The Best Ooey Gooey Sourdough Cinnamon Rolls
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Sourdough cinnamon rolls are a family favorite in our home. We love to make them for special occasions, share them with family and friends and we also love to make them just because it’s the weekend!
In our house, we love to have sweets. One thing that is always in the back of my mind, though, is nourishing my family and making our food as beneficial to our health as possible. Enter: sourdough cinnamon rolls.
These gooey and soft sourdough cinnamon rolls are not only delicious, but they pack a powerful punch of good bacteria for your gut. Now, I may just be making excuses to eat cinnamon rolls, but it sounds pretty good right?
These cinnamon rolls are so delicious, you’ll want to make them every week. Now, let’s get to baking!
- Prep Time: 12 hours
- Bake time: 30 minutes
- Total Time: 12.5 hours
Equipment
- Large mixing bowl or stand mixer (paid link)
- Silicone spatula (paid link) or spoon
- Scale (paid link) or measuring cups and spoons
- Cutting board
- Rolling pin
- Glass or metal 9×13 baking dish (paid link)
Ingredients
Dough
- 150 grams (3/4) cup active sourdough starter
- 163 grams (2/3 cup) whole milk
- 2 eggs
- 113 grams (8 tablespoons) butter melted
- 100 grams (1/2 cup) granulated sugar
- 6 grams (1 teaspoon) salt
- 576 grams (4.5 cups) bread flour or all purpose flour
Cinnamon Sugar Filling
- 168 grams (12 tablespoons) softened butter
- 327 grams (1.5 cup) packed brown sugar
- 24 grams (3 tablespoons) cinnamon
- 120 grams (1/2 cup) heavy cream
Cream Cheese Frosting
- 339 grams (12 oz) cream cheese
- 140 grams (10 tablespoons) butter
- 381 grams (3 cups) powdered sugar
- 13 grams (1 tablespoon) vanilla extract
- 15 grams (1 tablespoon)
Instructions
- Add sourdough starter, milk, eggs, butter, sugar and salt to a stand mixer.*
- Next, with the whisk attachment, beat ingredients together until well combined.
- Replace the whisk attachment with the dough hook.
- Slowly add flour to stand mixer while kneading the dough on a low speed until all flour is added scraping down the sides of the bowl as you mix.
- Then, knead dough for 8-10 minutes or until smooth.
- Then, once dough is smooth, place in a separate bowl and cover with a towel and place in warm area to rise for around 8-10 hours or until double in size.
- While the dough is rising, prepare the cinnamon sugar filling.
- To your stand mixer, add the softened butter, brown sugar and cinnamon.
- Then, using the paddle attachment, beat ingredients together until well combined.
- Once the bulk rise is complete, punch down the dough to remove excess air.
- Next, remove the dough from the bowl and place on a floured cutting board or directly on a floured, clean counter.
- Roll out the dough to about 18″ by 12″.**
- Spread the cinnamon sugar filling evenly across the dough.
- Then, roll the dough into a “log” shape while keeping it tightly wound.
- Cut off the end pieces to get uniform flat edges on the ends of your dough “log” and then cut the remaining dough into 12 equal pieces.
- Next, butter the baking pan and add the rolls in the pan.
- Allow the rolls to rise for an additional 2 hours in a warm area or until double in size.
- Once the rolls have risen, preheat the oven to 350 degrees F.
- Pour the heavy cream over the rolls.
- Then, place the rolls in the oven to bake for 16-18 minutes or until toothpick inserted into the dough comes out free of dough.***
- While the rolls are baking, prepare the frosting.
- To your stand mixer, add cream cheese, butter, powdered sugar, vanilla extract and heavy cream.****
- Using the paddle attachment, beat ingredients together until well combined.
- Once the rolls are done baking, remove from oven and let cool for at least 30 minutes.
- Finally, spread the frosting over the rolls and enjoy!
Notes
- *This recipe can absolutely be done by hand as I’ve done it many times. It is just much easier and a little less time consuming with a stand mixer.
- **The dough does not have to be exactly 18″x12″. Over time making this recipe, you will learn what measurements you prefer for your dough and finished rolls.
