Soft & Gooey Sourdough Cinnamon Rolls
These soft, overnight sourdough cinnamon rolls are perfect for breakfast, brunch, or holiday treat! Made with a luscious sweet dough and a not-too-sweet cinnamon filling, they are guaranteed to be a huge hit.
Maker: Emilie Raffa
From: Website(view original)
Prep Time
15 hr
Cook Time
30 min
Servings
Recipe details are AI-assisted from Emilie Raffa. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
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Cooking context
15 hr 30 min estimated total time for 8 servings.
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Ingredients
- 5 3/5 oz milk
- 0.99 oz butter
- 1 egg
- 3 1/2 oz sourdough starter
- 0.85 oz sugar
- 11 oz flour
- 0.18 oz sea salt
- for coating cooking spray or oil
- 0.99 oz butter
- 3 1/2 oz sugar
- 3 tsp cinnamon
- 1 tbsp flour
- 2 tbsp butter
- 1/3 cup whipped cream cheese
- 1/4-1/2 cup powdered sugar
- 1 tbsp milk
Instructions
- 1Combine the melted butter and milk in a small bowl. Cool slightly before using.
- 2Add the egg, sourdough starter, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine.
- 3With the machine running, slowly pour in the milk mixture. Add the flour and salt. Continue mixing until a rough, sticky dough forms, about 1 minute.
- 4Scrape down the sides of the bowl. Cover with a damp towel and let rest for 30 minutes.
- 5After the dough has rested, switch to the dough hook. Knead on medium-low speed for 6-8 minutes.
- 6Transfer the dough to a medium-size bowl coated in butter. Cover with plastic wrap. Let rise overnight until double in size, about 8-12 hours at 67-68°F.
- 7Line a 9-inch springform pan with parchment paper. Lightly oil and flour your countertop to prevent sticking.
- 8Coax the dough out of the bowl. Gently pat into a rough rectangle. Let rest for 10 minutes for easier rolling.
- 9Dust the dough (and your rolling pin) with flour. Roll the dough into a 16 x 12-inch rectangle using a tape measure for accuracy.
- 10Make the cinnamon-sugar filling by mixing the softened butter, sugar, cinnamon, and flour in a bowl. Spread onto the dough, leaving a 1/2-inch border around the edges.
- 11Starting on the long side of the dough, roll it into a log pressing down gently as you go. Cut the dough into 2-inch sections using an oiled knife or bench scraper.
- 12Place the rolls into the lined pan and let rest for 1-2 hours, or until the dough puffs up.
- 13Preheat oven to 350°F. Bake the dough on the center rack and bake for 35-40 minutes, or until the tops turn light golden brown.
- 14Remove from the oven and cool in the pan for 15 minutes. Then lift up the rolls, while still on the parchment paper, and transfer to a wire rack.
- 15Make the glaze by adding softened butter, whipped cream cheese, and sifted powdered sugar to the bowl of a stand mixer. Beat until smooth, thinning out the consistency with a little milk as needed.