Sourdough Cinnamon Rolls Recipe
Imagine waking up to the enticing aroma of freshly baked sourdough cinnamon rolls, their sweet scent wafting through your home. These rolls are not just any breakfast treat; they are a decadent combination of tangy sourdough and rich cinnamon, offering a unique twist on a classic favorite. The use of a sourdough starter imparts a distinct flavor, elevating these cinnamon rolls to a new level of deliciousness.
Ingredients Overview
To create these mouth-watering rolls, you’ll need a variety of ingredients for the dough, filling, and glaze. The dough requires all-purpose or bread flour, a lively sourdough starter, unsalted butter, whole milk, eggs, caster sugar, and a pinch of salt. For the filling, light brown sugar, all-purpose flour, melted unsalted butter, ground cinnamon, and a touch of salt combine to create a sweet and spicy core. Finally, the cream cheese glaze is made with softened cream cheese, powdered sugar, whole milk, and vanilla extract, adding a luscious finish to each roll. The sourdough starter is essential for achieving that tangy flavor and fluffy texture that sets these rolls apart.
Step-by-Step Instructions
Mixing the Dough
Start by slicing the butter into quarter-inch pieces and allowing them to reach room temperature. In a stand mixer fitted with a dough hook, blend the eggs, milk, sugar, and sourdough starter until smooth. Gradually add the flour and salt, mixing on low speed for three minutes to incorporate. Allow the dough to rest for ten minutes before increasing the mixer speed to medium, mixing for five to six minutes until the dough is cohesive and lump-free. If the dough remains too wet, add flour incrementally, one tablespoon at a time. Reduce the mixer speed and add the butter pieces one by one, ensuring each piece is fully absorbed before adding the next. Continue mixing for eight to ten minutes until the dough is shiny and smooth.
Bulk Fermentation
Transfer the dough to a bulk container and allow it to ferment for two hours at a temperature of 75ºF (23°C). During this period, perform three to four sets of stretch and folds at thirty-minute intervals. This process helps to develop the dough’s structure and improve its texture.
Chilling the Dough
Once the fermentation is complete, cover the container and refrigerate the dough for at least two hours. Chilling the dough makes it easier to handle and shape, ensuring your rolls maintain their form during baking.
Shaping the Rolls
Prepare the filling by mixing the ingredients in a bowl and setting them aside. Lightly flour your work surface and roll the chilled dough into an 11×21 inch rectangle with the long side facing you. Evenly spread the filling over the dough, then roll it tightly away from you into a log. Slice the log into 1 3/4 inch pieces and arrange them in a baking pan, ensuring space between each roll for expansion during proofing.
Proofing the Rolls
Cover the baking pan and let the rolls proof in a warm spot, around 77°F (25°C), for two to three hours. During this time, the rolls will soften and rise. They are ready to bake when they feel soft and light to the touch. If necessary, give them additional time to proof fully.
Baking the Rolls
Preheat your oven to 400°F (200°C). Once the oven reaches the desired temperature, bake the rolls for twenty to twenty-five minutes until they are golden brown. Allow the rolls to cool slightly before spreading the cream cheese glaze over them, ensuring each roll is generously coated for maximum flavor.
Recipe Tips & Frequently Asked Questions
Choosing the Right Flour:
Differences between all-purpose and bread flour and their effects on the rolls.
Handling Sticky Dough:
Tips for managing and working with sticky dough.
Storing and Reheating:
Best methods for storing leftovers and reheating for maximum freshness.
Can I Make This Recipe Without a Stand Mixer?
Alternative methods for mixing the dough by hand.
How Do I Know When the Dough is Properly Fermented?
Signs and indicators of well-fermented dough.
Can I Freeze the Dough or Baked Rolls?
Instructions for freezing and thawing both dough and finished rolls.
What to Serve With This Recipe
Perfect Pairings:
Enjoy these sourdough cinnamon rolls with a cup of freshly brewed coffee, tea, or hot chocolate. The warm, sweet flavors of the rolls complement these beverages perfectly, making for a delightful breakfast or brunch experience.
Complementary Dishes:
For a complete breakfast or brunch spread, consider serving these rolls alongside fresh fruit, scrambled eggs, or a savory breakfast casserole. These additional dishes will balance the sweetness of the rolls and provide a satisfying meal.
These sourdough cinnamon rolls are a delightful treat that combines the tangy flavor of sourdough with the comforting sweetness of cinnamon. Perfect for a special breakfast or brunch, they are sure to impress your family and friends. Give this recipe a try and enjoy the delicious results. Feel free to share your experiences and any creative variations you come up with!
Ingredients:
Dough
477g all-purpose or bread flour
200g sourdough starter
191g unsalted butter
133g whole milk
191g eggs
48g caster sugar
11g salt
Filling
215g light brown sugar
40g all-purpose flour
2 tablespoons melted unsalted butter
2 teaspoons ground cinnamon
1/4 teaspoon salt
Cream Cheese Glaze
114g (4oz, half a block) cream cheese, softened to room temperature
62g powdered sugar
37g whole milk
1 teaspoon vanilla extract
Instructions:
- Mix (9:00 a.m.)
