Cinnamon rolls are a delightful sweet pastry filled with a fragrant cinnamon-sugar mixture and topped with a creamy frosting. While their preparation requires a bit of patience, the result is well worth it—fluffy, soft, and perfectly flavored cinnamon rolls that will delight any lover of sweet breakfasts or desserts. Moreover, the sourdough-based dough gives the rolls a unique taste and better digestibility.
The dough itself is simple to prepare—just combine the ingredients and knead until smooth and elastic. The key to success is allowing it to rise sufficiently—either at room temperature or overnight in the refrigerator. This slow fermentation process enhances the dough’s texture and deepens its flavor. Once risen, the dough is rolled out, brushed with butter, sprinkled with a cinnamon-sugar mixture, and shaped into a log before being cut into individual rolls.
Baking occurs at a moderate temperature to ensure the rolls remain soft and moist. It is essential to allow the final proofing in the baking dish, which gives them a beautiful volume. After baking, they are crowned with a delicious cream cheese frosting made from butter, powdered sugar, and Philadelphia cream cheese, adding perfect softness and balanced sweetness. The best way to apply the frosting is while the rolls are still warm, allowing it to melt slightly into the pastry.
Cinnamon rolls are perfect for weekend breakfasts, an afternoon treat with coffee, or as a sweet gift for loved ones.
They taste best when fresh, still slightly warm, and filled with the irresistible aroma of cinnamon. If you have any leftovers, store them in an airtight container and gently reheat them before serving.
Wishing you happy baking and even happier indulging!
Dough Ingredients (8–12 rolls):
300 g all-purpose flour
100 g wheat sourdough starter
1 egg
25 g cane sugar
A pinch of salt
130 g milk
30 g vegetable oil or melted butter
Cinnamon Filling:
70 g cane sugar
3 tbsp ground cinnamon
25 g melted butter for brushing the dough
Cream Cheese Frosting:
30 g softened butter
125 g Philadelphia cream cheese
30 g powdered sugar
Instructions:
Weigh the flour, sourdough starter, egg, sugar, and a pinch of salt into a mixing bowl. Add oil (or melted lukewarm butter) and milk. Mix and knead for several minutes until a smooth, elastic dough forms. It should be soft, stretchy, and pull away from the sides of the bowl. If it's too sticky, add a bit more flour. I love kneading the dough by hand—it adds a secret ingredient: love!
Lightly flour the dough ball and cover it (ideally with a disposable shower cap or plastic wrap). Let it rise in a warm place at room temperature for about 5-6 hours, or after 1 hour, place it in the refrigerator for 8-12 hours (ideally overnight). The dough should double in size after rising. Note: If refrigerated, let the dough come to room temperature for at least an hour before shaping, or allow more time if needed to finish proofing.
Once risen, gently knead or stretch and fold the dough (if you're familiar with sourdough techniques).
In a small bowl, mix the dry ingredients for the cinnamon filling. Melt the butter in a small saucepan.
Transfer the dough to a lightly floured surface and roll it into a rectangle about 38 x 28 cm. Work with patience and a light touch.
Brush the surface of the dough with melted butter and sprinkle the cinnamon-sugar mixture evenly.
Roll the dough lengthwise into a log and cut it into 8–12 equal pieces. Arrange them in a greased square or round baking dish (about 21 cm in diameter) and let them rest for 1–2 hours, or until doubled in size.
Tip: Using a glass baking dish helps the rolls bake evenly, keeping them soft and moist. If using a metal pan, place greased parchment paper on the bottom.
Preheat the oven to 175°C (350°F) and bake the rolls until golden brown, about 35–40 minutes.
While the cinnamon rolls are baking or cooling, prepare the frosting. In a bowl, mix all the frosting ingredients until smooth. Spread it over the warm rolls and sprinkle with additional cinnamon for decoration.
They taste best fresh, ideally the same day they’re baked. Enjoy!
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