Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Soft and Fluffy Sourdough Cinnamon Rolls Recipe

Soft and Fluffy Sourdough Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Amelia
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 people 1x
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: American

Description

Indulge in the perfect treat with this Soft and Fluffy Sourdough Cinnamon Rolls Recipe. Discover the deliciousness today!

Ingredients

Scale
  • 100 grams (1/3 cup) active sourdough starter
  • 175 grams (3/4 cup) warm milk
  • 30 grams (2 Tablespoon) dark brown sugar *see notes
  • 57 grams (4 Tablespoons) unsalted butter, melted
  • 5 grams (3/4 teaspoon) salt
  • 1 large egg, room temperature
  • 370 grams (2 1/2 cups + 2 Tablespoons) bread flour
  • 120 grams (1/2 cup) heavy cream, warm ( just before baking* )
  • 57 grams (1/4 cup) unsalted butter, softened
  • 150 grams (2/3 cup) dark brown sugar
  • 12 grams (5 teaspoons) ground cinnamon
  • 28 grams (2 Tablespoons) unsalted butter, room temperature
  • 55 grams (2 ounces) cream cheese, room temperature
  • 15 grams (1 Tablespoon) heavy cream
  • 90 grams (3/4 cup) powdered sugar

Instructions

  1. Step 1: Pro-tip: For the best results, be sure to use a kitchen scale for precise measurements.
  2. Step 2: **Find a Sample Baker’s Schedule below.
  3. Step 3: Add active starter, dark brown sugar and warm milk to the bowl of a stand mixer with the paddle attachment.
  4. Step 4: Be sure that the milk isn’t boiling (no hotter than 120 F) – this could kill the starter and prevent the dough from rising.
  5. Step 5: 100g (1/3 c) active starter, 30g (2 T) dark brown sugar, 175g (3/4 c) warm milk.
  6. Step 6: *light brown sugar can be substituted for dark brown sugar.
  7. Step 7: Mix on low speed until the ingredients are mixed thoroughly.
  8. Step 8: To the bowl, add melted unsalted butter, salt, and a large room temperature egg.
  9. Step 9: Mix on low until fully combined.
  10. Step 10: 57g (4 T) unsalted butter, melted, 5g (3/4 tsp) salt, 1 egg, room temperature.
  11. Step 11: Switch the paddle attachment with the dough hook attachment.
  12. Step 12: Then, mix in the flour, adding 70g (1/2 c) at a time, and mix on medium until incorporated.
  13. Step 13: Stop to scrape the sides of the bowl with a rubber spatula in between each addition of flour.
  14. Step 14: You know the dough will have enough flour when the dough is pulling away from the sides of the bowl while it is being kneaded and when the dough feels tacky, not sticky, when you poke it.
  15. Step 15: (If measuring by cups, be sure to fluff up the flour and spoon it into the measuring cups for a more precise measurement.).
  16. Step 16: 370g (2 1/2 c + 2 T) bread flour.
  17. Step 17: Continue to knead the dough for 5 more minutes at medium speed.
  18. Step 18: For the first rise, cover the bowl with a clean tea towel, plastic wrap, or a reusable shower cap and let the dough rest in a warm spot to double in size.
  19. Step 19: In my 70 degree F kitchen this took about 6-7 hours.
  20. Step 20: The rise times can vary depending on the temperature of your kitchen.
  21. Step 21: The warmer your kitchen, the faster the dough will rise.
  22. Step 22: The opposite is true for cooler kitchens.
  23. Step 23: *See Notes below for Make-ahead options*.
  24. Step 24: Once the dough has doubled in size, remove the dough onto a lightly floured work surface.
  25. Step 25: With a rolling pin, shape the dough into a 16 inch by 12 inch rectangle.
  26. Step 26: Spread the softened butter over the entire surface of the sourdough cinnamon roll dough.
  27. Step 27: 57g (4 T) unsalted butter, softened.
  28. Step 28: In a small bowl, stir together dark brown sugar and ground cinnamon.
  29. Step 29: 150g (2/3 c) dark brown sugar, 12g (5 tsp) ground cinnamon.
  30. Step 30: *light brown sugar can be substituted for dark brown sugar.
  31. Step 31: Sprinkle the cinnamon sugar mixture on the entire surface of the dough.
  32. Step 32: Starting at the long end closest to you, roll up the homemade cinnamon rolls into a long snake.
  33. Step 33: Cut off the uneven edges, then divide into 9 equal pieces with unflavored dental floss, string, or a sharp knife.
  34. Step 34: (about 1 3/4 inches per roll).
  35. Step 35: Or, using a pizza cutter, slice the dough into 9 even stripes, then roll each into a roll for a more polished look.
  36. Step 36: Grease an 9 x 9, 2 quart baking dish or large cast iron skillet with butter before gently placing the Sourdough Cinnamon Rolls inside, about 1/2 – 1 inches apart.
  37. Step 37: Cover with a damp towel and let rise for a second time until they have noticeably grown and look puffy.
  38. Step 38: This took about 3-4 hours in my 70 degree F kitchen.
  39. Step 39: Not ready to bake these in the same day? No worries! Cover the shaped rolls with plastic wrap and store them in the fridge overnight.
  40. Step 40: Before you’re ready to bake the cinnamon rolls, pull them out of the fridge and allow them to rise.
  41. Step 41: This will take longer, since the dough is cold from the fridge.
  42. Step 42: I like to place them in my OFF oven with just the light on.
  43. Step 43: This creates a nice a toasty spot for them to rise.
  44. Step 44: This took about 3-4 hours.
  45. Step 45: **Since this is an enriched dough, it can take longer for the dough to rise.
  46. Step 46: The rise time will also depend on the temperature of your kitchen.
  47. Step 47: A cooler kitchen will have a longer bulk fermentation and final rise, while a warmer kitchen will be quicker.
  48. Step 48: Then bake as normal.
  49. Step 49: Preheat the oven to 350 degrees F.
  50. Step 50: Just before baking, pour warmed heavy cream over the Sourdough Cinnamon Rolls.
  51. Step 51: The extra moisture from the heavy cream will keep the cinnamon rolls extra soft while baking.
  52. Step 52: 120g (1/2 c) heavy cream, warmed.
  53. Step 53: Bake the Sourdough Cinnamon Rolls for 30-35 minutes or until the tops are golden brown and the internal temperature is 190 degrees F.
  54. Step 54: Remove from the oven and place the cinnamon rolls on a wire rack to cool slightly.
  55. Step 55: Cream Cheese FrostingStep 17: Step 56: While the cinnamon buns are cooling, prepare the cream cheese frosting.
  56. Step 57: In a large mixing bowl, mix unsalted butter and room-temperature cream cheese until combined.
  57. Step 58: Add powdered sugar and heavy cream and blend until smooth.
  58. Step 59: 30g (2 T) unsalted butter, 55g (2 oz) cream cheese, room temperature, 90g (3/4 c) powdered sugar, 15g (1 T) heavy cream.
  59. Step 60: Using an offset spatula, spread the cream cheese frosting over the warm cinnamon rolls so that it can slightly melt into all of the cracks and crevices.

Notes

Try This Recipe and Leave a comment Below, your opinion matters to me!

Nutrition

  • Serving Size: 4 serving
  • Calories: 400
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 50mg

Find it online: https://cookingcircuit.com/soft-and-fluffy-sourdough-cinnamon-rolls-recipe/