Start by slicing the butter into 1/4″ pieces and allow them to soften at room temperature. Using a stand mixer fitted with a dough hook, combine eggs, milk, sugar, and sourdough starter in the mixing bowl. Whisk until the mixture is smooth. Add the flour and salt, mixing on low speed for 3 minutes to incorporate. Let the dough rest for 10 minutes. After resting, increase the mixer speed to medium and mix for 5-6 minutes until the dough forms and is free of lumps. The dough should pull slightly from the bowl sides but still stick to the bottom. If the dough seems too wet, gradually add flour, one tablespoon at a time. Lower the mixer speed and add the butter pieces one at a time, waiting for each to blend before adding the next. Continue mixing for 8-10 minutes until the dough is shiny and smooth. - Bulk fermentation (9:30 a.m. to 11:30 a.m.)
Place the dough in a bulk container and ferment it for 2 hours at 75ºF (23°C), performing 3 to 4 sets of stretch and folds every 30 minutes. - Chill dough (11:30 a.m. to 2:00 p.m.)
Cover the container and refrigerate the dough for at least 2 hours to chill thoroughly. - Shape rolls (2:00 p.m.)
Prepare the filling by mixing the ingredients in a bowl and setting them aside. Flour your work surface lightly, then roll the chilled dough into an 11×21″ rectangle with the long side facing you. Evenly spread the filling over the dough, then roll it tightly away from you into a log. Slice the log into 1 3/4″ pieces and arrange them in a baking pan with space between each roll. - Proof (2:30 p.m. to 4:30 p.m.)
Cover the baking pan and let the rolls proof in a warm spot, around 77°F (25°C), for 2 to 3 hours. The rolls will soften and rise. They are ready to bake when they are soft and light to the touch; allow extra time if needed. - Bake (4:30 p.m.)
Preheat the oven to 400°F (200°C). Once the oven is ready, bake the rolls for 20-25 minutes. After baking, let the rolls cool slightly before spreading the cream cheese glaze over them.
Sourdough Cinnamon Rolls Recipe
Ingredients
Dough
- 477 g all-purpose or bread flour
- 200 g sourdough starter
- 191 g unsalted butter
- 133 g whole milk
- 191 g eggs
- 48 g caster sugar
- 11 g salt
Filling
- 215 g light brown sugar
- 40 g all-purpose flour
- 2 tablespoons melted unsalted butter
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
Cream Cheese Glaze
- 114 g 4oz, half a block cream cheese, softened to room temperature
- 62 g powdered sugar
- 37 g whole milk
- 1 teaspoon vanilla extract
Instructions
Mix (9:00 a.m.)
- Start by slicing the butter into 1/4″ pieces and allow them to soften at room temperature. Using a stand mixer fitted with a dough hook, combine eggs, milk, sugar, and sourdough starter in the mixing bowl. Whisk until the mixture is smooth. Add the flour and salt, mixing on low speed for 3 minutes to incorporate. Let the dough rest for 10 minutes. After resting, increase the mixer speed to medium and mix for 5-6 minutes until the dough forms and is free of lumps. The dough should pull slightly from the bowl sides but still stick to the bottom. If the dough seems too wet, gradually add flour, one tablespoon at a time. Lower the mixer speed and add the butter pieces one at a time, waiting for each to blend before adding the next. Continue mixing for 8-10 minutes until the dough is shiny and smooth.
Bulk fermentation (9:30 a.m. to 11:30 a.m.)
- Place the dough in a bulk container and ferment it for 2 hours at 75ºF (23°C), performing 3 to 4 sets of stretch and folds every 30 minutes.
Chill dough (11:30 a.m. to 2:00 p.m.)
- Cover the container and refrigerate the dough for at least 2 hours to chill thoroughly.
Shape rolls (2:00 p.m.)
- Prepare the filling by mixing the ingredients in a bowl and setting them aside. Flour your work surface lightly, then roll the chilled dough into an 11×21″ rectangle with the long side facing you. Evenly spread the filling over the dough, then roll it tightly away from you into a log. Slice the log into 1 3/4″ pieces and arrange them in a baking pan with space between each roll.
Proof (2:30 p.m. to 4:30 p.m.)
- Cover the baking pan and let the rolls proof in a warm spot, around 77°F (25°C), for 2 to 3 hours. The rolls will soften and rise. They are ready to bake when they are soft and light to the touch; allow extra time if needed.
Bake (4:30 p.m.)
- Preheat the oven to 400°F (200°C). Once the oven is ready, bake the rolls for 20-25 minutes. After baking, let the rolls cool slightly before spreading the cream cheese glaze over them.
