Sourdough Cinnamon Rolls

🥘 Ingredients

Dough

  • granulated sugar
    100 g
  • all-purpose flour
    425 g
  • kosher salt
    1.75 tsp
  • milk
    100 g
  • unsalted butter
    115 g
  • Greek yogurt (plain, unsweetened)
    225 g
  • sourdough starter (100% hydration, active and bubbly)
    200 g
  • baking soda
    1/4 tsp

Bake and Serve

  • cream cheese frosting
    1

🍳 Cookware

  • 2-quart saucier
  • flexible spatula
  • dough hook
  • plastic wrap
  • foil
  • oven
📝

Nothing kicks off a holiday celebration quite like waking up to the smell of cinnamon rolls wafting from the #oven{}, especially when all the heavy lifting was done the day before.

Frosting

  1. 1
    ... (UNCHANGED)

Filling

  1. 2
    ... (UNCHANGED)

Dough

  1. 3
    Wipe out the mixer bowl again with a paper towel, then add all-purpose flour , granulated sugar , kosher salt , and baking soda .
    all-purpose flour: 425 g, granulated sugar: 100 g, kosher salt: 1.75 tsp, baking soda: 1/4 tsp
  2. 4
    Whisk or stir these dry ingredients together in the bowl until thoroughly combined.
  3. 5
    In a 2-quart saucier over low heat, melt unsalted butter , then stir in milk and Greek yogurt and warm the mixture to about 80°F / 27°C.
    unsalted butter: 115 g, milk: 100 g, Greek yogurt: 225 g (plain, unsweetened)
  4. 6
    Add sourdough starter to the warm mixture and whisk briefly to loosen. > Your starter should be at peak or recently peaked for best results.
    sourdough starter: 200 g (100% hydration, active and bubbly)
  5. 7
    Pour the butter–milk–yogurt–starter mixture into the mixer bowl with the dry ingredients and stir with a flexible spatula until a rough dough forms.
  6. 8
    Switch to the dough hook and knead on low speed until the dough becomes silky-smooth and elastic, about ⏱️ 20 minutes or longer depending on your mixer.
  7. 9
    Test a small piece of dough by stretching into a thin sheet (windowpane test); if it tears, keep kneading in ⏱️ 3 minutes increments.

First Rise (Bulk Fermentation)

  1. 10
    Cover the mixer bowl with plastic wrap or a tight lid.
  2. 11
    Let the dough rise at about 75°F / 24°C until puffy, smoother, and increased by 60–80%, about ⏱️ 4-6 hours . > Sourdough rarely “doubles”; look for aeration and softness.
  3. 12
    If your room is cool, allow up to 8 hours.

Shaping

  1. 13
    ... (UNCHANGED)

Second Rise (Cold Retard)

  1. 14
    Cover the pan(s) tightly with foil and refrigerate the shaped rolls overnight, 12–24 hours.

Morning Bench Proof (Sourdough Only)

  1. 15
    Remove the pan(s) from the refrigerator and keep covered.
  2. 16
    Let the rolls warm and proof at room temperature until noticeably puffy and expanded, about ⏱️ 45-90 minutes .

Bake and Serve

  1. 17
    Preheat oven to 350°F / 180°C.
  2. 18
    Bake covered for ⏱️ 45 minutes , then uncover and bake for ⏱️ 15 minutes , or until lightly golden.
  3. 19
    Snip the frosting bag and pipe cream cheese frosting over hot rolls.
    cream cheese frosting: 1
  4. 20
    Serve warm and gooey.