The Best Sourdough Cinnamon Rolls
Ingredients
- 4 cups all-purpose flour, divided
- 1 cup fed sourdough starter
- ¾ cup lukewarm milk
- ¾ cup white sugar
- 1 teaspoon instant yeast
- ½ cup unsalted butter, melted and cooled
- 1 large egg, at room temperature
- ½ teaspoon salt
- ½ cup unsalted butter, melted and cooled
- 1 cup brown sugar, or more to taste
- 3 tablespoons ground cinnamon
- 8 ounces confectioners' sugar
- 1 (4 ounce) package cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
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Instructions
- Gather all ingredients.
- 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.
- 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.
- Transfer dough to a floured work surface; knead until dough comes together, 3 to 5 minutes.
- Place in a greased bowl. Cover with plastic wrap; let rise until doubled in volume, about 1 hour.
- Punch down dough and turn onto the floured surface. Roll into a square 1/4- to 1/3-inch thick.
- Spread 1/2 cup butter on top; sprinkle brown sugar and cinnamon on top. Tightly roll up dough; pinch seam together.
- Trim edges and cut log into 8 equal pieces using a sharp knife. Grease a 9x13-inch baking pan.
- 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).
- Bake in the preheated oven until golden brown, about 35 minutes. Cool for 20 minutes before frosting.
- To make the frosting: Mix confectioners' sugar, cream cheese, 1/4 cup butter, and vanilla extract until frosting smooth and fluffy.
- Top cooled rolls with frosting.
Source
Original recipe: View Original