Sourdough Cinnamon Rolls with a Caramel Cream Cheese Frosting

My son-in-law, Zak, helped us make these DELICIOUS Sourdough Cinnamon Rolls with a Caramel Cream Cheese Frosting. 

• 1/3 C active sourdough starter
• 3/4 C warm milk
• 2 Tbs  dark brown sugar
• 4 Tbs unsalted butter, melted
• 3/4 teaspoon salt
• 1 large egg, room temperature
• 2 1/2 cups + 2 Tbs bread flour
• 1/2 C heavy cream, warm ( just before baking* )

Filling

• 1/4 C unsalted butter, softened
• 2/3 C dark brown sugar
• 5 tsp ground cinnamon

Cream Cheese Frosting

• 2 Tbs unsalted butter, room temperature
• 2 ounces cream cheese, room temperature
• 1 Tbs heavy cream
• 1/2 C powdered sugar
• 1/4 C Caramel Javamelts

DOUGH

Add the active starter, brown sugar, and warm milk to the bowl of a stand mixer with the paddle attachment. Be sure that the milk isn’t boiling, anything over 120 degrees F can kill the starter and prevent the dough from rising.

Mix on low speed until the ingredients are mixed thoroughly.

To the bowl, add the melted butter, salt, and egg. Mix on low until fully combined.

Switch the paddle attachment with the dough hook attachment. Then, mix in 1 cup of flour (140g) at a time, and mix on medium until incorporated. Scrape the sides of the bowl with a rubber spatula in between each addition of flour. The dough will have enough flour when the dough is pulling away from the sides of the bowl while it is being kneaded and when the dough feels tacky, not sticky when you poke it. (Be careful not to add too much flour, as this can make the dough dense)

Knead the dough for 5 minutes at medium speed.

For the first rise, cover the bowl with a clean tea towel, plastic wrap, or shower cap and let the dough rest in a warm spot to rise at least 50% increase (Usually 3-7 hours depending on the temperature of your kitchen.)

SHAPE

Once the dough has increased by 50%, remove the dough onto a lightly floured work surface. With a rolling pin, shape the dough into a 16 inch by 12 inch rectangle.

Spread the softened butter over the entire surface of the sourdough cinnamon roll dough. 

In a small bowl, stir together the brown sugar and ground cinnamon.

Sprinkle the cinnamon sugar mixture on the entire surface of the dough. 

Starting at the long end closest to you, roll up the cinnamon rolls into a long snake. Cut off the uneven edges. Slice dough into 9 even stripes, shape with hands a bit for a more polished look. 

Grease a 9×13 baking dish or 2 quart baking dish with butter before gently placing the Sourdough Cinnamon Rolls inside, about 1/2-1 inches apart.

Cover with a damp towel or plastic wrap and let rise for a second time until they have noticeably grown and look puffy, about 2-4 hours, depending on the temperature of your kitchen.  

BAKE

Preheat the oven to 350 degrees F. Just before baking, pour heavy cream over the Sourdough Cinnamon Rolls to keep soft.

Bake for 30-35 minutes or until the tops are golden brown. 

Let cool a bit in dish or on a wire rack.

Cream Cheese Frosting

In a large mixing bowl, beat the room-temperature cream cheese and butter, about 1-2 minutes. Then add the heavy cream and powdered sugar and mix until smooth. 

Use a rubber spatula and spread the cream cheese frosting over the warm cinnamon rolls so that it can slightly melt into all of the cracks and crevices. Enjoy!

Not ready to bake these in the same day? No worries! Cover the unbaked rolls with plastic wrap and store them in the fridge overnight. Before you’re ready to bake the rolls, pull them out of the fridge and allow them to rise. This will take longer, since the dough is cold from the fridge.