Sourdough Cinnamon Rolls

From the moment that I started this recipe - I was rooting against it.  I was really hoping that these cinnamon rolls wouldn't turn out buttery and sweet and pillowy soft.  I don't think I've ever wanted a recipe to flop so badly in my life.  Why was I hoping for a failure?🤷🏻‍♀️ This simple answer is ... sourdough. 

I made these cinnamon rolls on a whim because I had an excess of active sourdough starter that I didn't want to waste.   And who doesn't love cinnamon rolls?  I've made lots of yeast dough cinnamon rolls so I naturally assumed that I would just throw them together the night before I want to pop them in the oven like I was used to and - voila - homemade cinnamon rolls for breakfast.  I drastically underestimated the amount of time that it takes for the sourdough to proof.  Even though I started with active starter, these cinnamon rolls took more than 2 full days of prep before they were ready to eat.  Pure torture.🤣  But I have to admit that despite my best efforts to sabotage my own recipe so I would have an excuse to never make them again - these sourdough cinnamon rolls turned out AMAZING!!!😋😂🤦🏻‍♀️ 

I've been told that the more familiar that I get with sourdough, the easier it will be to remember to feed it and to work with it.  All I know for sure is that there's a big learning curve to the art of baking with sourdough starter.🤣  It's very different than working with yeast doughs.  The sourdough process is slower but it's fascinating and I will admit that these cinnamon rolls were incredible.  Darn it!  Now I'm hooked and I will only be wanting to make sourdough cinnamon rolls from now on.😂  

For those experienced sourdough bakers out there - this recipe will be a breeze.  For the novices like me - stick with it and the results will pay off.  Even if you're rooting against it.😉🤣  

Sourdough Cinnamon Rolls
2/3 cup whole milk
8 Tablespoons butter, melted
1 egg
1/2 cup bubbly, active sourdough starter
2 Tablespoons sugar
3 cups flour 
1 teaspoon salt

Cinnamon-Sugar Filling
6 Tablespoons butter, room temperature
1/2 cup sugar
3 teaspoons cinnamon
1 Tablespoon flour

Glaze
2 Tablespoons butter, softened
⅓ cup cream cheese, room temperature
¼– 1/2 cup powdered sugar
1–2 Tablespoons milk

Combine melted butter and milk in a small bowl. Let cool.

Combine egg, sourdough starter, and sugar to the bowl of a stand mixer.  

Add milk mixture slowly and beat with paddle attachment. 

Add flour and salt.  Mix 1 minute.  

Cover and let rest 30 minutes. 

Knead dough 6-8 minutes. 

Transfer dough to a greased bowl.  

Cover and let rise 1 hour. 

Grab a portion of dough and stretch it over toward the center.  Rotate bowl 90 degrees and repeat 3 more times.

Cover and let rise 7-12 more hours. 

Transfer dough to floured counter.  Gently pat into a rectangle.  Let rest 10 minutes. 

Roll dough into a 12x16 inch rectangle. 

Combine filling ingredients.  

Spread filling over dough leaving a 1/2" border around edges. 

Roll dough tightly starting with a long side. 

Slice rolled log into 2 inch sections.  

Place rolls in a greased springform pan lined with parchment paper.  

Cover and let rise 1 hour.  Place in refrigerator overnight.  Remove rolls from refrigerator and let rise 1 hour. 

Bake rolls 35-40 minutes at 350.

Mix together glaze ingredients in standing mixer, adding only enough milk to make spreadable consistency.  

Spread glaze over cooled rolls.

Ciao!

Click here for a printable version of this recipe