Equipment
- Stand mixer with dough hook attachment
- Glass bowl
- Plastic wrap or kitchen towel
- Scale or measuring cups and spoons
- Knife
- Cast iron skillet
Ingredients
For the Dough
- 204 g buttermilk 3/4 cups
- 100 g active sourdough starter 1/2 cup
- 50 g eggs 1 egg
- 60 g sugar 1/4 cup
- 85 g unsalted butter 6 tablespoons, softened
- 8 g salt 1 1/2 teaspoons
- 400 g bread flour or all purpose flour, 3 1/4 cups
For the Cinnamon Sugar Filling
- 85 g Unsalted Butter 6 tablespoons, softened
- 165 g Brown Sugar 3/4 cups
- 16 g Ground Cinnamon 2 tablespoons
For the Glaze
- 68 g Buttermilk 1/4 cup
- 3 oz Cream cheese
- 240 g Powdered sugar 2 cups
- 1/2 tsp Vanilla extract
Instructions
Make the sourdough cinnamon rolls dough
- Add the buttermilk, active sourdough starter, eggs, and sugar to the bowl of a stand mixer, fixed with the dough hook attachment. Mix until well combined.204 g buttermilk, 50 g eggs, 100 g active sourdough starter, 60 g sugar
- Add the butter, flour, and salt. Knead on medium speed until the dough is smooth and elastic, about 8-10 minutes.8 g salt, 400 g bread flour, 85 g unsalted butter
Bulk fermentation
- Transfer the dough to a greased bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise until doubled in size, roughly 8 to 10 hours, depending on the warmth of your kitchen.
Make the Cinnamon-Sugar Filling
- In a small bowl, combine the brown sugar and ground cinnamon. Set aside until ready to use.165 g Brown Sugar, 16 g Ground Cinnamon
Roll the Dough
- Once the dough has risen, turn it out onto a lightly floured surface. Using a rolling pin, roll it into a rectangle about 12in x 16in.
- Spread the softened butter evenly over the sourdough cinnamon roll dough, leaving a small margin at the edges. The margins will help seal the cinnamon roll dough once you roll it into a log.85 g Unsalted Butter
- Sprinkle the cinnamon-sugar mixture over the butter.
Shape the sourdough cinnamon roll
- Starting from one of the long edges, roll the dough tightly into a log. Using a sharp knife, slice the log into rounds about 1 inch thick.
Second Rise
- Arrange the cinnamon rolls in a greased cast iron skillet, leaving a little space between each for them to expand. Cover and let them rise again until puffy, about 6-8 hours.
Bake the cinnamon rolls
- Preheat oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven until golden brown, about 25-30 minutes.
Make the Glaze
- In a medium bowl, combine the softened cream cheese with the buttermilk. Add the confectioner's sugar and vanilla extract. Whisk until smooth. If the glaze is too thick, you can add a bit more buttermilk to reach the desired consistency.68 g Buttermilk, 3 oz Cream cheese, 240 g Powdered sugar, 1/2 tsp Vanilla extract
- Drizzle the cream cheese icing over your freshly baked sourdough cinnamon rolls and enjoy!
