Sourdough Cinnamon Rolls with Cream Cheese Icing
We won’t make you scroll endlessly to get to the recipe. Just know that once you make these, we can almost guarantee that you’ll never try another cinnamon roll recipe again. (We’ve included a sample baking schedule at the end!)
Let’s get to the good part.
Makes 12 Cinnamon Rolls | Prep Time: 20 minutes | Rest Time: 10-12 hours | Cook Time: 35-40 minutes
INGREDIENTS
Cinnamon Roll Dough
8 tablespoons butter (cold)
2.5 cups all-purpose flour
⅓ cup sourdough starter discard
1 cup buttermilk
1 tablespoon + 1 teaspoon honey (or granulated sugar)
¾ teaspoon salt
1 teaspoon baking powder*
½ teaspoon baking soda*
*Don’t add these to the dough until the next morning, just before rolling the dough out.
Cinnamon Sugar Filling
¾ cup light brown sugar
2 teaspoons ground cinnamon
4 tablespoons butter (melted)
Cream Cheese Icing
6oz cream cheese
½ cup heavy whipping cream
½ cup maple syrup or honey
2 teaspoons vanilla extract
DIRECTIONS
The night before:
Mix the dough: Use a cheese grater or bench scraper to grate/cut the butter into small pieces. Place the grated butter into a mixing bowl and add flour. Using a bench scraper or pastry cutter, cut the butter into the flour, until crumbly.
Add the sourdough starter discard, buttermilk, honey and salt. Mix the dough in a stand mixer with the dough hook attachment or with a spatula until the ingredients are well incorporated. Cover the bowl and let the dough rest on the counter for 10-12 hours or overnight. Do not add baking soda or baking powder. This will be added in the morning, right before rolling out the dough.
The next morning:
Pre-heat the oven to 375˚F.
Add the baking soda and baking powder to the dough with your hands. Work these ingredients into the dough thoroughly, making sure they’re well incorporated. Generously flour your work surface and turn the dough out onto it. Sift flour on top of the dough as well, to best prevent sticking. Use a rolling pin to roll the dough into a 12” x 24” rectangle.
For the filling: Mix the brown sugar and ground cinnamon in a small bowl and set aside. Melt the butter in a microwave safe bowl and pour evenly onto the rolled-out dough. Spread the melted butter with a basting brush to evenly coat the surface of the dough, leaving approximately ½ inch uncoated around the edges. Sprinkle the cinnamon sugar filling onto the dough, spreading it evenly over the entire surface.
Starting with the longest side, roll the dough out into a log shape. Use a bench scraper to cut the dough into 12 equal pieces. Arrange the rolls into a baking pan or cast iron skillet (our vote is for the cast iron skillet if you have one!), leaving a bit of space around each roll for room to expand.
Bake the cinnamon rolls for 35-40 minutes or until the tops are golden brown.
While the cinnamon rolls are baking, mix the icing. Combine the cream cheese, maple syrup, heavy whipping cream and vanilla. Use an immersion blender to blend the icing until smooth.
Pour over cinnamon rolls and enjoy!
Tip: Add the icing to the cinnamon rolls a few minutes before they’re done baking to warm the icing and allow it to melt into all the yummy crevices of the rolls!
SAMPLE BAKING SCHEDULE
8pm: Cut butter and mix dough. Let the dough rest overnight on the counter, covered.
8am: Add baking soda and baking powder to the dough. Roll out the dough, add cinnamon sugar mixture, roll and bake.
