These Sourdough Cinnamon Rolls are soft, tender, cinnamon sugar perfection. Look no further for the actual best cinnamon rolls of your life!
For the Dough:
- 122 g (~1/2 cup) Warm milk, a little warmer than body temperature. 105°F if you want a number
- 1 ¼ t Dry active yeast (see Notes for substitutions)
- 1 ea Egg
- 52 g (~1/2 stick) Butter, softened
- 207 g (1 2/3 cups) All purpose flour
- 100 g (1/3 cup) 100% hydration starter (fed 12 hours prior)
- ½ t Kosher salt
For the Cinnamon Sugar Filling:
- 105 g (1 stick) Butter, so soft that it is almost melted and will spread easily with a spatula
- 195 g (a little over 3/4 cup) Dark brown sugar PACKED
- 1 T + 1 t Cinnamon
- 1 ½ T Heavy Cream, reserve for right before baking
For the Icing:
- 2 cups Confectioner’s Sugar
- ½ t Vanilla extract
- 2 T Milk, or more as needed to thin it out
Make the Dough:
- In the bowl of a stand mixer add the warm milk then sprinkle the yeast over the surface. Whisk to break up any clumps. Allow to bloom (sit unperturbed) for 10 minutes or until bubbly.
- Add the remaining ingredients for the dough to the bowl. All at once! Just dump it in there!
- Fit the mixer with the paddle attachment and mix until incorporated and no lumps remain.
- Switch to the dough hook. Mix on medium for 3-4 minutes. The dough will not pull away from the sides of the bowl or climb the hook. It is a wet dough and this is not in its nature. That is OK!
- Turn out into a bowl sprayed with cooking spray, cover with plastic wrap and bulk proof in a warm spot for 30-45 minutes. My oven has a proof setting that I use at 85°F. When it has doubled it is done!
Make the Filling:
- While the dough proofs, make the filling. In a bowl, mix together butter, sugar and cinnamon. Mix until a paste forms. Set aside.
- Cover your counter generously with flour and turn out your dough onto the counter. A bowl scraper or rubber spatula helps here because the dough is sticky. Sprinkle a generous amount of flour on top of the dough and flour a rolling pin.
- Roll the dough out into a rectangle 12 inches long by 10 inches high. (Try to keep those sharp corners! It’s harder than it looks but it’s good to have goals, right?)
- Once you have your rectangle, spread your filling with an offset spatula. Sometimes it is necessary to let your fingers join the party to help spread/hold the dough. I purposefully keep a border on the top and the bottom edge.
- Starting at the bottom edge (12 inches across) start to roll away from you. Seal the top edge.
- Cut approximately 2 ½ inch pieces with a knife (or your bench scraper). This makes 8 rolls.
- Spray a 9 “ x 11” baking dish with cooking spray and then place the cinnamon rolls about 2 inches apart. I offset them so I have a row with 2 and then one in the center followed by another row of 2 and so on. This gives them space to proof and grow without crowding.
- Cover with plastic wrap and place back in your warm spot to proof an additional 20-40 minutes. I proof 20 and then remove the dish to another spot and preheat my oven to 350°F convection.
- Right before baking remove the plastic wrap and pour the heavy cream over the tops of the rolls.
- Bake 350°F for approximately 15-20 minutes. Mine baked 18. They will be golden brown around the edges and a bit on top and the centers will no longer look or feel doughy.
- Allow to cool before icing.
Make the Icing:
- Whisk all the ingredients for the icing together. I kept mine a bit thicker so that I could spread it on the cinnamon rolls still warm from the oven. A little bit of heaven on earth to be sure!
- You can omit the yeast but make sure your starter is fed and fully risen. It will take longer to rise. I suggest letting it final proof over night.
- Instant Yeast: 3/4 t (you can add this directly to the dough and can skip the first step of blooming.)
- Fresh Yeast: 8 g (I don’t have a volume measurement on this, but, honestly, fresh yeast is pretty hard to come by outside of restaurants.)
- Category: Dessert
Keywords: sourdough cinnamon rolls, perfect cinnamon filling, the best sourdough cinnamon rolls