- ***Baking time will vary by oven and could take more or less time than the recommended 16-18 minutes. If you notice the rolls are starting to brown quickly, just cover them with some aluminum foil to finish baking to prevent them from burning/getting too brown.
- ****To achieve a more “icing-like” consistency, add more heavy cream until your desired consistency is reached.
- I like to save the end pieces that are cut off from my dough log in order to make other things with them and avoid wasting anything.
- The rise times can vary depending on the temperature of your home and where dough is placed to rise. I like to put my dough in the oven with the light on as this tends to speed up the rise time a bit.
- For many, the amount of frosting this recipe produces may be too much. You could probably cut the recipe in half and still have enough for your liking. We just really love frosting in our house!
Sourdough Cinnamon Rolls
12
servings12
hours30
minutesIngredients
Dough
- 150 g (3/4 cup) active sourdough starter
- 163 grams (2/3 cup) whole milk
- 2 eggs
- 113 grams (8 tablespoons) butter melted
- 100 grams (1/2 cup) granulated sugar
- 6 grams (1 teaspoon) salt
- 576 grams (4.5 cups) bread flour or all purpose flour
Cinnamon Sugar Filling
- 168 grams (12 tablespoons) softened butter
- 327 grams (1.5 cup) packed brown sugar
- 24 grams (3 tablespoons) cinnamon
- 120 grams (1/2 cup) heavy cream
Cream Cheese Frosting
- 339 grams (12 oz) cream cheese
- 140 grams (10 tablespoons) butter
- 381 grams (3 cups) powdered sugar
- 13 grams (1 tablespoon) vanilla extract
- 15 grams (1 tablespoon)
Instructions
Add sourdough starter, milk, eggs, butter, sugar and salt to a stand mixer.*
With the whisk attachment, beat ingredients together until well combined.
Replace the whisk attachment with the dough hook.
Slowly add flour to stand mixer while kneading the dough on a low speed until all flour is added scraping down the sides of the bowl as you mix.
Then, knead dough for 8-10 minutes or until smooth.
Once dough is smooth, place in a separate bowl and cover with a towel and place in warm area to rise for around 8-10 hours or until double in size.
While the dough is rising, prepare the cinnamon sugar filling.
To your stand mixer, add the softened butter, brown sugar and cinnamon.
Then, using the paddle attachment, beat ingredients together until well combined.
Once the bulk rise is complete, punch down the dough to remove excess air.
Remove the dough from the bowl and place on a floured cutting board or directly on a floured, clean counter.
Roll out the dough to about 18" by 12".**
Spread the cinnamon sugar filling evenly across the dough.
Then, roll the dough into a "log" shape while keeping it tightly wound.
Cut off the end pieces to get uniform flat edges on the ends of your dough "log" and then cut the remaining dough into 12 equal pieces.
Butter the baking pan and add the rolls in the pan.
Allow the rolls to rise for an additional 2 hours in a warm area or until double in size.
Once the rolls have risen, preheat the oven to 350 degrees F.
Pour the heavy cream over the rolls.
Place the rolls in the oven to bake for 16-18 minutes or until toothpick inserted into the dough comes out free of dough.***
While the rolls are baking, prepare the frosting.
To your stand mixer, add cream cheese, butter, powdered sugar, vanilla extract and heavy cream.****
Using the paddle attachment, beat ingredients together until well combined.
Once the rolls are done baking, remove from oven and let cool for at least 30 minutes.
Finally, spread the frosting over the rolls and enjoy!
Notes
- *This recipe can absolutely be done by hand as I've done it many times. It is just much easier and a little less time consuming with a stand mixer.
- **The dough does not have to be exactly 18"x12". Over time making this recipe, you will learn what measurements you prefer for your dough and finished rolls.
- ***Baking time will vary by oven and could take more or less time than the recommended 16-18 minutes. If you notice the rolls are starting to brown quickly, just cover them with some aluminum foil to finish baking to prevent them from burning/getting too brown.
- ****To achieve a more "icing-like" consistency, add more heavy cream until your desired consistency is reached.
- I like to save the end pieces that are cut off from my dough log in order to make other things with them and avoid wasting anything.
- For many, the amount of frosting this recipe produces may be too much. You could probably cut the recipe in half and still have enough for your liking. We just really love frosting in our house!
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