Sourdough Cinnamon Rolls
Calories: 1
Adjust Servings Here: 12 rolls
Description
Whether you enjoy them fresh out of the oven or turn them into a show-stopping dessert, these sourdough cinnamon rolls offer endless possibilities for creative variations. From incorporating unexpected spices to experimenting with unique toppings, the world of cinnamon rolls is yours to explore.
Ingredients
Sourdough dough
- 280 g (1 cups) Active sourdough starter
- 120 ml (½ cups) Warm milk
- 50 g (¼ cup) Granulated sugar
- 100 g (2 large) Eggs
- 500 g (4 cups) All-purpose flour
- 11 g (1½ tsp) Kosher salt
- 113 g (½ cup) Unsalted butter softened
Cinnamon sugar filling
- 113 g (½ cup) Unsalted butter softened
- 200 g (1 cup) Brown sugar packed
- 2 tbsp Ground cinnamon
Cream cheese frosting
- 113 g (½ cup) Cream cheese softened
- 60 g (¼ cup) Unsalted butter softened
- 125 g (1 cup) Powdered sugar
- 1 tsp Vanilla extract
Instructions
- Autolyze - Combine the active sourdough starter, warm milk, and eggs in a mixing bowl. Add the flour and combine well. Leave to autolyze for 30 to 60 minutes.280 g Active sourdough starter, 120 ml Warm milk, 100 g Eggs
- Knead - Attach the dough hook to the stand mixer. Add the sugar, salt, and soft butter. Knead on medium-low speed for 10 minutes until it is soft and elastic.50 g Granulated sugar, 500 g All-purpose flour, 11 g Kosher salt, 113 g Unsalted butter
- Rise - Transfer the dough to a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise at room temperature for 2-3 hours or until it doubles.
- Cinnamon filling - In a small bowl, mix the softened butter, brown sugar, and ground cinnamon until it forms a smooth paste. Set aside.113 g Unsalted butter, 200 g Brown sugar, 2 tbsp Ground cinnamon
- Roll - After the dough has doubled, punch it down to release the air. Roll out the dough on a floured surface into a 16 x 12-inch rectangle. (I rolled mine to a 14 x 14 large circle.
- Shape - Spread the cinnamon filling evenly over the dough. Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal.
- Cut - Using a sharp knife or dental floss, cut the log into 12 equal-sized rolls.
- Proof - Place the rolls in a greased 9x13-inch baking pan, leaving a little space between them. Cover the pan with plastic wrap and let the rolls rise for another 1-2 hours or until they have doubled.
- Oven - When the rolls are almost double in size, preheat your oven to 350°F / 175°C / Gas mark 4.
- Bake - Once the rolls have risen, bake them in the oven for 20-25 minutes or until golden brown and cooked through. Once the cinnamon rolls are out of the oven, let them cool for about 10 minutes.
- Cream cheese frosting - While the cinnamon rolls are baking, prepare the cream cheese frosting. Beat the softened cream cheese and butter together in a bowl until smooth. Add the powdered sugar and vanilla extract and continue to beat until well combined.113 g Cream cheese, 60 g Unsalted butter, 125 g Powdered sugar, 1 tsp Vanilla extract
- Frosting - Spread the cream cheese frosting over the warm cinnamon rolls while still in the pan. Allow the frosting to melt slightly, and then serve the cinnamon rolls warm.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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