Sourdough Cinnamon Rolls With Cream Cheese Topping
The only sourdough cinnamon roll recipe you will ever need. Soft rolls with layers of cinnamon sugar rolled up and baked until golden brown and gooey, and topped with cream cheese icing for the ultimate breakfast treat. The fermentation process gives the cinnamon buns a greater depth of flavor for the perfect balance of sweet, sour, and oh, so soft. You have to try this delicious recipe.
Servings: 12 rolls
Ingredients
- 1/2 cup sourdough starter bubbly and active (113 grams)
- 1/2 cup water 118 grams
- 4 cups all-purpose flour 540 grams
- 1/2 cup melted coconut oil
- 1/2 cup honey 168 grams
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Cinnamon Sugar Filling
- 1/2 cup softened butter 114 grams
- 1 cup brown sugar 200 grams
- 2 tablespoons cinnamon
Cream Cheese Topping:
- 6 ounces cream cheese
- 1/2 cup heavy cream 120 grams
- 1/2 cup maple syrup or honey 168 grams for honey
- 2 teaspoons vanilla extract
Instructions
- In the bowl of a stand mixer, combine active sourdough starter, flour, honey, water, eggs, and melted coconut oil. Mix together until smooth, glossy, and passes the windowpane test.
- Place the dough in a greased bowl and cover the with a beeswax wrap, foil or plastic wrap.
- Allow to rest in warm place overnight, or up to 12 hours.
- The next day, preheat the oven to 375 degrees.
- Add the baking soda, baking powder and salt to the dough and mix in the stand mixer on medium speed for about 5 minutes, or knead with you hands. Combine well.
- In a separate bowl, combine softened butter, brown sugar, and cinnamon. Stir to combine.
- Lightly dust the counter with flour, and roll out the dough into a 1/4 inch thick rectangle.
- Add butter and cinnamon-sugar filling to the top of the dough and spread evenly.
- Roll the dough up as tightly as you can. When you get to the end, pinch the edge into the main roll, to create a seam.
- Slice to make 12 even rolls.
- Place the rolls into a well-seasoned 14" cast iron skillet or baking dish.
- Bake at 375 degrees for 20-25 minutes or until the rolls are lightly browned and the dough is cooked through. Allow them to cool a bit.
Cream Cheese Topping
- In a medium saucepan, over medium heat, add cream cheese, heavy cream, maple syrup or honey, and vanilla extract. Stir until combined. Use an immersion blender to get the frosting extra smooth, if desired.
- Pour over cinnamon rolls and enjoy.
Notes
- You will need active sourdough starter to make this recipe. Active starter refers to a starter that has been fed 4-12 hours before preparing the dough and is nice and bubbly.
- If the dough seems too stiff, it could be because the house is cooler and the coconut oil has solidified. Place the dough in the oven, turn it on to 150 degrees and leave it on for a few minutes, then turn off the oven. This should warm the dough just enough to make it more pliable.
- Use string or unflavored dental floss to cut the cinnamon rolls.
- *This recipe has been edited to reflect changes made over the years of making this recipe. Some people had issues incorporating the eggs on the second day, so I changed this and started mixing them into the dough the night before. This works amazingly well.
- *Another change is I am no longer recommending adding the cream to the top. I just found it unnecessary.
Nutrition
Calories: 543kcal | Carbohydrates: 73g | Protein: 7g | Fat: 26g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 350mg | Potassium: 154mg | Fiber: 2g | Sugar: 39g | Vitamin A: 616IU | Vitamin C: 0.2mg | Calcium: 97mg | Iron: 2mg