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These sourdough cinnamon rolls are the perfect combination of fluffy, sweet, and sticky, with a rich cinnamon-sugar filling and a luscious maple icing. Whether you're baking them for breakfast or a cozy treat, they’re sure to impress.
Ingredients
Dough:
1 ¾ cups warm water
1 cup active sourdough starter
¼ cup melted butter
1 egg
â…“ cup white sugar or honey
6 cups bread flour
Roll Filling:
1 cup brown sugar
½ cup white sugar
2-3 tbsp ground cinnamon
¾ cup softened butter
approximately 1/2c heavy cream to drizzle over rolls before baking
Maple Icing:
2 cups powdered sugar (sifted)
¼ cup pure maple syrup
2-3 tablespoons milk (or plant-based milk for a dairy-free option)
½ teaspoon vanilla extract
A pinch of salt (to balance sweetness)
Note:If you plan to make the dough the night before, use room-temperature water to slow down the proofing process. You can also prepare the rolls completely before the second proof and store them in the fridge, wrapped in plastic wrap. When you're ready to bake, remove them from the fridge, let them come to room temperature, and proof for another hour.
Directions
Dough:
Combine Wet Ingredients:
In a stand mixer bowl, add the warm water, egg, sugar (or honey), active starter, and melted butter. Mix until everything is well combined.
Add Dry Ingredients:
On low speed, using the dough hook attachment, start adding the flour one cup at a time. You may need slightly more or less flour depending on how you scoop it.
Increase the mixer speed to medium-low and knead for 5-8 minutes, until the dough is soft and slightly sticky.
First Proof:
Cover the dough and let it rest in a warm area for 5-6 hours or until it doubles in size. If making the dough overnight, let it sit on the counter in a cool spot until morning.
Roll Filling:
Prepare the Filling:
In a small bowl, mix together the brown sugar, white sugar, and cinnamon. Add a sprinkle of flour to the mixture so it stays thick when baked.
Assemble the Rolls:
Roll the Dough:
Once the dough has proofed, turn it out onto a floured surface and roll it into a rectangle.
For thicker cinnamon rolls, roll out less to keep the dough thick. For more layers, roll out the dough wider.
Add the Filling:
Spread the softened butter evenly over the surface of the dough.
Sprinkle the cinnamon-sugar mixture over the butter, pressing down lightly to help it stick.
Roll and Cut:
Roll the dough tightly from one end to the other.
Using a serrated knife, cut the dough into 1 ½ to 2-inch thick pieces.
Second Proof:
Place the rolls in a parchment-lined or greased baking dish, spacing them 1-2 inches apart.
Cover the rolls with a towel or plastic wrap and let them proof a second time for 1-2 hours, or until they appear visibly puffy.
Bake:
Preheat your oven to 375°F (190°C).
Drizzle a little heavy cream on top of each roll (optional, for extra softness).
Bake the cinnamon rolls for 20-25 minutes, or until their internal temperature reaches 190°F and they’re golden brown.
Maple Icing:
Prepare the Icing:
In a medium bowl, sift the powdered sugar to remove any lumps.
Add the maple syrup, vanilla extract, and 2 tablespoons of milk. Whisk until smooth and glossy.
If the icing is too thick, add more milk, a little at a time, until you reach the desired consistency.
Taste and Adjust:
Add a pinch of salt to balance the sweetness and whisk again.
Final Touch:
Drizzle & Serve:
Once the rolls are slightly cooled, drizzle the maple icing generously over the top.
Enjoy the warm, gooey goodness of your cinnamon rolls!
These cinnamon rolls are a perfect treat for cozy mornings, and the maple icing adds the perfect touch of sweetness and fall flavor. Happy baking!