Sourdough Cinnamon Rolls

Soft and pillowy, these sourdough cinnamon rolls are aromatic and delicately sweet when topped with a cream cheese frosting.

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Prep Time 1

Cook Time 20

Total Time 1 20

Course Breakfast

Servings rolls

Ingredients

Sourdough Cinnamon Roll Dough

4 cups All Purpose Flour We like the King Arthur brand as they feature unbleached and organic flour
1/2 cup Honey
1/2 cup Coconut Oil Measure when melted
1/2 TSP Sea Salt
1/4 Cup Water To allow dough to come together. May need more water- add in 1 T increments.
3/4 Cup Active Sourdough Starter “Discard” Active sourdough starter calls for 100% hydration. “Note for bottom of recipe” This recipe has not been tested with sourdough discard which has been stored in the fridge.
2 Eggs
1 TSP Baking Soda
1 TSP Baking Powder
1/3 cup Half and Half Can alternatively use Milk, a milk alternative or or Canned Coconut Cream (If using canned coconut cream, use the cream of the coconut cream - not the water/ milk. We like the Thai Kitchen brand.)

Cinnamon Roll Filling

1 stick Unsalted Butter (4 ounces) Can use salted butter
1 cup Brown Sugar Level, not packed
2 TBS Ground Cinnamon

Cream Cheese Frosting

1 block Cream Cheese (8 ounces) Can be Full fat or reduced fat
1 stick Unsalted Butter (4 ounces) Can use salted butter - see salt note
2-1/2 Cups Powdered Sugar Can reduce by 1/2 - 1 cup if less-sweet frosting is desired. Note this will cause frosting to be runnier in texture.
1 TBS Vanilla Extract Can use 2 TSP Vanilla Bean Extract
1 Pinch Salt *Leave out if using salted butter

Instructions

To begin making the sourdough cinnamon rolls, start with the dough. In a bowl which as enough room for the dough to rise by 1x the starting size, combine the first ingredients. The ingredients (melted coconut oil, honey, all purpose flour, sourdough starter and water) will be mixed together by hand until a shaggy ball forms. Be prepared, the dough will be sticky at this time. Cover tightly with plastic wrap or a beeswax wrap. Allow the dough to sit on the countertop for up to 12 hours.
Place in refrigerator for longer fermentation time, if preferred. Allow to come to room temperature on morning of bake.
After the dough has fermented add in the remaining ingredients: eggs, baking soda, baking powder and salt. Mix either within a stand mixer or by hand. If using a stand mixer, utilize the dough hook attachment and allow the dough to come together for 10-15 minutes. When stretched, the dough should have a window pane like consistency. By hand this process could could take 30+ minutes to kneed.
In a separate bowl, mix together the cinnamon sugar filling. Mix the filling ingredients (butter, brown sugar and cinnamon) together until combined. To have softened butter, allow it to sit on the countertop or microwave until a finger can be pushed into the butter with little resistance. It is important to ensure the butter is not melted before mixing together.
Next on a smooth surface, roll the dough into a rectangle shape of 1/4 inch thickness. Though the dough does not commonly stick to the surface, additional measures can be taken to ensure this occurs by placing butter, flour, or a neutral tasting oil on the counter. Alternatively, the dough can be rolled onto a silicone baking sheet or wax paper.
Once the dough is rolled thin, spread the cinnamon sugar mixture across the dough. Next, roll the dough into tight before slicing the dough.
To slice the dough, you can use a pastry cutter, sharp knife, plain dental floss or twine. If utilizing plain dental floss or twine, grab a piece between your pointer fingers as you would to begin flossing your teeth. Place under the cinnamon roll and gently wiggle underneath. Cross your hands above the roll in a criss-cross pattern and gently pull to opposite sides, pinching the roll.
The amount of rolls depends on how large of cinnamon rolls are preferred. We typically make 12-14 rolls out of one recipe.
Once cut, place the rolls into two prepared cake pans or a 9 x 13 pan. Ensure the pans are either lined with parchment paper or the pan is coated with butter or a neutral cooking oil to prevent sticking from the bottom of the pan.
Allow the rolls to rise on the countertop for 30 minutes to an hour before placing in the oven. Though this step is optional, this secondary rise will allow the cinnamon rolls to become wonderfully fluffy.
Finally, before placing in the oven, pour 1/3 cup of heavy whipping cream, milk or coconut cream on top of the cinnamon rolls. Bake for 20 to 25 minutes or until the tops are firm to the touch. If the cinnamon rolls turn golden brown in color, they are typically overdone and the outer rolls will be dry.
While the cinnamon rolls are in the oven, begin preparing the cream cheese frosting. Whip the cream cheese and butter until light and airy. The color of the butter and cream cheese will turn from yellow to white. It may take up to 5 minutes for this to occur.
Add the powdered sugar one cup at a time to prevent the sugar from going outside the mixing bowl. Add the vanilla and salt (if unsalted butter was used).
This frosting can be put in the fridge or left on the countertop. Our preference is to frost one pan of cinnamon rolls on the day they are made.
Once the cinnamon rolls are removed removed from the oven, allow them to cool for at least 15 to 30 minutes. By allowing to cool slightly, this will ensure the cream cheese frosting does not melt into the cinnamon rolls.
Enjoy!

Keyword breakfast, cinnamon rolls, dessert, sourdough