Description
Delicious sourdough cinnamon rolls featuring a tangy flavor and soft, pillowy texture, perfect for breakfast or brunch.
Ingredients
- 1 cup active sourdough starter (fed within 4–6 hours)
- ¾ cup warm milk (dairy or plant-based)
- 1 large egg
- ¼ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 3¾ to 4¼ cups all-purpose flour
- ½ cup packed brown sugar
- 1½ tablespoons ground cinnamon
- ¼ cup unsalted butter, softened (for filling)
- ¾ cup powdered sugar (for glaze)
- 1½ tablespoons milk or cream (for glazing)
- ½ teaspoon vanilla extract (for glazing)
- Pinch of salt (for glazing)
Instructions
- Mix the Dough: In a large bowl, whisk together the sourdough starter, warm milk, egg, sugar, butter, and vanilla. Slowly stir in the flour and salt until a soft dough forms. Knead for 5–8 minutes until smooth and elastic.
- First Rise (Bulk Fermentation): Cover the dough and let it rise at room temperature for 4–6 hours until nearly doubled in size.
- Roll, Fill, and Shape: On a floured surface, roll the dough into a 12×16 inch rectangle. Spread softened butter across the dough. Mix the brown sugar and cinnamon, then sprinkle evenly over the surface. Roll tightly into a log and slice into 9 even pieces. Place in a greased or parchment-lined 9×9” or 9×13” pan.
- Final Proof: Cover and let the rolls rise again for 1–2 hours until puffy and nearly doubled.
- Bake: Preheat the oven to 375°F (190°C). Bake for 22–28 minutes, until golden and set. Tent with foil if browning too quickly.
- Glaze and Serve: Whisk together powdered sugar, milk, vanilla, and salt. Drizzle over warm rolls and enjoy!
Notes
Ensure your ingredients are at room temperature for better mixing and rise. Consider experimenting with nuts or dried fruits in the filling for extra flavor.
