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Thursday 17 September 2026 02:21:01 GMT
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Same-day sourdough cinnamon rolls I usually love an overnight cold proof because that extra time develops a deeper sourdough flavor, but I wanted to show you that you absolutely do not have to wait overnight. Start your dough in the morning, let it bulk ferment until it's puffy and well fermented, shape your rolls, let them proof until soft and pillowy, and you can bake them that evening. These turned out SO soft and fluffy. This recipe is written for 12 large rolls, but this batch actually gave me 14 - which I'll never complain about because the two extras were ours. 😊 Before baking, I pour warm heavy cream over the rolls, then finish them warm with my vanilla bean cream cheese icing. Full recipe below! SAME-DAY SOURDOUGH CINNAMON ROLLS DOUGH 188g active sourdough starter 375g warm whole milk 2 large eggs 75g granulated sugar 13g honey 650g bread flour 100g all-purpose flour 10g salt 90g unsalted butter, softened Makes 12 large rolls, sometimes 12-14 depending on how thick you cut them. Mix the warm milk, active starter, eggs, sugar and honey. Add the bread flour, all-purpose flour and salt. Mix and knead until the dough begins developing good gluten. Gradually knead in the softened butter and continue kneading until the dough is smooth, elastic and passes the windowpane test. Cover and bulk ferment in a warm place until the dough is puffy, airy and well fermented. Roll the dough into a large rectangle. CINNAMON FILLING 170g (1½ sticks) unsalted butter, softened 330g (1½ cups packed) brown sugar 2-3 Tbsp cinnamon Spread most of the filling over the rolled-out dough, reserving a small amount for the bottom of the pans. spread the reserved cinnamon-sugar filling over the bottoms before adding the rolls. Roll the dough tightly, cut into 12 large rolls and place in the prepared pan. Depending on how thick you cut them, you may get a couple extras. Cover and proof until the rolls are very puffy and soft. Pour warm heavy cream evenly over the rolls just before baking. Bake at 350°F for approximately 25-30 minutes, or until the center rolls reach 190-195°F. Ice while warm. CREAM CHEESE ICING 8 oz (226g) cream cheese, softened 1/2 cup (113g / 1 stick) unsalted butter, softened 3 cups (360g) powdered sugar 2 tsp vanilla bean paste 2-3 Tbsp heavy cream if needed 1/4 tsp salt Beat the cream cheese and butter until completely smooth and fluffy. Add powdered sugar, vanilla bean paste and salt. Beat until smooth, adding heavy cream a little at a time until soft and creamy. Use one #16 #16op of icing per warm cinnamon roll. #sou#sourdoughcinnamonrollsu#sourdoughrecipen#cinnamonrollrecipe
Same-day sourdough cinnamon rolls I usually love an overnight cold proof because that extra time develops a deeper sourdough flavor, but I wanted to show you that you absolutely do not have to wait overnight. Start your dough in the morning, let it bulk ferment until it's puffy and well fermented, shape your rolls, let them proof until soft and pillowy, and you can bake them that evening. These turned out SO soft and fluffy. This recipe is written for 12 large rolls, but this batch actually gave me 14 - which I'll never complain about because the two extras were ours. 😊 Before baking, I pour warm heavy cream over the rolls, then finish them warm with my vanilla bean cream cheese icing. Full recipe below! SAME-DAY SOURDOUGH CINNAMON ROLLS DOUGH 188g active sourdough starter 375g warm whole milk 2 large eggs 75g granulated sugar 13g honey 650g bread flour 100g all-purpose flour 10g salt 90g unsalted butter, softened Makes 12 large rolls, sometimes 12-14 depending on how thick you cut them. Mix the warm milk, active starter, eggs, sugar and honey. Add the bread flour, all-purpose flour and salt. Mix and knead until the dough begins developing good gluten. Gradually knead in the softened butter and continue kneading until the dough is smooth, elastic and passes the windowpane test. Cover and bulk ferment in a warm place until the dough is puffy, airy and well fermented. Roll the dough into a large rectangle. CINNAMON FILLING 170g (1½ sticks) unsalted butter, softened 330g (1½ cups packed) brown sugar 2-3 Tbsp cinnamon Spread most of the filling over the rolled-out dough, reserving a small amount for the bottom of the pans. spread the reserved cinnamon-sugar filling over the bottoms before adding the rolls. Roll the dough tightly, cut into 12 large rolls and place in the prepared pan. Depending on how thick you cut them, you may get a couple extras. Cover and proof until the rolls are very puffy and soft. Pour warm heavy cream evenly over the rolls just before baking. Bake at 350°F for approximately 25-30 minutes, or until the center rolls reach 190-195°F. Ice while warm. CREAM CHEESE ICING 8 oz (226g) cream cheese, softened 1/2 cup (113g / 1 stick) unsalted butter, softened 3 cups (360g) powdered sugar 2 tsp vanilla bean paste 2-3 Tbsp heavy cream if needed 1/4 tsp salt Beat the cream cheese and butter until completely smooth and fluffy. Add powdered sugar, vanilla bean paste and salt. Beat until smooth, adding heavy cream a little at a time until soft and creamy. Use one #16 #16op of icing per warm cinnamon roll. #sou#sourdoughcinnamonrollsu#sourdoughrecipen#cinnamonrollrecipe
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