Sourdough Cinnamon Rolls#
Makes 12 large rolls
Time 9-10 hours (or overnight)
Recipe adapted from King Arthur Baking
Ingredients#
Dough#
- 227g ripe sourdough starter
- 170g lukewarm milk
- 1 large egg
- 57g softened butter
- 330g all-purpose flour
- 57g golden wheat flour
- 50g granulated sugar
- 9g salt
- 1 tsp instant yeast
Filling#
- 159g packed brown sugar
- 30g all-purpose flour
- 1 tbsp cinnamon
- 1/8 tsp salt
- 14g melted butter
Icing#
- 170g confectioners' sugar
- Pinch of salt
- 21g butter
- 1/2 tsp vanilla extract
- 1-2 tbsp milk or heavy cream
Directions#
If you are around your kitchen all day, I recommend starting in the morning on day 1 and baking the next morning on day 2, skipping the first cold retard phase. *
If you are not around your kitchen all day and want more tangy rolls, I recommend starting in the afternoon of day 1 and baking either the night of day 2 or the morning of day 3.*
Step 1 - Mix Dough#
Combine starter + milk + egg + butter + both flours + sugar in mixer bowl. Mix on low speed 2-3 minutes until flour is moistened and cohesive.
Step 2 - Autolyse#
Top dough with the salt and yeast without mixing in. Cover and rest 20 minutes.
Step 3 - Knead#
Mix in salt for 1 minute on low, then increase speed and knead 2-3 minutes until smooth.
Step 4 - Bulk Fermentation#
Cover and rest 4 hours in a warm spot. Perform 3-4 stretch-and-folds during this time, roughly one per hour.
Step 5 - Cold Retard (Optional)#
Place in fridge overnight, up to 12 hours. This will help to develop a tangier flavor and helps if your bulk fermentation stage ends in the evening.
Step 6 - Make Filling#
Mix brown sugar + flour + cinnamon + salt + melted butter until texture resembles wet sand. Set aside.
Step 7 - Roll Out Dough, Add Filling, Roll and Cut#
If you followed Step 5 and are taking your dough out of the fridge, let it rest for ~30 minutes before turning dough.
Turn dough onto lightly greased surface. Gently flatten and roll into a rectangle.
Spread filling evenly over dough, leaving 1/2" bare on one short edge.
Roll dough from filled edge into a log, extending to about 18" long. Cut into 1 1/2" slices.
Step 8 - Pan and Rise#
Place slices in a greased (9" x 13") pan. Cover and let rise 2-3 hours until puffy.
Alternatively: refrigerate overnight up to 24 hours.
Step 9 - Bake#
If taking out of refrigerator, let it come to room temperature while oven preheats.
Preheat oven to 400°F.
Bake 18-22 minutes (20-25 minutes if refrigerated) until golden.
Step 10 - Icing#
While rolls bake, whisk together confectioners’ sugar + salt + butter + vanilla + milk until smooth.
Cool rolls 5-10 minutes, then ice while warm.