Sourdough Cinnamon Rolls
Tools You’ll Need:
small bowl or measuring cup
stand up mixer (preferred but not a must)
dental floss
Ingredients:
milk
unsalted butter
large egg
sourdough starter
sugar
all-purpose flour
salt
cinnamon
cream cheese
powdered sugar
Place your kitchen scale on the counter and set it to grams. Put a small bowl on the scale and then zero it out. Add 115 g. unsalted butter and 160 g. milk to the small bowl. Place in the microwave for 30 second intervals until the butter has melted. Stir the mixture after each time has completed. Set aside and let cool just a bit.
How to Make Sourdough Cinnamon Rolls
To Make the Dough:
Place the mixer bowl on the kitchen scale and zero out the scale. Add 100 g. Sourdough Starter, zero out the scale, measure out 24 g. of sugar, zero out the scale. You see the pattern. Be sure to zero out the kitchen scale after each addition/measurement. Then add 1 large egg and blend until well combined in the stand up mixer with the paddle attachment.
The butter and milk mixture should have cooled down a bit by now, so slowly add it to the stand up mixer bowl and blend until well combined. Keep the mixer at a slow speed to begin with until everything becomes incorporated. Scrape down the sides of the bowl, here and there along the way, to ensure that everything is being mixed in together.
Add 360 g. all-purpose flour and 5 g. salt. Mix for about a minute. Turn off mixer, cover with a tea towel and let rest for 30 mins.
Switch to the dough hook and knead on the number 2 setting 6 - 8 minutes. While the dough is kneading, butter the inside of a medium size bowl. When the time is up and the dough has pulled away from the sides, remove it from the mixing bowl with a dough scraper and place in the buttered bowl. Cover with cling wrap and place in the refrigerator until the next morning or at least 12 hours later. The 12 hours gives the dough time to go through that lovely fermentation process.
The Next Morning:
Lightly flour the countertop and have some extra flour close by because you'll probably need a bit. Remove the dough from the medium size bowl with a dough scraper and place on the floured countertop. Press gently into a rough rectangle and let rest for 10 mins.
In the meantime, take a square sheet of parchment paper and smush it into a ball. Straighten it back out and line the 9" springform pan with the parchment paper and set aside.
Add 3 teaspoon cinnamon, 1/2 cup sugar, and 1 Tablespoon flour to a small bowl and combine. Set aside.
Once the 10 minutes has passed, lightly flour the top of the dough AND the rolling pin. Begin rolling out the dough, from the center out, into a 16" x 12" rectangle. You can watch the video linked below to see how to easily create the rectangle (and other techniques) used in making these Sourdough Cinnamon Rolls. Brush with cooled, melted butter leaving a 1/2" space around the outside of the dough. Cover the butter with the cinnamon and sugar mixture.
OPTION:
You can replace the cinnamon/sugar mixture with your favorite jam. Omit the butter and cover the dough with jam leaving 1/2" space between the edge of the jam and the outer edge of dough.
How to Make Sourdough Cinnamon Rolls
This next step, take your time and you'll be fine. Begin on one of the long sides in the middle, and turn the dough up and over working your way from middle out on each side. This is the hardest part of the entire recipe, getting the roll started. That's where patience comes in but you're gonna be fine. HINT: When you roll, roll a couple of turns with each section, keeping the roll as tight as possible. Once I get my roll started, I like to gently pull the dough slightly and roll tightly forward. This is demonstrated in the video as well.
Once the roll is complete, seal the dough by pinching it together. Measure the roll to see if you are still at the 16" mark. If it's shorter, gently work the roll back and forth with your hands while gently stretching the roll. If it's too long, place a hand on each side of the roll and gently square it up which in turn will bring it in to the size you need.
How to Make Sourdough Cinnamon Rolls
Now to Cut the Perfect Roll:
Place the measuring tape beside the roll. Take a sharp knife and gently score the top of the roll every 2". You should end up with 8 Sourdough Cinnamon Rolls. Now gently lift one end of the roll and place the dental floss underneath. Line it up with the scoring on top of the roll, criss cross the floss and pull it through the dough. Place the roll on the parchment paper in the springform pan and continue cutting the remaining rolls. Cover with cling wrap and place in a warm, humid area until nice and puffy. Usually takes a couple of hours depending on the temperature in the area where they are proofing.
Preheat oven to 350 degrees. Remove cling wrap and place the cinnamon rolls in the oven for 35 to 40 minutes. When they have reached a light golden brown, they are ready to come out of the oven. Let cool for 15 minutes in the pan.
Cream Cheese Frosting:
While those beautiful rolls are cooling, it's time to make the cream cheese frosting. Now I have a couple of kids in the family that do not like cream cheese frosting. I know, right!?! How can you not like cream cheese frosting? Well I can't hold it against them because I love them dearly. So instead of cream cheese frosting on theirs, I add a dusting of powdered sugar and they Love It!
Cream together 2 tablespoons unsalted butter (softened) and 1/3 cup cream cheese (softened). Add 1/2 cup powdered sugar. and blend well. Once the cinnamon rolls have partially cooled, frost the top of the rolls with the frosting.
DISCLAIMER
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Until next time...happy baking!
Marian
If you ever have any questions or comments, please don't hesitate. I'd love to hear from you!
