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Giant Sourdough Cinnamon Rolls With Vanilla Cream Cheese Frosting

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These ooey-gooey sourdough cinnamon rolls are extra soft and stretchy due to their generous size and many many layers of buttery cinnamon sugar filling!

I set out to create the perfect sourdough cinnamon roll. One that wasn’t cloyingly sweet or made with questionable ingredients. One that had the tender doughiness of an authentic rich dough. One made with real butter, milk, and eggs. One that was naturally fermented and easy to digest! I’m happy to report that I achieved all that and more in this wholesome recipe that feels like an extravagant cheat, but isn’t! 

Giant Sourdough Cinnamon Roll pin image.

Take a peek at this perfection! 

Close-up of cinnamon rolls loaded with vanilla cream cheese frosting.

Looks good, right?

If you love cinnamon like I do, you might also want to try my Cinnamon Sourdough Honey Buns and my Cinnamon Raisin Sourdough Bread!

Real Vanilla Cream Cheese Frosting

Let’s start from the top down, shall we? See all those black specks in the frosting? That’s real vanilla caviar! The actual seeds of a vanilla bean. Those tiny seeds infuse the cream cheese with the delicate floral flavor of vanilla! 

Cinnamon rolls loaded with vanilla cream cheese frosting.

You can order fresh vanilla beans at Mountain Rose Herbs. Or, join me on Facebook at Indri’s Vanilla Bean Group for opportunities to order vanilla beans in bulk! 

The smooth whipped texture of this frosting is achieved by beating soft room-temperature butter and soft cream cheese with the perfect amount of pure maple syrup. The result is a fluffy light frosting that melts slightly into the warm cinnamon roll crevices! 

A gooey sourdough cinnamon roll on a plate with three forks.

Slowly Fermented Rich Dough

This silky dough is probably the best part of the recipe. After a long overnight ferment it rolls out evenly and easily!

Rolled dough ready for filling.

The Spicy Buttery Filling

These cinnamon rolls get a sticky filling worthy of a special occasion! Softened butter is mixed with coconut sugar, maple syrup, and extra cinnamon to make a filling that spreads easily over the entire dough. 

Dough spread with cinnamon filling.

Cutting and Proofing the Rolls

Once the dough is filled and rolled it can be cut and placed in a pan for the second rise. Make sure to leave extra room around each roll. These giant cinnamon rolls live up to their name!

Raw cinnamon rolls placed in a pan for rising.

Once the cinnamon rolls have doubled they are ready to be baked. After proofing they should look like this.

Fully proofed sourdough cinnamon rolls in a pan.

Baking the Rolls

Get ready to fall in love with the smell coming from your oven. These cinnamon rolls smell heavenly while baking and will set the stage for the perfect day! They will puff up even further in the oven and should rise to their full potential. The sugary edges get crisp and browned, but inside the dough will be tender and sticky with sweet cinnamon.

A pan of freshly baked cinnamon rolls with bubbling filling.

Frost While Warm!

Let the cinnamon rolls cool after baking, but not for too long! You want to frost them with the cream cheese while there is still enough heat to melt the frosting down between the layers.

Giant cinnamon rolls with cream cheese frosting melted down between the layers.

Giant Sourdough Cinnamon Rolls With Vanilla Cream Cheese Frosting

Giant Sourdough Cinnamon Rolls With Vanilla Cream Cheese Frosting

Yield: 6 Giant Cinnamon Rolls
Prep Time: 1 hour 30 minutes
Cook Time: 35 minutes
Fermenting Time: 12 hours
Total Time: 14 hours 5 minutes

These generous sourdough cinnamon rolls are soft, gooey, buttery, and perfectly sweetened with low-glycemic coconut sugar. The frosting is thick and creamy, flavored with real vanilla, and sweetened with pure maple syrup. Trust me when I say these cinnamon rolls are to die for!

Ingredients

The Dough

  • 500 grams (2 cups) whole milk
  • 2 whole eggs
  • 160 grams (1 cup) coconut sugar
  • 113 grams (1/2 cup) butter, melted
  • 14 grams (2 teaspoons) salt
  • 250 grams (1 cup) active sourdough starter
  • 680 grams (5 cups) organic flour

The Filling

  • 80 grams (1/2 cup) coconut sugar
  • 150 grams (1/2 cup) maple syrup
  • 22 grams (3 tablespoons) ground cinnamon
  • 3 grams (1 teaspoon) vanilla extract
  • 3 grams (1 teaspoon) salt
  • 113 grams (1/2 cup) butter, softened

The Frosting

  • 8 ounces cream cheese, softened
  • 56 grams (1/4 cup) butter, softened
  • 150 grams (1/2 cup) maple syrup
  • 3 grams (1 teaspoon) vanilla extract
  • Caviar from one vanilla bean, optional

Instructions

The Night Before

  1. In a large bowl or the bowl for a stand mixer, whisk together the milk, eggs, coconut sugar, melted butter, and salt.
  2. Whisk in the sourdough starter.
  3. Add the flour slowly, and work the dough gently with a Danish dough whisk or dough hook on the stand mixer.
  4. Once the flour is incorporated let the dough rest for 10 minutes.
  5. Knead the dough until smooth and supple. The dough should be on the sticky side so it's best to use a dough whisk or dough hook.
  6. Cover and ferment the dough overnight at room temperature (65°F).
  7. Take two sticks of butter out of the refrigerator and let them come to room temperature overnight.

The Next Morning

  1. Take the cream cheese out of the refrigerator and let it come to room temperature along with the butter.
  2. With wet hands deflate the dough by doing a round of stretch and fold in the bowl. This should act as a loose preshape.
  3. Refrigerate the bowl of dough.

