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Sourdough cinnamon rolls

This sourdough cinnamon roll recipe is all you need. Soft rolls made with layers of cinnamon sugar, baked until golden brown, gooey, and topped with mascarpone cheese icing. The fermentation process gives the cinnamon buns a greater depth of flavor for the perfect balance of sweet, sour, and soft. 
5 from 7 votes
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Prep Time 20 minutes
Cook Time 30 minutes
12 hours
Total Time 12 hours 50 minutes
Course Breakfast
Cuisine American
Servings 12 people

Equipment

  • stand mixer
  • measurig cups
  • baking tray
  • Saran wrap

Ingredients
  

DOUGH:

  • 1/2 cup active and bubbly sourdough starter
  • 1 egg
  • 3/4 cup milk
  • 1/2 cup melted butter ( 8 tablespoons)
  • 1 tsp salt
  • 2 tbl sugar or honey
  • 3 cups unbleached all-purpose flour- I do not recommend using bread flour

FROSTING:

  • 4 oz softened cream cheese
  • 4 oz mascarpone cheese
  • 1/4 cup milk or heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp cinnamon

FILLING:

  • 1/2 cup  softened butter
  • 1/2 cup brown sugar
  • 2 1/2 tbl cinnamon
  • 1 tbl flour
  • 1/3 cup heavy cream- to drizzle over the rolls befoee baking

Instructions
 

  • MAKE THE DOUGH
    To make the dough, start by combining active sourdough starter, sugar, milk, eggs, and melted butter in the bowl of a stand mixer. Mix the ingredients until they combine.
    After that, attach the dough hook to the stand mixer and gradually add in the flour and salt. Knead the dough for 10 minutes on medium-low speed until it becomes smooth and the dough pulls away from the sides of the bowl. To check if the dough is ready, perform the windowpane test. This step is important as it helps to develop the gluten strands.
  • COVER AND FERMENT
    Place the dough in a lightly oiled bowl and cover the dough with a shower cap or plastic wrap. Something tight fitting.
    Allow to ferment in a warm spot (countertop)  overnight for 8-12 hours for bulk fermentation. During this time, keep an eye on it; as soon as it doubles in size, it is ready to use. This can be quicker than 8-12 hours or longer. It depends on how cold or warm your house is. 
  • THE NEST DAY: MAKE THE FILLING AND ROLL THE CINNAMON ROLL
    In a small bowl, combine unsalted butter, brown sugar, and cinnamon
    Now, roll the dough into a rectangle on a lightly floured surface. Roll out the dough to about 1/4 inch thick using a floured rolling pin. Spread the filling evenly over the dough. Roll the dough into a firm log and pinch the seam to seal. ( use a bench scraper to help roll the sourdough cinnamon dough into a log)
  • SLICE, ROLL, RISE, AND BAKE
    Slice the cinnamon roll log into even rolls. I like using a sewing thread or dental floss for super neat rolls! But you can use a sharp knife to make even cuts. 
    I like to start by making a slice in the middle, and then I cut each half into 4, making 8 total rolls .Rise them for 2 hours or until they double in size.
    Place the unbaked rolls in a greased 9×13 baking dish. 
    Bake them in a 350-degree oven for 30 minutes or until the sourdough cinnamon buns are lightly browned and the dough is cooked through. Allow them to cool a bit before frosting.
  • MAKE THE FROSTING
    Using a hand mixer, beat the cream cheese until it is smooth without lumps. Then add the mascarpone cheese and combine; lastly, add the milk, powdered sugar, and cinnamon. 
    Frost the fluffy sourdough cinnamon rolls while they are warm in the pan! Enjoy!
Keyword sourdough cinnamon rolls, sourdugh, sourduogh recipe