These are seriously the best sourdough cinnamon rolls! They’re soft and fluffy with a buttery brown sugar and cinnamon filling, then finished with the creamiest cream cheese frosting.

Make the dough the night before, let it rise overnight, and finish them in the morning. Or, if you want to prep them ahead of time, you can assemble the rolls, pop them in the fridge, and bake them later!

Lets make them!

Makes 12 rolls

Dough

310g warm milk (1 ¼ cups)
57g unsalted butter, melted (¼ cup)
1 large egg
100g sugar (½ cup)
5g salt (1 tsp)
200g active, bubbly sourdough starter (scant 1 cup)
650g all-purpose flour (4 ⅓ cups)

Cinnamon Filling

230g brown sugar
115g unsalted butter, softened
15g cinnamon

Cream Cheese Frosting

56g unsalted butter, softened (¼ cup)
112g cream cheese, softened (½ cup)
240g powdered sugar (2 cups)
2g salt (¼ tsp)
2g vanilla extract (½ tsp)
30g milk

Night Before

Add 310g warm milk, 57g melted butter, 1 egg, 100g sugar, 5g salt, 200g active sourdough starter, and 650g all-purpose flour to the bowl of a stand mixer.

Using the dough hook, mix on low for 3–5 minutes. The dough is ready when everything has come together and it begins to pull away from the sides of the bowl. It should feel soft and smooth.

Transfer the dough to a covered bowl or container. Let it sit in a warm spot, ideally around 70–75°F, for 8–12 hours, or until the dough has approximately doubled in size.

In the Morning

Once the dough has doubled, turn it out onto a lightly floured surface and gently press out some of the air.

Roll the dough into a rectangle approximately 11 x 17 inches.

Spread 115g softened butter over the dough, making sure to get it all the way to the edges.

In a small bowl, combine 230g brown sugar with 15g cinnamon. Sprinkle the cinnamon-sugar mixture evenly over the butter.

Starting from one of the long sides, roll the dough tightly into a log. Cut the log into 12 equal rolls using unflavored dental floss or a sharp knife.

Arrange the 12 rolls in a greased 9 x 13-inch baking dish. Cover the pan and let the rolls rise in a warm place for 1–2 hours. They’re ready when they look noticeably bigger, soft, and puffy.

If you’re making them ahead of time, cover the assembled rolls and place them in the refrigerator before baking. When you’re ready to bake, take them out and allow them to come back to room temperature and get puffy before putting them in the oven.

Preheat the oven to 350°F. Bake for 25–30 minutes, or until the rolls are lightly golden on top and baked through.

Cream Cheese Frosting

While the rolls are baking, make the frosting.

Beat 112g softened cream cheese and 56g softened butter together until creamy and smooth.

Add 240g powdered sugar, 2g salt, 2g vanilla extract, and 30g milk. Mix until everything is well combined and the frosting is smooth and creamy.

Let the cinnamon rolls cool for about 5–10 minutes, then spread the cream cheese frosting over the warm rolls.

Yield: 12