There isn’t much better than a cinnamon roll with coffee in the morning. These sourdough cinnamon rolls are fantastic, chewy and soft with a fantastic sourdough flavor. The glaze on top is a must-have and isn’t too sweet.

This recipe makes 10 cinnamon rolls and I recommend making the dough the night before you’d like to eat them.

Sourdough Cinnamon Rolls

The best part about these cinnamon rolls is that once you are able to make the dough, you can customize the filling to cater to any craving or produce you have on hand. I will likely be posting variations of this recipe as the summer goes on and we have access to additional fresh produce (peach season, I’m looking at you!)

Ingredients

The Dough:

• 1/4 cup of half and half
• 1/3 cup water
• 4 tbsp butter, melted (I use salted)
• 2 eggs
• 1/2 cup of sourdough starter
• 1 tbsp sugar
• 2.5 cups bread flour

Filling:

• 4 tbsp butter, softened (I use salted)
• 1 tsp vanilla
• 1/3 cup sugar
• 1 tbsp cinnamon
• 1 tbsp flour
• optional fruit of choice

Glaze:

• 4 tbsp butter, melted
• 4 tbsp cream cheese, room temperature
• 1/2 cup powdered sugar
• 1 tbsp half and half
• 1 tsp vanilla

The Process

The Night Before

1. Start by prepping your dough. I recommend using a stand mixer if you have access to one. Start by mixing the half and half, water, butter, eggs, and sourdough until well combined. Add in the sugar and flour and mix until well incorporated. It should produce a sticky dough
2. Allow the dough to sit for 30 minutes before switching to a dough hook in your stand mixer and allowing the mixture to knead the dough until it forms a ball that does not stick to the sides of your bowl.
3. Cover and allow to sit overnight, approximately 10 hours. During this time, my dough doubled in size.

The Day Of

1. In a medium sized bowl, combine all of the filling ingredients until evenly mixed. It should be a thick paste consistency.
2. Remove your dough from the bowl and sprinkle flour on your working surface. Roll the dough into a rectangular shape, mine was about 1 ft by 2 ft in size.
3. Spread your filling evenly onto the rolled our dough.
4. Roll the rough up, long ways, creating a spiral shape and cut into 10 evenly sized pieces.
5. Place rolls into your cooking vessel. I used a springform pan. Allow them to rise for 2 hours.
6. preheat your oven to 375 degrees and bake until the rolls are golden brown, approximately 30-45 minutes.
7. While baking, combine your ingredients for the glaze. I did this with a spoon in a bowl, but believe that using the stand mixer would have been better.
8. Once the rolls are done, remove from the oven and allow them to cool for about 15 minutes before adding the glaze on top.
9. Enjoy!

I hope you enjoy this recipe and try some of our other sourdough recipes! – Hailey