Ingredients
cinnamon roll dough:
1 cup whole milk (240 grams) warmed to 100-110 degrees F
1/4 cup sugar (50 grams)
2 1/4 teaspoons active dry yeast (7 grams)
1 egg
1/2 cup sourdough discard (140 grams)
3 1/2 cups all purpose flour (420 grams)
1 teaspoon Diamond Crystal kosher salt (3 grams)
4 tablespoons butter (56 grams)
filling:
4 tablespoons butter (56 grams) soft room temperature
1/2 cup brown sugar (104 grams)
2 tablespoons ground cinnamon (16.6 grams)
frosting:
2 ounces cream cheese (56 grams)
2 ounces butter (56 grams)
1 cup powdered sugar (125 grams)
1 teaspoon vanilla bean paste (6 grams)
4 tablespoons milk (61 grams) or enough to create a thin, spreadable icing
Instructions
- Prepare a 9x13 inch (or the closest pan you have to that size) baking dish by buttering generously or spraying with cooking spray, and lining with parchment if you want to be able to remove all of the rolls in one piece after baking (this is useful if you are gifting them and want to transfer to different container). Set aside.
- Pour warmed milk into bowl of stand mixer, along with 1/4 cup sugar and yeast. Whisk and let sit for about 5 minutes until you see some foaming (this means your yeast is alive).
- After 5 minutes, whisk in sourdough discard and egg. Next, add flour, 4 tablespoons butter, and salt to mixer. Using your dough hook, mix dough on low to medium speed until it begins to come together. Increase speed to medium-high and mix until you have a soft, but not overly sticky dough. It will stick to the bottom of the bowl a bit but it should pull away from the sides, cling to the dough hook, and not be overly sticky. Add a tablespoon or two of flour if it is very sticky.
- Remove dough hook. Cover mixing bowl with plastic wrap or a damp towel and allow to rise for an hour in a warm place.
- After 1 hour or when dough has doubled in size, dump dough onto lightly floured work surface and using your baking dish as a guide, press or roll dough into a large rectangle. I just try to get it to about a 1/2 inch thickness all over rather than worry about the length and width but it will end up being about 18x12 inches.
- Spread 4 tablespoons soft butter evenly over the entire surface of the dough, all the way to the edges. Then cover with cinnamon and brown sugar mixture. Spread it evenly with your hands and press it down a bit to make it stick to the butter.
- Begin on the 12 inch side closest to you, roll dough very tightly away from you, keeping it taught all the way across as you roll. This will give you the most hypnotically swirled rolls with a great filling to dough ratio. Once you reach the end, pinch along seam to seal.
- Cut roll in half, trim ends if desired, then cut each half into 6 equal pieces. You will have 12 pieces (or 14 if you use the ends pieces - they will be a little uneven, but they rise and bake just fine and I often just put the uneven side down when placing in the pan and press them down a bit - I hate to waste this beautiful dough)
- Place pieces in dish. Cover with plastic wrap or damp towel and let rise in a warm spot for 30-45 minutes. *if making ahead this is the point you will cover tightly and place in the refrigerator overnight. Bring to room temperature for 20-30 minutes while you preheat the oven the next morning.
- Preheat oven to 350 degrees F during last 20 minutes of rising time.
- Once dough has risen, remove plastic wrap or towel and bake for 25 minutes in preheated oven until puffed and browned.
- Remove from oven and let cool for about 5 minutes before you slather the icing all over.
Icing:
mix cream cheese and butter until combined and very creamy - I like to use a hand mixer for this. Add powdered sugar and vanilla and continue mixing. Add milk and mix until you reach your desired texture.
Notes
You will want to adjust the salt depending on what type/brand you are using. I always use Diamond Crystal kosher salt and base my weight measurements on that brand.
- Prep Time: 20 minutes active
- rising: 90 minutes
- Cook Time: 30 minutes
- Category: baking, sourdough, breads, yeast breads
- Method: baking
- Cuisine: American