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Sourdough Cinnamon Rolls with Buttercream Icing

These are hands down the best cinnamon rolls I've ever had. The depth of sourdough plus the sweetness of buttercream all in one dish.
Prep Time35 minutes
Cook Time25 minutes
Resting Time12 hours
Total Time13 hours
Servings: 12 large rolls
Calories: 545kcal

Equipment

  • 1 Stand Mixer
  • 1 Large Bowl
  • 1 Cover (plastic wrap)
  • 1 Cast Iron Skillet or 9x13 pan
  • 1 Rolling Pin
  • 1 Twine or sharp knife

Ingredients

Cinnamon Roll Dough

  • ½ cup Active Sourdough Starter
  • ½ cup Water
  • 4 cups All-Purpose Flour (Unbleached)
  • ½ cup Melted Coconut Oil
  • ½ cup Honey
  • 2 Eggs
  • 1 t Baking Soda
  • 1 t Baking Powder
  • ½ t Salt

Cinnamon Sugar Mixture

  • ½ cup Butter (1 stick @ room temperature)
  • 1 cup Brown Sugar
  • 2 tbsp Cinnamon

Buttercream Icing

  • ½ cup Butter (1 stick softened)
  • 2 cups Powdered Sugar
  • 2 t Vanilla Extract
  • 1 tbsp Milk

Instructions

  • In a stand mixer combine active sourdough starter, flour, melted coconut oil, honey, and eggs. Mix using the dough hook attachment until smooth (the dough will pull away from the sides).
  • Transfer dough to a greased bowl; cover with plastic wrap (or similar cover) and leave out overnight or up to 12 hours.
  • After 12 hours, (probably the next day) preheat the oven to 375℉. Set out 2 sticks of butter to soften - one for the cinnamon mixture and one for the icing.
  • Place dough back into the stand mixer with dough hook attachment.
  • Add baking soda, baking powder and salt; mix on medium speed for about 5 minutes.
  • While dough is mixing, combine softened butter, brown sugar, and cinnamon in a separate bowl.
  • After 5 minutes, remove the dough and roll into a rectangle shape on a lightly floured surface until it is around 1/4 inch thick.
  • Spread the cinnamon mixture over the top of the dough evenly (don't forget the edges).
  • Starting with the bottom of the rectangle closest to you, roll the dough up as tightly as you can. Pinch the end together to make a smooth seam.
  • Using a sharp knife or piece of twine, cut 12 even rolls from the dough.
  • Place the rolls in an oiled 12-inch cast iron skillet or 9x13 glass pan.
  • Bake at 375℉ for 22-25 minutes until the rolls are slightly browned and cooked through.
  • While rolls are baking, prepare the buttercream icing by adding the second stick of softened butter into the stand mixer.
  • Using the whisk attachment, mix on low speed adding powdered sugar and vanilla to the bowl.
  • Slowly pour in milk - add more for a thinner consistency.
  • Turn up the speed on the mixer until icing/frosting texture emerges.
  • Spread desired amount of icing over the rolls as they are cooling.
  • Serve immediately. Store in airtight container for up to 3 days or freeze for up to 3 monhts (see note).

Notes

Complete all steps before baking in the oven when freezing sourdough cinnamon rolls. Place rolls in a freezer-safe container until ready to use. Remove from container and allow to thaw to room temperature before baking.