Sourdough Cinnamon Rolls with Brown Butter Frosting: A Weekend Baking Project

Why Sourdough Elevates Your Cinnamon Roll Game

Using sourdough in your cinnamon rolls isn’t just a trendy twist; it’s a game-changer. The unique properties of a well-maintained sourdough starter bring several benefits that yeast-only rolls simply can’t match:

• Unrivaled Flavor Depth: The slow fermentation process allows lactic and acetic acids to develop, imparting a subtle tanginess that beautifully balances the sweetness of the filling and frosting. This complexity is what truly makes sourdough cinnamon rolls stand out.
• Superior Texture: Sourdough strengthens gluten development, resulting in a more elastic dough. This translates to cinnamon rolls that are incredibly soft, moist, and delightfully chewy, holding their structure without being dense.
• Enhanced Digestibility: The beneficial bacteria and wild yeasts in sourdough starter break down complex carbohydrates and gluten during fermentation, potentially making the finished product easier for some people to digest.
• Natural Leavening: Relying on your active starter means you’re harnessing nature’s power to create fluffy, airy rolls, free from commercial yeast.

This extended fermentation, often involving an overnight cold proof, contributes significantly to both flavor development and texture, making these a truly special breakfast or brunch item.

The Anatomy of the Perfect Sourdough Cinnamon Roll

Crafting the ultimate sourdough cinnamon roll involves three key components, each playing a vital role in the final symphony of flavors and textures:

The Sourdough Dough

The foundation of our rolls is a rich, buttery sourdough brioche-style dough. It starts with an active, bubbly starter, combined with flour, milk, sugar, eggs, and plenty of butter. The process involves gentle kneading to develop gluten, followed by a bulk fermentation period that often includes several stretch-and-folds. The beauty of sourdough here is the extended fermentation time, which not only deepens the flavor but also makes the dough incredibly pliable and a joy to work with.

The Irresistible Cinnamon Filling

No cinnamon roll is complete without a generous, gooey filling. Our version typically involves a luscious blend of softened butter, rich brown sugar, and plenty of ground cinnamon. Some bakers like to add a touch of vanilla extract or other warm spices like cardamom or nutmeg for extra depth. The key is to spread it evenly from edge to edge, ensuring every bite is packed with that classic spiced sweetness.

The Magical Brown Butter Frosting

While cream cheese frosting is a beloved classic, we’re taking things up a notch with a brown butter frosting. Browning butter transforms it, developing deep, nutty, caramel-like notes that are utterly addictive. This magical ingredient, once cooled, is then whisked with powdered sugar, a splash of milk or cream, a touch of vanilla, and a pinch of salt to create a frosting that is incredibly flavorful, smooth, and the perfect complement to the tangy sourdough and sweet cinnamon filling. It’s truly the crowning glory of these rolls.

Gathering Your Tools and Ingredients

Before you embark on this delicious journey, ensure you have all your tools and ingredients at hand. Preparation is key to a smooth baking experience.

Essential Tools:

• Stand Mixer: Highly recommended for kneading the rich dough, though it can be done by hand.
• Large Mixing Bowls: For dough preparation and bulk fermentation.
• Rolling Pin: For evenly flattening your dough.
• 9×13-inch Baking Dish: Or similar size, for baking your rolls.
• Measuring Cups and Spoons: For precise ingredient measurements.
• Kitchen Scale: Essential for accurate sourdough baking.
• Plastic Wrap or Dough Cover: To prevent dough from drying out during proofing.
• Small Saucepan: For browning butter.
• Whisk and Spatula: For mixing and spreading.

Ingredients for the Sourdough Cinnamon Rolls:

• Active Sourdough Starter: Bubbly and fed, at its peak activity.
• All-Purpose Flour (or Bread Flour): Unbleached is often preferred for sourdough.
• Whole Milk: Warmed slightly.
• Granulated Sugar: For sweetness in the dough.
• Unsalted Butter: Softened, for richness in the dough and filling.
• Large Eggs: At room temperature.
• Fine Sea Salt: To balance flavors.
• Light Brown Sugar: For the filling.
• Ground Cinnamon: Generous amounts for the filling.

Ingredients for the Brown Butter Frosting:

• Unsalted Butter: For browning.
• Powdered Sugar (Confectioners’ Sugar): For the base of the frosting.
• Whole Milk or Heavy Cream: To achieve the right consistency.
• Vanilla Extract: Pure vanilla for best flavor.
• Pinch of Salt: To enhance the sweetness and nutty notes.

The Weekend Baking Schedule: A Step-by-Step Guide

This recipe is designed to spread over two days, making it perfect for a relaxed weekend project. The extended cold proof is crucial for flavor development.

