Fluffy cinnamon rolls filled with brown sugar and cinnamon, finished with cream cheese frosting. These rolls use active sourdough starter and an overnight refrigerator rest so you can bake them fresh the next day.
Makes: 12 rolls
Prep time: About 40 minutes
Rise time: Approximately 8–14 hours, plus an overnight refrigerator rest
Bake time: 25–30 minutes
Pan: 9 × 13 inches
Ingredients
For the Dough
- 100 g active sourdough starter, at or near its peak, at 100% hydration
- 180 g whole milk, lukewarm
- 1 large egg
- 60 g granulated sugar
- 450 g all-purpose flour, plus a little for the counter
- 8 g fine salt
- 75 g unsalted butter, softened
For the Cinnamon Filling
- 75 g unsalted butter, softened
- 150 g packed light brown sugar
- 2 tablespoons ground cinnamon
- Pinch of salt
For the Cream Cheese Frosting
- 115 g cream cheese, softened
- 30 g unsalted butter, softened
- 120 g powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
Instructions
1. Mix the Dough
In a large bowl or the bowl of a stand mixer, combine the active starter, lukewarm milk, egg, and sugar.
Add the flour and salt. Mix until no dry flour remains. Cover and let the dough rest for 20 minutes.
The milk should feel only slightly warm. Hot milk can damage your starter.
2. Knead in the Butter
Add the softened butter a little at a time, kneading until each addition is incorporated.
Using a stand mixer fitted with a dough hook, knead on low to medium-low speed for approximately 8–12 minutes, following your mixer’s operating guidance. By hand, allow about 12–15 minutes.
The finished dough should be smooth, elastic, and slightly tacky. It should stretch into a thin membrane before tearing. Avoid adding lots of extra flour, which can make the rolls dry.
3. Let the Dough Rise
Place the dough in a lightly greased bowl and cover.
Let it rise at a comfortable room temperature, ideally around 75–78°F, until visibly puffy and increased in volume by roughly 50–75%. This often takes 6–10 hours, but enriched sourdough can take longer in a cool kitchen.
Watch the dough rather than the clock. It should feel lighter and show signs of fermentation before you move on.
4. Refrigerate Overnight
Cover the bowl well and refrigerate for 8–12 hours.
This rest develops flavor and firms the dough, making it easier to roll and fill.
5. Make the Filling
Mix the brown sugar, cinnamon, and pinch of salt in a small bowl. Keep the softened butter separate for spreading.
Grease a 9 × 13-inch baking pan.
6. Roll and Fill
Turn the chilled dough onto a lightly floured counter. If it is too firm to roll comfortably, let it rest for 15–30 minutes.
Roll into a rectangle approximately 12 × 18 inches, with a long edge facing you.
Spread the softened butter over the dough, leaving a ½-inch border along the opposite long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter.
Starting at the long edge closest to you, roll the dough into a log. Pinch the seam closed.
7. Cut the Rolls
Cut the log into 12 equal pieces using a sharp knife or unflavored dental floss.
Arrange the rolls in the prepared pan, leaving a little room between them.
8. Let the Rolls Rise Again
Cover and let rise until noticeably expanded, soft, and puffy. The rolls should be approaching one another, with the dough layers looking fuller rather than tightly compressed.
This typically takes 3–5 hours, although chilled dough or a cool room may require longer.
Do not rush this rise. Underproofed rolls can bake up dense.
9. Bake
Preheat the oven to 350°F.
Bake on the center rack for 25–30 minutes, or until lightly golden and the center rolls are cooked through. If the tops brown before the centers are ready, loosely cover with foil.
Let the rolls cool for 10–15 minutes before frosting.
10. Make the Frosting
Beat the softened cream cheese and butter until smooth.
Add the powdered sugar and vanilla. Beat until creamy, then add milk a little at a time until the frosting reaches your preferred consistency.
Spread over the warm rolls for a softer glaze, or wait until they cool further for a thicker frosting layer.
An Example Baking Schedule
| When | What to do |
|---|---|
| Day 1, early morning | Feed your starter so it will be active by mixing time |
| Day 1, late morning | Mix and knead the dough |
| Day 1, evening | Once the dough has risen sufficiently, refrigerate overnight |
| Day 2, morning | Roll, fill, cut, and arrange in the pan |
| Day 2, late morning or afternoon | Bake once the rolls are fully puffy; frost and serve |
Your starter’s strength and kitchen temperature will determine the actual timing.
Tips for Soft, Fluffy Rolls
- Use active starter. Unfed discard is not a dependable substitute in this recipe.
- Keep the dough slightly tacky. Too much extra flour can make the rolls heavy.
- Use softened butter for the filling. Melted butter is more likely to leak out.
- Allow both rises to finish. Sugar and butter slow fermentation.
- Avoid overbaking. Check the center rolls as well as the golden tops.
Storage and Reheating
Store rolls with cream cheese frosting covered in the refrigerator for 3–4 days. Warm individual rolls briefly in the microwave until soft.
For longer storage, freeze cooled, unfrosted rolls in an airtight container for up to 2 months. Thaw and warm gently, then add fresh frosting.