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Salted caramel cinnamon rolls with a cream cheese glaze

The Ultimate Sourdough Cinnamon Rolls

Soft and gooey sourdough cinnamon rolls with an overnight rise, warm cinnamon filling, and a sweet caramel or vanilla glaze. The perfect cozy morning treat.
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Prep Time 45 minutes
Cook Time 25 minutes
Rest Time 11 hours
Total Time 12 hours 10 minutes
Course Breakfast, Dessert
Cuisine American, French
Servings 12
Calories 400 kcal

Equipment

  • Stand Mixer with dough hook
  • Large Mixing Bowl
  • 9x13 Baking Pan
  • Plastic wrap
  • Rolling Pin
  • Measuring Cups & Spoons

Ingredients
  

Sourdough Starter

  • 50 g starter unfed
  • 50 g water
  • 100 g flour all purpose

Cinnamon Roll Dough

  • 1 cup milk warmed
  • 1/2 cup sourdough starter (125 g)
  • 1 large egg
  • 4 tbsp butter unsalted
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 3.5 cups flour (525 g) all purpose

Filling

  • 4 tbsp browned butter or 6 tbsp of regular
  • 3/4 cup dark brown sugar packed
  • 2 tbsp cinnnamon
  • 1/2 tsp salt
  • 1/2 cup pecans chopped (optional)
  • 1/4 cup apple butter optional

Glaze

  • 4 oz cream cheese softened
  • 2 tbsp butter softened
  • 1/4 cup powdered sugar
  • 4 tbsp salted caramel
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1-3 tbsp cream or milk to thin

Instructions
 

Sourdough Starter

  • The night prior to making cinnamon rolls, combine the flour, water, and starter. Sit covered overnight (or 6-10 hours)
    50 g starter, 50 g water, 100 g flour

Cinnamon Roll Dough

  • In the bowl of a stand mixer, combine the milk, starter, egg, butter, granulated sugar, salt, and flour. Mix for 7 minutes to combine. Alternatively, knead by hand until smooth. Dough should be soft, smooth, and slightly tacky.
    1 cup milk, 1/2 cup sourdough starter (125 g), 1 large egg, 4 tbsp butter, 1/4 cup granulated sugar, 1 tsp salt, 3.5 cups flour (525 g)

Bulk Ferment (1st Rise)

  • Cover dough with moist towel or plastic wrap and allow to sit for 8-12 hours at room temperature. Dough should be puffy.

Filling

  • Combine cinnamon and brown sugar, salt, and cinnamon and mix to combine
    3/4 cup dark brown sugar, 2 tbsp cinnnamon, 1/2 tsp salt
  • Roughly (or finely) chop pecans if you are using
    1/2 cup pecans

Shape Rolls

  • Turn dough onto a slightly floured surface
  • Roll out with rolling pin to make a 14x18 rectangle
  • Spread softened butter (and apple butter if using) across the surface (with a offset spatula if you have one!)
    1/4 cup apple butter, 4 tbsp browned butter
  • Sprinkle cinnamon sugar mixture onto surface and light tamp down. Add pecans if using
  • Tightly roll a log along the long side.
  • Slice into 12 even pieces with a serrated knife or bench scraper

Second Rise

  • Place 12 rolls onto a greased 9x13 baking dish
  • Cover and let sit for an hour and preheat oven to 375 degrees

Bake

  • Bake rolls at 375 for 22-26 minutes

Cooling and Glazing

  • Let the rolls cool for at least 15 minutes while you mak eglaze
  • Combine cream cheese into the bowl of a stand mixer and beat until fluffy
    2 tbsp butter, 4 oz cream cheese
  • Add powdered sugar, vanilla, and salted caramel and mix to combine
    1/4 cup powdered sugar, 4 tbsp salted caramel, 1 tsp vanilla extract, 1 pinch salt, 1-3 tbsp cream or milk
  • Once rolls have cooled, pour over rolls and let sit for 5 minutes.
  • Enjoy!

Notes

• Use active starter or discard
Both work in this dough. If using discard, the rise may take a little longer but the rolls will still bake up soft and fluffy.
• Flour amounts vary
Start with 3½ cups of flour and add more only if the dough feels sticky. The dough should be soft and slightly tacky, not dry.
• Overnight rise is best
A long, slow rise develops amazing flavor and makes the morning bake easy. If your kitchen is cool, the dough may take the full 12 hours to puff up.
• If the rolls over-rise, do not panic
This dough is forgiving. If they rise a bit too much, cover the pan for the first 10 minutes of baking to keep them tall and prevent deflating.
• Want a sweeter roll?
Swap dark brown sugar for light brown sugar or white sugar. Same amount, sweeter flavor.
• Make ahead tips
The shaped rolls can rise overnight in the fridge. Let them warm at room temperature for 30–45 minutes before baking.
• Freezer friendly
Freeze baked rolls for up to 2 months. Warm in the oven at 300 degrees for 8–10 minutes.
• Best served warm
These rolls are at their gooey, glorious best when served warm with fresh glaze.
Keyword AppleButter, Dessert, Holidays