Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls

200 grams milk, room temperature 

120 grams sourdough active starter

70 grams cane sugar 

1 large egg, room temperature 

430 gram bread flour ( I used all purpose flour) 

5 grams sea salt 

8 tablespoons butter, room temperature 

Filling Ingredients 

6 tablespoons unsalted butter, room temperature 

1/2 cups dark brown sugar, packed 

2 teaspoons cinnamon 

Icing Ingredients 

4 tablespoons butter, room temperature

3 oz cream cheese, softened 

1 & 1/2 cup powdered sugar 

2 teaspoons milk 

Directions

Mixing the dough: 

1. In a bowl, whisk together active sourdough starter and milk until the starter is fully dissolved. Add in sugar and room temperature egg until incorporated. 
2. Sift the flour and salt into the bowl and stir until a shaggy dough forms. Then add in room temperature butter, mixing either by hand or by stand mixer until fully incorporated. 

3) Cover the bowl with a damp cloth to bulk ferment the dough for 9-10 hours, overnight is just fine too. You want the dough to rise to double its size.

Making the rolls: 

1. Lightly dust your counter with flour. Gently pat the dough into a rectangular shape and use a floured rolling pin to roll it out into a 12”x18” rectangle. 
2. In a bowl, whisk together the brown sugar and cinnamon to make the filling then set it aside. 
3. Spread the room temperature butter over the sheet of sweet dough, leaving a one inch margin along the length of the dough. This margin will help to seal the rolls when you roll the dough. 
4. Sprinkle the cinnamon sugar mixture on top of the layer of butter and roll the dough up tightly. 
5. Allow the roll to rest seam side down for a minute. Cut the cinnamon rolls into the desired size. I recommend going for 12 rolls. 

Second Rise: 

1. Arrange the cut rolls into your 9”x13” pan, ensuring they are evenly spaced apart. Cover the pan and let them rise for 2-4 hours. The rolls will increase in size and visibly become puffy. 

Bake and Frost: 

1. Place your rolls in the center rack of a 350 degree preheated oven and bake for 25-30 minutes. 
2. While the rolls are baking, prepare the frosting. Using an electric mixer or stand mixer beat together the cream cheese, butter, powdered sugar and milk until you achieve a creamy, lump-free frosting. Add more or less milk as needed to achieve desired consistency. 
3. When the cinnamon rolls are done cooking, allow them to cool for 15 minutes before frosting. 

For this recipe, you can see above that I actually used up some all purpose flour instead of bread flour for this recipe. It is just the flour we always have on hand and I do not use bread flour fast enough. It ends up becoming a waste and we all know thats not the goal here! So I make that switch and also the frosting. We actually didn’t use the frosting and felt these were just perfectly sweet. I guess we are the people that don’t need too much sweetness to start our day. But we loved how these were just plain Jane! 

We actually took these with us to our trip at the Homestead Festival. I wanted to have some solid food available so I decided to make them for us all. This one just took “so much time” when it came to proofing. The actual hands on time is so small. Maybe an hour at most. To which, thats my kind of recipe. I love being able to fit it in with the hectic life. Personally I started in the morning with getting my sourdough active. Then by evening I was mixing the dough. Overnight was the bulk fermentation and then the next morning we were rolling out, rolling up and baking some cinnamon rolls. Secretly I am planning to make a big batch of these soon and give them to some of our neighbors. It was a recipe that I absolutely adored and loved how quick it was to make. Im craving a baking day soon. So it may just have to be a 2 day process!