It was an interesting week in Central Arkansas last week (February 15th)
Not only were we snowed in, we were snowed in with a full week of winter wonderland!
My kiddos were able to frolic and play in the snow all week. We created the usual favorites of snow ice cream, snowmen, and snowball fights. Eighteen inches of snow is beautiful but it does have its challenges. After day three we were exhausted.
When you are stuck together for so long the only thing to do is bake! Beside painting and keeping our little (growing) homestead happy, I love to bake. So we were trapped indoors and I was ready to bake. We were able to enjoy many goodies during our time together ranging from sourdough doughnuts, friendship bread, and cupcakes. We even surprised our neighbor with a fun Pokémon birthday cake for his 9th birthday.
I wanted to share the best recipe we created during this time. I know we sure enjoyed gobbling up these delicious sourdough cinnamon rolls. And I look forward to making these again.
We even shared with our neighbors, which we love to do… because lets face it, if I had to eat the full batch of everything we made, I might not fit in my favorite jeans anymore!
So please enjoy!
Sourdough Cinnamon Rolls
Use your extra sourdough starter to make these melt in your mouth Sourdough Cinnamon Rolls! If you are not familiar with sourdough and would like to start you very own starter, I will be posting some tips and steps to make your very own batch in one of my future blog posts.
Course Breakfast Prep Time 20 minutes Cook Time 25 minutes Rest/Rise 5 hours
Total Time 5 hours 45 minutes Servings 9 Calories 359 kcal
Ingredients
DOUGH
- 1/2 cup (123g) whole milk, room temperature
- 1 3/4 cup (219g) all-purpose flour
- 1 tablespoon vanilla extract
- 2 tablespoons butter, room temperature
- 2 tablespoons granulated sugar
- 1 cup sourdough starter, discard or fed
- 1 pinch salt
FILLING
- 3 tablespoons butter, melted and cooled
- 1/3 cup (67g) brown sugar
- 2 teaspoon cinnamon
WHIPPED CREAM CHEESE FROSTING
- 3 ounces cream cheese, softened
- 1/4 cup (57g or 1/2 stick) butter, softened
- 1 1/2 cup (188g) confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon heavy whipping cream
- 1 pinch salt
Instructions
DOUGH
- Add all the dough ingredients to stand mixer. Using the dough hook attachment, knead ingredients for about 5 minutes. The dough should be moist and sticky, not dry and in a ball. If it is too sticky, you can add up to 1/4 cup more flour so that you can easily move it to the bowl.
- After all the ingredients are incorporated and the dough is smooth, place into a medium-sized bowl that has been greased. Cover with a towel and place in a warm spot for about 3 hours. (Can sit for up to 5 hours.)
- After the dough has risen, prepare a solid surface countertop with a light dusting of flour.
- Pour dough out onto the counter and press it flat. This dough is so soft and pliable you should not even need a rolling pin. Press the dough out (being sure it is not sticking to the counter) into a rectangle shape. If you want 9 rolls, make the rectangle thinner and larger, if you want 6 rolls it can be a bit thicker, like 1/2 inch thick.
FILLING
- In a small bowl, combine brown sugar and cinnamon with a fork.
- Pour 3 tablespoons butter over the dough so that it covers the entire surface.
- Spread brown sugar and spice mixture over dough making sure it covers the entire surface.
ROLLING & CUTTING
- Roll the dough up, pinching with your fingers to keep it tightly rolled. Press the seam to seal before positioning the log seam side down.
- Using a very sharp knife, cut the dough into 6 or 9 pieces (depending on the thickness of dough). Place in a greased 8×8-inch baking pan.
- Place the rolls in a warm dry space and allow them to rise for about 2 hours.
BAKING
- Bake at 350°F for about 25 minutes, or until lightly golden brown.
WHIPPED CREAM CHEESE FROSTING
- When rolls are almost done baking, put cream cheese, butter, confectioners sugar, vanilla, and salt in a stand mixer fitted with the paddle attachment.
- Mix on low to just combine. Once ingredients are all incorporated turn mixer on high and leave it for 4-5 minutes. Frosting should be light and fluffy.
- Place cream cheese frosting on rolls right in the pan OR invert rolls onto serving plate and then top with frosting.
