Sourdough Cinnamon Rolls

Dough

• ¾ cup (180g) active, fed sourdough starter*
• ½ cup (120g) whole milk, room temperature
• ¼ cup (50g) granulated sugar
• 5 tbsp (70g) unsalted butter, melted & slightly cooled
• 1 large egg, room temperature
• ¾ tsp fine sea salt
• 2¾ (330g) all-purpose flour

Cinnamon Sugar Filling

• ⅓ cup (75g) unsalted butter, very soft
• ½ cup (100g) light brown sugar
• 1 ½ tbsp ground cinnamon
• 1 tsp orange zest (optional)

Cream Cheese Icing

• 3 oz cream cheese, softened
• 1½ tbsp unsalted butter, softened
• ¾ cup powdered sugar
• ½ tsp vanilla bean paste or 1 tsp vanilla extract
• 1–2 tbsp milk
• Pinch of salt

Starter

Feed your sourdough starter 4–8 hours before mixing, using a 1:1:1 ratio (starter : flour : water by weight). Use the starter at peak or just beginning to fall for best rise.

Dough

In a large, mix together milk, sugar, and butter using a Danish Whisk. Add active sourdough starter and egg then whisk until smooth. Add flour and salt, and mix until a rough dough forms. Knead the dough by hand in the bowl or on a lightly floured countertop until it becomes smooth and slightly elastic (6-8 minutes). Add a little flour at a time up to ¼ cup or 30g only if needed. Dough should be soft and slightly tacky, not sticky. Cover the dough and let it rest for 4- 6 hours until puffed and about 50–75% larger. (*see notes for overnight option)

Roll dough into a 10×14-inch rectangle. Spread softened butter evenly over dough, then sprinkle evenly with brown sugar and cinnamon. Roll tightly from the long edge then cut into 6 equal rolls.

Using a pastry brush, evenly coat the base of the Simply Sourdough Bread Baking Pan or 11×7-inch pan with baking spray containing flour or softened butter. Arrange rolls evenly, cover, and allow to rise 2–3 hours at room temperature until very puffy and touching.

Preheat your oven to 350°F and bake for 25-30 minutes until lightly golden and centers reach 190°F. If tops brown too quickly, add the lid of the Simply Sourdough Bread Baking Pan or tent loosely with foil for the last 5 minutes.

Icing

While rolls are baking, beat together cream cheese and butter in a small bowl. Add powdered sugar, vanilla, and salt and mix until combined. Start by adding 1 Tbsp of milk and add additional milk if needed until smooth and creamy. Spread over warm rolls so it gently melts into the spirals.

1. Active Sourdough Starter: Starter is active and ready to bake with when it has doubled in size, looks bubbly and airy, smells mildly sweet and tangy, and a spoonful floats briefly in water (optional test). For more information on how to use and maintain your sourdough starter, click here.
2. Optional overnight ferment: After 2 hours at room temperature, refrigerate overnight (8–14 hours)