Description
Delightfully soft and gooey sourdough cinnamon rolls with a sweet glaze that elevate cozy mornings into special celebrations.
Ingredients
- 100g active sourdough starter
- 250ml warm milk
- 50g granulated sugar
- 1 large egg
- 50g unsalted butter, melted
- 500g all-purpose flour
- 1 teaspoon salt
- 100g unsalted butter, softened (for filling)
- 150g brown sugar (for filling)
- 1 tablespoon ground cinnamon (for filling)
- 100g powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- In a large bowl, combine the active sourdough starter, warm milk, granulated sugar, egg, and melted butter. Mix well.
- Add the all-purpose flour and salt to the wet ingredients. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let it rest at room temperature for 1-2 hours, or until slightly puffy.
- Refrigerate the dough overnight (8-12 hours).
- The next morning, turn the dough out onto a lightly floured surface.
- For the filling, mix the softened butter, brown sugar, and cinnamon in a small bowl until well combined.
- Spread the filling evenly over the dough, leaving a small border along the edges.
- Roll up the dough tightly, starting from one end to form a long log.
- Cut the rolled dough into 12 equal slices.
- Place the slices in a greased 9×13 inch baking dish. Cover and let them rise at room temperature for 2-3 hours, or until doubled in size.
- Preheat your oven to 190°C (375°F).
- Bake for 20-25 minutes, or until golden brown.
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the warm cinnamon rolls before serving.
Notes
For best results, ensure all ingredients are at room temperature before starting. Consider adding nuts or dried fruits to the filling for variation.
