Is there anything better than to wake up to the smell of cinnamon rolls in the oven? No, I’m serious I’m asking because I’m always the one getting up early to put them in the oven. But you know what? With these sourdough cinnamon rolls, it’s so worth it!
- 200 g Active Sourdough Starter
- 30 g Warm Water
- 250 g Warm Milk
- 575 g Organic Bread Flour
- 100 g Organic Pure Cane Granulated Sugar
- 60 g Butter, Melted
- 1 Large Egg
- 1 tsp Sea Salt
- 65 g unsalted butter, melted
- 170 g Organic Pure Cane Granulated Sugar
- 115 g Organic Turbinado sugar
- 20 g Ground Ceylon Cinnamon
- 1 Egg White for egg
- 2 ounces cream cheese softened
- 50g cup butter softened
- 200g powdered sugar
- 10g heavy cream (can substitute milk)
- 5g lemon juice
- 5g vanilla extract
1. In a stand mixer combine the starter, water, milk, and 300 grams of flour. Mix on low to form a thick batter. Cover the bowl and set it aside to rise for 30 minutes.
2. Add the sugar, melted butter, egg, and salt then mix to combine. Change to the dough hook. Keep the mixer on low and slowly add the remaining flour, The dough should be soft and elastic, will clear the sides of the bowl, and gather on the hook. Knead for 2-3 minutes. If mixing by hand continue mixing and then kneading in the flour by hand. Dump the dough onto a lightly floured surface. Knead into a smooth ball.
3. Transfer the dough to a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature. After 30 minutes uncover the bowl, lift one side of the dough over into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure one last time. By now the dough should be lively and fluffy. If the dough is still sluggish give it another hour or two at room temperature.
4. Line a 9” x 13” baking pan with parchment paper or 2 cake pans if you prefer. Brush generously with some of the melted butter, reserve the rest. In a small bowl, combine the cane sugar, turbinado sugar, and cinnamon. Turn the dough onto a floured surface without kneading out the air. Roll the dough into an 18″ x 16″ rectangle. Generously brush the surface of the dough with egg white to get a good coating so the cinnamon sugar will stick. Sprinkle the cinnamon sugar over the egg white washed dough. Use your hands to smooth out the cinnamon sugar to an even layer all the way to the edge of the dough.
5. Working from the long side, tightly roll the dough into a log, pinch the seam to seal. Straighten out the log so it’s of even thickness and is 18″ long. Use a serrated knife to cut the log into twelve 1.5″ wide buns. Place the rolls in the prepared pan. Generously brush the tops of the rolls with melted butter. Cover the rolls with plastic wrap and refrigerate overnight.
6. In the morning take the pan out of the refrigerator. You’ll see some melted sugar in the bottom of the pan, this will form a sticky bottom as the buns bake. Allow the rolls to proof at room temperature until they’re puffy and almost filling the pan, about 2 hours. The exact time needed for proofing will vary depending on how active your starter was and the temperature of your kitchen. Preheat the oven to 375°F. Bake the buns until they’re golden brown and set in the center, 25-30 minutes.
7. While the rolls are baking, make the icing. Combine the butter and sugar in a mixing bowl and cream until well combined. Add the cream cheese and whip. Add the vanilla and lemon juice.
8. Remove the rolls from the pan to a serving plate while they are still warm. Spread cream cheese icing generously.