King Arthur Sourdough Cinnamon Rolls

So, your sourdough starter is practically begging for a purpose beyond just looking cool on your counter, huh? And you’re craving something warm, gooey, and absolutely divine? Excellent, because we’re about to make magic that’s way easier than it sounds.

Why This Recipe is Awesome

Look, I get it. Sourdough sounds fancy, like something only Martha Stewart or people with too much free time attempt. But this King Arthur recipe? It’s basically a cheat code for impressing everyone (including yourself) with minimal effort. It’s foolproof, even if your last baking attempt involved calling the fire department. Plus, it uses your sourdough discard, so no waste! High five for sustainability *and* deliciousness. You’re basically a culinary genius already.

Ingredients You’ll Need

• Sourdough starter (active or discard): About 1 cup. Your choice, rebel!
• All-purpose flour: 3 cups (plus a little extra for dusting). The basic stuff, no need for fancy ancient grains unless you’re feeling extra.
• Milk (whole milk preferred): ½ cup, warmed slightly. Whole milk is the boss here, but 2% works in a pinch.
• Granulated sugar: ¼ cup. The sweet stuff that makes life worth living.
• Unsalted butter (melted): ¼ cup for the dough, plus more for the filling and frosting. Because butter makes everything better.
• Salt: 1 teaspoon. Just a pinch, don’t go crazy.
• Brown sugar (for the filling): ½ cup. For that rich, molasses-y goodness.
• Ground cinnamon (for the filling): 2 tablespoons. Duh, it’s cinnamon rolls.
• Cream cheese (full-fat, softened): 4 oz. No skimping on the joy!
• Powdered sugar (for the frosting): 2 cups. Because naked rolls are sad rolls.
• Vanilla extract: 1 teaspoon. The essence of happiness.

Step-by-Step Instructions

1. Mix the Dough: In a large bowl, combine your sourdough starter, warm milk, flour, granulated sugar, melted butter (the ¼ cup for the dough), and salt. Mix until it forms a shaggy dough. Don’t overthink it; just get it combined.
2. Knead It Out: Turn the dough onto a lightly floured surface. Knead for about 5-7 minutes until it’s smooth and elastic. If you have a stand mixer, let it do the heavy lifting! Your arms will thank you.
3. Rise and Shine: Place the dough in a lightly greased bowl, cover it with plastic wrap or a damp towel, and let it rise. This could be 2-4 hours at room temp, or even overnight in the fridge for a slow ferment (pro tip: this makes them taste even better!). It should roughly double in size.
4. Roll ‘Em Out: Once risen, gently punch the dough down. Roll it into a large rectangle, about 12×18 inches. Think pizza box size, but flatter.
5. Cinnamon Swirl Magic: Spread 2 tablespoons of softened butter evenly over the dough rectangle, leaving a small border around the edges. In a separate small bowl, mix the brown sugar and cinnamon. Sprinkle this delicious mixture generously all over the buttered dough. Don’t be shy!
6. Roll and Slice: Tightly roll the dough into a log, starting from the long edge. Pinch the seam to seal it closed. Slice into 12 even rolls. A sharp knife or unflavored dental floss works wonders here for clean cuts.
7. Second Rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover again and let them rise for another 30-60 minutes, until visibly puffy and snug against each other.
8. Bake ‘Em Up: Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, until golden brown and gooey. Don’t overbake! We want soft centers, not hockey pucks.
9. Frosting Frenzy: While the rolls are baking, whip together the softened cream cheese, remaining softened butter (2-4 tablespoons), powdered sugar, and vanilla extract until smooth and creamy.
10. Indulge: As soon as the rolls come out of the oven, slather them with that luscious frosting. Serve warm and watch them disappear! You deserve this.

Common Mistakes to Avoid

• Impatience: Trying to rush the rising process. Good things come to those who wait, especially when yeast and sourdough are involved. Trust the process.
• Over-flouring: Adding too much flour during kneading or rolling can make your rolls tough and dry. Use just enough to prevent sticking.
• Forgetting to Grease: Your bowl, your pan—grease everything! Unless you enjoy scraping baked-on goodness, which, hard pass.
• Skimping on Butter: On the dough, in the filling, in the frosting…butter is your friend. Embrace the richness.
• Opening the Oven Door Every Five Minutes: Stop peeking! You’re letting all the precious heat out and messing with the bake. Let those rolls do their thing.

Alternatives & Substitutions

• Milk: Out of whole milk? 2% or even non-dairy milk like almond or oat will work. Just know the richness might vary a tad. But hey, you do you.
• Brown Sugar: No brown sugar for the filling? Granulated sugar mixed with a tiny bit of molasses (if you have it) works, or just use granulated. The texture will be slightly different, but still delish.
• Cream Cheese: If you’re not a fan, a simple powdered sugar glaze (powdered sugar + a splash of milk/water) is a classic alternative. Don’t let the lack of cream cheese stop your roll dreams!
• Spices: Feeling adventurous? Add a pinch of nutmeg or cardamom to your cinnamon mix. *Chef’s kiss!*

FAQ (Frequently Asked Questions)

• Can I use cold butter for the filling? Uh, no. Unless you enjoy ripping your perfectly rolled-out dough. Softened butter is key for an even, smooth spread.
• My sourdough starter isn’t super active, will it still work? Yep! This recipe uses it more for flavor and a gentle rise, so even a less bubbly discard will do fine. It’s more forgiving than a traditional sourdough loaf, thankfully.
• Can I make these ahead of time? Absolutely! After the second rise, you can cover the pan and stick it in the fridge overnight. In the morning, pull them out while your oven preheats, then bake as usual. Breakfast hero status, unlocked!
• Why are my rolls dry? Probably overbaked, my friend. Next time, pull them out when they’re just golden on top and still look a *little* soft in the middle. They’ll continue to cook slightly out of the oven.
• Can I freeze them? Yes, both baked and unbaked. For baked, freeze unfrosted, then thaw and warm before frosting. For unbaked, freeze after the second rise, then bake from frozen, adding extra time. FYI, they taste best fresh, but a frozen roll is better than no roll!

Final Thoughts

So there you have it, folks! Sourdough cinnamon rolls that are so good, you’ll wonder why you ever bought those measly canned ones. Seriously, your kitchen is about to smell like pure heaven, and your taste buds are in for a treat. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!