Softest Sourdough Maple Cinnamon Rolls
These sourdough maple cinnamon rolls are so soft and pillowy! They're made with an enriched dough, pure maple syrup, and topped with a homemade maple cream cheese frosting. The sweetness level is perfect, they won't leave you sugared out but still taste oh-so sweet!
Ingredients
Cinnamon Rolls
- 1/2 cup fed sourdough starter
- 8 Tbsp stick butter (not margarine)(salted)(and must be cold)
- 3 cups all-purpose flour
- 1 cup water
- 1 tsp salt
- 2 tsp pure maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup milk or cream to brush tops before baking
Filling
- 1/4 cup ground cinnamon
- 1/4 cup pure maple syrup
- 6 Tbsp melted butter (salted)
Maple Frosting
- 8 oz plain cream cheese
- 1/3 cup pure maple syrup
- 1 tsp milk
Instructions
Prepare Your Starter
- BEFORE YOU GET STARTED: Feed your sourdough starter 4-12 hours before starting this recipe. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe. Example: Feed 1 cup flour + 1/2 cup water and let the starter sit on the counter at room temperature until it's bubbly and has grow in the jar. Your starter needs to be active, bubbly, and a thicker consistency to begin this recipe.
Make the Dough
- Add sourdough starter, cold stick butter grated with a cheese grater, flour, water, salt, and maple syrup to a large bowl and mix until combined. *WAIT to add in the baking powder and baking soda!
- Cover dough with a lid loosely, a damp kitchen towel (that’s been wet then rung out), or plastic wrap. Let dough sit for 30 minutes on the counter at room temperature.
Stretch & Folds
- After 30 minutes, begin the first round of stretch and folds. To do this pull a section of the dough upward, folding it into the center, and pressing it down. Repeat this around the dough for 1-2 complete circles.
- Cover the dough again and let it sit at room temperature for another 30 minutes. Then, repeat a second round of stretch and folds.
Bulk Ferment
- Bulk ferment dough on the counter top at room temperature for 10-12 hours (see information in notes below)
Prep for Baking
- After bulk ferment, uncover dough and sprinkle baking soda and baking powder over dough.
- Knead the dough until the baking soda and baking powder are incorporated (about 2 minutes)
- Preheat oven to 375 degrees Fahrenheit.
Make Filling & Shape
- Make the filling by combining maple syrup, cinnamon, and butter in a bowl until evenly combined. Set aside.
- Roll out dough on a lightly floured surface into a rectangle approximately 10" x 20".
- With a butter knife evenly spread filling thin over the entire rectangle.
- Starting at the shorter 10" side of the rectangle begin to roll the dough into a log. Pinch the seam together with your hands and slice the log into 9, 2 inch cinnamon rolls.
- At this time you can either continue the recipe or cover the baking sheet and pop them in the fridge until the morning or until you're ready to bake.
Bake
- Line a 9x12” metal baking/cake pan with parchment or lightly greased with butter and flour. Then arrange cinnamon rolls inside in 3 rows of 3, leaving space between each to expand (about 1/4” between).
- Pour and brush on the 1/3 cup milk over the tops of the cinnamon rolls and bake for 23-25 minutes or until they are completely baked.
Make Frosting & Enjoy
- During this time of baking make the frosting by adding softened cream cheese, maple syrup, and milk into a bowl. Mix with an electric mixer on low-medium speed until well combined.
- Let cinnamon rolls cool 5 minutes, add frosting to the rolls you plan to eat, and enjoy!
Notes
TROUBLESHOOTING HELP
Issue #1:
What to do if your dough isn't doubling in size during the bulk ferment and/or 2nd rise - If your dough doesn't look like it's doing anything halfway through either bulk ferment or 2nd rise, you need to place it in a slightly warmer area or give it a few more hours. This can be in a turned-off oven with the light on and oven door open, or you can slightly warm the oven to about 80 degrees Fahrenheit, then turn it off and place your dough inside with the door shut. Never leave the oven on, even on the keep warm setting, with fermenting dough inside.
Issue #2:
What to do if your dough won't double in size even in the warmer area (and your baked goods are dense) - If your dough doesn't double even in the warmer area for either the bulk ferment and/or the second rise, your starter is too weak to ferment the dough even in a warm environment. Don't worry this can be fixed!
To fix this, you will want to leave your starter out on the counter for 2 days and feed your entire starter jar every 12 hours at a 2:1 ratio of unbleached flour to filtered water (example: 1/2 cup unbleached flour + 1/4 cup filtered or bottled water, double this or cut it in half depending on how much starter you have, only fill your jar half full). Remove some starter before doing the feedings to make room if needed.
Make sure you're using unbleached flour and filtered or bottled water to do this. If you don't, it will affect your starter strength. Reverse osmosis water (or any water that uses salt in the filter) can make the starter weak.
By doing this feeding every 12 hours will strengthen the cultures in your starter for light and fluffy breads and treats. After the 2 days, you can go back to feeding it like normal. Be sure to use the 2:1 ratio feeding from here on out.
Sourdough Baking Disclaimer – I feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter. If you feed your starter differently, results may vary.
Did you make this recipe? – If so, I’d be so grateful if you left a comment on the blog post!
A quick note: My recipes are created, tested, and loved in our home – never made with AI.