This is my sourdough cinnamon roll recipe 💫 Made with an active starter, a soft and fluffy dough, and a creamy cinnamon filling that melts into every swirl 🌀 It took me several tries to get it just right, but now I can finally say — this one’s mine 💛 Save it, try it, and let me know what you think! Dough Ingredients • 680 g all-purpose flour • 400 g milk • 70 g sugar (or honey) • 12 g salt • 120 g sourdough ( active ) • 1 whole egg + 1 yolk • 1 tsp vanilla extract • 1/2 tbsp cinnamon • 90 g unsalted butter Filling • 220 g unsalted butter, room temperature • 230 g sugar • 4-5 cucharadas de canela Mix ingredients until smooth and creamy. Set aside at room temperature. Frosting • 170 g (6 oz) cream cheese • 7 tbsp unsalted butter • 1 tbsp vanilla extract • 1 ½ cups powdered sugar Beat all ingredients together until smooth and fluffy. 🌀 Step-by-Step Instructions 1. Initial mix In a large bowl, combine all dough ingredients except for the butter. Mix until everything is well incorporated — no need to knead yet. Cover and let the dough rest for 20 minutes (this helps with hydration and gluten development). 2. Kneading with butter After resting, knead the dough (by hand or with a mixer). Once it feels slightly elastic, start adding the butter gradually, one piece at a time. Keep kneading until the dough is smooth, soft, and just a bit sticky. 3. First rise (bulk fermentation) Place the dough in a greased bowl, cover it, and let it ferment at room temperature for 4–6 hours, or until it increases by about 40% in volume. 4. Cold proof Transfer the dough to the fridge and let it rest overnight. This makes the dough easier to work with and improves the flavor. 5. Warm up the dough The next day, remove the dough from the fridge and let it sit for 10 minutes at room temperature before rolling it out. 6. Prepare the filling Mix the room-temp butter and sugar spread together until creamy. Set aside at room temperature so it stays spreadable. 7. Roll and fill Lightly grease your surface (use butter, not flour) and roll the dough into a rectangle. Spread the filling evenly over the dough. Roll it tightly from the long edge into a log. Tip: If the dough is sticky, grease your rolling pin too. 8. Shape the rolls Cut the log into 7–8 equal pieces. Place them in a baking dish with just a little space between them so they can expand as they rise. 9. Final proof Cover the pan and let the rolls rise at room temperature for 2/3 hours, or until they’ve doubled in size. 10. Bake Preheat your oven to 320°F Bake the rolls for 30–35 minutes, or until golden on top and baked through. 11. Frost and decorate Let the rolls cool slightly (not too hot), then spread the cream cheese frosting over the top. #sourdoughcinnamonrolls #CapCut #sourdough #cinnamonroll #bakingtiktok #EasyRecipe #bakingathome #creatorsearchinsights - @sweetconfection