Sourdough cinnamon rolls (soft & not too sweet!)

5 from 10 votes

Sourdough cinnamon rolls (soft & not too sweet!)

This sourdough cinnamon rolls recipe is easy (no stand mixer needed) and the result is amazing! Soft, delicious & not too sweet.

Prep Time35

Cook Time40

Proofing time12

Course: Dessert

Cuisine: American

Keyword: sourdough cinnamon rolls

Servings: rolls

Equipment

Mixing bowl
Bench scraper
Dough scraper
Round 8-10 inch baking pan spring form pan or cast iron
Parchment paper
Rolling Pin
Silicone saptula
Food scale
electric hand mixer

Ingredients

For the sweet stiff starter

15 grams active sourdough starter
30 grams water
15 grams sugar
60 grams all-purpose flour

For the dough

320 grams (2 & 2/3rd cups) all-purpose flour
84 grams (6 tablespoons) unsalted butter melted
100 grams (1/2 cup) sweet stiff starter from above
1 large egg if it exceeds 50 grams, add 5-10 grams more flour.
160 grams (2/3 cup) milk
50 grams (1/4 cup) sugar
5 grams (1 teaspoon) salt

For the cinnamon filling

4 tablespoons softened unsalted butter
2 tablespoons cinnamon
1/4 cup sugar
1/2 cup brown sugar (coconut sugar works well too)
1 tablespoon AP flour

For the frosting

4 oz cream cheese brought to room temperature
2 tablespoons unsalted butter brought to room temperature
1-2 cups powdered sugar (adjust to your preferred sweetness)
1 teaspoon vanilla extract

Instructions

How to make the sweet stiff starter:

To a clean jar add the active sourdough starter.
Next, add the water and stir until the water becomes “milky.”
Then add the sugar and stir until most of it has dissolved.
Lastly, add the flour and mix until no traces of flour are left. The stiff starter is dough-like and best mixed with a fork, your hand, or a silicone spatula.
Cover the jar loosely with the cap and the starter should double in size within 8-12 hours.

Make the dough & knead

Ensure your sweet starter has doubled in size before mixing the dough. It will need 8-12 hours to rise. Refer to "notes" section to choose when to mix it.
In a small saucepan, heat the milk and butter over low to medium heat until the butter melts. Allow the mixture to cool for 5-10 minutes.
Once cooled add the mixture to a mixing bowl and dissolve your sweet starter & the sugar in the mixture by mixing it with a fork. It's okay if the starter does not dissolve completely.
Next, add your egg, flour, and salt. Mix with a silicone spatula for best results. It will be wet and sticky.
Cover with plastic wrap and let it rest for 30 minutes.
After 30 minutes, knead the dough into a smooth ball (5-8 minutes). Add additional flour during this process to assist with stickiness. It will come together nicely with a little elbow grease and patience!
Place the dough in a generously coated buttered bowl and cover it with plastic wrap and let it sit overnight or until doubled in size (8-12 hours).
Optional: perform 1 stretch and fold an hour into the bulk rise (this helps with a better overall rise especially if kneading by hand).

Roll out the dough

When the dough has doubled in size and is ready to be shaped, lightly flour your work surface to prevent sticking.
Remove the dough from the bowl and shape it into a rough rectangle shape and let it rest for 10 minutes (this is to relax the gluten and make rolling easier).
Lightly flour your rolling pin and your dough and begin to roll the dough out into approximately a 16×12 rectangle.

Make the cinnamon roll filling (& roll and cut your dough)

In a medium-sized mixing bowl, use your silicone spatula to mix 3 tablespoons (save 1 tablespoon for brushing the dough) of the softened butter by itself. Once a creamy texture, add the cinnamon, sugar, brown sugar, flour, and mix well.
Take the 1 tablespoon of softened butter and melt it. Using a pastry brush, brush the dough with the cooled melted butter. I find this helps the mixture spread better. You can also add a teaspoon of melted butter to the mixture to help soften it a bit.
Using your silicone spatula or spoon, begin to spread the mixture on the dough. Lightly press the mixture into the dough with your hands. Leave about a 1/2-1 inch border to the edge
Starting from the long side (16 inches) begin to roll the dough tightly, pressing down lightly at each roll. TIP: If you find the dough is too sticky lightly flour your hands to help.
Once fully rolled, make sure the roll is seam side down and begin to lightly mark with your bench scraper 2-inch cuts (totaling 8 rolls).
After the marks are made, begin to cut each roll and place them in your baking pan lined with parchment paper.
Cover with oiled plastic wrap and allow the rolls to sit for 2-3 more hours in the pan or until they have puffed up. Tip: turn your oven on and then off to create a warm environment for the rolls to rise.
Sourdough cinnamon rolls can be shaped and refrigerated overnight and baked the following morning.

Bake your rolls & make the frosting

Preheat your oven to 350 degrees F and bake your cinnamon rolls on the middle rack for 35-40 minutes. Check your rolls at 35 minutes. They should be lightly golden brown and fully cooked through the center.
*The internal temperature of sourdough cinnamon rolls should be around 190-200°F (88-93°C) when they are fully cooked. You can use an instant-read thermometer to check the temperature in the center of one of the rolls.
During this time, make the frosting. Using your electric hand mixer, beat the cream cheese and butter together on medium speed in a medium mixing bowl . Mix until they are well combined and have a smooth, creamy texture. This should take about 2-3 minutes.
Pour the vanilla extract in and mix until combined.
Reduce the speed of your hand mixer to low. Slowly add the powdered sugar, about one cup at a time. This prevents a sugary mess and ensures that the powdered sugar is incorporated evenly into the mixture.
After each addition of powdered sugar, increase the mixer speed to medium and continue to blend until the frosting becomes smooth and well combined. Be sure to scrape down the sides of the bowl with a spatula to ensure even mixing
(optional: adjust the consistency by adding a teaspoon of milk at a time).
Once the rolls are done baking, allow them to cool for 15 minutes in the pan before transferring them to a wire rack to add the icing. Important: allowing the cinnamon rolls to rest will ensure all the dough has absorbed the butter .
These are best enjoyed the day of, but you can store them on your countertop in an airtight container for 2 days or up to a week in your refrigerator.

Notes

Baker’s schedule option 1:

- Make the sweet stiff starter the morning of, and mix the dough in the evening (around 7 pm) to bake for the following morning.

Baker's schedule option 2:

- Make the sweet stiff starter the evening before you mix the dough. Mix the dough in the morning, shape and refrigerate overnight, and bake the following morning.

Sweet starter: Ensure it has doubled in size before baking with it. There will be 5 grams of leftover sweet starter. This is to account for any sticking to the sides of the jar. It is better to have more than less.

The frosting: optional: add a tablespoon of milk to the frosting to adjust to the desired consistency.

Egg: If the egg exceeds 50 grams, add 5-10 grams more flour.

How to freeze: Cinnamon rolls freeze well. They can be shaped and placed in the baking pan, covered with plastic wrap, and frozen for up to 3 months.

To bake frozen cinnamon rolls, remove from the freezer, remove the plastic wrap and replace it with fresh plastic wrap, and let them rest for 8-10 hours. Bake as instructed.