Sourdough Cinnamon Rolls

Yields: 18–20 large rolls

Prep Time: 30 min active

Fermentation/Proof: 8–12 hours (overnight recommended)

Bake Time: 25–30 minutes

Dough

• 250 g active sourdough starter

• 260 g whole milk

• 340 g salted butter, softened

• 4 large eggs, room temperature

• 1,000 g all-purpose flour

• 4 Tbsp granulated sugar

 Filling

• 12 Tbsp (¾ cup) unsalted butter, softened

• 1⅓ cups packed light brown sugar

• 4 Tbsp ground cinnamon

Frosting

• ½ cup (1 stick) butter, softened

• 8 oz cream cheese, softened

• 1 Tbsp vanilla extract

• 2 cups powdered sugar

• Pinch of sea salt

Instructions

1. Make the Dough:

   
   

   In a large bowl or stand mixer, whisk together the sourdough starter, milk, eggs, and softened butter until smooth and creamy. Add sugar and flour. Mix until a soft dough forms. Knead 8–10 minutes until smooth and elastic.

2. Bulk Ferment:

   
   

   Cover and let rise at room temperature (75–78°F) for 6–8 hours, or until nearly doubled. For overnight fermentation, let rest 2–3 hours at room temp, then refrigerate overnight.

3. Shape the Rolls:

   
   

   Roll dough into a large rectangle (~24x16 in). Spread softened butter evenly over the surface. Mix brown sugar and cinnamon, then sprinkle evenly. Roll tightly from the long side and slice into 18–20 equal rolls.

4. Final Proof:

   
   

   Arrange rolls in a greased 13x18-inch baking pan (or two 9x13 pans). Cover and proof 2–3 hours at room temperature, or until puffy and nearly doubled.

5. Bake:

   
   

   Bake at 350°F (175°C) for 25–30 minutes, or until golden brown and cooked through.

6. Frosting:

   
   

   Beat butter, cream cheese, and vanilla until smooth. Add powdered sugar and salt; whip until fluffy. Spread over warm rolls for a luscious glaze.