Description
These easy sourdough cinnamon rolls are a perfect quick and cozy weekend treat that your family will adore!
Ingredients
Scale
- 1 cup active sourdough starter (fed and bubbly)
- 1/2 cup whole milk (lukewarm)
- 1/4 cup unsalted butter (softened)
- 1/4 cup granulated sugar
- 1 large egg (room temperature)
- 2 3/4 cups all-purpose flour (plus extra for dusting)
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 2 tbsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 4 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp whole milk (more if needed for consistency)
Instructions
- Prepare the dough by combining sourdough starter, lukewarm milk, softened butter, granulated sugar, egg, and vanilla extract. Whisk until well combined, then gradually add flour and sea salt. Knead for 5-7 minutes until soft and elastic.
- Make the cinnamon filling by mixing softened butter, brown sugar, ground cinnamon, and nutmeg until it resembles a paste.
- Assemble the rolls by rolling out the dough into a rectangle, spreading the cinnamon filling, rolling it up, and cutting into 12 rolls.
- Second rise: Let the rolls rise for another 30 minutes until puffy.
- Bake the rolls at 350°F (175°C) for 25-30 minutes, until golden brown.
- Make the cream cheese glaze by beating cream cheese, softened butter, powdered sugar, vanilla extract, and milk until smooth.
- Serve the warm rolls with glaze drizzled over them.
Notes
These rolls can be stored in an airtight container at room temperature for up to 3 days, or frozen before the second rise for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 16g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg