"Decadent Sourdough Cinnamon Rolls with Cream Cheese Frosting"

Sourdough Cinnamon Rolls

Step 1: Prepare Yeast Mixture [00:00]

Add 100g warm milk to the bowl of a stand mixer. Sprinkle in 10g active dry yeast and 20g of the sugar. Let sit for about 10 minutes, until foamy and active.

Step 2: Make Dough [00:10]

Add 60g melted salted butter, 175g sourdough discard, remaining 60g sugar, 1 large egg, 5g salt, and 360g bread flour. Knead for 5 minutes, until the dough is smooth, soft, and slightly tacky, pulling away from the sides of the bowl.

Step 3: Let Dough Rise [00:15]

Cover and let rise in a warm spot until doubled in size, about 1–2 hours.

Step 4: Roll Out Dough [00:30]

Turn the dough out onto a surface and roll into a large rectangle.

Step 5: Prepare Filling [00:35]

Mix 60g softened salted butter, 125g brown sugar, and 10g ground cinnamon to make the filling.

Step 6: Assemble Rolls [00:40]

Spread the filling evenly from edge to edge. Roll the dough up tightly and slice into rolls.

Step 7: Proof Rolls [00:50]

Arrange rolls in a greased baking dish, cover, and proof for about 1 hour, until puffy and touching.

Step 8: Make Frosting [01:00]

While the rolls rise, make the frosting: whip together 113g softened salted butter, 8 oz cream cheese, 180g powdered sugar, 30g heavy cream, 1 Tablespoon vanilla, 2 teaspoons maple syrup, and a pinch of salt until smooth and fluffy.

Step 9: Bake Rolls [01:10]

Pour a little heavy cream over the rolls, then bake at 350°F for 25–30 minutes, until golden and the centers reach 190°F.

Step 10: Serve [01:40]

Let the rolls cool for 5–10 minutes, then generously frost and serve warm.