Sourdough Cinnamon Rolls

By Charlotte Rutledge · kingarthurbaking.com

12 large rolls

~7 hrs + overnight option

Large, tangy sourdough rolls with cinnamon-brown sugar filling, topped with vanilla icing.

prepPreheat oven to 400°F / 200°C (for same-day bake)
1 cup / 227 g ripe (fed) sourdough starter	Mix dough (except salt & yeast), 2–3 min	Rest dough (autolyse), 20 min	Mix in salt & yeast, knead 2–3 min	Rest & stretch-fold 75°F / 24°C, 4 hrs	Shape dough into 14" × 20" rectangle	Spread filling, roll into log	Cut into 12 slices, place in pan	Rise until puffy, 2–3 hrs	Bake 400°F / 200°C, 18–22 min	Cool rolls 5–10 min, spread icing
3/4 cup / 170 g milk, lukewarm
1 large egg
4 tablespoons / 57 g butter, softened
2 3/4 cups / 330 g King Arthur Unbleached All-Purpose Flour
1/2 cup / 57 g King Arthur Golden Wheat Flour
1/4 cup / 50 g granulated sugar
1 1/2 teaspoons / 9 g table salt
1 teaspoon instant yeast, optional
3/4 cup / 159 g light brown sugar or dark brown sugar, packed	Combine filling ingredients
1/4 cup / 30 g King Arthur Unbleached All-Purpose Flour
1 tablespoon / 8 g ground cinnamon
1/8 teaspoon table salt
1 tablespoon / 14 g butter, melted
1 1/2 cups / 170 g confectioners' sugar	Mix icing ingredients until smooth
pinch / 1/16 teaspoon salt, optional
1 1/2 tablespoons / 21 g butter
1/2 teaspoon King Arthur Pure Vanilla Extract
1 to 2 tablespoons / 14 to 28 g milk or heavy cream

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