🍥 Sourdough Cinnamon Rolls
Soft, fluffy rolls with that subtle sourdough tang and gooey cinnamon-sugar filling — absolutely worth it.
🛒 Dough Ingredients
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1 cup active sourdough starter (bubbly & fed)
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¾ cup warm milk
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¼ cup sugar
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1 egg
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4 tablespoons melted butter
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3–3½ cups all-purpose flour
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1 teaspoon salt
🌀 Filling
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½ cup softened butter
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¾ cup brown sugar
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1 tablespoon cinnamon
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Optional: pinch of nutmeg or chopped pecans
🍦 Cream Cheese Frosting
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4 oz cream cheese, softened
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2 tablespoons butter, softened
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1 cup powdered sugar
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½ teaspoon vanilla
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1–2 tablespoons milk (to thin)
👩🍳 Instructions
1️⃣ Make the Dough
Mix starter, warm milk, sugar, egg, and melted butter.
Add flour and salt. Mix until a soft dough forms.
Knead 5–7 minutes (by hand or mixer) until smooth.
Cover and let rise 4–6 hours at room temp (or overnight for stronger sourdough flavor).
2️⃣ Roll & Fill
Roll dough into a large rectangle (about ¼-inch thick).
Spread softened butter over surface.
Mix brown sugar and cinnamon, then sprinkle evenly.
Roll tightly from the long side.
Slice into 8–12 rolls.
3️⃣ Second Rise
Place in greased baking dish.
Cover and let rise 1–2 hours until puffy.
4️⃣ Bake
Bake at 350°F (175°C) for 22–28 minutes, until lightly golden.
5️⃣ Frost
Beat frosting ingredients until smooth.
Spread over warm (not hot) rolls.
💡 Pro Tips
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For overnight rolls: refrigerate after shaping, then bake in the morning.
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Add a splash of heavy cream over the rolls before baking for ultra-soft texture.
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Don’t overbake — soft centers are key!
If you’d like, I can give you a long-fermented, no-added-yeast version or a discard version too.