The Best Sourdough Cinnamon Rolls
Ingredients
Dough
- ¾ cup active sourdough starter
- ¼ cup honey
- ¼ cup buttermilk
- ¾ cup filtered water room temperature
- 3 Tbsp avocado oil
- ¼ tsp salt
- 4 cup flour all purpose
Cinnamon Filling
- 3 Tbsp butter softened
- ⅓ cup brown sugar
- 1 ½ tsp cinnamon
Cream Cheese Frosting
- cream cheese
- milk
- butter
- powdered sugar
Instructions
Dough
- Combine the wet ingredients together in the bowl of a stand mixer: Sourdough starter, honey, buttermilk, water, and oil.
- Once combined, slowly add in flour and mix using your dough hook attachment. Continue to knead with the mixer for 3-5 minutes. To test if enough flour has been added, the dough should tacky but not sticky. If it's too sticky add 1/8 cup flour at a time and continue to mix.
- Once kneaded, cover the mixing bowl with plastic wrap and allow to rise at room temperature or in a warm spot. I prefer to proof in my oven leaving the oven light on. This keeps the oven temperature right at 80 degrees and is the perfect spot to proof dough.
- Once the dough has doubled in size, it's fully proofed. You can also check the dough using the "poke" test.
- Dump the dough out onto a floured surface, then using a rolling pin roll the dough out into a large rectangle roughly 12" x 19".
Cinnamon Filling
- In a small bowl, mix the softened butter, cinnamon, and brown sugar.
- Dollop the filling mixture on the rolled out dough, and spread out evenly.
Shaping the Cinnamon Rolls
- Roll the dough up tightly along the long side of the rectangle.
- Once rolled, begin cutting the dough into 8 equal rolls with a string of floss. Start in the middle, dividing the roll into two. Then continue to divide each piece in half and halved again for 8 equal rolls.
Baking
- Line a small pan with parchment paper, and arrange the cinnamon rolls on the pan.
- Bake at 350 degrees for 40-45 min, the cinnamon rolls will have a golden brown color when they are done.