Description

These Sourdough Cinnamon Rolls are a delightful treat, featuring a soft dough enriched with eggs and a creamy cinnamon filling that melts in your mouth. Perfect for brunch or a cozy breakfast at home!

Ingredients

Scale

3 ½ cups (17 ½ oz/497 g) bread flour
2 tablespoons granulated sugar
1 teaspoon salt
4 large eggs, at room temperature
1 cup (8 oz/225 g) active sourdough starter
½ cup (4 fl oz/120 ml) whole milk, lukewarm
½ cup (4 oz/115 g) butter, cubed and softened
6 tablespoons (3 oz/85 g) butter, softened
½ cup (4 oz/115 g) granulated sugar
1 tablespoon ground cinnamon
1 tablespoon all-purpose flour
½ teaspoon salt
½ cup (4 oz/115 g) cream cheese, softened
¼ cup (2 oz/57 g) butter, softened
1 cup (4 oz/115 g) powdered sugar, sifted
½ teaspoon vanilla extract

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Instructions

To make the sourdough cinnamon roll dough, add flour, sugar, and salt to a stand mixer bowl.
Whisk together eggs, sourdough starter, and milk in a measuring jug.
Turn the mixer on medium speed, pour in the wet ingredients, and add butter. Knead until smooth and glossy for about 8 – 10 minutes.
Transfer the dough to an oiled bowl, cover, and let it proof in a warm place for about 4 hours or until it has doubled in size.
For the cinnamon-sugar filling, combine butter, sugar, cinnamon, flour, and salt in a small bowl until evenly mixed. Set aside.
Butter and line a 10-inch springform pan with parchment paper.
On a floured surface, roll the dough into a 16 x 20 inch rectangle.
Spread the cinnamon-sugar filling over the dough, leaving a ½ inch border along the long edges.
Roll the dough from a long edge into a tight log.
Cut the log into 9 equal pieces, about 2 inches long, using a serrated knife.
Arrange the rolls in the pan, cover with cling wrap, and refrigerate overnight.
In the morning, let the rolls proof in a warm place for about 2 hours until doubled in size.
Preheat the oven to 350°F (180°C) towards the end of the rising time.
Bake the rolls for 30–35 minutes until golden brown.
Cool in the pan for 15 minutes, then transfer to a plate.
For the glaze, whisk together cream cheese, butter, powdered sugar, and vanilla extract until smooth.
Spread the glaze over warm rolls and serve immediately.

Notes

For best results, use fresh ingredients for the glaze as it enhances the overall flavor.
These rolls are best enjoyed on the same day they are made to savor their savory goodness.
Store any leftovers in an airtight container in the fridge for up to 2 days and reheat before serving.

Nutrition

Serving Size: 1 roll
Calories: 350
Sugar: 10 g
Sodium: 360 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 95 mg