Sourdough Cinnamon Roll Muffins
These sourdough cinnamon roll muffins combine the nostalgic swirl of a classic cinnamon roll with the rustic flavor and texture of sourdough discard. Baked in a muffin tin, they’re individually portioned with gooey centers and a rich cream cheese glaze piped on top. With a soft, slightly tangy dough and warm cinnamon-brown sugar filling, these muffins are the ultimate comfort dessert for those times you want bakery-level results within an hour.
Equipment
- Stand mixer with dough hook optional
- Mixing bowls one for dough and one for icing
- Whisk for mixing wet ingredients
- Measuring cups and spoons for measuring ingredients
- Digital food scale optional but recommended
- Rolling Pin for rolling dough
- sharp knife or pizza wheel to cut dough
- 12-cup muffin tin
- Parchment paper muffin liners
- Small offset spatula for spreading butter and icing
- Hand mixer for beating glaze
- Piping bag or ziplock for piping icing
Ingredients
Dough:
- 1/4 cup (57g) unsalted butter softened
- 1 egg yolk
- 1/2 cup (120g) sourdough starter past peak or straight from refrigerator
- 1 cup (240g) milk or buttermilk
- 1 teaspoon vanilla extract
- 3 1/4 cups (400g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup (50g) granulated white sugar
Cinnamon Sugar Filling:
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 1 Tablespoon ground cinnamon
- 1 Tablespoon flour
Cream Cheese Icing:
- 4 oz (113g) cream cheese softened
- 1/4 cup (57g) salted butter, softened
- 1/2 cup (60g) powdered or confectioner's sugar
- 2 Tablespoons (30g) half and half or cream
Instructions
Make The Dough:
- In a large bowl, whisk together the egg yolk, sourdough discard, milk, vanilla, and sugar until well combined. It's okay if discard doesn't fully dissolve.1 egg yolk, 1/2 cup (120g) sourdough starter, 1 teaspoon vanilla extract, 1/4 cup (50g) granulated white sugar, 1 cup (240g) milk
- In another bowl add the flour, baking powder, baking soda, and salt. Whisk together dry ingredients, and add to your wet ingredients. Mix with a dough hook or your hands until a shaggy dough forms.3 1/4 cups (400g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon sea salt
- Add the softened butter in 1 Tablespoon pats all over the dough and knead with your hands for a few minutes until dough is smooth and butter is incorporated.1/4 cup (57g) unsalted butter
Overnight Ferment Option:
- If you want to ferment dough, cover bowl with plastic and transfer to refrigerator overnight. Remove from refrigerator when ready to bake muffins, and allow to rest 30 minutes prior to shaping. If you want to make these same-day, skip this step and proceed.
Shape and Bake Muffins:
- In a bowl combine your brown sugar, cinnamon, and flour to make your filling. Set aside.3/4 cup (150g) brown sugar, 1 Tablespoon ground cinnamon, 1 Tablespoon flour
- Preheat your oven to 350 F (175C).
- Flour your work surface very well and place dough on work surface. Flour top of dough before rolling out to prevent sticking. Roll the dough into a rectangle about 12x20 inches. The bottom of your rectangle should be the 20 inch edge. Spread the surface with 1/2 cup softened unsalted butter, leaving a 1/2 inch border at the top of the dough rectangle.1/2 cup (113g) unsalted butter, softened
- Spread the brown sugar cinnamon filling over the butter evenly.
- Slice or cut rectangle into 12 even strips using a sharp knife or a pizza cutter. Roll up slices tightly from the long side (20-in edge) to form a cinnamon roll. Transfer rolls to 12-cup muffin tin that has been greased or lined with parchment muffin liners.
- Bake rolls for 25-30 minutes and remove when golden and centers of rolls have set. Allow to cool while you prepare your icing.
Make Cream Cheese Icing:
- Beat the cream cheese and butter together with hand mixers until smooth and fluffy.4 oz (113g) cream cheese, 1/4 cup (57g) salted butter, softened, 1/2 cup (60g) powdered or confectioner's sugar, 2 Tablespoons (30g) half and half
- Add vanilla and salt. Mix into frosting with beaters.
- Add powdered sugar and beat until smooth. Beat in cream and adjust as needed for desired consistency.
- Scoop or pipe icing onto slightly cooled muffins and gently spread icing and serve warm. Enjoy!