Indulge in the heavenly delight of chewy, soft sourdough cinnamon rolls, crowned with a luscious cream cheese frosting. Crafted with an active sourdough starter, this recipe demands just 20 minutes of hands-on preparation before reveling in an overnight fermentation to elevate the flavors.
Why You’ll Love This Recipe:
Baked in a 9-inch springform pan, these rolls boast heightened moisture retention, resulting in luxuriously soft and airy textures. The magic of bubbly active sourdough starter imparts a flavor that’s simply irresistible. Plus, they can be conveniently prepared in advance.
Ingredients You’ll Need:
Dough Ingredients:
Unfed sourdough starter discard (can substitute active starter)
Cold unsalted butter (easily shredded)
All-purpose flour (substitute half with whole wheat flour if desired)
Honey
Buttermilk (options available)
Salt
Baking soda
Baking powder
Cinnamon Sugar Filling:
Melted butter
Ground cinnamon
Brown sugar (coconut sugar is an alternative)
Cinnamon Roll Glaze:
Melted butter
Powdered sugar
Vanilla extract
Milk
How To Make:
Step 1: Prepare the Dough
The night before baking, combine dough ingredients and allow to ferment overnight at room temperature.
Step 2: Overnight Bulk Fermentation
Cover the dough and let it rest overnight for 10-12 hours, adjusting for kitchen temperature.
Step 3: Incorporate Leavening Agents
Preheat the oven and mix baking soda and baking powder into the dough.
Step 4: Roll Out the Dough
Roll the dough into a rectangle on a floured surface.
Step 5: Prepare the Filling
Brush melted butter onto the dough and sprinkle cinnamon-sugar mixture evenly.
Step 6: Roll and Cut
Roll the dough into a log and slice into portions. Place in a prepared baking vessel.
Step 7: Bake
Bake until golden brown.
Step 8: Glaze
Whisk together glaze ingredients and apply to warm rolls.
Storage and Freezing Tips:
Store leftover rolls at room temperature or freeze for later enjoyment.
Common Queries:
Adjustments for warmer kitchens and alternative baking vessels are provided for optimal results.
