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Unleash the sourdough magic with these Sourdough Cinnamon Rolls! Infused with a hint of tanginess from the sourdough starter and enveloped in a cinnamon-sugar swirl, these rolls are a gourmet twist on a classic breakfast favorite. Perfect for a weekend treat or a special brunch, these rolls are not only delicious but also a lovely way to show off your sourdough skills. Go ahead, let the aroma fill your kitchen!
Warm the milk in a small saucepan or microwave until lukewarm. Pour into a mixing bowl.
Add the sourdough starter to the milk and stir to combine.
Melt the butter and add it to the milk-starter mixture along with sugar, salt, and eggs. Stir until well combined.
Gradually add the flour, mixing until a soft dough forms. Knead for about 8-10 minutes until smooth and elastic.
Place the dough into a lightly greased bowl, cover it, and let it rise in a warm place until doubled in size (about 4-6 hours or overnight in the fridge for more developed flavor).
After the first rise, punch down the dough and roll it out into a rectangle on a lightly floured surface.
Mix together the brown sugar and cinnamon, then sprinkle evenly over the rolled-out dough.
Roll the dough into a log, starting from a long edge to create tightly packed rolls. Cut into 12 equal pieces.
Place the rolls into a greased baking dish, cover, and let them rise again for about 1-2 hours until puffy.
Preheat your oven to 375°F (190°C).
Bake the rolls for 25-30 minutes or until golden brown. Remove from the oven and let cool slightly.
For the frosting, beat together cream cheese, vanilla extract, and powdered sugar until smooth.
Spread the frosting over the warm rolls. Serve immediately and enjoy the fluffy, tangy, sweet goodness!
