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Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe

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★★★★★

4.9 from 135 reviews

Deliciously soft and fluffy sourdough cinnamon rolls made with active sourdough starter, enriched with butter and eggs, filled with a spiced cinnamon sugar mixture, baked to golden perfection, and topped with creamy homemade cream cheese frosting. These rolls boast a tangy depth from the sourdough and offer a perfect balance of sweet and spice, ideal for a cozy breakfast or indulgent dessert.

Ingredients

Scale

Dough

  • 100 grams (1/3 cup) active sourdough starter
  • 175 grams (3/4 cup) warm milk (no hotter than 120°F)
  • 30 grams (2 Tablespoons) dark brown sugar
  • 57 grams (4 Tablespoons) unsalted butter, melted
  • 5 grams (3/4 teaspoon) salt
  • 1 large egg, room temperature
  • 370 grams (2 1/2 cups + 2 Tablespoons) bread flour

Before Baking

  • 120 grams (1/2 cup) heavy cream, warm (just before baking)

Filling

  • 57 grams (1/4 cup) unsalted butter, softened
  • 150 grams (2/3 cup) dark brown sugar
  • 12 grams (5 teaspoons) ground cinnamon

Cream Cheese Frosting

  • 28 grams (2 Tablespoons) unsalted butter, room temperature
  • 55 grams (2 ounces) cream cheese, room temperature
  • 15 grams (1 Tablespoon) heavy cream
  • 90 grams (3/4 cup) powdered sugar

Instructions

  1. Prepare the Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine 100g active sourdough starter, 30g dark brown sugar, and 175g warm milk (no hotter than 120°F) to avoid killing the starter. Mix on low speed until ingredients are fully combined.
  2. Incorporate Fat and Egg: Add 57g melted unsalted butter, 5g salt, and 1 large room temperature egg to the mixture. Continue mixing on low until fully incorporated.
  3. Add Flour and Knead: Switch to the dough hook attachment. Gradually add 370g bread flour in 70g increments, mixing on medium speed and scraping the bowl between additions. Knead for an additional 5 minutes until dough pulls away from the bowl and feels tacky but not sticky.
  4. First Rise: Cover the bowl with a clean tea towel or plastic wrap and let the dough rise in a warm spot until it doubles in size, approximately 6-7 hours at 70°F. Rise time will vary with kitchen temperature.
  5. Shape Dough: Turn the dough onto a lightly floured surface and roll into a 16×12 inch rectangle using a rolling pin.
  6. Add Filling: Spread 57g softened unsalted butter evenly over the dough surface. In a separate bowl, mix 150g dark brown sugar with 12g ground cinnamon, then sprinkle this mixture over the buttered dough.
  7. Form Rolls: Roll the dough from the long side closest to you into a tight log. Trim uneven edges and cut the log into 9 equal pieces (about 1 3/4 inches each) using dental floss, string, or a sharp knife for clean cuts.
  8. Prepare Baking Dish: Butter a 9×9-inch, 2-quart baking dish or large cast iron skillet. Place the rolls inside with about 1/2 to 1 inch spacing.
  9. Second Rise: Cover rolls with a damp towel and let them rise again in a warm spot until puffy and noticeably larger, about 3-4 hours at 70°F. Alternatively, refrigerate overnight and allow to rise for 3-4 hours at room temperature before baking.
  10. Preheat Oven & Add Heavy Cream: Preheat oven to 350°F. Just before baking, pour 120g warm heavy cream evenly over the rolls to keep them moist during baking.
  11. Bake: Bake rolls for 30-35 minutes until golden brown on top and internal temperature reaches 190°F. Remove from oven and place on a wire rack to cool slightly.
  12. Prepare Cream Cheese Frosting: While rolls cool, beat together 28g unsalted butter and 55g room temperature cream cheese until smooth. Add 90g powdered sugar and 15g heavy cream, mixing until fully blended and creamy.
  13. Frost and Serve: Spread the cream cheese frosting over warm rolls with an offset spatula, allowing the frosting to melt slightly into crevices for maximum flavor and texture. Enjoy warm!

Notes

  • Use a kitchen scale for precise ingredient measurements to ensure perfect dough texture.
  • Light brown sugar can be substituted for dark brown sugar in both dough and filling.
  • For a make-ahead option, shaped rolls can be refrigerated overnight; allow extended rising time at room temperature before baking.
  • Ensure milk temperature does not exceed 120°F when mixing with starter to protect yeast activity.
  • Rise times vary significantly based on ambient kitchen temperature, so adjust accordingly.
  • The heavy cream added before baking adds moisture and softness to the rolls’ crumb.

Keywords: sourdough cinnamon rolls, sourdough starter, cinnamon rolls recipe, homemade cinnamon rolls, cream cheese frosting, breakfast pastry

Find it online: https://cheframiflavor.com/sourdough-cinnamon-rolls-with-cream-cheese-frosting-recipe/