Sourdough Cinnamon Rolls With Icing

You know that feeling when your sourdough starter is practically begging for a purpose beyond just existing in your fridge? Yeah, mine too. And usually, my brain goes straight to “bread.” **Boring!** Let’s talk *cinnamon rolls*. Not just any cinnamon rolls, mind you, but the kind that make your eyes roll back in your head and forget all your troubles. We’re diving headfirst into the glorious, tangy, sweet world of Sourdough Cinnamon Rolls with Icing. Get ready to bake something truly epic!

Why This Recipe is Awesome

Look, I get it. Sourdough sounds fancy and intimidating. But this recipe? It’s basically a magic trick. You get all that glorious tang and chew without needing a science degree. Plus, it makes your house smell like a bakery, which is way better than those expensive candles, **IMO**. And let’s be real, you’re getting serious bragging rights here. It’s also super forgiving, so even if you’re a bit clumsy in the kitchen, you’ll still end up with something delicious. It’s almost idiot-proof, I swear.

Ingredients You’ll Need

Gather your troops, folks! Here’s what we need for this delicious adventure:

• **For the Dough:**
• **100g Active Sourdough Starter:** Your bubbly friend, fed and happy.
• **180ml Warm Milk:** Not hot enough to kill your starter, not cold enough to make it grumpy.
• **50g Granulated Sugar:** Just a kiss of sweetness to balance the tang.
• **60g Melted Butter:** Because everything’s better with butter.
• **1 Large Egg:** For richness and a lovely golden hue.
• **350g All-Purpose Flour:** The workhorse. Don’t overthink it.
• **5g Salt:** Crucial for flavor; don’t skip it unless you want bland rolls of sadness.
• **For the Filling:**
• **60g Softened Butter:** Spreadable happiness.
• **100g Brown Sugar:** Deep, caramelly goodness.
• **1 tbsp Ground Cinnamon:** The star of the show! Don’t be shy.
• **For the Icing:**
• **110g Cream Cheese:** The secret weapon for tangy, dreamy icing. Softened, please!
• **100g Powdered Sugar:** Smooth operator.
• **30g Softened Butter:** Again, butter makes everything better.
• **1 tsp Vanilla Extract:** A dash of fancy.
• **1-2 tbsp Milk (or cream):** Just enough to get that perfect drizzle consistency.

Step-by-Step Instructions

Alright, let’s get our hands (a little) dirty! Follow these steps, and you’ll be a cinnamon roll legend in no time.

1. **Awaken the Dough:** In a large bowl, whisk together your active sourdough starter, warm milk, granulated sugar, melted butter, and egg. Seriously, just whisk it.
2. **Add the Dry Bits:** Gradually add the flour and salt. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
3. **Knead (or Don’t):** Knead for about 5-7 minutes until smooth and elastic. Or, if you’re lazy like me, use a stand mixer with a dough hook. **Don’t overmix!**
4. **First Rise (The Chill Part):** Place the dough in a lightly greased bowl, cover with plastic wrap, and let it hang out in the fridge for 8-12 hours (or up to 24!). This is where the magic happens and the sourdough flavor deepens.
5. **Roll It Out:** The next day, take the dough out and let it warm up a bit on the counter (30-60 mins). On a lightly floured surface, roll it into a large rectangle, about 1/4 inch thick.
6. **Spread the Love:** Smear the softened butter all over your dough rectangle, right to the edges. Then, generously sprinkle the brown sugar and cinnamon mixture on top. Press it in gently.
7. **Roll ‘Em Up:** Tightly roll the dough from one long side to the other. You want a snug log, no air gaps!
8. **Slice and Dice:** Use a sharp knife or, even better, unflavored dental floss, to cut the log into 12 equal rolls. About 1.5 inches thick each. **Pro tip: floss makes cleaner cuts!**
9. **Second Rise (The Warm Nap):** Arrange the rolls in a greased 9×13 inch baking dish, leaving a little space between them. Cover and let them rise in a warm spot for 2-4 hours, or until they’re puffy and snuggly.
10. **Bake ‘Em!:** Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, until golden brown and delicious-smelling. Don’t overbake!
11. **Whip the Icing:** While the rolls cool slightly, beat together the cream cheese, powdered sugar, softened butter, and vanilla extract until smooth. Add milk (or cream) a tablespoon at a time until you hit that perfect drizzle consistency.
12. **Glaze and Devour:** Slather the warm rolls with that glorious icing. Or go wild and drizzle it. Then, eat them. Immediately. You’ve earned this!

