Lorena's Kitchen

Soft, buttery, and kissed with cinnamon — these rolls are a labor of love that fill your home with the coziest scent.

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A Little Note from My Kitchen

When I make these rolls for my family, I take my time choosing good ingredients — real butter, farm eggs, and an active sourdough starter that smells bright and sweet. The quality really shows in every soft bite. These rolls aren’t fast food; they’re slow comfort — made overnight while you rest, and baked fresh in the morning when the coffee’s brewing.

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What You’ll Need

For the dough:

• 1¼ cups warm milk (310g)
• ¼ cup unsalted butter, melted (57g)
• 1 large egg (50g)
• ½ cup sugar (100g)
• 1 tsp salt (5g)
• 1 cup active sourdough starter (200g)
• 4⅔ cups all-purpose flour (650g)

For the filling:

• ½ cup unsalted butter, softened (113g)
• 1 cup brown sugar (220g)
• 3 Tbsp cinnamon (24g)

For the frosting:

• 113g browned unsalted butter (1 stick)
• 8 oz cream cheese, softened
• 360g powdered sugar (3 cups
• ½ tsp vanilla extract
• ¼ tsp salt
• 2–3 Tbsp milk

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Directions

The Night Before

1. In a large bowl, mix together the warm milk, melted butter, egg, sugar, salt, sourdough starter, and flour.
2. Knead by hand (10-15minutes) or with a mixer (5-7 mins) until the dough is smooth and soft.
3. Place in a lightly greased bowl, cover, and let it rest overnight (8–12 hours) in a warm spot, around 70–75°F, until doubled in size.

The Next Morning

4. Gently punch down the dough and roll it into a large rectangle (about 11×17 inches).
5. Spread on the softened butter mixture evenly from combining all the filling ingredients into a paste.
6. Roll up tightly from the long edge and slice into 12 rolls (use dental floss or a sharp knife).
7. Arrange in 2 greased 9×13” pans, cover, and let rise again for 1–2 hours until puffy.
8. Bake at 350°F for 30–35 minutes, until golden brown.

For the Frosting

9. Brown the butter: Use a light-colored pan so you can clearly see when the butter turns golden and fragrant — this helps you catch that perfect toasty stage before it burns. Let it bubble until it smells nutty and the milk solids just start to turn amber. Pour it into a bowl and let it cool until soft but not liquid. Tip: You can brown the butter the night before! Just store it covered in the fridge, then bring it back to room temp about 30 minutes before making the frosting.
10. Beat browned butter until fluffy, then mix in the cream cheese until smooth.
11. Add vanilla and salt. Gradually beat in the powdered sugar. Add milk only if desired, one tablespoon at a time, until you reach the consistency you like — thick and luscious or soft and spreadable.
12. Spread generously over the warm cinnamon swirls, while they’re still soft from the oven. The frosting will slowly melt into every roll, pooling into the nooks and soaking up that cinnamon-sugar goodness. Take your time with it — this is the best part. Watching the creamy frosting glaze over those tender sourdough rolls feels a little like magic, and your kitchen will smell downright heavenly. Tip: If you plan to reheat the rolls later, store them plain and frost as you go. The frosting will stay fresh in the fridge for up to 5 days — just let it soften before spreading over warm rolls fresh from the oven.

There’s something special about slowing down to bake these rolls during the holidays — the smell of cinnamon drifting through the house, the warmth of the oven on a chilly morning, and the sound of family gathering around the kitchen. I make these with love, taking care to use good, honest ingredients — real butter, fresh eggs, and an active sourdough starter that’s been tended like an old friend. Every swirl and every rise is a little reminder that quality bakes come from patience and heart. These cinnamon rolls aren’t just a treat; they’re a tradition — one meant to be shared, savored, and remembered. 🤎

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Macros (Per Roll, with Frosting)

• Calories: ~385
• Protein: 6g
• Carbs: 52g
• Fat: 17g
• Sugar: 28g

(Values may vary slightly depending on ingredient brands.)

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Storing & Reheating

• Room Temp:(unfrosted) Keep covered up to 2 days.
• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze unfrosted rolls for up to 2 months.
• To Reheat: Warm in the oven at 300°F for 8–10 minutes, or 25 seconds in the microwave for a quick cozy treat.