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Sourdough Cinnamon Rolls with Cream Cheese Frosting Recipe

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4 from 13 reviews

These Sourdough Cinnamon Rolls feature a tender, fluffy dough made with sourdough starter discard, enriched with warm spices and a luscious cream cheese frosting. Perfect for a leisurely weekend breakfast or brunch, this recipe uses a slow rise for deep flavor and a soft, melt-in-your-mouth texture.

Ingredients

Dough:

  • 2/3 cup milk (2% or whole)
  • 2 tablespoons unsalted butter
  • 1 large egg
  • ½ cup sourdough starter discard (100 g, fed within past 36 hours)
  • 2 tablespoons granulated sugar
  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt

Filling:

  • ¼ cup unsalted butter (very soft)
  • 2/3 cup dark brown sugar (packed)
  • 4 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1/8 teaspoon allspice

Cream Cheese Frosting:

  • ¼ cup unsalted butter (room temperature)
  • 2 ounces cream cheese (room temperature)
  • ½ teaspoon vanilla
  • Pinch salt
  • ½ cup powdered sugar (plus more for topping if desired)
  • 1–2 teaspoons milk

Instructions

  1. Make the dough: In a small saucepan over low heat, warm the milk and butter until the milk is warm and the butter just melts. Remove from heat and let cool slightly.
  2. Combine starter mixture: In a large bowl or stand mixer bowl, stir together the egg, sourdough starter discard, and granulated sugar on low speed until just combined. Slowly add the warm milk mixture, mixing gently until just incorporated.
  3. Add dry ingredients: Add the flour and salt to the bowl. Stir on low speed for about 1 minute until a rough dough forms. Scrape down the bowl, cover with plastic wrap, and let rest for 30 minutes.
  4. Knead the dough: Remove the cover, replace the paddle with a dough hook if using a mixer, and knead on medium-low speed for 6 to 8 minutes until the dough is smooth, shiny, elastic, and only slightly sticky. Alternatively, knead by hand on a floured surface.
  5. First rise: Transfer dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm spot for 8 to 12 hours until doubled in size.
  6. Shape the dough: Lightly flour a work surface and gently transfer the risen dough. Let rest 5 minutes, then roll out to a roughly 12×12-inch square using a floured rolling pin.
  7. Prepare filling and spread: Spread the very soft butter evenly over the dough with an offset spatula. Sprinkle brown sugar, cinnamon, nutmeg, and allspice evenly over the butter layer.
  8. Roll and cut: Using floured hands, carefully roll the dough tightly from one end, sealing the seam underneath. Using a sharp serrated knife, cut into 8 equal rolls about 1 ½ inches wide.
  9. Second rise: Line a 9-inch round baking pan with parchment paper. Arrange the rolls cut side up in the pan, spacing evenly. Cover with plastic wrap and let rise for 1 to 1 ½ hours until puffy.
  10. Bake: Preheat the oven to 350°F (175°C). Uncover the rolls and bake for 40 to 45 minutes until golden brown and baked through. Transfer pan to a cooling rack.
  11. Make frosting: In a small bowl, beat the butter and cream cheese until smooth. Add vanilla and a pinch of salt, mix well. Gradually add powdered sugar until smooth. Beat in 1 to 2 teaspoons milk until frosting is soft and spreadable.
  12. Frost rolls: Spread the cream cheese frosting evenly over the warm rolls with an offset spatula or spoon. Sprinkle additional powdered sugar before serving if desired.

Notes

  • Make sure to use sourdough starter discard that was fed within the past 36 hours for best rise and flavor.
  • Allowing the dough to rest after initial mixing helps hydrate the flour and improves dough texture.
  • Kneading can be done by hand if no stand mixer is available; aim for a smooth and elastic dough.
  • Rising times vary depending on room temperature—warmer locations speed up fermentation.
  • Use a very sharp serrated knife to cut the rolls cleanly without squashing them.
  • Frost rolls while still warm so the frosting spreads easily and melts slightly into the rolls.
  • Store leftovers covered in the refrigerator and reheat gently before serving.

Find it online: https://bitezly.com/sourdough-cinnamon-rolls-with-cream-cheese-frosting-recipe/