Sourdough Cinnamon Rolls

Updated at: Thu, 17 Aug 2023 12:00:52 GMT

Step 1

Using a stand mixer with a dough hook attachment, combine all dough ingredients (flour, sourdough starter, sugar, salt, vanilla bean paste, eggs, butter, and, milk) and mix on a low speed until the dough comes together as a smooth cohesive mass (5-10 minutes).

Step 2

The dough should be slightly sticky. If it's too dry and won't come together, add an additional tablespoon or two of milk. If the dough is too sticky, add in an additional tablespoon or two of flour.

Step 3

Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 2 hours.

Step 4

While the dough is rising prepare the filling. In a medium bowl, combine the softened butter, brown sugar, and cinnamon. Mix together until it forms a thick paste. Set aside.

Step 5

Grease the bottom and sides of a 9x13 inch baking dish and set aside.

Step 6

Place the dough on a lightly floured work surface and roll into a large 13x15 inch rectangle. Try to make the edges as even as possible. If the dough keeps shrinking back as you roll it out, cover and let it rest for 5-10 minutes to help the gluten relax before rolling again.

Step 7

Spread the cinnamon sugar filling in an even layer over the top of dough, leaving about an inch of space at the top of the long end (this helps to seal the log). Then spread the finely chopped pecans over top of the cinnamon sugar filling.

Step 8

Beginning at the long end, roll up tightly and pinch to seal. If desired, trim about ½ inch off of each end so that the log is 12 inches long.

Step 9

For even slices, measure the dough and score the top at even intervals (about 1 inch apart).

Step 10

Then using a very sharp serrated knife, or unflavored dental floss, cut the log into 12 1-inch pieces. [To cut with dental floss, break off a long piece and carefully slide underneath the dough. Then pull the ends of the floss and cross over the top. Pull gently to slice cleanly through the dough.]

Step 11

Arrange the sourdough cinnamon rolls in the greased baking dish.

Step 12

Cover the pan tightly with plastic wrap and place in the refrigerator to rise overnight (8-16 hours). The next morning, remove from the fridge at let rise at room temperature for 1-2 hours before baking. The dough should be light and fluffy.

Step 13

Preheat the oven to 350°F.

Step 14

Bake the sourdough cinnamon rolls for 20-30 minutes or until they are golden brown and cooked through. The filling will be bubbly.

Step 15

Remove from the oven and let cool slightly while you make the glaze.

Step 16

While the rolls are baking, beat the room temperature cream cheese and butter until smooth and there are no lumps. Slowly add in the powdered sugar and vanilla and beat until fully combined.

Step 17

Add in 1-2 tablespoons of milk or cream a little bit at a time until you reach your desired spreading consistency. I like thick icing so I only add about 1 tablespoon of milk, but if you want a thinner more pourable icing you may have to add 3-4 tablespoons of milk.

Step 18

Spread the cheese frosting over the warm sourdough cinnamon rolls and enjoy! Tip: only frost the cinnamon rolls you're planning to eat right away and keep the extra frosting in the fridge!

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