Sourdough Cinnamon Rolls with Vanilla-Maple Cream Cheese Glaze

Sourdough cinnamon rolls in cast iron skillet

4 from 3 votes

Sourdough Cinnamon Rolls with Vanilla-Maple Cream Cheese Glaze

Hands down, this is THE BEST recipe for sourdough cinnamon rolls. These scratch-made cinnamon rolls are made with active sourdough starter discard. Then, they are baked to golden and gooey perfection and topped with a lightly whipped homemade vanilla-maple cream cheese icing.

Prep Time20

Cook Time25

Additional Time12

Total Time12 45

Course: Sourdough

Cuisine: American

Servings:

Calories: 586kcal

Author: Rebecca Warfield

Ingredients

DOUGH

1/2 cup sourdough starter bubbly and active
1/2 cup water
4 cups all-purpose flour
1/2 cup coconut oil melted (not hot)
1/2 cup honey
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1/4 cup heavy cream

CINNAMON-SUGAR FILLING

1/2 cup softened butter
1 cup brown sugar
2 tablespoons cinnamon

VANILLA-MAPLE CREAM CHEESE GLAZE

8 ounces cream cheese cubed
1/2 cup heavy cream
1/2 cup maple syrup
2 teaspoons homemade vanilla extract or store-bought

Instructions

In the bowl of a stand mixer, combine all dough ingredients except the baking soda, baking powder, coarse kosher salt, and cream.
With a dough hook attachment, mix together until the dough passes the window pane test (for me, this is usually 12 minutes. Yours will vary depending on your mixer and dough hydration, etc).
Transfer to an oiled bowl, cover, and allow to sit for 8-12 hours. If you prefer to refrigerate your dough, allow it to sit at room temperature for 4 hours before refrigerating.
The next morning, preheat the oven to 375 degrees.
Return the dough to the stand mixer and add in baking soda, baking powder, and coarse kosher salt. Mix with dough hook for 3-5 minutes.
Meanwhile, combine softened butter, brown sugar, and cinnamon in a small bowl. Set aside.
When the dough is finished mixing, turn it out onto a lightly floured counter. Roll into a rectangle about 1/4 inch thick. If you are like me and rolling into a perfect rectangle is a challenge, you can always trim the edges with a pizza cutter.
Smooth the cinnamon-sugar filling onto the rolled dough. Use a silicone spatula to spread it evenly.
Using a bench scraper to loosen the edge, roll the dough tightly.
Slice to make 8-12 rolls, depending on how thick you want them.
Place the sliced cinnamon rolls into a well-seasoned cast iron skillet and drizzle with 1/4 cup heavy cream.
Bake for 25 minutes or lightly browned. Set aside to cool.
Combine all of the vanilla-maple cream cheese ingredients into a small saucepan. Warm on medium-low until the cream cheese has melted and the ingredients are combined.
Using an immersion blender, blend the icing until it is smooth and slightly thickened. Allow to cool slightly. I also like to stir gently with a spoon to remove any large bubbles left over from blending.
Pour over cinnamon rolls, and ENJOY!

Notes

If you refrigerate your dough, be sure to take it out of the fridge a few hours before you want to bake. It will need to be close to room temperature to add in the leavening agents. Another alternative is to place your chilled dough in a proofing box. Or pre-heated the oven (around 150 degrees) for a few minutes, then turn off the heat, and stick the dough in the warm oven until workable.
An immersion blender is KEY when it comes to making the icing. Cream cheese can be a little lumpy when it melts. So an immersion blender can help with that. But more importantly, by lightly blending it, you will create a slightly whipped, airy icing. The texture and mouth-feel is really elevated this way.

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