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Rich and delicious sourdough cinnamon rolls with cream cheese icing

Sourdough Cinnamon Rolls

Homemade Sourdough Cinnamon Rolls using active sourdough starter as the natural yeast for the dough. The dough light and fluffy with a ooey gooey filling and a cream cheese frosting.
5 from 1 vote
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Prep Time 8 hours
Cook Time 25 minutes
Servings 12 rolls

Equipment

  • stand mixer

Ingredients
  

Dough Ingredients

  • 477 g All-purpose Flour I use King Arthur Flour
  • 133 g Whole milk
  • 191 g Unsalted Butter cut into 1-inch pieces and set out ahead of time so they are almost room temp
  • 4 Whole eggs
  • 48 g White sugar
  • 11 g Salt
  • 200 g Ripe active sourdough starter

Cinnamon Sugar Mixture Ingredients

  • 215 g Light brown sugar
  • 40 g All purpose flour
  • 2 tbsp Unsalted butter softened
  • 2 tsp Ground cinnamon

Cream Cheese Frosting Ingredients

  • 4 oz Cream cheese
  • 62 g Powdered sugar
  • 37 g Heavy cream
  • 1 tsp Vanilla extract

Instructions
 

  • Mix the Dough In the bowl of a stand mixer, mix together the milk, eggs, sugar, and starter. With the dough hook attachment in place, slowly mix in the flour and salt and mix until just combined. The dough should look rather wet. Put a towel over the bowl and let sit for 10 minutes. After the dough has rested it’s time to incorporate the butter. This takes about 6-8 minutes. Turn on the mixer to stir and add in 1 tablespoon of butter at a time waiting for the last pad of butter to be completely incorporated before adding the next.
    Bulk Fermentation Once all the butter is incorporated, transfer your dough to a clean bowl or container, covered, and let the dough ferment. To strengthen the dough, just like you would a regular loaf, you’ll do a series of stretches and pulls every thirty minutes for a total of four over a two-hour period.
    Chill the Dough This dough is rather sticky so you’ll want to chill it properly before rolling it out. Chill the dough for at least two hours or as long as overnight (I often make this dough during the day and roll it out the next morning for midday rolls).
    Prep the Cinnamon Sugar Mixture In a small bowl, mix together all the cinnamon sugar ingredients until incorporated.
    Roll Out the Dough/Prepping the Rolls Generously flour your work surface, pull your dough from the fridge, and lightly flour the top of your dough. With a rolling pin, roll out the dough to a rectangle about 12×18 wide – I use this as a loose guide it doesn’t have to be exact. You’ll want to work quickly because as the dough comes to room temp, it will get very sticky.Spread the cinnamon sugar mixture all over the dough. Then, taking the long side closest to you, start rolling the dough away from you. Tightly roll the dough into a log and pinch to seal.
    Cut the Rolls Prep a 9×13 baking pan with parchment paper. Cut the log into rolls about 1.5in thick. I like to give them a quick score to try to get twelve even rolls before I make the full cuts.
    Proof the Rolls Next, transfer the rolls to the prepared baking dish. Cover with plastic wrap and allow to proof for about 2 hours. Two hours is a guide, it may take longer. You’ll know the rolls are ready when they’ve puffed up not quite doubled. They’ll rise even more during the bake.
    Bake the Rolls Preheat the oven to 400°. Bake the rolls in a preheated 400° oven for 20-25 minutes until they are golden brown and delicious looking.
    Mix the Cream Cheese Frosting While the rolls are in the oven mix together the cream cheese icing. Whip the cream cheese until smooth. Mix in the powdered sugar. Slowly pour in the heavy cream and vanilla extract and mix until smooth.
    Spread Cream Cheese Frosting Over the Rolls Spread the cream cheese icing over the rolls while the rolls are still warm. This is key to having ooey-gooey cinnamon rolls.