Sourdough Cinnamon Rolls
There’s something sacred about a quiet morning and a warm pan of sourdough cinnamon rolls rising on the counter.
Ingredients
Dough
- 1 cup active sourdough starter fed and bubbly
- 1 cup warm whole milk
- 1/2 cup melted butter
- 1/4 cup honey or maple syrup
- 1 large egg
- 4 cups all-purpose flour plus a little extra for dusting
- 1 teaspoon sea salt
Filling
- 1/2 cup softened butter
- 1/2 cup brown sugar
- 2 tablespoons cinnamon
- Optional: pinch of nutmeg or cardamom for depth
Frosting
- 4 oz cream cheese softened
- 2 tablespoons butter
- 1/2 cup powdered sugar
- Splash of vanilla
- Tiny pinch of salt
Instructions
- Preheat oven to 350°F
Mix & Rest
- In a large bowl, whisk together the milk, starter, melted butter, honey, and egg. Add flour and salt. Stir until it forms a shaggy dough, then knead until smooth and elastic (about 5–8 minutes).
- Cover with a damp towel and let rest overnight, or at least 8–10 hours, in a warm spot. You’ll know it’s ready when it’s puffy and doubled.
Roll & Fill
- Roll out the dough on a floured surface into a rectangle (about 12x18 inches). Spread butter evenly, then sprinkle with the brown sugar and cinnamon mixture.
- Roll tightly from the long end and cut into 12 pieces using a serrated knife or unflavored dental floss (farmhouse hack!).
Rise & Bake
- Place rolls into a buttered baking dish. Cover and let them rise for about 1–2 hours, or until puffy again.
- Bake at 350°F for 25–30 minutes, until golden and bubbling.
Frost While Warm
- Whisk frosting ingredients together until smooth, then spread over warm rolls so it melts into every swirl.
Notes
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