Description
Soft, fluffy, and easy no-knead sourdough cinnamon rolls that blend the comforting flavors of cinnamon with the natural fermentation qualities of sourdough.
Ingredients
- 200 g whole milk, room temperature
- 120 g active sourdough starter
- 70 g granulated sugar
- 1 large egg, room temperature
- 430 g bread flour
- 5 g salt
- 113 g unsalted butter, room temperature (8 tbs)
- 85 g unsalted butter, room temperature (6 tbs)
- 110 g dark brown sugar, packed (1/2 cup)
- 6 g cinnamon (2 tsp)
- 57 g unsalted butter, room temperature (4 tbs)
- 85 g cream cheese, softened (3 oz)
- 220 g powdered sugar (1 1/2 cups)
- 9 g milk, plus more if needed (2 tsps)
Instructions
- In a mixing bowl, combine the whole milk and the bubbly sourdough starter until fully integrated.
- Add the granulated sugar, salt, and egg to the mix. Stir well.
- Gradually incorporate the bread flour until the dough begins to form.
- Transfer the dough to a floured surface if necessary, and mix using the stretch and fold technique for strength.
- Let the dough rest for about 240 minutes at room temperature, covered with a damp cloth, to allow bulk fermentation.
- Once risen, shape the dough into rolls with the filling composed of softened butter, dark brown sugar, and cinnamon.
- Allow rolls to rise again for about 30–45 minutes before baking.
- Preheat your oven and bake until golden brown.
- Make a simple frosting of cream cheese, powdered sugar, and milk while the rolls cool.
Notes
Pay attention to ingredient temperatures for better fermentation. Experiment with added spices or fillings like nuts or raisins.
