Sweet, rich cinnamon rolls, could there be anything better! I venture to say this recipe for sourdough cinnamon rolls is a showstopper! You’re going to love ‘em!
This is just one of many recipes that use my Sourdough Bread Master Recipe as a base and I believe it is my favorite.
The Master Recipe creates a smooth, luxurious dough that is easy to shape and highly versatile.
For more ways to use the Sourdough Bread Master Recipe, check out these recipes:
Let’s get started!
How to Make Sourdough Cinnamon Rolls – Using my Sourdough Master Recipe
Make the dough using the Master Recipe. Check the Sourdough Bread Master Recipe for bulk fermentation instructions, Method 1 is recommended for this recipe. Method 2 is acceptable but the filling can weep during refrigeration. Continue here after the bulk fermentation is complete.
Cinnamon Roll Filling
Wonderful cinnamon filling really enhances the flavor and texture of this dough. I love cinnamon and this filling does not disappoint.
Make the filling by combining the softened butter, brown sugar, pinch of salt, and cinnamon in a small bowl. Set aside.
Shaping the Cinnamon Rolls
As s note, I don’t always use flour to roll out the dough unless it seems overly tacky, or the room is very warm. Rolling without flour holds the dough in place on the countertop, you may just need to be very careful when forming the roll. More on that later. Try rolling it out with and without flour to decide what you like best. Just be sure to not over flour.
Turn the dough out onto a lightly floured surface. Press the dough out into a rough rectangle.
Using a lightly floured rolling pin, gently roll the dough into a large rectangle at least 12” x 18”, a longer rectangle will create more swirls.
Rolling tips – Change the direction of your rolling periodically to create an even thickness. Use a bench scraper to even out the rectangle, keeping it from getting too rounded on the corners.
Evenly spread the reserved cinnamon sugar mixture onto the dough leaving about a 1-inch space along the top edge. You will use this extra dough to seal the roll.
Roll from the bottom edge toward the top edge. Using a bench scraper to help you roll, tightly tuck and roll the dough as evenly as possible. Take your time and scroll the dough into itself to create a tight roll.
Stop rolling just short of the top edge and pull the dough up to the top pinching along the seam to secure it. Use your bench scraper to lift the top edge of the dough to the top of the the roll if the dough sticks to the counter.
Squeeze your hands along the length of the roll to even out any larger and skinnier places. Press your palms or bench scrapper into the ends as you squeeze near them to make the roll as uniform as possible.
Dividing the Sourdough Cinnamon Rolls
Once you are happy with the shape cut into 12 even pieces using either a serrated knife or a thread. If your dough log is about 18” long, each roll will be 1 ½”. An easy way to do this without measuring exactly is to is to cut the dough in half, cut the halves in half creating quarters, then cut the quarters into even thirds. See photos. It is helpful to score the dough before cutting to be sure the pieces are even.
Place the rolls into the prepared pan, swirl side up, positioning any smaller pieces toward the center of the pan to ensure even baking. Cover the pan with greased plastic wrap, beeswax wrap, or parchment.
- If you are making these using sourdough starter only, place the pan in a warm spot for 1-2 hours before baking.
- If using the quick option from the master recipe with the addition of yeast, set the rolls in a warm place and allow to rise for 1 hour in a warm place.
The rolls should double in size.
When ready to bake, preheat the oven to 350˚. Remove the cover from the pan.
Bake for 25-30 minutes or until around 190˚F. The edges will be lightly golden brown. Allow to cool for 10-15 minutes in the pan on a cooling rack before applying the icing.
How to Make Cream Cheese Icing
time to guild the lily a bit with this decadent cream cheese icing.
While the cinnamon rolls are cooling, prepare the icing. Be sure your butter and cream cheese are room temperature otherwise your icing could be clumpy. Using a hand mixer or standing mixer fitted with a whisk attachment, blend the butter and cream cheese until smooth and fluffy.
Add the vanilla and blend until completely combined. Add the powdered sugar one cup at a time until desired consistency is reached. If the icing is too thick, blend in a little milk 1 teaspoon at a time until you’re happy with the consistency. The icing should be thick but spreadable, like the consistency of pudding. A way to determine this is when you scoop up the icing with a spatula and let it drop off it will form a V shape off the end of the spatula.
