These cinnamon rolls are gooey, rich, and slathered with a cream cheese icing for an ultra-decadent finish. Heavy whipping cream poured over the rolls before baking helps generate steam and soaks into the rolls as they bake, resulting in a pillowy-soft crumb to sink your teeth into. Though the overnight chill isn’t required, it gives the dough time to develop more flavor and makes these rolls a great make-ahead option. You can prep the dough before bed, then wake up and bake.
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Brian’s Cinnamon Rolls (the Sourdough Version)
Makes 12 rolls
- ¾ cup (180 grams) warm whole milk (105°F/41°C to 110°F/43°C)
- ½ cup (113 grams) ripe sourdough starter
- 1/3 cup (67 grams) granulated sugar
- 1/3 cup (76 grams) unsalted butter, melted
- ¼ cup (60 grams) sour cream, room temperature
- 1 large egg (50 grams), lightly beaten and room temperature
- 3 2/3 cups (459 grams) all-purpose flour, divided
- 2½ teaspoons (8 grams) kosher salt
- ¾ cup (165 grams) firmly packed light brown sugar
- ½ cup plus 3½ tablespoons (162 grams) unsalted butter, softened and divided
- 1 tablespoon plus 1 teaspoon (8 grams) ground cinnamon
- 1/3 cup (80 grams) warm heavy whipping cream (105°F/41°C to 110°F/43°C)
- 4 ounces (113 grams) cream cheese, softened
- 1½ cups (180 grams) confectioners’ sugar
- 1 tablespoon (15 grams) whole milk, room temperature
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In the bowl of a stand mixer fitted with the paddle attachment, beat warm milk, sourdough starter, granulated sugar, melted butter, sour cream, and egg at low speed just until combined.
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In a large bowl, whisk together 3 cups (417 grams) flour and salt. Stir half of flour mixture into milk mixture by hand. With mixer on low speed, add remaining flour mixture, beating until combined.
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Switch to the dough hook attachment. Beat at medium speed until smooth and elastic, 4 to 8 minutes; add up to remaining 1/3 cup (42 grams) flour, 1 tablespoon (8 grams) at a time, if needed. (Dough should pass the windowpane test; see opposite page) Turn out dough, and shape into a smooth ball.
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Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 3 hours.
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Spray a 13×9-inch baking pan with cooking spray.
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Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle.
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In a small bowl, stir together brown sugar, ½ cup plus 2 tablespoons (141 grams) softened butter, and cinnamon. Spread mixture onto dough, leaving a ¾-inch border on one long side. Starting with long side opposite border, roll up dough into a log. Trim ends. Using unflavored dental floss, score dough into 12 slices (about 1½ inches each); place floss under log, lining up with scores, and quickly cross ends of floss to create an even cut. (Alternatively, using a serrated knife, cut log into 12 slices [about 1½ inches each].) Tuck ends under rolls, and place rolls, tucked end down, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and rolls are touching, about 3 hours. (See Note.)
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Preheat oven to 375°F (190°C).
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Pour warm cream onto rolls.
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Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 25 minutes. Let cool in pan for 10 minutes.
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In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and remaining 1½ tablespoons (21 grams) softened butter at medium speed until creamy, 2 to 3 minutes. With mixer on low speed, gradually add confectioners’ sugar, beating until mixture is fluffy. Stir in room temperature milk until combined. Spread icing onto warm rolls.
Note: After step 7, if you don’t want to bake immediately, you can tightly cover the rolls and refrigerate overnight to bake in the morning. Let stand at room temperature while oven preheats.
