Sourdough Cinnamon Rolls
These cinnamon rolls use sourdough starter in an enriched dough that's absurdly soft. The overnight bulk ferment develops a subtle tang that cuts through all that butter and sugar -- and honestly, it's what makes these better than the classic yeasted version.
Ingredients
- 500gbread flour(100%)
- 175gwhole milk (warm)(35%)
- 100gactive sourdough starter(20%)-- fed 4-8 hours prior, at peak activity
- 2 large (about 100g)eggs(20%)
- 75gunsalted butter (softened)(15%)-- for the dough
- 50ggranulated sugar(10%)
- 8gsalt(1.6%)
- 60gunsalted butter (softened)-- for the filling
- 150gbrown sugar (packed)-- for the filling
- 2 tablespoonsground cinnamon-- for the filling
- 1gpinch of salt-- for the filling
- 115gcream cheese (softened)-- for the frosting
- 120gpowdered sugar-- for the frosting
- 1 teaspoonvanilla extract-- for the frosting
- 1-2 tablespoonswhole milk-- for the frosting, to thin
Instructions
- 1
Combine the flour, warm milk, starter, eggs, sugar, and salt in a large bowl. Mix until a shaggy dough forms, then knead for 5 minutes until smooth.
- 2
Add the softened butter for the dough in small pieces, kneading between each addition. The dough will get slippery and seem like it's falling apart. Keep going. After 5-8 more minutes of kneading, it'll come together into a soft, slightly tacky dough.
A stand mixer with a dough hook makes this step much less messy. Medium speed, 8-10 minutes total.
- 3
Place the dough in a lightly oiled bowl, cover, and let it bulk ferment at room temperature for 2-3 hours, then transfer to the fridge for 8-12 hours. The cold slows fermentation and firms up the butter, making the dough easier to roll out.
- 4
The next morning, pull the dough from the fridge. On a lightly floured surface, roll it into a rectangle about 45cm x 35cm (18" x 14"). The dough should be about 6mm thick.
- 5
Make the filling: mix the softened butter, brown sugar, cinnamon, and pinch of salt. Spread it evenly over the dough, leaving a 1cm border along one long edge.
- 6
Starting from the long side opposite the bare border, roll the dough into a tight log. Use the bare edge to seal the roll. Pinch the seam gently.
- 7
Cut the log into 12 equal pieces using a sharp knife or unflavored dental floss. Place them cut-side up in a greased 23x33cm (9x13") baking pan, leaving a bit of space between each roll.
Dental floss gives the cleanest cuts. Slide it under the log, cross the ends over the top, and pull.
- 8
Cover the pan and let the rolls proof at room temperature for 1.5-2.5 hours. They should puff up and the edges of neighboring rolls should nearly touch.
- 9
Preheat your oven to 180C (350F). Bake for 25-30 minutes until golden on top. The center rolls should feel set when gently pressed.
- 10
While the rolls bake, make the frosting: beat the cream cheese, powdered sugar, and vanilla until smooth. Add milk one tablespoon at a time until it's spreadable but not runny.
- 11
Let the rolls cool for 10 minutes, then spread the frosting over the warm rolls. The residual heat melts it into all the crevices.
Tips
Don't skip the overnight fridge step. It firms the butter in the dough and makes rolling infinitely easier. Warm enriched dough is a sticky nightmare to work with.
If your rolls aren't puffing much during proofing, your kitchen might be cool. Give them more time -- up to 3 hours -- or place the covered pan in a turned-off oven with the light on.
These reheat well. Cover with foil and warm at 150C (300F) for 10 minutes. Add fresh frosting after reheating.
For an even more decadent version, add 60g of raisins or chopped pecans to the filling before rolling.