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sourdough milk bread cinnamon rolls

Sourdough milk bread cinnamon rolls

These no-knead, sourdough milk bread cinnamon rolls are the fluffiest, softest rolls with a sourdough tang in every bite. They're naturally leavened and filled layers of cinnamon and brown sugar. A smooth and luscious vanilla cream cheese frosting adds the perfect amount of sweetness to these rolls
5 from 1 vote
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Prep Time 30 mins
Cook Time 30 mins
Rest Time 12 hrs
Course Breakfast
Servings 8 rolls

Equipment

  • Mixing bowl
  • Skillet
  • Rolling Pin
  • 9 inch baking dish (see notes)

Ingredients
  

Levain

  • 30 g fed and active sourdough starter, 100% hydration
  • 60 g milk, warm
  • 60 g bread or all purpose flour

Tangzhong

  • 23 g bread flour
  • 60 g milk
  • 60 g water

Dough

  • 275 g bread flour
  • 50 g granulated sugar
  • 4 g salt
  • 60 g milk, warm
  • 1 egg
  • 60 g butter, room temperature
  • heavy cream or milk for brushing

Filling

  • 45 g butter, room temperature
  • 65 g light or dark brown sugar
  • 1 tbsp ground cinnamon

Cream cheese frosting

  • 113 g block cream cheese, room temperature
  • 30 g butter, room temperature
  • 40 g powdered sugar (see notes)

Instructions
 

Make the levain

  • Mix together the sourdough starter, warm milk, and flour to create the levain. Cover and let rise until doubled in size. This takes about 4 – 8 hours.

Make the tangzhong

  • In small skillet or pot, whisk together flour, milk, and water until smooth. Bring to simmer over medium-low heat, whisking frequently, until mixture has thickened but is still pourable. It should take 5 – 10 minutes. Your whisk should leave a mark when dragged along the bottom of the pan.
  • Pour into a bowl and cover surface with plastic wrap to prevent a film from forming, and allow to cool to room temperature.

Make the dough

  • In a mixing bowl, add the flour, sugar, salt, milk, egg, levain, and tangzhong. Mix until a shaggy dough forms. Use your hands to gently mix in the softened butter.
  • Cover the bowl with plastic wrap and let sit for 30 – 45 minutes.
  • Gently slide your hand under the middle of the dough and fold it over itself twice using the coil fold method. This helps gently develop the gluten.
  • Over the next 2 to 3 hours, allow the dough to rise, performing a coil fold every 30 – 45 minutes. 
  • Cover the dough with plastic wrap and place in the fridge for at least 8 hours and up to 24 hours.

Fill and shape the cinnamon rolls

  • Make the filling - use a spatula to mix together the softened butter, brown sugar, and cinnamon into a paste.
  • Grease a baking tin. Remove the dough from the fridge and place on a floured surface. Roll into a 9 inch by 12 inch rectangle.
  • Spread the surface evenly with the cinnamon sugar filling, making sure to get all the way to the edges.
  • Roll up the dough so that you have a 9 inch roll. Divide into 8 to 12 equal pieces (see notes on size)
  • Place the rolls into the greased baking tin. Cover with plastic wrap and let rise in a warm, humid spot until the tops of cinnamon rolls reach the edge of the pan. This takes 6 – 10 hours depending on how warm your kitchen is and the strength of your starter.
  • When you're ready to bake, preheat the oven to 350°F. Brush the top of the rolls with heavy cream or milk
  • Place in the middle rack of the oven and bake for 30 - 35 minutes until the tops are golden brown and make a hollow noise when tapped.
  • Remove from the oven and let cool in the pan for 15 minutes.

Make the cream cheese frosting

  • Whisk together the softened butter and cream cheese. Add the vanilla extract and powdered sugar and whisk together until smooth. If you like your icing to be sweeter, you can add up to 40g more of powdered sugar.
  • Spread the icing on the warm rolls and enjoy!

Notes

  1. Baking dish size and number of rolls to make - I use a 9 inch round pan, which fits 8 large rolls. You can make more cinnamon rolls, but will need a larger dish to accommodate. For 12 cinnamon rolls, I recommend a 9 x 13 inch tray. Check the oven at the 25 minute mark to see how the rolls are baking.
  2. Frosting sweetness - I prefer a less sweet icing, so only use 40g of sugar. You can add up to 80g depending on your preference
  3. Make your own proofing box - To help with the rise time, I use a homemade proofing box using hot water and my oven.
    1. Heat water to 150 - 160F. You don't want the water to be too hot, since it can melt the butter in the dough and filling
    2. Pour the water into a baking tray set on the bottom rack of your oven
    3. Place the rolls on the middle rack
    4. Close the oven door. The hot water will create warmth and humidity. Periodically refill the warm water.
Keyword cinnamon rolls, milk bread, sourdough