Ultimate Light & Fluffy Sourdough Cinnamon Rolls with Cream Cheese Frosting
Prepare to bake the most incredible, melt-in-your-mouth cinnamon rolls you’ve ever tasted! These aren’t just any cinnamon rolls; they’re our signature Homemade Sourdough Cinnamon Rolls with Cream Cheese Frosting, guaranteed to turn out perfectly light, impossibly fluffy, and utterly delicious every single time. Topped with a rich, tangy homemade cream cheese frosting that perfectly complements the soft, spiced swirl, these rolls are an absolute dream. Whether it’s for a special breakfast, a leisurely brunch, or an indulgent anytime snack, these cinnamon rolls will be the star of your table. Let’s embark on this delightful baking journey together!
Crafting Perfection: Homemade Cinnamon Rolls Using Live Sourdough Starter
What sets these cinnamon rolls apart and gives them their unparalleled texture and depth of flavor? It’s our secret ingredient: live yeast, affectionately known as my active sourdough starter. For those unfamiliar, a sourdough starter is a living culture of flour and water that harbors wild yeast and beneficial bacteria. This active ingredient is what magically makes your dough double in size and achieve that coveted airy, open crumb structure.
If you’re new to the world of sourdough, don’t fret! Creating your own sourdough starter at home is a rewarding process that requires just a simple ratio of flour, water, and a little patience. I’m currently developing a comprehensive guide to sourdough and maintaining a starter, which I’ll be sharing here soon. Keep an eye out for that post if you’re eager to begin your sourdough journey!
One common misconception about using sourdough starter in recipes like this is that it will impart a sour taste to the final product. I’m here to tell you, emphatically, no! While sourdough can lend a subtle tang to certain breads, in sweet applications like these cinnamon rolls, it primarily contributes to an incredibly soft, tender texture and a more complex, nuanced flavor profile without any discernible sourness. It truly elevates the rolls beyond what commercial yeast alone can achieve.
To ensure the best results for this recipe, it’s crucial to use a “fed” and active starter. The night before you plan to bake these cinnamon rolls, give your starter a generous feeding. Combine 1 cup of milk and 1 cup of flour with your existing starter, mix well, cover it loosely, and leave it out on your kitchen counter overnight. By morning, your starter should be visibly bubbly, active, and ready to work its magic in your dough. This step is key to achieving that perfect rise and internal structure.
The Art of Patience: Why Your Cinnamon Rolls Need Two Rises
The secret to truly extraordinary, pillowy-soft cinnamon rolls lies in patience, specifically in allowing the dough to rise not just once, but twice. As the old adage goes, good things take time, and this recipe is a testament to that. Each rise plays a vital role in developing the gluten structure, enhancing flavor, and ultimately delivering those incredibly fluffy, light-as-air rolls we all crave.
The first rise occurs immediately after you’ve mixed and kneaded the dough. During this initial stage, the sourdough starter and a touch of instant yeast (working in harmony) begin to ferment the sugars in the flour, producing carbon dioxide gas. This gas gets trapped within the elastic gluten network, causing the dough to expand and develop its characteristic open crumb. This first rise requires approximately 4 hours in a warm environment. A warm spot in your kitchen, near a sunny window, or in a slightly warmed (but turned off!) oven are all excellent choices.
Following the first rise, you’ll roll out the dough, spread on that irresistible cinnamon-sugar filling, and cut your beautiful spirals. But the journey to perfection isn isn’t over yet! These cut rolls then undergo a second, shorter rise in the baking pan, typically for an additional 1-2 hours. This crucial second proofing allows the rolls to puff up even further, creating that signature soft, interconnected texture. You’ll know they’re ready when each roll has visibly doubled in size and feels incredibly light and airy.
Embracing this dual-rise process is what truly differentiates homemade cinnamon rolls from the rest. It results in a tender crumb and an airy lightness that’s simply unmatched. Consider making a day of it – the aroma alone will be worth the wait!
For those who prefer to prepare ahead, this recipe offers a fantastic make-ahead option. Instead of allowing the second rise to complete, you can cover the pan of cut rolls and refrigerate them overnight. This slow, cold fermentation not only adds convenience for a fresh-baked morning treat but also deepens the flavor of the dough. When you’re ready to bake, simply pull the rolls out of the fridge and let them sit at room temperature for about 2 hours to allow them to warm up and complete their final proof before baking. This ensures they bake up just as light and fluffy as if they were made fresh the same day.
The Crowning Glory: Irresistible Cream Cheese Frosting
Let’s talk about the frosting – because what’s a cinnamon roll without its luxurious topping? I admit, I’m generally not a huge fan of overly sweet or heavy frostings, but cream cheese frosting is an entirely different story! Its delightful tang and creamy texture provide the perfect counterpoint to the sweetness and spice of the cinnamon rolls. It’s a match made in culinary heaven, truly elevating each bite into an unforgettable experience.
My recipe for homemade cream cheese frosting is straightforward, yielding a smooth, luscious, and incredibly flavorful topping that you’ll want to put on everything. It strikes that ideal balance between sweet and tangy, rich yet not overpowering, creating an amazing flavor that beautifully compliments the soft, warm roll. The contrast in textures and tastes is what makes these cinnamon rolls truly decadent.
