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Sourdough Cinnamon Rolls

Parvati Humhara
One of my all-time favorite sourdough recipes to make is sourdough cinnamon rolls. They have a sour flavor that pairs wonderfully with the sweet filling and creamy icing. They are soft and fluffy with a gooey center. Although they require a lot of work, this overnight recipe is straightforward and consistently produces excellent results. You will be begged to make these sourdough cinnamon rolls repeatedly, I guarantee it!
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Prep Time 1 hour 5 minutes
Cook Time 30 minutes
Resting Time 14 hours
Total Time 15 hours 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 people
Calories 486 kcal

Equipment

  • Skillet Cooks more evenly in a skillet rather then Pyrex
  • Rolling Pin
  • 2 Bowls
  • 9x3 baking pan

Ingredients
  

Cinnamon Roll Dough

  • 2 cup Fed Sourdough Starter Bubbly Active
  • 7 cup Organic All Purpose Flour
  • ½ cup Warm Milk
  • ½ cup Avocado Oil
  • ⅔ cup Organic Cane Sugar
  • ½ tsp Himalayan Pink Sea Salt
  • 2 Whole Eggs

Cinnamon Butter Filling

  • 5-6 tbsp Organic Cinnamon
  • ¼ cup Organic Cane Sugar
  • ¼ cup Softened Grass-fed Butter

Cream Cheese Icing

  • 2 tsp Organic Vanilla Extract
  • 3 cup Confectioners Sugar add more sugar if needed to taste
  • ¼ cup Organic A2 Milk add more or less milk depending on how thick you like your icing.
  • 16 oz Softened Cream Cheese that's 2 8 oz. packages
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Instructions
 

  • In a large bowl, scalded milk wait till it cools down before adding , 1/2 cup warm milk and sourdough starter. Stir until the starter is dissolved.
    2 cup Fed Sourdough Starter, 1/2 cup Warm Milk
  • After the beginning mixture has been added, stir in 4 cups of flour. Give it 30 minutes to sit.
    7 cup Organic All Purpose Flour
  • Combine sugar, oil, eggs, and salt in another bowl. Mix until eggs are combined and sugar has dissolved.
    1/2 cup Avocado Oil, 2/3 cup Organic Cane Sugar, 2 Whole Eggs, 1/2 tsp Himalayan Pink Sea Salt
  • Add the wet mixture to the dough and combine thoroughly.
  • Once all the flour has been added, add the final 3 cups, one at a time.
  • Add 1/2 cup of flour to the work surface and knead the dough for several minutes (3-5 mins).
  •  Place the dough in an oiled bowl to rest. Give it a covering and 30 minutes to relax
  • Cover the dough and let it rest for 60 minutes after stretching and folding it four times. Step 8 must be repeated twice more
  • Refrigerate dough for at least 10 to 12 hours to let it ferment
  • Next Morning ,Remove the dough from the refrigerator and let it proof for up to two hours, depending on how warm your home is, on the counter. Could be shorter like an hour but to be safe I always do 2 hours
  • Divide dough in half and roll it out on a floured surface. On top of the dough, generously distribute softened butter. Add cinnamon and brown sugar after that.
    5-6 tbsp Organic Cinnamon, 1/4 cup Softened Grass-fed Butter, 1/4 cup Organic Cane Sugar
  • Tightly roll the dough into a log. Cut 2 inch wheels out of cinnamon buns. Rolls should be placed in a lightly buttered 9 x 13 baking pan. Rolls should be covered and let 1-2 hours to rise.
    If your in a rush just allow 30 - 45 of rise time near a warm oven, the cinnamon rolls will be fine , not as tall but still fluffy and delicious.
  • Bake the rolls at 375 degrees for 25 to 30 minutes.

Cream Cheese Topping

  • Mix butter, milk, vanilla, and slowly add powdered sugar 1/2 cup at a time until you reach the desired consistency.
    2 tsp Organic Vanilla Extract, 3 cup Confectioners Sugar, 1/4 cup Organic A2 Milk

Video

Notes

Use Freshly fed Sourdough Starter
Your freshly fed sourdough starter is the star of your cinnamon rolls , make sure to get your starter fed, bubbly and happy the night before .  Or at least 6 hours prior depending on how long it takes your starter to be active after a feeding.
Have patience with Yeast:
If your using store bought yeast don't rush the yeast activation process. Give your yeast the time it needs to froth up. Warm water and a pinch of sugar can make it feel right at home. If your yeast doesn't froth up start over again, it's likely dead.
Don't Be Heavy-Handed with Flour:
Dumping all the flour in at once, add flour gradually. The dough might not need the entire amount stated in the recipe. Stop when it feels soft and slightly tacky but not overly sticky.
Don't Skip the Dough Rise:
No skipping the dough's rising step, in order to get that fluffy pillow soft roll you have to let your dough rise!
Roll the Dough evenly:
 Rolling out the dough evenly, aim for about 1/4 inch is the sweet spot for the best cinnamon rolls.
Don't Overloading with Filling:
Piling on too much cinnamon and sugar. Spread the filling evenly. You want that perfect balance of sweetness in every bite without overwhelming the dough.
 Proper Proofing:
let the rolled-up rolls rise before baking, This ensures they puff up nicely and become soft, pillowy delights.
Baking at the Wrong Temperature
Its important Preheat your oven and stick to the suggested temperature. It helps in achieving that beautiful golden-brown cinnamon roll.
Glazing It up
Don't skip the icing. If your not into sugar substitute with erythritol confectioners sugar. 
Slicing Mishaps:
 Using the wrong tool to slice the rolls. Dental floss or a sharp knife works wonders. Glide it through the rolls for clean, beautiful slices without squishing the rolls.
 
Keyword Breakfast, dessert, Sourdough Bread