So, we already know that Caramel Rolls are superior to Cinnamon Rolls, but Cinnamon Rolls are still very good and deserve a spot on TheFarmChicken. 😊 I hadn’t made many cinnamon rolls and the ones that I had made seemed like they were missing something…guess what they were missing. A delicious icing? You bet that’s what it was. More on that later but you should really bake these Sourdough Cinnamon Rolls with Sweet Cream Icing this weekend.
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The Sourdough Roll Dough
Here I feature again the dough that is the base for my favorite rolls. Soft and tender with a little chew, this makes for the best type of dough in my opinion. I love how easy this dough is to roll out. It’s soft and not very sticky. It rolls out on the counter nicely with little flour needed to prevent sticking. Now once you do get it rolled out to roughly a 12″ x 18″ rectangle you are ready for the next part…
The Cinnamon Swirl
Let’s talk about the cinnamon swirl! It is a layer of brown sugar, and cinnamon on top of a layer of butter. Do you see anything wrong with this combo? Yeah, I don’t either. The reason I picked brown sugar over granulated sugar is because with brown sugar I feel like you get a fuller flavor and a better consistency as the swirl melts in the oven…yum! Brown sugar in my opinion just makes an all-around better cinnamon swirl. So spread a generous layer of butter on the nice dough, followed by a light sprinkle of brown sugar and a generous sprinkle of cinnamon!
This is an easy step that makes a big difference. Once your rolls have risen for an hour take the room temperature cream and pour it around the sides of the rolls and the areas where it can reach the bottom of the pan. This step makes the rolls even softer!
The Sweet Cream Icing
We talked some about the icing already, but it really does need its own section. This icing is just right, so good that when I was recipe testing I decided to double the amount so there was plenty of the delicious icing to go around. This icing is delightful because it isn’t sickeningly sweet. Usually there is so much powdered sugar in icing that it’s all you can taste, and it leaves a bad taste in your mouth. This icing has a secret ingredient in it (shh…) … it’s cream cheese. It really makes all the difference. It rounds out the flavors, cuts through some of the sweetness and gives it an addicting tang. Make sure to whip this icing for the recommended amount to get the right consistency.
Have I ever felt the urge to make cinnamon rolls? Not really, until I had them topped with this icing. I know I’ve written a lot about it, but it really is so good! I even took special consideration when naming it. This Sweet Cream Icing is perfect for the top of the Sourdough Cinnamon Rolls.
When should I Ice the Sourdough Cinnamon Rolls?
Wait like 15-20 minutes. You don’t want the icing to completely melt but you do want it to relax into the nooks and crannies of the rolls. Yum! You can put a little on one roll and if they seem to warm just wait another 5 minutes and check again. Wait, frost and enjoy them warm! So good!
Ways to Enjoy Sourdough Cinnamon Rolls with Sweet Cream Icing:
- A special brunch or breakfast
- A midmorning treat with coffee.
- For supper with a bowl of chili – This is more of a Midwest thing. We did try it and it is quite good! Check out the recipe for Hearty Chili to go with your cinnamon rolls.
- Church Potluck
- A Snow Day with Family
Where did Cinnamon Rolls Originate?
Cinnamon rolls are thought to have originated in Sweden. In Sweden they are called Kanelbulle. In Sweden Cinnamon Rolls have their own day on the calendar.
Sourdough is both good for you and brings a better flavor to baked goods. If you are looking to step up your baking, sourdough is just the right way to go. Learn Sourdough with Agnes here!
Baking Schedule for Sourdough Cinnamon Rolls with Sweet Cream Icing:
- Feed your starter around 11:30AM the day before you plan to serve/eat your cinnamon rolls.
- You will mix up the dough at 5-7 pm the night you fed your starter and will let it ferment in the fridge overnight.
- The next morning, around mid-morning, you will be ready to assemble and bake the rolls. If you want your rolls done earlier in the morning feed your starter at like 9 AM the day before you want to bake them. This will move everything up a couple of hours.
Preforming an Envelope Fold for the Sourdough Roll Dough:
It is called an envelope fold because it looks kind of like the back of an envelope while you are preforming the fold. I wanted to explain it in more detail here because I left it fairly vague in the recipe.
- Take one side of the dough with both hands and stretch up, go as far as you can without ripping the dough. Do not rip the dough! Then fold it over.
- Next rotate to the next side and repeat. Doing this on all four sides.
