Description
Delicious homemade sourdough cinnamon rolls with a fluffy texture and sweet cinnamon flavor, perfect for brunch or a holiday treat.
Ingredients
- 4 cups all-purpose flour (or part whole wheat flour)
- 1 cup active sourdough starter (bubbly and active)
- 1 cup milk (or almond/soy milk)
- ½ cup sugar
- ½ cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup brown sugar
- 2 tbsp freshly ground cinnamon
- ¼ cup softened butter
- 4 oz cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk (to desired consistency)
Instructions
- In a large bowl, combine the all-purpose flour, sugar, salt, and cinnamon. Mix well.
- In another large bowl, whisk together the active sourdough starter, warmed milk, melted butter, eggs, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until a sticky dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the kneaded dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place until it doubles in size (approximately 1-2 hours).
- After it has risen, roll the dough out into a rectangle, spreading the softened butter evenly across it.
- Sprinkle the mixture of brown sugar and cinnamon over the butter.
- Roll up the dough tightly starting from one long end, and pinch the seam to seal.
- Slice the dough into equal pieces and place the rolls, cut side up, in a greased baking dish.
- Allow the rolls to rise again before baking.
- Preheat the oven and bake the rolls until golden brown.
- Mix cream cheese, powdered sugar, vanilla extract, and milk until desired consistency is reached, then drizzle over the warm rolls before serving.
Notes
Ensure your sourdough starter is active for the best flavor and rise. These rolls can be stored in an airtight container for 1-2 days or frozen for longer preservation.