The Best Sourdough Cinnamon Rolls
Description
Fluffy sourdough cinnamon rolls, made from scratch with active sourdough starter, filled with a gooey cinnamon filling and topped with a sweet glaze.
Ingredients
•
4 cups all-purpose flour
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1 cup fed sourdough starter
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3/4 cup lukewarm milk
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3/4 cup white sugar
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1 teaspoon instant yeast
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1/2 cup butter, melted and cooled
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1 egg, at room temperature
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1/2 teaspoon salt
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1/2 cup butter, melted and cooled
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1 cup brown sugar, or more to taste
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3 tablespoons ground cinnamon
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1/2 pound confectioners' sugar
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1 (4 ounce) package softened cream cheese
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1/4 cup softened butter
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1 teaspoon vanilla extract
Directions
1
Gather all ingredients.
2
To make the rolls: Combine 1 cup flour, starter, milk, white sugar, and yeast in the bowl of a stand mixer fitted with the dough hook. Let stand until spongy and bubbling, about 5 minutes.
3
Add 1/2 cup butter, egg, and salt; stir to combine. Beat in remaining 3 cups flour, 1 cup at at time, until a soft, slightly sticky dough forms.
4
Transfer dough to a floured work surface; knead until dough comes together, 3 to 5 minutes.
5
Place in a greased bowl. Cover with plastic wrap; let rise until doubled in volume, about 1 hour.
6
Punch down dough and turn onto the floured surface. Roll into a square 1/4- to 1/3-inch thick.
7
Spread 1/2 cup butter on top; sprinkle brown sugar and cinnamon on top. Tightly roll up dough; pinch seam together.
8
Trim edges and cut log into 8 equal pieces using a sharp knife. Grease a 9x13-inch baking pan.
9
Place rolls in the prepared pan. Cover with plastic wrap; let rise until not quite doubled in volume, about 45 minutes. Preheat the oven to 375 degrees F (190 degrees C).
10
Bake in the preheated oven until golden brown, about 35 minutes. Cool for 20 minutes before frosting.
11
To make the frosting: Mix confectioners' sugar, cream cheese, 1/4 cup butter, and vanilla extract until frosting smooth and fluffy.
12
Top cooled rolls with frosting.