You and your entire family will absolutely adore these homemade Cinnamon Rolls with Cream Cheese Frosting. They’re more than just a breakfast treat; they’re an experience, a moment of pure comfort and joy. Get ready to impress everyone with these bakery-quality delights from your own kitchen!
Love this recipe? Pin it to Pinterest and save it for later!
Don’t forget to save this incredible recipe so you can revisit it whenever the craving for homemade goodness strikes! Pin it to your favorite baking boards on Pinterest and share the love with your friends and family.
Homemade Sourdough Cinnamon Rolls
20 minutes
16 minutes
6 hours
6 hours 36 minutes
Ingredients
For the Dough
- 1 cup active, fed sourdough starter
- 3/4 cup warm milk (around 105-115°F / 40-46°C)
- 1 large egg
- 1/4 cup unsalted butter, softened
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon instant yeast (enhances rise with sourdough)
For the Cinnamon Filling
- 1/2 cup packed light brown sugar
- 2 Tablespoons ground cinnamon
- 1/4 teaspoon fine sea salt
- 2 Tablespoons unsalted butter, melted
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted (to prevent lumps)
- 1 teaspoon vanilla extract
- Optional: 1-2 teaspoons milk (for desired consistency)
Instructions
Making the Sourdough Cinnamon Roll Dough
- Combine Dough Ingredients: In the bowl of a stand mixer fitted with the dough hook attachment, combine the fed sourdough starter, warm milk, egg, softened butter, all-purpose flour, granulated sugar, salt, and instant yeast. Mix on low speed for 2 to 3 minutes, just until the flour is evenly moistened and the dough comes together into a cohesive, sticky mass.
- Knead the Dough: Increase the mixer speed to medium-low and continue to knead the dough for an additional 2 to 3 minutes. The dough should become smooth and elastic, though it will still be quite soft and slightly tacky to the touch.
- First Rise (Bulk Fermentation): Transfer the dough to a lightly greased bowl, turning it once to coat all sides. Cover the bowl loosely with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 4 hours, or until it has almost doubled in size.
Preparing the Filling and Shaping the Rolls
- Prepare the Filling: While the dough is rising, prepare your cinnamon filling. In a small bowl, whisk together the brown sugar, ground cinnamon, and salt. Pour in the melted butter and mix thoroughly until the mixture resembles wet sand. Set aside.
- Roll Out the Dough: Once the first rise is complete, gently turn the dough out onto a lightly greased or floured work surface. Using your hands or a rolling pin, gently deflate the dough and then pat or roll it into a large rectangle, approximately 18 inches long by 12 inches wide.
- Spread the Filling: Evenly spread the prepared cinnamon filling over the entire surface of the dough rectangle, leaving a small, un-filled border (about 1/2 inch) along one of the longer edges. This will help seal the roll.
- Roll into a Log: Starting from the long edge opposite the unfilled border, carefully and tightly roll the dough into a log. As you roll, ensure it remains snug to create distinct cinnamon spirals. The log should be approximately 18 inches long.
- Cut the Rolls: Using a sharp knife, unflavored dental floss, or a serrated bread knife, cut the dough log into twelve equal slices. Place these slices into a lightly greased 9” x 13” baking pan, leaving a little space between each roll for expansion.
- Second Rise (Proofing): Cover the baking pan loosely with plastic wrap or a clean kitchen towel. Let the buns rise in a warm place for an additional 1 to 2 hours, or until they are visibly puffy and have nearly doubled in size. (For overnight option, see notes below).
Baking and Frosting
- Bake the Cinnamon Rolls: Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 16 to 22 minutes, or until they are beautifully golden brown on top and the centers are cooked through.
- Prepare the Cream Cheese Frosting: While the cinnamon rolls are baking, prepare the luscious cream cheese frosting.
- Mix Frosting: In the bowl of an electric mixer (or using a hand mixer), beat together the softened cream cheese, softened butter, sifted powdered sugar, and vanilla extract until the mixture is completely smooth and creamy. If the frosting is too thick, add a tablespoon or two of milk until you reach your desired spreading consistency.
- Frost and Serve: As soon as the cinnamon rolls come out of the oven, generously frost them while they are still hot. The warmth of the rolls will allow the frosting to melt slightly, creating an even more indulgent experience. Serve immediately and savor every glorious bite!
Notes
Overnight Option for Convenience: You can prepare the cinnamon rolls the day before and bake them fresh the following morning. To do this, follow steps 1-8. After placing the cut rolls into the baking pan, cover the pan tightly with plastic wrap and refrigerate overnight (for up to 12-18 hours).
The next morning, remove the pan from the refrigerator and leave the buns covered at room temperature for at least 1.5 to 2 hours. This allows them to warm up and complete their final proofing. Once they have visibly puffed up, preheat your oven to 375°F (190°C) and bake as directed in step 10.
Storage: Leftover cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently in the microwave for a few seconds before serving to restore their softness.
Sourdough Starter Tip: Ensure your starter is very active and bubbly. A strong starter contributes significantly to the final texture and rise of the rolls. If your starter seems sluggish, give it an extra feeding a few hours before the overnight feed to boost its activity.