Soft Sourdough Cinnamon Rolls

Sourdough cinnamon buns. Delicate, airy scrolls of decadent sweet dough brimming with swirls of warm cinnamon-sugar. Can you fathom a cozier breakfast (aside from a slice of freshly baked and warm sourdough bread)?!

I must admit, however, I haven’t always been a enthusiast. Traditional cinnamon rolls tended to be overly sweet for my palate, and the thick, sugary icing often left me queasy. Moreover, amidst the plethora of recipes available, I pondered: does the world truly require another cinnamon roll recipe? It appears, indeed, it does.

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Why This Recipe Works

• The efficacy of this method lies in the use of a 9-inch springform pan—a technique I swear by. Its taller sides effectively ensnare moisture, ensuring the rolls emerge soft, airy, and utterly luxurious. During baking, they achieve an impressive height.
• The lively, active sourdough starter contributes a delightful flavor profile that can truly enchant.
• Moreover, these rolls can be prepared in advance! I’m thrilled to share foolproof strategies that accommodate any baker’s timetable.

How To Make The Best Sourdough Cinnamon Rolls

Mix the Dough & Let it Rise

• This dough is made in a stand mixer. If you don’t have one, don’t worry- it can be done by hand (the texture will be sticky).
• Start in the evening, let the dough rise overnight at room temperature, and bake the following morning. The dough is ready when it has doubled in size.

How long will it take? Rise times will vary according to temperature. For example, my dough took 12 hrs. @ 67 F (made at 8:00 PM and ready by 8:00 AM). Your room temperature may differ than mine which will effect the rise time. This is normal. Always watch the dough and not the clock!

Roll the Dough

• The next morning, lightly coat your countertop with oil and flour—a truly fantastic tip, by the way, ensuring the dough won’t stick! I prefer using an all-natural olive oil spray from Trader Joe’s; it works like magic.
• Take the dough out of the bowl, gently pat it into a rough rectangle, and allow it to rest to relax the gluten, making it easier to roll out.
• Sprinkle a light dusting of flour on both the dough and your rolling pin. Roll the dough into a rectangle approximately 16 x 12 inches in size. For precision, use a tape measure; this will yield about 8 rolls, perfect for fitting into a 9-inch springform pan.

Make the Cinnamon-Sugar Filling

• Melt 2 tablespoons of butter in a shallow pan or in the microwave; then, set it aside to cool.
• In a separate small bowl, combine cinnamon, sugar, and flour. Once the butter has cooled down, brush the entire surface of the dough with it.
• Sprinkle the cinnamon-sugar mixture evenly over the dough, leaving a 1/2-inch border around the edges. Use your hands to smooth it out; you’ll notice the texture transforming from dry and sandy to a nearly moist appearance.

Roll & Cut the Dough

• Starting with the long side, carefully roll the dough into a log, applying pressure as you go.
• Take your time with this process; ensuring the log is tightly rolled will preserve the swirls during baking. When you reach the end, ensure the seam of the dough faces downward.
• Using an oiled knife or bench scraper, cut the log into 8 sections, each approximately 2 inches wide. To achieve uniformity, it’s helpful to lightly “mark” the dough first, ensuring each piece is of similar size before cutting. This technique is particularly useful if estimating sizes isn’t your strong suit.

TIP: If at any point the dough starts to stick (it tends to get warm from the heat of your hands) lightly oil or flour your fingertips, take a deep breath and try working with it again.

Second Rise

Place the rolls into a parchment lined pan and let rest for about 1- 2 hours, or until the dough puffs up.

Bake the Cinnamon Rolls

• Position the dough on the center rack and bake at 350 degrees Fahrenheit for 30 to 40 minutes, or until the rolls turn a light golden brown. While the rolls are baking, you can prepare the glaze.
• After baking, allow the cinnamon rolls to cool in the pan for 15 minutes, then transfer them to a wire rack to cool further.

For the Glaze

• In a stand mixer, combine softened butter, whipped cream cheese, and sifted powdered sugar. Beat until smooth, adjusting the consistency by adding a small amount of milk if necessary.
• Alternatively, forgo the glaze and instead sprinkle the cinnamon rolls with powdered sugar.

Time To Eat!

Close your eyes and take a bite… the warm, caramelized cinnamon sugar is absolutely out-of-this-world! And all that fluffy dough? You won’t be able to eat just one!

**Baker’s Schedule**

Overnight Option: Prepare the dough in the evening and allow it to rise overnight. The next morning, roll, cut, and shape the dough. Let it rest for 1-2 hours for the second rise before baking.

Alternatively, after resting for 1 hour, cover the dough and refrigerate until ready to use. Allow the dough to come to room temperature before baking; it should appear plump and puffy.

Make-Ahead Option (Freeze): Arrange the cut and shaped cinnamon rolls in a parchment-lined 9-inch springform pan. Cover with two layers of plastic wrap. Freeze until ready to use. On the night before baking, remove the old plastic wrap and replace it with fresh wrap to prevent condensation from dripping onto the rolls. Defrost overnight at room temperature, approximately 67 degrees Fahrenheit (about 10-12 hours). Bake the following morning as directed.