How to Make Sourdough Cinnamon Rolls {a step-by-

step guide}

Author: Emilie Raffa adapted from Artisan Sourdough Made Simple

Serves: 8 rolls

Ingredients

For the Sweet Dough

160 g (2/3 cup) milk, whole or 2%
56 g (4 tbsp) unsalted butter, divided + plus more for coating
1 large egg
100 g (1/2 cup) bubbly, active starter
24 g (2 tbsp) sugar
300 g (2½ cups) all-purpose flour (I use King Arthur)
3 g (1/2 tsp) fine sea salt
cooking spray or oil, for coating
For the Filling
½ cup sugar
3 tsp cinnamon
For the Glaze
2 tbsp unsalted butter, softened
⅓ cup whipped cream cheese, room temperature
¼- 1/2 cup powdered sugar, sifted (add more if you like it sweet!)
1-2 tbsp milk

Instructions

Before you start: have a look at the Baker's Schedules above and choose one to suit your preference.
STEP #1: Make the Dough
In the evening, warm the milk and 28 g (2 tbsp) butter in a shallow pan or microwave. Cool slightly
before using.
Add the egg, starter, and sugar to the bowl of a stand mixer. Mix to combine using the paddle
attachment. With the machine running, slowly pour in the warm milk mixture. Add the flour and salt,
and continue mixing until a rough dough forms, about 1 minute. Scrape down the sides of the bowl as
needed. Cover with a damp towel and let rest for 30 minutes.
After the dough has rested, switch to the dough hook and knead on medium-low speed for 6-8
minutes (I use #2 or #3 on my stand mixer). The dough should be soft and pull away from the sides of
the bowl when ready. If it seems very sticky (although it should be tacky), add just a sprinkle of flour
to incorporate.
Transfer the dough to a medium bowl, coated in butter. Cover with a damp towel and let rest for
another 30 minutes. After resting, grab a portion of the dough and stretch and fold it toward the center
of the bowl. Repeat this 4 times, turning the bowl as you go. This will aerate the dough and make it
feel soft and supply. Cover again, and let rise overnight at room temperature until double in size. This
can take anywhere from 8-12 hours or more.
STEP #2: Roll the Dough
The following morning, lightly oil and flour your countertop to prevent sticking. Gently coax the
dough out of the bowl. Stretch and fold the edges toward the center to gently deflate some of the air.
 Using floured fingertips, flip the dough over, give it a nice pat, and let it rest for 15 minutes to relax
the gluten. It will be easier to roll out this way.
Line an 9-inch springform pan with parchment paper, leaving enough to hang over the sides for easy
removal.
Lightly dust the surface of your dough with flour and then do the same for your rolling pin. Roll the
dough into a 16 x 12-ish rectangle to yield (8x) 1½- 2-inch cinnamon rolls. If at any point the dough
shows resistance and is no longer easy to roll, let it relax for another 10 minutes and then try again.
STEP #3: Make the Filling
Melt the remaining 28 g (2 tbsp) of butter in a shallow pan or microwave. Combine the cinnamon and
sugar in a separate small bowl and set aside. Once the butter has cooled slightly, brush the entire
surface of the dough, including all the sides. Using your hands, sprinkle the dough with the cinnamon
sugar mixture leaving a ½-inch border around the edges.
STEP #4: Roll & Cut the Dough
Using lightly oiled fingertips, working with the long side of the dough (16-inch), roll it up pressing
down as you go. Take your time with this step. You want the log to be somewhat tight so that the
swirls stay in tact when baked. Once you get to the end, make sure the dough is facing seam side
down. If at any point the dough starts to stick (it tends to get warm from the heat of your hands)
lightly oil or flour your fingertips, take a deep breath, and try working with it again.
To cut the dough, portion the log into 1½- 2 inch sections using a oiled knife or bench scraper. My
rolls were 2 inches. For best results, gently score the dough first so that each piece is roughly the same
size.
STEP #5: Let the Dough Rest
Place the rolls into an 9-inch parchment lined springform pan and let rest for about 1-2 hours, or until
the dough puffs up. I like to scrunch the parchment into a ball first, open it up, and then line the pan. It
tends to stay more snug this way.
NOTE: You can also freeze the dough at this point. After you cut the dough, skip the resting step and
place the rolls onto a parchment lined sheet pan, a few inches apart. Freeze until solid and then
transfer to a container or ziplock bag. When ready to use, arrange the rolls in a lined pan, cover with
plastic wrap, and thaw overnight at room temperature (8-12 hours). In the morning they should be
bulked up and puffy, and ready to bake straight away.
STEP #6: Bake the Rolls
Preheat your oven to 350 F. Place the dough onto the center rack and bake for 40-45 minutes. The
tops should be light golden brown and the internal temperature should read 190 F. Cool in the pan for
15 minutes, and then remove to a wire rack.
Optional step: While the rolls are cooling make the glaze. Add softened butter, whipped cream
cheese, and sifted powdered sugar to a bowl. Beat with a hand held mixer until smooth, thinning out
the consistency with a little milk as needed. The ingredients must be soft and at room temperature for
best results!
STEP #7: Enjoy!
To serve, lightly dust the top with powdered sugar (my preference) or top with some of the glaze.
These rolls are best enjoyed slightly warm and on the same day they are baked.
Recipe by The Clever Carrot at http://www.theclevercarrot.com/2017/12/how-to-make-sourdough-cinnamon-rolls-step-by-step-
guide/