Description
These sourdough cinnamon rolls offer a complex, tangy flavor and perfectly chewy texture. They are make-ahead friendly, use sourdough discard or active starter, and are topped with a rich cream cheese glaze for an indulgent weekend breakfast.
Ingredients
Scale
- 1 cup (240g) active sourdough starter or discard
- 1 cup (240ml) warm whole milk (110°F/43°C)
- 4 tablespoons (56g) unsalted butter, melted
- 2 large eggs, room temperature
- ½ cup (100g) granulated white sugar
- 1 teaspoon salt
- 3 to 3½ cups (375-437g) all-purpose flour
- 2 teaspoons instant yeast
- ½ cup (113g) unsalted butter, softened (for filling)
- 1 cup (200g) dark brown sugar
- 2 tablespoons ground cinnamon
- ½ teaspoon ground nutmeg
- 4 ounces (113g) full-fat block cream cheese, softened (for glaze)
- 1 cup (120g) powdered sugar, sifted (for glaze)
- 2–3 tablespoons milk or cream (for glaze)
- 1 teaspoon pure vanilla extract (for glaze)
Instructions
- In a large bowl, whisk together warm milk, melted butter, eggs, sugar, salt, sourdough starter, and instant yeast until smooth.
- Gradually add flour, about ½ cup at a time, stirring until the dough becomes too thick to stir. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky.
- Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1-2 hours until doubled in size.
- While dough rises, mix softened butter, brown sugar, cinnamon, and nutmeg in a small bowl to create the filling.
- Punch down the risen dough and roll it into a 12×16 inch rectangle on a floured surface.
- Spread the filling evenly over the dough, leaving a ½-inch border at the top. Roll the dough tightly into a log and pinch the seam to seal.
- Cut the log into 12 equal rolls using dental floss or a sharp knife. Place them seam-side down in a greased 9×13 inch baking pan.
- Cover the pan and let rolls rise again for 1-2 hours until puffed up and nearly touching.
- Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through (internal temp 190°F/88°C).
- While rolls bake, beat cream cheese until smooth. Add powdered sugar, vanilla, and milk/cream, beating until creamy.
- Let baked rolls cool in the pan for 5-10 minutes, then drizzle or spread the glaze over the warm rolls. Serve immediately.
Notes
Ensure milk is warm (110°F) but not hot to avoid killing yeast. Sourdough dough is naturally sticky; wet your hands instead of adding extra flour. For make-ahead, assemble rolls and refrigerate overnight, then let sit at room temperature for 30 minutes before baking. Rolls can be frozen unbaked or baked and frozen for up to 2 months.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 28
- Sodium: 180
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 52
- Fiber: 1
- Protein: 6
Keywords: sourdough cinnamon rolls, weekend breakfast, sourdough discard recipe, cream cheese glaze, make-ahead breakfast, easy sourdough