Gooey Sourdough Cinnamon Rolls

Indulge in these plush, bakery-style sourdough cinnamon rolls featuring a nutty brown butter dough and a secret heavy cream pour for the ultimate gooey center and tangy finish.

Prep Time 30

Cook Time 40

Rising and Resting Time 14 20

Total Time 15 30

Equipment

9-inch Springform Pan
Stand mixer with paddle and dough hook
Rolling Pin
Parchment Paper

Ingredients

Sweet Dough

▢ 160 grammes milk, whole or 2%
▢ 28 grammes unsalted butter, melted
▢ 1 large egg
▢ 100 grammes bubbly, active sourdough starter
▢ 24 grammes granulated sugar
▢ 300 grammes King Arthur all-purpose flour
▢ 5 grammes fine sea salt
▢ cooking spray or oil, for coating

Cinnamon-Sugar Filling

▢ 28 grammes unsalted butter
▢ 100 grammes granulated sugar
▢ 3 cuillères à café ground cinnamon
▢ 1 cuillère à soupe flour

Glaze

▢ 2 cuillères à soupe unsalted butter, softened
▢ 0.33 tasse whipped cream cheese, room temperature
▢ 0.5 tasse powdered sugar, sifted
▢ 1-2 cuillères à soupe milk

Instructions

Plan Your Bake and Mix the Dough

In a small bowl, combine the melted butter and milk, allowing them to cool slightly to ensure the yeast in the starter remains active.
Using a stand mixer fitted with the paddle attachment, combine the egg, active sourdough starter, and sugar. Gradually pour in the milk mixture while the mixer is running.
Add the flour and salt, mixing for about 1 minute until a rough, sticky dough forms. Scrape down the sides, cover with a damp towel, and let the dough rest for 30 minutes to autolyse.
Switch to the dough hook and knead on medium-low for 6 to 8 minutes until the dough becomes soft, supple, and pulls away from the sides of the bowl.

Bulk Fermentation Overnight

Place the dough in a buttered bowl, cover with plastic wrap, and let it rise overnight (8 to 12 hours) at room temperature (67-68 F) until doubled in size.
Optionally, perform a series of stretches and folds about 30 to 60 minutes into the rise to strengthen the dough structure.

Roll, Fill, Shape, and Second Rise

Line a 9-inch springform pan with scrunched parchment paper. Turn the dough out onto a lightly floured surface, pat into a rectangle, and let rest for 10 minutes.
Roll the dough into a 16 x 12 inch rectangle. Brush with melted butter and evenly sprinkle with the cinnamon-sugar-flour mixture, leaving a half-inch border.
Roll the dough tightly from the long side into a log. Mark and cut into twelve 2-inch sections using an oiled knife or dental floss.
Arrange the rolls in the prepared pan and let them rise for 1 to 2 hours until they appear plump and airy.

Bake, Cool, and Glaze

Preheat your oven to 350 F. For an extra gooey center, pour 1/2 cup of warm heavy cream over the rolls just before baking. Bake for 35 to 40 minutes until light golden brown.
Cool the rolls in the pan for 15 minutes to allow the butter to reabsorb, then transfer to a wire rack.
Whisk together the softened butter, cream cheese, and powdered sugar, adding milk as needed to reach a glossy consistency. Apply the glaze to the warm rolls and serve.

Notes

Bakery Perfection: Use an internal thermometer to pull the rolls when the center hits 190 degrees F to ensure they are soft and fully cooked without being gummy.

Pro Slicing Tip: Use unflavored dental floss to cut your rolls. It slides through the dough without compressing the delicate layers, keeping the spirals beautiful.

Make-Ahead Option: You can freeze the shaped rolls in the pan. Defrost them overnight at room temperature for 10 to 12 hours before baking in the morning.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword brioche dough, cream cheese glaze, sourdough cinnamon rolls

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