Scoop the icing out of the bowl evenly over the rolls. Spread it with the back of the spoon or and offset spatula. Because the rolls will still be warm the icing will sink into them slightly making a lovely icing blanket.
Run a paring knife around the edges to free the rolls from the pan and scoop them out with a small spatula.
Store any leftover rolls in the fridge. Reheat by microwaving for 20-30 seconds.
There you have it! Delicious, sumptuous, decadent cinnamon rolls. My mouth is watering! Enjoy!
Sourdough Bread Master Recipe
Equipment
- Standing mixer with Dough Hook Attachment Optional
- Measuring Cups Liquid and dry
- Measuring Spoons
- Large Mixing Bowl if not using standing mixer
- Bench Scraper
- Plastic wrap, beeswax wrap, or parchment paper
- Dough Whisk Optional
Ingredients
- 3 3/4 Cup All Purpose Flour
- 1/4 Cup Sugar or Honey
- 1 tsp Kosher Salt or Sea Salt
- 1 Large Egg room temperature
- 1 Cup Active Sourdough Starter
- 3/4 Cup Milk warmed to 90˚ F on stovetop or microwave
- 6 Tbls Butter Softened
Instructions
- Be sure your sourdough starter is fed and at peak activity. If you keep your starter in the fridge you may need to feed it twice to get peak activation. (See the recipe notes for a quicker version of this recipe using sourdough discard and the addition of dry yeast.)
If Using Standing Mixer:
- Measure the flour, sugar, and salt and add it to the bowl of a standing mixer fitted with a dough hook.
- Combine the sourdough starter, egg, and milk in a 4 cup glass measuring cup or medium bowl. Mix well to incorporated the starter.
- With the standing mixer running at a low speed, slowly pour in the wet ingredients and add the softened butter. Mix until fully combined and no flour is remaining in the bottom of the bowl.
- Set the mixer at medium speed to knead the dough for 6 minutes. The dough is done when it completely pulls away from the sides and balls up around the dough hook. The dough should look smooth and when pressing your finger into the dough it will leave an imprint, the dough will feel tacky but no dough will stick to your finger.
If Mixing by Hand:
- Combine the wet ingredients in a large mixing bowl. Using a dough whisk helps with this task.
- Pour in the dry ingredients and the butter and combine fully.
- Turn the dough out onto a lightly flour surface and knead for 8-12 minutes, use a bench scraper to help turn and knead the dough if it feel loose and sticky at first. Knead until the dough is tacky but doesn't stick your hands. Pressing a finger into the side of the dough leaves an indentation. The dough should be smooth and hold it's shape.
Proceed After Kneading by Mixer or by Hand:
Bulk ferment the dough – 2 Methods*
- The temperature of the room will affect the timing. Be sure it's in a warm place, 75 – 80 degrees is ideal. Be sure your starter is at peak activity.
- After the bulk fermentation is complete proceed with any of the linked recipes in this post.
Method 1: Preferred for all linked recipes
- Cover the dough and place it in a warm area of the kitchen and allow to rise for 4 – 5 hours. You may not get a lot of rise out of the dough in this first rise. Transfer the dough to the fridge and leave overnight. Remove from the fridge and let rise again in a warm place until it has doubled from it's original size, about 5-8 hours depending on the temperature of your kitchen. Then proceed with one of the linked recipes. Keep in mind there may be an additional 1 hour rise time for most of the recipes.
Method 2: Best for Dinner Rolls and Sandwich Breads
- This method uses a longer initial rise time and is refrigerated after shaping the dough. When used for cinnamon rolls and monkey bread the filling can weep. This method is not ideal for those recipes.
- Cover and place the dough in a warm area of the kitchen for 8-12 hours until the dough has doubled in size. Once the dough has doubled, shape it according to the recipe directions you've chosen. Cover and refrigerate overnight 8-12 hours. Set the shaped dough out at room temperature for 1-2 hours so the dough comes to room temperature and rises a bit more. Proceed with baking according the recipe instructions.