- Once you have completed the folds flip over the dough so the folds are on the bottom.
- You have completed an envelope fold!
Tips for Success when Making Homemade Cinnamon Rolls:
- Use a sharp chef’s knife to cut the cinnamon rolls. I have seen some people use floss but never have actually tried to do it that way.
- You can use your hands to knead this dough after autolyse. I find the stand mixer does a great job but if you don’t have one don’t let that stop you!
- Make sure to take butter out beforehand so you have soft butter to spread on the dough before it is rolled.
- If the house is cooler, I will usually start the oven for a bit, turn it off and put the assembled rolls in there to proof for the hour. This just helps to get a nice rise on the dough. MAKE SURE YOU TURN OFF THE OVEN. 🙂
Sourdough Cinnamon Rolls with Sweet Cream Icing
- 300 grams distilled water, divided
- 170 grams sourdough starter, active
- 650 grams bread flour
- 20 grams granulated sugar
- 67 grams shortening
- 1 egg, room temperature
- 10 grams kosher salt
- ⅓ cup cream
The Cinnamon Swirl
- 2-3 T. butter, softened approx.
- ⅓ cup brown sugar approx.
- 2 tsp cinnamon approx.
Sweet Cream Icing
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- ½ cup heavy whipping cream
- 2 tsp vanilla
- In a bowl of a stand mixer, combine the starter, sugar and 200g of the water together until combined. Set aside.
- Next, take the 100g of remaining water and shortening and heat in a small saucepan until the shortening is dissolved. Cool until no warmer than 85 degrees.
- Once that mixture is cooled, add to the bowl, the shortening/water, flour and mix with the dough hook until dough just begins to form (1 minute). It should still be shaggy.
- Autolyse (let rest) covered with a tea towel for 45 minutes.
- Next, add the egg and kosher salt to the bowl and knead/mix for 10 minutes on the lowest setting.
- Then move to a shallow container such as the one pictured and do an envelope fold and flip over.
- Let sit 50 minutes and preform a fold again. Let rest again for 50 minutes and do a fold. Let rest altogether for a total of 150 minutes doing a fold every 50 minutes.
- After the 150 minutes do one last fold and transfer to a lightly greased bowl, turn to coat.
- Set on the counter covered with plastic wrap for 1 hour than move to the fridge and proof overnight or 12 hours.
The Next Day
- Take the dough out of the fridge and transfer to a lightly floured surface.
- Flatten slightly by hand and then with a rolling pin, roll to a 12" x 18" rectangle.
- Next, take the butter and spread it generously all over the dough. Sprinkle with a layer of brown sugar and then a generous sprinkling of cinnamon. This is the cinnamon swirl.
- Next, start on the long side and start rolling the dough. Roll it tightly and continue rolling until you reach the end.
- Then, take the edge of the dough pull it to the top of the roll and pinch it to make it stick to the roll.
- This recipe makes 18 rolls. If you want bigger rolls you can make less. Cut the dough (I use a sharp chef's knife) in half and then thirds and then the thirds in thirds to make 18 rolls.
- As you are cutting them place them in the pan. You can either use a 12" cast iron pan or a 9"x13" pan.
- Let rise for 1 hour in a warm place. When there is 15 minutes left to rise preheat the oven to 425 degrees.
- Once the rolls are done rising they should be puffed up and bigger in size. Pour the room temperature cream around the sides and edges of the rolls so it can make it to the bottom of the pan.
- Put them in the oven and bake for 10 minutes at 425 degrees then reduce the heat to 325 degrees and bake for 32 minutes more or until golden brown.
- Remove from the oven and let cool for 15-20 minutes. While you wait you can put together the Sweet Cream Icing.
For the Sweet Cream Icing
- In a medium sized bowl add the softened cream cheese, powdered sugar and vanilla.
- Mix well adding the cream as you mix. Whip the icing for around 3 minutes by hand or until it thickens and reaches the desired spreading consistency.
- Wait 15-20 minutes and spread on slightly cooled rolls. Enjoy!
Shop this post:
- Rolling Pin
- Gram Scale – I thought gram scales were much more expensive but they are quite reasonable actually!
- Smithey Cast Iron Skillet – Our favorite cast iron.
- The best rust resistant whisks
If you make these rolls please rate them! Also, let me know if you have any questions about Sourdough Cinnamon Rolls with Sweet Cream Icing.
Pleasant words are as an honeycomb, sweet to the soul, and health to the bones.