Sourdough Cinnamon Rolls From Scratch
Back on my sourdough baking game and these cinnamon rolls were AMAZING! They came out so tender and deliciously and fluffy.
Start by mixing 4 tbsp butter (softened), ¾ cup sourdough starter, 2 tbsp honey, 3 cups white flour,1 tsp salt, 1 egg, ⅔ cup warm milk. Mix together, cover and let rise for 3 hours until doubled in size.
Once the dough is ready, take out and knead for 5 minutes on a floured counter.
Using a rolling pin, roll out the dough.
Now its time to make the cinnamon filling.
You will need ½ cup brown sugar 3 tbsp honey, 3 tbsp butter (melted), ½ tsp vanilla extract, and 1 tsp cinnamon.
Pour the mixture on the dough and spread with the back of a spoon.
Roll the dough and cut of the ends using a pizza cuter.
Cut into equal sections and place in a pie dish.
Cover with plastic wrap and let them proof in the fridge overnight.
The next day, bake covered in aluminum foil for 20 minutes at 375 degrees, then remove and bake another 5 minutes uncovered.
I personally liked them plain. They were so moist and perfection! But my husband insisted on icing.
Mix 4 oz cream cheese (softened), 1 tbsp butter (softened), 3 tbsp powdered sugar, ½ tsp vanilla extract, 1 tbsp milk.
Drizzle on top.
Sourdough Cinnamon Rolls From Scratch
Recipe details
- 8 rolls
- Prep time: 6 Hours Cook time: 25 Minutes Total time: 6 hr 25 min
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