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Sourdough Cinnamon Rolls

 

Sourdough Cinnamon Rolls

Submitted by Laura Bergman
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Ingredients
  

  • Dough:
  • 4 cups all-purpose flour
  • 1 cup active sourdough starter must be bubbly and active
  • 1 cup milk
  • 1/2 cup sugar
  • 1/2 cup butter melted
  • 1 tsp. salt
  • 2 large eggs
  • 2 tsp. vanilla extract
  • Cinnamon-Sugar Filling:
  • 1/2 cup brown sugar
  • 2 Tbsp. cinnamon
  • 1/4 cup butter softened
  • Cream Cheese Glaze:
  • 4 oz. cream cheese
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract
  • 2-3 Tbsp. milk

Instructions
 

  • Mix sourdough starter, milk, and sugar. Add flour, melted butter, salt, eggs, and vanilla. Knead for 5-7 minutes with a mixer or about 10 minutes by hand. Transfer to an oiled bowl and bulk ferment for 4-6 hours until doubled. Roll dough into a 16”x12” rectangle. Spread filling evenly over dough. Roll tightly, cut into 12 rolls (1 1/2-2” wide). Place in greased baking dish. Cover and proof for 2 hours at room temp or refrigerate overnight for 8-12 hours. Preheat oven to 375 degrees. Bake for 20-25 minutes, rotating halfway through. Rolls are done when golden and a toothpick comes out clean. Make the glaze. Mix cream cheese, powdered sugar, and vanilla. Add milk slowly to reach pourable consistency. Drizzle over warm rolls.