinkle the mixture generously over the dough. Don’t hesitate to use all of it!
3. Cut and Roll: Cut the dough into 12 strips using a pizza cutter. Roll each strip tightly, one at a time, and pinch the edges to seal them to prevent the rolls from unraveling while rising. Place the rolls in the buttered baking dish, evenly spaced. (*Make-Ahead Option: You can cover with plastic wrap and refrigerate overnight at this point or up to 12 hours if needed then take it out of the refrigerator 1 hour before proofing).
4. Second Proofing: Cover with a damp kitchen towel and let them proof in a warm room for 2 to 3 hours, or until puffed and visibly larger. If your kitchen is cooler, place the dish in the oven with the light on (around 80-90°F) to speed up proofing. Be sure to remove the dish before preheating the oven for baking!
5. Bake: Preheat oven to 400˚F when the cinnamon rolls are nearly done proofing. Bake on the center rack for 18 to 20 minutes or until lightly golden at the edges. The center of the rolls should reach 190-200°F on an instant-read thermometer. Avoid overbaking, as this will make the rolls dry.

How to Make the Cinnamon Roll Frosting:

1. Prepare the frosting while the rolls are baking. In a large mixing bowl, beat the butter and cream cheese together until smooth. Add the vanilla, powdered sugar, and a pinch of salt. Start mixing on low speed until the powdered sugar is incorporated, then increase to high speed and beat for 2 to 3 minutes, scraping down the bowl as needed until the icing is light, fluffy, and whipped.
2. Spread on Frosting Once the cinnamon rolls are out of the oven, let them cool for 5 minutes. Spread the frosting generously over the very warm rolls, allowing it to melt slightly. Serve immediately and enjoy!