Sourdough Cinnamon Rolls

Sweet and fluffy with a homemade cream cheese icing.

You seriously can’t get any better than this.

Move over, premade cinnamon rolls.

This recipe came out exactly how I wanted it to. I love a fluffy cinnamon roll that’s the perfect balance of sweetness. The homemade icing made with cream cheese balances all the flavors out perfectly.

With this recipe, you’ll want to plan ahead. It’ll be tough to try and make these to eat on the same day. I prepped them the night and let them bulk rise overnight. In the morning, I added the filling, cut them into buns, and let them rise for a couple more hours in the coldest room in my house. I did this because I wanted them to rise slowly. I wanted to time them to be ready to bake right after dinner so I could enjoy it for dessert. This worked out perfectly!

If you’re not going to ice all of your buns right away, be sure to refrigerate your icing so it doesn’t spoil.

DOUGH INGREDIENTS:

• 500g flour

• 135g milk

• 4 eggs

• 190g grass-fed butter, cut into thin slices

• 50g coconut sugar

• 200g bubbly starter

CINNAMON FILLING INGREDIENTS:

• 100g brown sugar

• 100g coconut sugar

• 28g melted grass-fed butter

• 2 tsp cinnamon

• 40g flour

METHOD:

• In your KitchenAid mixer, add your eggs, sugar, and starter. Mix until combined. Then, add in your flour slowly. Mix until combined but shaggy. Let it rest for 10 minutes.

• After, mix for 5-6 minutes until your dough is smooth. Add in your butter slowly and mix until the butter is well combined. This could take a bit - about 10 minutes for me.

• Let it rest for 30 minutes, then complete your first round of stretch and folds. Let it rest for another 30 minutes, then complete 1 more set of stretch and folds.

• Cover up your bowl and let it rest for about 12 hours or until the dough has doubled.

• Roll your dough out into a rectangle on a lightly floured surface. Brush some melted butter onto the surface and then add your filling ingredients. Spread evenly over the dough, leaving just an inch on one end clean.

• Starting at the side closest to you (NOT the clean side), roll it up into a tight long. Using a sharp knife, cut into 2” rounds and place it into a dish. Press them down and smooth them out into nice-sized circles. You’ll want to leave some space in between each one so they have room to proof.

• Cover and let them proof for the last time.

• Once they are puffy (about 2-3 hours), they are ready to bake! Preheat your oven to 400 degrees and bake for 20 minutes or until they are fully cooked and golden. Move them to a cooling rack. Add icing and enjoy!

ICING INGREDIENTS:

• 1 room-temp cream cheese bar (227 g)

• 227g of room-temp grass-fed butter

• 2 tsp of lemon juice

• 2 tsp of vanilla extract

• 250 g powdered sugar

Combine all ingredients using a hand mixer or your KitchenAid until it’s light and airy. Store in your refrigerator if you don’t plan on using it right away.