Go Back
Print
Extra fluffy and soft Sourdough Cinnamon Rolls are warm and inviting with melt in your mouth tenderness, sweet sugary goodness, and spicy cinnamon.

Fluffy Sourdough Cinnamon Rolls

Extra fluffy and soft Sourdough Cinnamon Rolls are warm and inviting with melt in your mouth tenderness, sweet sugary goodness, and spicy cinnamon.

Servings 8 rolls

Ingredients

For the Dough

  • 600 g flour
  • 287 g milk
  • 100 g starter
  • 85 g sugar
  • 5 g salt
  • 2 eggs
  • 55 g butter room temp

For the Filling

  • 2/3 cup butter room temp
  • 3/4 cup sugar
  • 2 tbsp cinnamon

Instructions

  1. Add all ingredients except for the butter to a stand mixer. Start the mixer slowly with the dough hook attached to stir everything together so that flour doesn't fly everywhere. When most of the flour is absorbed turn the mixer to level 2 and keep kneading.
  2. While the mixer is running add walnut sized chunks of the room temp butter, one at a time to the dough. Only add another chunk once the previous chunk of butter is fully incorporated into the dough. Keep doing this until the butter is all added to the dough.
  3. Once all the butter is in the dough continue to knead for 7-10 minutes or until window pane is achieved, the dough is smooth and cleaning the sides of the bowl. It will be slightly sticky to the touch still. It may take your mixer longer to than 10 minutes to knead (mine takes like 15 minutes) just be sure to watch the mixer so it doesn't get hot. If you mixer is getting hot feel free to stop the mixer, cover the dough and let rest for 10-15 minutes then resume kneading.
  4. Once windowpane has been achieved and kneading is done, place the dough in a bowl and cover so that it is air tight. Leave at room temp to rise until double, about 6-8 hours.
  5. When the dough has risen double turn it out onto a floured counter. Roll it 1/4-1/2 inch thick in a large rectangle roughly 18"x 12" or so.
  6. Mix all the filling ingredients in a bowl then spread over the rectangle of dough keeping about a 1/2" away from all the edges.
  7. After spreading the filling, roll the dough into a log starting with the top edge that is furthest away from you. Roll it down to the bottom edge that is closest to you and pinch the edge to the dough log to seal.
  8. You should have a long log of dough roughly 18" long. Now cut the dough log at 2-3" intervals and place these chunks (cinnamon rolls) into a 12" cast iron skillet or a 9" cake pan (the 9" cake pan will be a tight fit but will work).
  9. Place the pan inside a clean garbage bag and fold the opening over so that no air gets inside. Leave at room temp to proof for 4-6 hours or until double in size. Alternatively you can place them in the fridge for 8-10 hours after 2 hours of room temp proofing.
  10. When the rolls are done proofing preheat oven to 375*f. When the oven is preheated bake rolls for 20-30 minutes or until golden brown at the edges, set in the middles and smelling done.