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–+ servings

Mini Sourdough Cinnamon Rolls

Servings 12 mini cinnamon rolls
Calories 226
Prep Time 40 minutes
Cook Time 15 minutes
Resting Time 20 hours
Total Time 20 hours 55 minutes
holding an iced mini cinnamon roll

INGREDIENTS

Stiff Sweet Starter

  • 10 g sourdough starter ideally, fed within the last day — needs to be healthy!
  • 10 g sugar or honey
  • 20 g warm water
  • 40 g bread flour

Tangzhong

  • 15 g bread flour
  • 70 g whole milk

Main Dough

  • all of the tangzhong
  • 30 g whole milk
  • 38 g cool water
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 10 g sugar or honey
  • 1 tsp cinnamon optional
  • all of the stiff sweet starter
  • 195 g bread flour
  • 5 g sea salt
  • 32 g unsalted butter, softened

Filling

  • 53 g unsalted butter, softened
  • 65 g brown sugar
  • 6 g cinnamon

Before Baking

  • 32 g half & half for pouring over the rolls

Cream Cheese Icing

  • 14 g unsalted butter, softened
  • 85 g cream cheese, softened
  • 125 g powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon optional
  • pinch of salt

Before You Begin

This is a pretty small batch of dough, so larger stand mixers will struggle to properly mix it. Consider mixing by hand in this case!
Note: This recipe was developed and is written in metric (grams). Volume measurements (cups and spoons) are automatically converted and untested — use at your own risk. For best results, use a kitchen scale.

Equipment

Instructions 

  1. Make the stiff sweet starter: In the early evening (5–8 PM), mix 10 g sourdough starter, 10 g sugar or honey, 20 g warm water, and 40 g bread flour until it forms a ball. Knead outside of the jar to fully incorporate the ingredients. Cover loosely and let ferment in a warm place until morning. See Notes for timing and tips.
    You can make the tangzhong (see next step) right now and refrigerate it overnight, if preferred.
    stiff sweet starter ready to make mini cinnamon rolls with lots of bubbles
  2. Make the tangzhong: In the morning, mix 15 g bread flour and 70 g whole milk in a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the mixture thickens and reaches 150°F (65°C). Let cool slightly; then, transfer all of the tangzhong to your main mixing bowl.
  3. Mix the dough: Whisk in 30 g whole milk (cold from the fridge) and 38 g cool water. This cools the tangzhong so it doesn't kill the starter. Gradually whisk in 1 large egg yolk, 1 tsp vanilla extract, 10 g sugar or honey, and 1 tsp cinnamon (optional). Finally, add all of the stiff sweet starter, 195 g bread flour, and 5 g sea salt. Knead until fully combined, about 7–10 minutes. If using a mixer*, knead on a low speed for 5–10 minutes. Then, add 32 g unsalted butter, softened, and continue kneading until very smooth. This takes about 5 minutes by hand or 2–3 minutes in a stand mixer.
    *This is a small dough quantity. Check that your mixer can handle tiny batches, or consider doubling the recipe if you don't want to knead by hand.
  4. First rise (bulk fermentation): Transfer your soft, smooth dough to a lightly oiled bowl, cover, and let rise in a warm place — 75–85°F (24–29°C) until it has risen by about 30% and small bubbles appear under the surface and around the sides of the bowl (3–6 hours). If you press into the dough, it should hold an indent.
    mini cinnamon roll dough before after bulk fermentation
  5. Now, you must choose your own adventure:
    • If you want to bake tomorrow morning (recommended): Refrigerate the dough until bedtime, then shape the rolls and let them rise on the counter overnight. (Or shape now, refrigerate the pan, and set it out at bedtime to rise while you sleep.)
    • If you want to bake tonight: Shape now and let the rolls rise in a warm spot until ready to bake. If they aren't fully risen by bedtime, refrigerate the pan and finish rising in the morning.
  6. Prepare the filling: In a medium-sized bowl, whisk together 53 g unsalted butter, softened, 65 g brown sugar, and 6 g cinnamon. If it's too stiff to spread, microwave in 5-second intervals until softened.
  7. Generously flour your work surface and dump out the dough. Flour the top of your dough. Roll into a 9" x 12" rectangle. While you roll, lift the sheet of dough regularly and push additional flour underneath with a bench scraper to prevent sticking.
  8. Spread the filling with a spatula, leaving a 1-inch bare strip at the top. Thin that strip with your thumb; a brush of milk or cream helps it seal later.
  9. Use a pizza cutter or pastry wheel to cut the sheet in half. Then, cut each half in half again (to make four sections). Now, each section can be cut into three equal strips.
    Roll up your 12 strips and place them in a muffin pan (optionally, line the pan with tulip cupcake liners).
  10. Second rise: Cover with plastic wrap and let proof on the counter overnight. This worked great for me doing 10–12 hours at 70–75°F (21–24°C).
    Avoid doing the second rise above 77°F (25°C), or the rolls may overproof by morning.
    mini cinnamon rolls before and after second proof
  11. Bake: In the morning, preheat your oven to 350°F (175°C) conventional with a rack in the middle position. Pour 32 g half & half over the cinnamon rolls (about 1/2 tsp per roll) and bake for 13–17 minutes, or until the internal temperature is around 195°F (90°C). Lined rolls take a couple of minutes longer than unlined ones, so check with a thermometer.
    pouring half and half on rolls before baking and the final baked result
  12. Make the icing: While the rolls are baking, whisk together 14 g unsalted butter, softened, 85 g cream cheese, softened, 1/2 tsp vanilla extract, and 1/2 tsp cinnamon (optional). Then add 125 g powdered sugar and a pinch of salt.
    make the icing
  13. When the cinnamon rolls are finished, let them cool for about 5 minutes before removing them from the pan and adding your icing. Enjoy!
  14. Store un-iced rolls covered at room temperature for up to 3 days (store cream cheese icing separately in the fridge), or refrigerate iced rolls for up to 5 days.

Notes

Half & half is a US dairy product that's half milk, half cream (10–12% fat). Substitute with single cream, or mix equal parts whole milk and heavy cream.
For Sunday morning cinnamon rolls: make your stiff sweet starter Friday evening, mix the dough Saturday morning, refrigerate it around lunchtime, shape the rolls before bed Saturday night, and bake Sunday morning.
Same-day option: Want rolls tonight? Skip the fridge rest. Shape the rolls as soon as the first rise is done, do the second rise in a warm spot, and bake. If they're not ready by bedtime, refrigerate the pan and finish rising in the morning.
Stiff sweet starter: It takes 10–16 hours to peak (less time if your home is warm, more time if your home is cool), so I suggest feeding your starter before or around dinnertime (aim for 5–8 PM; the earlier the better). It's better to use a past peak starter than one that's still rising (been there, done that, and you'll have a huge headache!). Before using your stiff sweet starter in this recipe, ensure it has tripled in size, smells sweet and yeasty, and has tons of bubbles all around the jar. If it isn't there yet, put it in a warm place and give it a few more hours. Then, start the recipe.
Nutrition Facts
Mini Sourdough Cinnamon Rolls
Serving Size
 
1 cinnamon roll
Amount per Serving
Calories
226
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
2
g
Cholesterol
 
37
mg
12
%
Sodium
 
272
mg
12
%
Potassium
 
72
mg
2
%
Carbohydrates
 
34
g
11
%
Fiber
 
1
g
4
%
Sugar
 
18
g
20
%
Protein
 
4
g
8
%
Vitamin A
 
257
IU
5
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
57
mg
6
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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