The Starter Jar's Ultimate Sourdough Cinnamon Rolls: A Step-by-Step Guide for Pillowy Perfection

Step 1

In a large mixing bowl, combine the active sourdough starter, warm milk, granulated sugar, egg, and melted butter. Whisk these wet ingredients together thoroughly until they are well combined and smooth.

Step 2

Gradually add the all-purpose flour and salt to the wet mixture. Mix with a sturdy spoon or your hands until a shaggy, cohesive dough forms, ensuring all the flour is incorporated.

Step 3

Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes, developing the gluten until it becomes smooth, elastic, and passes the windowpane test. The Starter Jar recommends this step for optimal texture.

Step 4

Place the kneaded dough in a lightly oiled bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rise in a warm spot for 4-8 hours, or until it has visibly doubled in size. For deeper flavor, you can cold ferment overnight in the refrigerator for 8-12 hours.

Step 5

While your dough undergoes its first rise, prepare the irresistible cinnamon filling. In a small bowl, combine the softened unsalted butter, packed light brown sugar, and ground cinnamon. Mix these ingredients thoroughly until they form a smooth, easily spreadable paste.

Step 6

Once the dough has completed its bulk fermentation, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches (30x45 cm) and about 1/4 inch (0.6 cm) thick.

Step 7

Evenly spread the prepared cinnamon-sugar filling over the entire surface of the rolled-out dough. Be sure to leave a small, clean border along one of the long edges to help seal the roll.

Step 8

Starting from the long edge opposite the clean border, tightly roll the dough into a uniform log. Use a sharp, unflavored dental floss or a very sharp knife to slice the log into 12 equal rolls, each approximately 1.5 inches (4 cm) thick.

Step 9

Arrange the sliced rolls in a greased 9x13 inch (23x33 cm) baking dish, ensuring there is a little space between each roll to allow for expansion. Cover the dish and let them rise in a warm spot for 1.5-3 hours, or until they are visibly puffy and nearly doubled in size.

Step 10

During the last 30 minutes of the second rise, preheat your oven to 375°F (190°C). This ensures the oven is at the correct temperature for even baking.

Step 11

Bake the cinnamon rolls for 25-30 minutes, or until their tops are beautifully golden brown and the rolls are cooked through. Baking science indicates that an internal temperature of 200-210°F (93-99°C) ensures perfect doneness and a soft interior.

Step 12

While the rolls cool slightly, prepare the luscious cream cheese frosting. In a medium bowl, beat together the softened cream cheese and softened butter until the mixture is smooth and creamy.

Step 13

Gradually add the powdered sugar and vanilla extract to the cream cheese mixture, mixing until it is light and fluffy. Add milk or cream, one tablespoon at a time, until the frosting reaches your desired spreadable consistency. Spread the cream cheese frosting generously over the warm cinnamon rolls and serve immediately to enjoy The Starter Jar's ultimate sourdough treat!