Common Mistakes to Avoid

Even rockstar bakers like us can slip up. Here are a few potholes to steer clear of:

• **Impatience:** Sourdough isn’t a race, it’s a marathon. Don’t rush the rises, especially the cold ferment. Your rolls will thank you.
• **Over-flouring:** Adding too much flour makes your dough tough and sad. Resist the urge! A slightly sticky dough is often a happy dough.
• **Killing Your Starter:** Using milk that’s too hot will murder your active starter. Lukewarm, people, lukewarm!
• **Skimping on Butter:** This isn’t the time for calorie counting, **FYI**. Butter adds flavor and moisture. Embrace it.
• **Overbaking:** Dry cinnamon rolls are a tragedy. Pull them out when they’re golden brown, even if they look slightly underdone in the middle. They’ll finish cooking a bit as they cool.

Alternatives & Substitutions

Feeling adventurous? Or maybe you’re just out of one ingredient (we’ve all been there!). Here are some ideas:

• **Whole Wheat Flour:** You *could* swap a portion (say, 1/4 to 1/3) of the AP flour for whole wheat, but honestly, for cinnamon rolls, I’m a purist. They’re meant to be soft and fluffy!
• **Different Sugars:** Maple sugar in the filling? Sure, why not! It adds a nice depth. Just don’t swap out *all* the sugar, unless you’re into savory rolls (which… no).
• **Spices:** Cardamom with cinnamon is a match made in heaven if you’re feeling fancy. A pinch of nutmeg? Also delightful!
• **Dairy-Free:** Yes, you can totally use plant-based milk and butter for dairy-free rolls. The texture might be slightly different, but still delicious!

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• **”My starter isn’t super active, can I still use it?”** Well, technically yes, but your rolls might be flatter than a pancake. Give your starter a good feed and let it bubble up before you dive in. You want it happy and energetic!
• **”Do I *really* need to do the cold ferment?”** Oh, my friend, you *could* skip it and do a bulk rise at room temp, but the cold ferment is where the sourdough magic truly happens, developing that deep flavor and lovely texture. **It’s worth the wait!**
• **”Can I make these ahead?”** Absolutely! After you place the cut rolls in the baking dish for their second rise, you can cover them and pop them in the fridge overnight. Just pull them out about an hour before baking to warm up.
• **”Can I use regular yeast instead of sourdough?”** Uh, then they wouldn’t be *sourdough* cinnamon rolls, now would they? 😉 But yes, if you’re not into the sourdough thing, use your favorite regular cinnamon roll recipe. No judgment here!
• **”My rolls look a bit dense. What happened?”** Probably either your starter wasn’t active enough, you over-floured the dough, or you didn’t let them rise long enough. Practice makes perfect! Or blame the weather, it’s a classic excuse.
• **”Can I freeze them?”** You bet! Freeze the un-iced rolls, then thaw and warm them in the oven before icing. Or freeze baked and iced rolls; just microwave briefly to warm.

Final Thoughts

So there you have it, your guide to making cinnamon rolls that will make you feel like a culinary genius (even if you just followed my ridiculously easy instructions). Seriously, these are a game-changer. They’re sweet, tangy, and dangerously addictive. Now go impress someone—or yourself—with your new sourdough superpower. You’ve earned every single bite!