Sourdough Cinnamon Rolls with Cream Cheese Frosting

Ingredients – Dough

  • 200 g active sourdough starter (approx. 1 dl)

  • 120 g milk, room temperature (approx. ½ dl)

  • 1 egg

  • 5 g salt (approx. 1 tsp)

  • 50 g sugar (approx. ¼ dl)

  • 500 g strong wheat flour (approx. 3¼ dl)

  • 115 g butter, room temperature (1 stick)

Ingredients – Cinnamon Filling

  • 200 g brown sugar (approx. 1 dl)

  • 2 tbsp cinnamon

Ingredients – Cream Cheese Frosting

  • 225 g cream cheese, room temperature

  • 115 g salted butter, room temperature

  • 250 g powdered sugar (approx. 2 dl)

  • 2 tsp vanilla extract

Instructions

1. Dough:
Add all dough ingredients to a stand mixer fitted with a dough hook. Mix on low speed until combined, then increase speed and knead for 5 minutes until smooth and elastic. Cover and let rise for 8–12 hours until doubled.

2. Filling:
Mix brown sugar and cinnamon in a bowl.

3. Frosting:
Beat butter and cream cheese until light and fluffy (3–5 minutes). Add powdered sugar and vanilla, then beat for another 3 minutes.

4. Shaping:
Roll dough into a rectangle (approx. 30×45 cm). Spread a thin layer of butter, avoiding the bottom 1 cm. Sprinkle the filling evenly. Roll tightly and cut into 8–10 rolls (~5 cm each).

5. Proofing:
Place rolls into a buttered baking dish lined with parchment, leaving slight space between them. Cover and proof for 2–3 hours until touching.

6. Baking:
Preheat oven to 165 °C (329 °F). Bake for 25–30 minutes until golden and center reads ~82 °C.

7. Frosting & Serve:
Let cool for 10 minutes, then spread cream cheese frosting over warm rolls. Serve immediately.