Description
These Sourdough Cinnamon Rolls are a delicious twist on the classic treat, made without yeast. The tangy sourdough starter adds depth of flavor to the soft, pillowy rolls, while the gooey cinnamon filling and creamy frosting make them irresistible.
Ingredients
Units
Scale
Dough:
- 150 grams active sourdough starter
- 1 cup whole milk, warmed to 100-110 degrees F
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 cup granulated cane sugar
- 1 teaspoon kosher salt
- 450 grams flour
- 4 tablespoons butter, soft room temperature
Filling:
- 4 tablespoons butter, soft room temperature
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
Frosting:
- 2 ounces cream cheese
- 2 ounces butter
- 1 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 4 tablespoons cream or milk (optional)
Instructions
- Prepare the Dough: Combine milk, sourdough starter, eggs, vanilla, and sugar in a mixer bowl. Add flour, salt, and butter. Mix with a dough hook until a shaggy dough forms. Let rise until doubled.
- Shape the Rolls: Roll out the dough, spread with filling, and roll into a log. Slice into pieces and place in a baking dish to rise.
- Bake the Rolls: Preheat oven, bake the rolls until golden brown and cooked through.
Notes
- You can refrigerate the dough overnight for easier handling.
- Performing stretch and folds helps strengthen the dough.
- Risen rolls can be refrigerated overnight for baking the next morning.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 275
- Sugar: 18g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
