Ingredients
Scale
- 3 ½ cups (17 ½ oz/497 g) bread flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 4 large eggs, at room temperature
- 1 cup (8 oz/225 g) active sourdough starter
- ½ cup (4 fl oz/120 ml) whole milk, lukewarm
- ½ cup (4 oz/115 g) butter, cubed and softened
- 6 tablespoons (3 oz/85 g) butter, softened
- ½ cup (4 oz/115 g) granulated sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- ½ cup (4 oz/115 g) cream cheese, softened
- ¼ cup (2 oz/57 g) butter, softened
- 1 cup (4 oz/115 g) powdered sugar, sifted
- ½ teaspoon vanilla extract
Instructions
- To make the sourdough cinnamon roll dough: In the bowl of a stand mixer, combine bread flour, granulated sugar, and salt.
- In a jug, whisk together eggs, sourdough starter, and lukewarm milk.
- On medium speed, mix in the wet ingredients followed by the cubed butter. Knead until smooth and glossy, about 8 to 10 minutes.
- Transfer the dough to an oiled bowl, cover with cling wrap and a tea towel, and let it proof in a warm place for approximately 4 hours or until it has doubled in size.
- For the cinnamon-sugar filling: In a small bowl, mix together softened butter, granulated sugar, ground cinnamon, all-purpose flour, and salt until evenly combined. Set aside.
- To assemble and rest the cinnamon rolls: Butter and line a 10-inch springform pan with parchment paper.
- On a floured surface, roll the dough into a rectangle measuring 16 x 20 inches.
- Spread the prepared cinnamon-sugar filling evenly over the dough, leaving a ½ inch border.
- Roll the dough tightly from one of the long edges into a log.
- Using a serrated knife, cut the log into 9 equal pieces, about 2 inches long.
- Place the rolls cut-side up in the prepared pan and cover with cling wrap and a tea towel. Refrigerate overnight.
- To proof the cinnamon rolls: In the morning, place the rolls in a warm environment to proof until they have doubled in size, around 2 hours.
- Toward the end of the rising time, preheat the oven to 350°F (180°C).
- To bake the sourdough cinnamon rolls: Bake for 30 to 35 minutes until golden brown.
- Allow to cool for 15 minutes in the pan, then release and transfer the rolls to a serving plate. To make the glaze: In a bowl, whisk together cream cheese, softened butter, powdered sugar, and vanilla extract until smooth.
- Spread the glaze over the warm rolls and serve immediately.
Notes
The rolls are best enjoyed on the same day they are made for optimal freshness.
Leftover rolls can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat leftovers for 30 seconds in the microwave or 3 minutes in a preheating oven at 350°F (180°C).
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 10g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.