Day 1: Evening – Preparing the Dough

1. Feed Your Starter: In the morning of Day 1, ensure your sourdough starter is fed and very active. It should be bubbly and passed the float test when ready to use in the evening.
2. Mix the Dough: In a large mixing bowl or stand mixer, combine the active sourdough starter, warm milk, sugar, and eggs. Add the flour and salt. Mix until a shaggy dough forms, then cover and let it autolyse for 30 minutes. This allows the flour to fully hydrate.
3. Knead in Butter: Add the softened butter, a tablespoon at a time, to the dough. Knead on medium speed (or by hand) for 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test.
4. Bulk Fermentation with Folds: Transfer the dough to a lightly oiled bowl. Cover and let it rise at room temperature for 3-4 hours, performing 3-4 sets of stretch and folds every 30-45 minutes during this time. This strengthens the dough.
5. Cold Proof Overnight: After bulk fermentation, cover the bowl tightly and refrigerate the dough overnight (8-12 hours). This slow, cold proof develops incredible flavor and makes the dough easier to handle.

Day 2: Morning – Shaping, Second Proof, and Baking

1. Prepare Filling and Baking Dish: While the dough is still cold (it will be easier to handle), lightly grease a 9×13-inch baking dish. In a small bowl, combine brown sugar and cinnamon for the filling.
2. Roll Out the Dough: On a lightly floured surface, gently roll the cold dough into a large rectangle, approximately 18×12 inches, aiming for even thickness.
3. Spread Filling: Spread 3-4 tablespoons of softened butter evenly over the dough, leaving a small border on one long edge. Sprinkle the brown sugar and cinnamon mixture generously over the butter.
4. Roll and Slice: Starting from a long edge, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to slice the log into 12 equal rolls, about 1.5 inches thick.
5. Second Proof: Arrange the sliced rolls in the prepared baking dish. Cover loosely with plastic wrap or a clean kitchen towel and let them proof in a warm place for 2-4 hours, or until they are visibly puffy and nearly doubled in size. This can vary greatly depending on your room temperature and starter’s strength.
6. Preheat Oven & Bake: Preheat your oven to 375°F (190°C) during the last 30 minutes of proofing. Bake the rolls for 25-30 minutes, or until golden brown on top and cooked through in the center. If they brown too quickly, you can loosely tent them with foil.

Making the Brown Butter Frosting

1. Brown the Butter: In a small, light-colored saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter turns a rich golden-brown color and emits a nutty aroma. Watch carefully to avoid burning!
2. Cool Slightly: Immediately remove the pan from the heat and pour the brown butter into a heatproof bowl to cool. You want it to be room temperature, but still liquid or slightly solidified, not hot.
3. Whip the Frosting: Once the brown butter has cooled, transfer it to a mixing bowl. Add the powdered sugar, milk/cream, vanilla extract, and a pinch of salt. Beat with an electric mixer until smooth and creamy. If the frosting is too thick, add more milk a teaspoon at a time; if too thin, add more powdered sugar.

The Grand Finale: Frosting and Serving

As soon as the cinnamon rolls come out of the oven, let them cool in the pan for about 10-15 minutes. This allows them to set slightly. Then, generously slather them with the incredible brown butter frosting. Serve warm and enjoy the fruit of your weekend labor!

Tips for Sourdough Cinnamon Roll Success

• Know Your Starter: An active, healthy starter is paramount. If it’s sluggish, feed it a few times before using.
• Don’t Over-Flour: Use minimal flour on your work surface when rolling out the dough to avoid a dry, tough final product.
• Roll Tightly: A tight roll ensures beautiful spirals and prevents gaps in the finished rolls.
• Even Slices: Use a ruler to guide your cuts for uniform rolls that bake evenly. Dental floss is excellent for clean cuts.
• Proofing Environment: A slightly warm, draft-free spot is ideal for the second proof. If your kitchen is cool, a turned-off oven with the light on can provide a gentle warmth.
• Don’t Overbake: Overbaking will dry out your rolls. Look for golden tops and a slight jiggle in the center.
• Cool Before Frosting: While you want the rolls warm, allow them to cool for a good 10-15 minutes before frosting, otherwise, your beautiful brown butter frosting will melt into a puddle.

Storage and Reheating

These sourdough cinnamon rolls are best enjoyed fresh, but they store remarkably well:

• Room Temperature: Store leftover rolls in an airtight container at room temperature for up to 2-3 days.
• Refrigeration: For longer storage, refrigerate in an airtight container for up to 5 days.
• Freezing (Baked): Freeze baked (frosted or unfrosted) rolls individually on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 1-2 months. Thaw and reheat.
• Freezing (Unbaked): After slicing and arranging in the baking dish, cover tightly and freeze. When ready to bake, transfer directly from the freezer to the fridge overnight, then let them come to room temp and proof as usual before baking.
• Reheating: Warm individual rolls in the microwave for 20-30 seconds, or in a preheated oven (300°F/150°C) for 10-15 minutes until warmed through.