Cast Iron Sourdough Cinnamon Rolls

The only sourdough cinnamon roll recipe you will ever need. Soft, naturally sweetened rolls fermented overnight and baked in a cast iron skillet. Topped with a warm honey-cream cheese glaze.

Ingredients  

• Dough:
• 1/2 cup sourdough starter bubbly and active
• 1/2 cup water
• 4 cups all-purpose flour
• 1/2 cup melted coconut oil
• 1/2 cup honey
• 2 large eggs
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• Cinnamon Sugar Filling:
• 1/2 cup softened butter
• 1 cup brown sugar
• 2 tbsp ground cinnamon
• Cream Cheese Topping:
• 6 oz cream cheese
• 1/2 cup heavy cream
• 1/2 cup maple syrup or honey
• 2 tsp vanilla extract

Instructions 

• Mix Dough: In the bowl of a stand mixer, combine active sourdough starter, flour, honey, water, eggs, and melted coconut oil. Mix on low/medium until smooth, glossy, and the dough passes the windowpane test (stretches without tearing).
• Overnight Ferment: Place the dough in a greased bowl. Cover with beeswax wrap, foil, or plastic wrap. Allow to rest in a warm place overnight, or up to 12 hours.
• Add Leavening: The next day, preheat oven to 375°F (190°C). Add the baking soda, baking powder, and salt to the fermented dough. Mix in the stand mixer on medium speed for about 5 minutes until fully incorporated.
• Roll: Lightly dust the counter with flour. Roll the dough out into a rectangle about 1/4 inch thick.
• Fill: In a small bowl, mix the softened butter, brown sugar, and cinnamon. Spread this mixture evenly over the top of the dough.
• Shape: Roll the dough up tightly from the long edge. Pinch the seam to seal. Slice into 12 even rolls.
• Bake: Place rolls into a well-seasoned 14″ cast iron skillet (or 9×13 baking dish). Bake at 375°F for 20-25 minutes until lightly browned and cooked through.
• Make Glaze: While rolls cool slightly, add cream cheese, heavy cream, maple syrup (or honey), and vanilla to a medium saucepan. Heat over medium, stirring constantly until combined and smooth. (Use an immersion blender for extra smoothness).
• Serve: Pour the warm glaze over the rolls and serve immediately.

Notes

Pan Size: If you don’t have a 14″ skillet, divide rolls between two smaller skillets or use a rectangular baking dish.

Cutting: Use unflavored dental floss to cut the rolls without squishing the dough layers.

Storage: Store leftovers in the fridge due to the cream cheese glaze. Reheat in the microwave for 15 seconds.