adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sourdough Cinnamon Rolls
Sourdough Cinnamon Rolls
0 Likes
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
165 minutes
Sourdough discard makes these fluffy cinnamon rolls extra flavorful with creamy cream cheese frosting, ready in just 3 hours.
Ingredients:
  • For the dough
  • 1 1/4 cup (282g) whole milk
  • 1/3 cup (75g) sugar
  • 2 large eggs
  • 1/2 cup (113g) sourdough discard
  • 2 1/4 teaspoons (7g) active dry yeast
  • 4 1/2 cups (540g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1 teaspoon (6g) kosher salt
  • 8 tablespoons (113g) unsalted butter, softened
  • For the filling
  • 1 cup (170g) brown sugar
  • 1/2 cup (113 g) granulated sugar
  • 1 tablespoon (10g) ground cinnamon
  • 1/2 teaspoon (4g) kosher salt
  • 4 tablespoons (56g) unsalted butter, softened
  • For the frosting
  • 3.5 ounces/100g (7 tablespoons) cream cheese, softened
  • 1/2 cup (65g) powdered sugar
  • 1 tablespoon (14g) unsalted butter, softened
  • 2 tablespoons (28g) whole milk
Instructions:
  • Heat the milk in a saucepan over medium low heat until it reaches 170°F or tiny bubbles form on the edges and a skin develops on the surface. Pour the warm milk into a large measuring cup and allow it to cool slightly.
  • Combine the sugar, eggs, and sourdough discard in the measuring cup with the milk. Gently whisk until well mixed. Ensure the mixture is cool (cooler than 120°F). Add the yeast to the mixture and let it sit for 10 minutes until it becomes bubbly and fragrant.
  • In a large bowl, whisk together the flour, cornstarch, and salt. Make a well in the center and pour in the milk mixture. Use your hands or a spatula to mix until a sticky, lumpy dough forms (it's okay to have lumps).
  • Incorporate butter into dough: Once the dough forms a cohesive mass, gradually knead in 8 tablespoons of softened butter, adding 1 tablespoon at a time. Expect the dough to appear oily initially but it will become smoother and less sticky as you continue kneading until each portion of butter is fully mixed in. Stop adding butter when the dough no longer feels greasy. The final dough should be soft and supple, though it may still feel slightly sticky.
  • Allow the dough to rest: Shape the dough into a firm ball and transfer it to a lightly oiled large bowl. Cover the bowl with plastic wrap and let it rest for 10 minutes to fully hydrate the flour, making the dough less sticky and more manageable.
  • Place the dough on a clean work surface, knead it until smooth for about 5 minutes, then shape it into a tight ball and cover with plastic wrap in the bowl set aside.
  • Allow the dough to rise in a cozy spot until it doubles in size, which should take about 45 minutes to 1 hour. Time may vary based on the yeast and temperature of your kitchen.
  • Prepare the cinnamon sugar filling by whisking together brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Keep it aside for when you shape the dough.
  • On a lightly floured surface, roll out the dough into a 24x10-inch rectangle that's about 1/4 inch thick using a rolling pin.
  • Using an offset spatula, evenly spread 4 tablespoons of softened butter on the dough. Sprinkle the cinnamon sugar filling on the dough, leaving a 1-inch border. Gently press the filling to adhere.
  • Roll the dough tightly, sealing the filling inside by pinching the edge.
  • Slice the dough: With a serrated knife, divide the dough into 12 (2-inch) pieces. Place the rolls in a 9x13-inch baking dish lined with parchment paper.
  • Preheat your oven to 375°F.
  • Allow the rolls to rise: Cover the pan with plastic wrap and let the rolls proof undisturbed for 30 to 45 minutes, until they appear puffy and are just touching each other.
  • Bake the rolls in the oven for 40 to 45 minutes until they turn golden brown and reach an internal temperature of 195°F when checked with an instant-read thermometer.
  • Prepare the frosting: In a mixing bowl, blend the cream cheese and powdered sugar with a hand mixer until creamy. Add the butter and milk, mixing until smooth and lump-free. Set aside for later use while the rolls bake.
  • After removing the rolls from the oven, generously frost the top layer. Enjoy the rolls fresh on the day they are baked, or store them in an airtight container at room temperature for up to 3 days. Avoid refrigerating the rolls as it can dry out the bread. If you enjoyed the recipe, please leave a star rating below!

Similar Recipes