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Sourdough Cinnamon Rolls

The base for these cinnamon rolls is a brioche-style dough, which is enriched with plenty of butter and eggs. This creates an incredibly tender, shreddable crumb. The sourdough starter gives them a subtle tang that balances the sweetness of the cinnamon-sugar filling and the cream cheese glaze.
Prep Time45 minutes
Cook Time25 minutes
Refrigerate2 hours
Total Time3 hours 10 minutes
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Ingredients

For the Dough

  • 3 2/3 cups all-purpose flour
  • 1/2 cup plus 2 tablespoons whole milk cold
  • 13 1/2 tablespoons unsalted butter
  • 4 large whole eggs
  • 1/4 cup organic cane sugar
  • 2 teaspoons salt
  • 1 cup ripe 100% hydration liquid sourdough starter

For the Filling

  • 1 cup light brown sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons unsalted butter melted
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon Diamond Crystal kosher salt

For the Cream Cheese Glaze

  • 4 oz cream cheese softened to room temperature
  • 1/2 cup powdered sugar
  • 3 tablespoons whole milk
  • 1 teaspoon vanilla bean paste

Instructions

  • Cut butter into 1/4-inch squares and soften at room temperature.
  • Whisk cold eggs, milk, sugar, and sourdough starter in a medium bowl.
  • Mix flour and salt in stand mixer with hook attachment. Slowly add liquid mixture over 3 minutes. Rest 10 minutes.
  • Knead on medium speed 5-6 minutes until dough pulls from sides.
  • Add softened butter pieces gradually on low speed until incorporated, 8-10 minutes.
  • Transfer to container and ferment 2 hours at room temperature, performing 3-4 stretch and folds every 30 minutes.
  • Refrigerate dough at least 2 hours or overnight.
  • Mix filling ingredients in bowl.
  • Roll chilled dough on floured surface into 11x21 inch rectangle.
  • Spread filling evenly, leaving top edge bare.
  • Roll dough from long edge into tight log. Cut into 12 pieces (1 3/4-inch each).
  • Place rolls in greased 9x13 pan. Proof 2 hours until puffy.
  • Preheat oven to 400F.
  • Bake 20-25 minutes until golden brown.
  • Whisk glaze ingredients until smooth. Spread over slightly cooled rolls.

Notes

Ensure butter is room temperature before incorporating. Dough can be refrigerated overnight after initial fermentation.
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