Description
Delicious sourdough cinnamon rolls infused with brown butter, offering a rich and comforting flavor. Perfect for brunch or dessert.
Ingredients
- 200 g whole milk
- 120 g sourdough starter, active and bubbly
- 70 g granulated sugar
- 1 large egg, room temperature
- 430 g bread flour
- 5 g salt
- 6 tbsp unsalted butter, room temperature (85 g)
- 3/4 cup brown sugar (160 g)
- 2 tsp ground cinnamon (6 g)
- 1/8 tsp salt (1 g)
- 1 tbsp all-purpose flour (9 g)
- 8 tbsp unsalted butter (113 g), softened
- 3 oz cream cheese, softened (85 g)
- 2 cups powdered sugar (250 g)
- 2 tsp vanilla extract (8 g)
- 1 tbsp milk (14 g)
Instructions
- In a large bowl, combine warm whole milk, sourdough starter, granulated sugar, and egg. Whisk until well blended.
- Gradually add the bread flour and salt to the wet ingredients, mixing with a spatula or your hands until a shaggy dough forms.
- Knead the dough on a floured surface for about 10-15 minutes until smooth and elastic, incorporating the softened butter towards the end.
- Place the dough in a lightly greased bowl and cover with a damp cloth. Allow it to bulk ferment for 4-6 hours at room temperature until it doubles in size.
- During the last hour of fermentation, prepare the filling by combining brown sugar, cinnamon, salt, and all-purpose flour. Melt the remaining butter and set aside.
- Once the dough has risen, roll it out into a large rectangle, brush the melted butter over the surface, and sprinkle the filling evenly.
- Starting from one long edge, tightly roll the dough into a log, slice into equal pieces, and place them in a greased baking dish.
- Cover the rolls and let them rise again for about 1-2 hours until puffy.
- Preheat your oven to 375°F (190°C) and bake the rolls for 25-30 minutes until golden.
- While the rolls bake, prepare the frosting by mixing softened cream cheese, powdered sugar, vanilla extract, and milk until smooth.
- Let the rolls cool slightly, then drizzle the frosting over the warm rolls before serving.
Notes
Use a kitchen scale for accurate ingredient measurements and ensure your sourdough starter is active for best results.
