Sourdough cinnamon rolls (soft & not too sweet!)

5 from 13 votes

Sourdough cinnamon rolls (soft & not too sweet!)

Make the best soft and fluffy sourdough cinnamon rolls, no stand mixer required! An easy, flavorful recipe that’s delicious, tender, and not overly sweet!

Prep Time30

Cook Time40

Proofing time12

Total Time13 10

Course: Dessert

Cuisine: American

Keyword: sourdough cinnamon rolls

Servings: rolls

Equipment

Mixing bowl
Bench scraper/dough scraper
Round or square 8-10 inch baking pan spring form pan is my favorite!
Parchment paper
Rolling Pin
Food scale/measuring spoons
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

100 grams (1/2 cup) sweet stiff starter from above
50 grams (1/4 cup) sugar
160 grams (2/3rd cup) whole milk
1 large egg
5 grams (1 teaspoon) vanilla extract
57 grams (4 tablespoons) unsalted butter softened
320 grams (2 & 2/3rd cups) all-purpose flour
5 grams (1 teaspoon) salt

For the cinnamon filling

70 grams (5 tablespoons) unsalted butter softened
14 grams (2 tablespoons) cinnamon
50 grams (1/4 cup) sugar
100 grams (1/2 cup) brown sugar
8 grams (1 tablespoon) all-purpose flour

Cream bath

50 grams (1/4 cup) heavy cream for pouring over the rolls before baking

Cream cheese frosting

113 grams (4 oz) cream cheese room temp
28 grams (2 tablespoons) unsalted butter softened
150-200 grams powdered sugar adjust to your preferred sweetness
5 grams (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.

Mix the dough

Ensure your sweet starter has doubled in size before mixing the dough.
A stand mixer can be used to mix and knead the dough, be sure not to overwork the dough.
Warm the milk for 20-30 seconds in the microwave and add it to a mixing bowl.
Whisk in the sweet stiff starter and sugar using a fork or dough whisk. It’s completely fine if the sweet starter doesn’t dissolve all the way.
Next whisk in the egg and vanilla extract until combined.
Lastly, add the softened butter, flour, and salt. Mix until everything is well combined. It should still be fairly sticky at this stage- this is normal!
Cover the bowl and allow it to rest for 45 minutes.

Knead the Dough

Place the dough onto a floured work surface and knead it for 5-8 minutes or until it comes together. Use small amounts of flour during kneading to assist with stickiness. It will come together nicely with a little elbow grease and patience!
Tip: if during kneading the dough becomes excessively sticky or starts to tear, let it rest for 15 minutes. After resting return to the dough to finish kneading.
Once complete, place the dough in a bowl coated with butter, cover it, and allow it to rest until double in size.
To speed the fermentation process up place it in your oven with the light on. Or turn the oven on and then off to create a warm environment.
Perform 1 stretch and fold an hour into the bulk fermentation for optimal gluten development.

Make the cinnamon filling

In a small bowl, add the softened butter, sugar, brown sugar, cinnamon, and flour. Mix together until a smooth, spreadable paste forms.
If the filling feels too firm to spread, warm it for just a few seconds in the microwave or let it sit at room temperature for a few minutes. You want it soft and creamy so it spreads easily without tearing the dough.

Shape the sourdough cinnamon rolls

After the dough has finished its bulk fermentation it can be placed in the refrigerator for up to 24 hours if desired.
When the dough has doubled in size, lightly flour your work surface and turn the dough out.
Flour both the surface of the dough and your rolling pin to avoid sticking. Roll the dough out into a 16×12 inch rectangle.
*You can roll the dough into a log and cut it, but for a more precise, uniform look, here’s my preferred method.
Evenly spread the cinnamon filling across the dough, leaving a 1/2 to 1-inch border around the edges.
Using a ruler or visually estimating, lightly score the top of the dough every 2 inches to help guide the cuts and maintain uniformity. Use a pizza cutter to make clean, straight cuts through the dough.
Roll each cinnamon roll individually and place them in a parchment paper-lined pan.
Cover the pan with oiled plastic wrap and allow the rolls to sit for 2-3 more hours in the pan or until they have doubled in size and nearly fill the pan. Tip: turn your oven on and then off to create a warm environment for the rolls to rise.
Do not let the sourdough cinnamon rolls rest anywhere above 78 degrees during their second rise or the filling will melt out of the dough.
The shaped cinnamon rolls can be placed in the refrigerator overnight and baked the following morning if desired.

Bake the sourdough cinnamon rolls

Preheat the oven to 350°F. Pour ¼ cup of heavy cream over the cinnamon rolls before baking for an extra soft, tender texture. 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.
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 .

How to make the cream cheese frosting

In a large mixing bowl, add the softened cream cheese and butter.
Using your electric hand mixer, beat the cream cheese and butter together on medium speed. 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.
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. You can add a teaspoon of milk at a time if you would like a thinner consistency.
Generously frost each cinnamon roll, and, if desired, finish with a light dusting of cinnamon on top and enjoy!
These are best enjoyed the day they’re baked, but un-frosted rolls can be stored in an airtight container for up to 2 days on the counter-top or up to a week in the 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.

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.