Description
Tender, tangy cinnamon rolls made with sourdough for complex flavor, topped with a creamy dairy-free cream cheese frosting.
Ingredients
Active Sourdough Starter, 1 cup (225g)
All-Purpose Flour, 4½ cups (540g)
Granulated Sugar, ½ cup (100g)
Salt, 1½ teaspoons
Warm Milk (105-115°F), ½ cup (120ml)
Unsalted Butter (melted), ½ cup (115g)
Large Eggs, 2
Brown Sugar (for filling), ¾ cup (100g)
Ground Cinnamon (for filling), 1 tablespoon
Cream Cheese (softened), 8 oz (225g)
Powdered Sugar, 1½ cups (200g)
Vanilla Extract, 1 teaspoon
Butter (for topping), ¼ cup (50g)
All-Purpose Flour (for dusting), as needed
Instructions
1. Feed and activate sourdough starter until bubbly.
2. In a bowl, mix flour, granulated sugar, and salt.
3. Add warm milk, melted butter, and beaten eggs to dry ingredients; stir until a dough forms.
4. Knead dough 10-12 minutes until smooth and elastic.
5. First rise: cover and let dough rest at room temperature 3-4 hours until doubled.
6. Roll dough into 18-inch square, spread with brown sugar-cinnamon mixture.
7. Cut into 12-16 rolls, place in greased baking pan.
8. Second rise: cover and refrigerate overnight (8 hours).
9. Preheat oven to 375°F (190°C) and bake 20-25 minutes until golden.
10. Frost rolls with cream cheese icing while warm.
11. Brush with melted non-hydrogenated butter for shine.
Notes
For best sourdough flavor, allow dough to cold ferment overnight. Use a halal-certified cream cheese. Substitute turbinado sugar for a crunchier frosting texture.
- Prep Time: 45
- Cook Time: 25
- Category: Bread
- Method: Baking
- Cuisine: American