Make the Best Ever Sourdough Cinnamon Rolls
OMG Sourdough Cinnamon Rolls
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OMG Sourdough Cinnamon Rolls
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Rating: 0
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Servings
2dozen rolls
Servings
2dozen rolls
Ingredients
  • 1 cup sourdough starter
  • 1 cup milk
  • 1/4 pound of butter 1 stick
  • 3 eggs
  • 1 tsp yeast
  • 5 1/2 cups unbleached all-purpose flour
  • 1 tsp sea salt
  • 1/2 cup dehydrated sugar cane juice
  • 1/2 cup instant potato flakes
  • melted butter for brushing on rolls after baking optional
  • Cinnamon Roll Filling
  • 4 Tbsp butter melted
  • 1/2 cup dehydrated sugar cane juice
  • 1/2 cup sucanat or packed brown sugar
  • 1/4 cup ground cinnamon
  • Cinnamon Roll Icing
  • 6 oz homemade cream cheese at room temperature
  • 1 1/2 to 2 cups powdered sugar *
  • 2 Tbsp milk
  • 2 tsp homemade vanilla extract
  • dash sea salt
  • ground cinnamon to sprinkle over top
Servings: dozen rolls
Units:
Ingredients
  • 1 cup sourdough starter
  • 1 cup milk
  • 1/4 pound of butter 1 stick
  • 3 eggs
  • 1 tsp yeast
  • 5 1/2 cups unbleached all-purpose flour
  • 1 tsp sea salt
  • 1/2 cup dehydrated sugar cane juice
  • 1/2 cup instant potato flakes
  • melted butter for brushing on rolls after baking optional
  • Cinnamon Roll Filling
  • 4 Tbsp butter melted
  • 1/2 cup dehydrated sugar cane juice
  • 1/2 cup sucanat or packed brown sugar
  • 1/4 cup ground cinnamon
  • Cinnamon Roll Icing
  • 6 oz homemade cream cheese at room temperature
  • 1 1/2 to 2 cups powdered sugar *
  • 2 Tbsp milk
  • 2 tsp homemade vanilla extract
  • dash sea salt
  • ground cinnamon to sprinkle over top
Servings: dozen rolls
Units:
Instructions
  1. Heat the milk and butter just until the butter is melted. Then sprinkle the yeast over the milk mixture and stir to dissolve.
  2. Put the flour, sugar, salt, and potato flakes in a large mixing bowl and stir to mix.
  3. Add the starter, eggs, and milk mixture and mix until combined.
  4. The dough should be fairly stiff. If it’s too dry add milk 1 Tbsp at a time; if too wet, add flour 1 Tbsp at a time.
  5. Turn the dough onto a lightly floured surface. Knead for 5 to 8 minutes without adding too much extra flour. The dough should be slightly sticky. Form the dough into a ball and cover with the bowl.
  6. Now let rest for 10 to 15 minutes.
  7. While the dough is resting, butter two 9 x 13 baking pans, and prepare the filling.
Filling Instructions
  1. In a small pan heat the butter just until melted. Remove from heat.
  2. Add sugar, brown sugar, and cinnamon. Mix well. I have found that when you mix it into a paste like this, it stays put better when you are rolling the dough up.
  3. After the dough has rested, cut into 2 equal pieces. Or, if you have room you can roll it all out at one time.
  4. Roll out 1/2 the dough on a lightly floured surface into a 15″ x 24″ (ish) rectangle.
  5. Spread with half of the filling mixture, making sure to spread to the edges on the shorter sides and one of the long edges.
  6. Roll up the dough starting on the long side that has the filling all the way to the edge.
  7. Pinch the edge to seal it. Now cut the dough into 12 equal pieces for normal sized rolls, or 9 pieces for really BIG ones.
  8. Put the rolls in the buttered pan and flatten them slightly. Then cover them with a damp cloth.
  9. Repeat with the second piece of dough.
  10. Let the rolls rise for 45 minutes to an hour, or until doubled.
  11. When the rolls have doubled in size, bake in a 350°F oven for 30 to 35 minutes, or until they are golden brown.
  12. Remove from oven and brush with melted butter. This keeps the rolls from getting hard. Place pans on cooling rack and let cool slightly before spreading with icing.
  13. While rolls are cooling, prepare icing.
Icing
  1. With a whisk or fork, stir the cream cheese until smooth.
  2. Add milk, vanilla, and salt and mix well.
  3. Add powdered sugar and whisk until smooth.
  4. Spread icing over the cooled rolls. If the rolls are too hot, the icing will just melt and run off.
  5. Sprinkle with cinnamon.
Recipe Notes

This recipe makes 2 dozen rolls that are light and fluffy, with just the right amount of cinnamon filling yummyness and icing that is not too sweet. You can even make the rolls ahead and refrigerate overnight before baking if you want to. Just let them come to room temperature and make sure they have doubled in size before putting them in the oven.

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