Prep Time: 30 minutes (plus overnight fermentation)
Cook Time: 25-30 minutes
Total Time: 12-14 hours (mostly hands-off)
Difficulty Level: Intermediate (requires an active sourdough starter)
Yield: 9 large rolls
Intensity: Medium effort, high reward. This is a project recipe that teaches patience.
Ingredients
For the Sourdough Dough:
1 cup (about 230g) active, bubbly sourdough starter (100% hydration)
½ cup (120ml) warm whole milk (about 95°F/35°C)
¼ cup (50g) granulated sugar
1 large egg, at room temperature
¼ cup (57g) unsalted butter, melted and cooled slightly
1 tsp fine sea salt
3 to 3 ½ cups (360-420g) bread flour, plus more for dusting
For the Cinnamon-Sugar Filling:
½ cup (113g) unsalted butter, very soft (almost melted)
¾ cup (150g) packed light or dark brown sugar
2 tbsp (15g) ground cinnamon
¼ tsp fine sea salt
¼ cup (30g) all-purpose flour (optional, helps prevent leaking)
For the Cream Cheese Frosting:
4 oz (113g) full-fat cream cheese, softened
¼ cup (57g) unsalted butter, softened
1 cup (120g) powdered sugar, sifted
1 tsp pure vanilla extract
A pinch of salt
Instructions
Day 1: Evening – Mixing & Overnight Fermentation
Make the Dough: In the bowl of a stand mixer fitted with the dough hook, combine the active starter, warm milk, sugar, egg, and melted butter. Mix on low until combined.
Incorporate Flour: Add the salt and 3 cups (360g) of bread flour. Mix on low until a shaggy dough forms. Increase speed to medium and knead for 5-7 minutes. The dough should be soft, slightly tacky, but not overly sticky. It should clear the sides of the bowl. If it’s very sticky, add the remaining flour 1 tablespoon at a time. Avoid adding too much flour—a slightly sticky dough yields softer rolls.
Bulk Fermentation: Transfer the dough to a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rest at room temperature (70-75°F/21-24°C) for 2-3 hours. It may not double but should look puffy and active.
Cold Proof: After the room-temp rest, tightly cover the bowl and place it in the refrigerator for an 8-12 hour overnight proof. This slow fermentation is key for developing flavor and texture.
Day 2: Morning – Shaping, Final Rise & Baking
Prepare Pan: Grease a 9×9-inch or 9×13-inch baking dish with butter or line with parchment paper.
Roll Out Dough: Turn the cold dough onto a lightly floured surface. Using a rolling pin, roll it into a 16×12-inch rectangle, with the long side facing you.
Add Filling: Spread the very soft butter evenly over the entire surface, leaving a ½-inch border along the top long edge. In a small bowl, mix the brown sugar, cinnamon, salt, and optional flour. Sprinkle this mixture evenly over the buttered dough, pressing it in gently.
Roll Tightly: Starting from the long edge closest to you, roll the dough up tightly into a log, using the clean border at the top to seal the seam. Pinch the seam closed.
Slice Rolls: Using unflavored dental floss or a very sharp serrated knife, cut the log into 9 even rolls (about 1.5 inches thick). Place them cut-side up in the prepared pan, spaced slightly apart.
Final Rise: Cover the pan loosely with a clean kitchen towel or plastic wrap. Let the rolls rise in a warm spot until noticeably puffy and nearly doubled. This can take 2-4 hours, depending on the temperature and activity of your starter. They should look soft and pillowy and spring back slowly when gently poked.
Preheat & Bake: Towards the end of the rise, preheat your oven to 375°F (190°C). Bake the risen rolls for 25-30 minutes, or until they are golden brown on top and sound hollow when tapped. An internal thermometer should read at least 190°F (88°C).
Cool & Frost: Let the rolls cool in the pan for 15-20 minutes. While they cool, make the frosting: beat the softened cream cheese and butter together until smooth. Beat in the powdered sugar, vanilla, and salt until creamy. Spread generously over the warm (not hot) rolls.
Serve: Enjoy immediately! These are best the day they are baked, but can be gently reheated the next day.
Chef’s Tips & Notes
Starter Readiness is Key: Ensure your starter is at its peak (doubled in size, bubbly, and passes the float test) for the best rise and flavor.
Patience with the Rise: Sourdough rises slower than commercial yeast. Don’t rush the final proof; let visual cues be your guide, not the clock.
Make-Ahead Option: After placing rolls in the pan, you can cover and refrigerate them for up to 24 hours for a second overnight ferment. Let them sit at room temp for 1-2 hours before baking.
Storage: Store leftover frosted rolls in an airtight container at room temperature for 1 day or in the refrigerator for up to 3 days. Reheat gently in the microwave or a warm oven.
Nutrition Information
Per serving (1 roll with frosting, approximate).
Calories: ~520 kcal
Total Fat: 24g
Saturated Fat: 15g
Cholesterol: 85mg
Sodium: 280mg
Total Carbohydrates: 72g
Dietary Fiber: 2g
Sugars: 40g
Protein: 7g