Notes
Sourdough Cinnamon Rolls with Icing
Equipment
- Rolling Pin
- Bench Scraper
- 9 x 13 Baking Pan
- Plastic wrap Or Beeswax wrap, or Parchment Paper
- Instant read thermometer Optional
- Medium Bowl
- Hand mixer OR standing mixer
- Offset spatula Optional OR butter knife
- Serrated knife or thread to divide the rolls
Ingredients
Sourdough Bread Master Recipe
Cinnamon Roll Filling
- 3 tbsp Butter Softened
- 3/4 Cup Packed Brown Sugar
- 1 1/2 tbsp Cinnamon
- Pinch Salt
Cinnamon Roll Icing – Cream Cheese Icing
- 2 tbsp Butter Unsalted, Softened
- 4 tbsp Cream Cheese softened
- 2 – 3 Cups Powdered Sugar
- 1 tsp Vanilla
- 1 – 4 tsp Milk ass needed to thin the icing.
Instructions
Prepare the dough according to the Sourdough Bread Master Recipe, link in blog post. Proceed with Cinnamon Roll recipe after bulk fermentation.
Make the Filling
- In a small bowl combine the filling ingredients and set aside.
Shape the Dough
- Turn out the dough onto a lightly floured surface. See blog notes.
- Gently press the dough into a rectangular shape.
- Using a lightly floured rolling pin, roll the dough into a large rectangle until it is approximately 12" x 18", the thickness should be between 1/4" – 1/2". Periodically straighten up the edges by pressing the side of your hand or a bench scraper into the outer edge of the dough then proceed to roll.
- Evenly spread the filling mixture over the surface of the dough leaving a 1" space along the top edge.
- Roll from the bottom edge toward the top edge. Using a bench scraper to help you roll, tightly tuck and roll the dough as evenly as possible. Take your time and scroll the dough into itself to create a tight roll.
- Stop rolling just short of the top edge and pull the dough up to the top pinching along the seam to secure it. Use your bench scraper to lift the dough to the top if it sticks.
- Squeeze your hands along the length of the roll to even out any larger and skinnier places. Press your palms or bench scrapper into the ends as you squeeze near them to make the roll as uniform as possible.
- Cut the roll into 12 even pieces. Each piece will be 1" – 1 1/2" thick/wide. An easy way to do this without measuring exactly is to is to cut the dough in half, cut the halves in half creating quarters, then cut the quarters into even thirds. See blog post photos. It is helpful to score the dough before cutting to be sure the pieces are even. A serrated knife or piece of thread works well for cutting.
- Place the rolls into the prepared pan, swirl side up, positioning any smaller pieces toward the center of the pan to ensure even baking. Cover the pan with greased plastic wrap, beeswax wrap, or parchment.
- Place the pan in a warm spot to rise for 1 hour.
Bake the Cinnamon Rolls
- Preheat the oven to 350˚.
- Remove the plastic wrap from the pan.
- Bake for 25 – 30 minutes until lightly browned on the edges and the internal temperature is about 190˚F.
- Place the pan on a baking rack. Allow to cool for about 10 minutes before icing.
Make the Icing
- Set out the butter and cream cheese and allow them to come to room temperature.
- In a medium bowl, whip the cream cheese and butter until fluffy.
- Add the powdered sugar one cup at a time until desired consistency is reach. Take care when adding the powdered sugar as it will fly out of the bowl. A high sided bowl is helpful, or stir in by hand and then whip.
- If the icing is too thick, blend in a little milk, 1 teaspoon at a time until you’re happy with the consistency. The icing should be thick but spreadable, like the consistency of pudding. When you scoop up the icing with a spatula and let it drop off it will form a V shape off the end of the spatula.
Ice the Cinnamon Rolls
- Scoop the icing out of the bowl evenly over the rolls. Spread it with the back of the spoon or and offset spatula. Because the rolls will still be warm the icing will sink into them slightly making a lovely icing blanket.
- Runa paring knife around the edges to free the rolls from the pan and scoop them out with a small spatula. Serve warm.
