Description
Delicious overnight sourdough cinnamon rolls with cream cheese frosting, perfect for a warm breakfast treat.
Ingredients
- ½ cup active sourdough starter
- ¾ cup warm milk
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter (softened)
- 3 cups all-purpose flour
- ½ tsp salt
- ½ cup brown sugar
- 2 tbsp ground cinnamon
- ¼ cup unsalted butter (softened, for filling)
- 4 oz cream cheese (softened, for frosting)
- 2 tbsp unsalted butter (softened, for frosting)
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 2 tbsp milk
Instructions
- Prepare the Dough (Night Before): In a large bowl, mix the active sourdough starter and warm milk. Add granulated sugar, egg, and softened butter. Gradually incorporate the flour and salt, blending until the dough comes together. Knead the dough for about 5-7 minutes until it becomes smooth.
- Let it Rise: Cover the bowl with a damp cloth and let it rise at room temperature for 2-3 hours, until slightly puffy. After that, place it in the refrigerator overnight.
- Shape and Fill (Morning): Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface into a rectangle. Spread the softened butter for filling, followed by a generous mix of brown sugar and cinnamon. Roll it tightly into a log and slice into rolls.
- Bake the Rolls: Arrange the rolls in a greased baking dish, cover lightly with a cloth, and let them rise for an hour. Bake for 25-30 minutes or until golden.
- Make the Frosting: While the rolls bake, create the frosting by mixing cream cheese, softened butter, powdered sugar, vanilla extract, and milk until creamy.
Notes
Ensure your sourdough starter is active for the best results. You can prep the frosting the night before to save time in the morning.