Make the Filling

  1. In a medium-sized bowl whisk together the coconut sugar, maple syrup, cinnamon, vanilla, and salt.
  2. Once the mixture is smooth, whisk in the softened butter. Whisk briskly until the filling is fluffy and well combined.

Roll, Fill, Cut, and Proof the Dough

  1. Grease a large 15 by 10-inch baking dish.
  2. Remove the dough from the refrigerator and clear a large workspace 40 inches wide by 20 inches deep.
  3. Dust the entire area with a light coating of flour.
  4. Turn the dough out on your work surface, dust the top with flour, and pat it into a rectangle. Add flour to the top and bottom of the dough as needed.
  5. Using a rolling pin and your hands, stretch and roll the dough evenly to 38 inches long and 10 inches wide. Keep the shape as even as possible.
  6. Using a rubber spatula, spread the filling over the dough in an even layer. Go right up to the edges of the dough.
  7. Starting at one end of the dough, fold the 10-inch edge over and begin rolling the entire 38-inch length.
  8. With a sharp knife, cut the roll into six equal sections and place them evenly in the greased baking dish.
  9. Cover the rolls and let them double at room temperature.

Baking the Rolls

  1. Once the rolls have doubled, preheat your oven to 350°F.
  2. Bake the rolls uncovered on the center rack of the oven for 35 minutes.
  3. Remove the rolls from the oven and place the pan on a cooling rack.

Make the Cream Cheese Frosting and Frost the Rolls

  1. Using beaters in a medium bowl, whip the softened cream cheese, softened butter, maple syrup, and both vanillas into a creamy smooth frosting.
  2. Cool the rolls for about 30 minutes before frosting them.
  3. Use a rubber spatula to spread the frosting over the top of the warm rolls.
  4. Let the frosting melt down between the layers for a few minutes, then serve the rolls warm!

Notes

Flour Types

I use a sifted whole wheat flour as my primary flour now and it works great in this recipe. You can use all-purpose, bread, whole wheat, or a combo of the three. If you'd like to experiment with more exotic flour (like spelt, einkorn, emmer, or Kamut) start by adding up to 25% of the total flour and check results before adding more.

Using Vanilla Caviar

Vanilla caviar is the tiny seeds inside a fresh cured vanilla bean. To remove the caviar from the bean first split it lengthwise with a paring knife. Place the bean cut side up on a smooth surface like a cutting board. Using the back of the knife start at one end of the bean and scrape the seeds down the length of the bean. The seeds will build up on the knife blade and you will be able to carefully transfer them to your recipe.

Sourdough cinnamon roll pin image.

 

 

 

 

Rachel

Sunday 8th of May 2022

These tasted good but were hideous. They kind of fell apart after the rolling step. Any advice on how to get them as beautiful as yours?

Butter For All

Monday 9th of May 2022

Hi Rachel!

Hmmm, was the dough chilled or room temp? Chilled dough can be easier to roll and cut. I will admit that this dough is very tender and may require a little more babying than a yeast risen cinnamon roll dough. Hopefully the taste and texture was worth trying them again! I would suggest chilling the dough and making sure the roll is seam side down before cutting. if the dough still seems soft, use a straight edge knife and cut straight down through the roll in one shot. Try not to saw at the dough. I really hope this helps!

Courtney

Julia

Tuesday 1st of March 2022

These look great, can’t wait to try them!

Would you be interested in developing a sourdough waffle cone recipe? After your website, I never want to go back to unfermented flour!

Butter For All

Thursday 3rd of March 2022

Hi Julia!

Great idea. I always love a good sourdough challenge! Make sure to get on my email list, that's where you would see any new recipes as soon as they get published. I'll start playing around with this idea soon.

Best,

Courtney

Rochelle

Friday 24th of December 2021

My dough looks like soup while the dough hook is kneading it. Does it need more flour? I used a scale to measure the ingredients but it doesn't resemble dough

Dave

Saturday 25th of December 2021

@Butter For All,

Hi Courtney,

I had the same experience as Rochelle, after much kneading with the stand mixer and dough hook my results were more like cake batter than dough. I ended up adding what seemed to be about two more cups of flour(King Arthur bread flour) before I eventually got somewhat of a dough.

It is now sitting overnight and I'm so hopeful that I'll turn out rolls as beautiful as yours.

Dave

Butter For All

Friday 24th of December 2021

Hi Rochelle,

I'll try to help. First, this dough is high hydration but you want to be able to handle it after proofing. So, don't over work it! Then let the dough rest for about 30 minutes to see how much moisture the flour can absorb. If it still feels soupy, add flour until you get a very soft and tacky dough. Use some stretch and fold kneading to incorporate the flour, or pulse the mixer, for one minute at a time, on and off with the dough hook. You will use a lot of flour during the rolling out tomorrow too, so try not to make the dough too stiff. you are looking for a happy medium between holding the gasses and being really tender and soft!

Hope they turn out well! And Happy Holidays!

Courtney

Jen

Tuesday 21st of December 2021

It's been so long since you posted, I was getting worried! Otherwise, thank you for the recipe - will definitely be making these.

Butter For All

Friday 24th of December 2021

Hi Jen!

Thanks for your concern! It's been a crazy year for me health-wise. I've had to put a lot of my projects on hold while I address some stuff. Hopefully I can back back into the swing of things after the holidays. It's always a delicate balance!!!

Hope you have a lovely winter filled with many squishy cinnamon rolls!

Courtney

Dre Ann

Sunday 19th of December 2021

I cannot wait to make these, they will be our Christmas Day treat. Thank you!

Butter For All

Monday 20th of December 2021

Hi Dre!

I'm so happy to hear it! Have a wonderful holiday!

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