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Rory's Guaranteed Rise Sourdough Cinnamon Rolls
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Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
210 minutes
Tangy cinnamon sourdough rolls filled with sweet butter and sugar, drizzled with sticky frosting.
Ingredients:
  • 4 cups all-purpose flour
  • 1 cup fed sourdough starter
  • 0.75 cup lukewarm milk
  • 0.75 cup white sugar
  • 1 teaspoon instant yeast
  • 0.5 cup butter, melted and cooled
  • 1 egg, at room temperature
  • 1 cup brown sugar, or more to taste
  • 3 tablespoons ground cinnamon
  • 0.5 pound confectioners' sugar
  • 1 (4 ounce) package softened cream cheese
  • 0.25 cup softened butter
  • 1 teaspoon vanilla extract
Instructions:
  • Combine 1 cup flour, starter, milk, white sugar, and yeast in a stand mixer bowl. Allow it to sit until spongy and bubbling, approximately 5 minutes. Add 1/2 cup butter, egg, and salt, and mix well. Gradually incorporate the rest of the flour, adding 1 cup at a time, until a soft, slightly sticky dough is achieved.
  • Transfer the dough to a floured work surface and knead for 3 to 5 minutes until it comes together. Place the dough in a greased bowl, cover with plastic wrap, and allow it to rest until doubled in size, approximately 1 hour.
  • Preheat your oven to 375 degrees F (190 degrees C) and generously grease a 9x13-inch baking pan.
  • After punching down the dough, place it back on the floured surface and roll it into a 1/4 to 1/3-inch thick square. Spread 1/2 cup of butter evenly on top and sprinkle brown sugar and cinnamon. Roll up the dough tightly and pinch the seam to seal.
  • Trim the edges of the log and slice it into 8 equal pieces using a sharp knife. Arrange the rolls in the prepped baking pan. Cover with plastic wrap and allow them to rise until almost doubled in size, roughly 45 minutes.
  • Bake until beautifully golden brown in the preheated oven for around 35 minutes. Let it cool for 20 minutes before enjoying.
  • Combine confectioners' sugar, cream cheese, 1/4 cup butter, and vanilla extract until the frosting is smooth and fluffy. Spread evenly on each cooled roll.

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