Alright, You want the absolute best sourdough cinnamon roll recipe? You’ve come to the right place.
Forget those dry, flavorless imposters. We’re talking about cinnamon rolls that are gloriously soft, intensely flavorful, and oozing with a cream cheese frosting that will make your tastebuds sing. These sourdough cinnamon rolls aren’t just a breakfast treat; they’re an experience.
Get ready to be transported to cinnamon roll nirvana!
Sourdough Cinnamon Rolls: The Ultimate Indulgence
Let’s be honest, everyone loves a good cinnamon roll. But a great cinnamon roll? That’s a rare find. And that’s exactly what we’re making today.
These aren’t your average, run-of-the-mill rolls. They’re elevated, sophisticated, and undeniably delicious thanks to the magic of sourdough.
The secret to these incredible cinnamon rolls lies in the sourdough starter. It adds a depth of flavor that you simply can’t achieve with commercial yeast. That subtle tang, the airy texture, the sheer complexity – it all comes from the sourdough.
And don’t worry if you’re a sourdough novice! I’m going to walk you through every step, ensuring your success.
So, grab your ingredients, fire up your mixer, and prepare to embark on a cinnamon roll adventure that will redefine your definition of “delicious.”
Why Sourdough? The Magic Behind the Tang
Before we dive into the recipe, let’s talk about why sourdough is the MVP here:
- Flavor Complexity: Sourdough’s inherent tang adds a layer of complexity that’s simply irresistible. It cuts through the sweetness of the filling and frosting, creating a beautifully balanced flavor profile.
- Superior Texture: The long fermentation process of sourdough allows the gluten to develop slowly, resulting in a dough that’s incredibly soft, airy, and slightly chewy.
- Easier Digestion: Sourdough fermentation breaks down complex carbohydrates, making it easier for your body to digest.
- Extended Shelf Life: Sourdough acts as a natural preservative, meaning these cinnamon rolls will stay fresher for longer.
A Step-by-Step Guide to Cinnamon Roll Perfection
Okay, enough talk. Let’s get baking! This recipe might seem a bit daunting at first, but trust me, it’s totally manageable.
Ingredients
For the Dough:
- 1 cup (240ml) warm milk (about 105-115°F)
- 1/2 cup (100g) granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast (optional)
- Note: Recipe can be made with or without yeast
- 1/2 cup (113g) unsalted butter, melted and cooled slightly
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup (227g) active sourdough starter, fed and bubbly
- 5 cups (600g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
For the Filling:
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) packed brown sugar
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting:
- 8 ounces (227g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk, to adjust consistency
Instructions
Part 1: Making the Dough
- Activate the Yeast (Optional): In a large bowl, combine the warm milk, sugar, and yeast (if using). Let it sit for 5–10 minutes, until foamy.
- Combine Wet Ingredients: Whisk in melted butter, eggs, and vanilla.
- Add Sourdough Starter: Stir in the active starter until fully incorporated.
- Mix in Dry Ingredients: In a separate bowl, whisk flour and salt. Gradually add to wet mixture, stirring until a shaggy dough forms.
- Knead the Dough: Knead with a stand mixer (8–10 minutes) or by hand (10–12 minutes) until smooth and elastic.
- Bulk Fermentation: Place in a lightly oiled bowl, cover, and let rise in a warm place for 6–8 hours or overnight.
Part 2: Filling, Rolling, and Shaping
- Make the Filling: Mix softened butter, brown sugar, and cinnamon until smooth.
- Roll the Dough: Punch down risen dough and roll into a 12×18 inch rectangle.
- Spread the Filling: Evenly spread cinnamon mixture over the dough.
- Roll and Slice: Roll dough tightly into a log. Slice into 12–15 equal rolls.
- Proof: Place rolls in a greased 9×13 inch pan. Cover and let rise 1–2 hours until puffy.
Part 3: Baking and Frosting
- Preheat Oven: Set to 350°F (175°C).
- Bake: Bake rolls for 25–30 minutes until golden brown.
- Cool Slightly: Let rolls cool 10–15 minutes before frosting.
- Make the Frosting: Beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, and milk as needed for consistency.
- Frost the Rolls: Spread generously over warm rolls.
- Serve and Enjoy!
Try More Recipes:-
- Cinnamon Rolls with Heavy Cream
- Homemade Cinnamon Rolls Recipe
- Cinnamon Rolls Aesthetic Recipe
- Easy Pumpkin Cinnamon Rolls
- Apple Cinnamon Rolls Recipe
Tips and Tricks for Cinnamon Roll Success
- Use High-Quality Ingredients: Especially butter and cream cheese.
- Don’t Overwork the Dough: It can make rolls tough.
- Avoid Overbaking: Keep them soft and tender.
- Use Warm Ingredients: Helps the dough rise better.
- Refrigerate Overnight: Slows fermentation and deepens flavor.
Variations and Substitutions
- Nutty Delight: Add 1/2 cup chopped pecans or walnuts to the filling.
- Citrus Zest: Add orange or lemon zest for brightness.
- Apple Cinnamon: Add 1/2 cup finely diced apples and 1/4 tsp nutmeg.
- Vegan Version: Use plant milk, vegan butter, and flax eggs.
Final Thoughts
These sourdough cinnamon rolls are more than a recipe — they’re a labor of love. The tangy sourdough, rich filling, and velvety frosting combine into pure indulgence. So what are you waiting for? Start baking, and don’t forget to share your cinnamon roll masterpieces!
