Sourdough Cinnamon Rolls with Cinnamon Buttercream Frosting
Ingredients
For the Dough
- 3 tbsp butter
- 1/3 cup milk
- 1/3 cup heavy cream
- 1 egg
- 3/4 cup active sourdough starter
- 3 tbsp sugar
- 2.5 cups flour
For the Cinnamon Filling
- 1/2 cup brown sugar
- 2 tbsp cinnamon
- 3 tbsp butter softened
For the Cinnamon Buttercream Frosting
- 3 cups powdered sugar
- 1/2 stick butter softened
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- 1 tbsp cinnamon
Instructions
Making the Dough
- In the bowl of your stand mixer, combine melted butter, milk, heavy cream, egg, sourdough starter, and sugar. Use the paddle attachment and mix at medium speed until fully incorporated.
- Using a paddle attachment, slowly add the flour to the wet ingredients, stirring as you go. Also, try to keep the sides of the bowl scraped down. Once the dough starts to come together, let it rest for 30 minutes at room temperature.
- With your dough hook attachment, knead at medium-low speed for about 5-7 minutes until it becomes smooth and elastic. Form it into a ball.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it do a second rise in a warm place overnight or 8-12 hours.
- The next morning use a rolling pin to roll the dough out into a large rectangle on a floured work surface.
Preparing the Cinnamon Filling
- Spread the softened butter evenly over the rolled-out dough
- In a small bowl, mix together the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the buttered dough.
- Starting from the long side, tightly roll up the dough into a log. Pinch the seam to seal.
- Cut the rolled dough into 12 equal slices using a sharp knife or dental floss. Place the slices in a greased baking pan (for best results, try using a cast iron skillet for these), leaving a little space between each roll.
- Cover the pan with a kitchen towel and let the rolls do their final rise for an additional 1-2 hours (or until they have doubled in size).
Baking the Cinnamon Rolls
- Preheat the oven to 350°F (175°C).
- Once the rolls have risen again, I like to add approximately 1/4 cup of heavy cream to the unbaked rolls for extra moisture. (I just pour it between the crevices of the cinnamon rolls).
- Bake them in the preheated oven for 25-30minutes, or until they are golden brown and cooked through.
- Remove the rolls from the oven and let them cool slightly before icing.
Making the Cinnamon Buttercream Frosting
- In a mixing bowl, combine softened butter, confectioners' sugar, heavy cream, vanilla extract, and ground cinnamon.
- Using a whisk attachment, whisk the ingredients together on low speed until they start to come together, gradually increasing the speed. Once the frosting has a "whipped" texture you know it is done!
- Once your cinnamon rolls have cooled a bit, generously spread frosting over each roll and enjoy!