Description
Delicious overnight sourdough cinnamon rolls with a rich and gooey filling that elevate any breakfast.
Ingredients
- 300 grams all-purpose flour
- 20 grams bread flour (optional)
- 20 grams whole wheat flour
- 30 grams organic cane sugar
- 7 grams sea salt
- 180 grams whole milk (room temperature)
- 130 grams active sourdough starter
- 1 large egg (room temperature)
- 75 grams unsalted butter (cut into chunks)
- 3 tablespoons additional unsalted butter (softened)
- 80 grams organic cane sugar (for the filling)
- 2 1/2 teaspoons ground cinnamon
- 1 tablespoon all-purpose flour (for the filling)
- Pinch of salt
- 5 ounces cream cheese (softened for frosting)
- 2 tablespoons unsalted butter (room temperature)
- 1/2 cup + 2 tablespoons powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- In the bowl of a stand mixer, mix the flours, sugar, and salt thoroughly.
- In a separate bowl, whisk together the egg, milk, and sourdough starter until smooth.
- Gradually add the wet ingredients to the dry ones using a dough hook.
- Mix until no dry bits remain, then knead for 30 seconds on speed 2.
- Let the dough rest for 15 minutes.
- Add the softened butter, incorporating one piece at a time.
- Knead the dough for another 7 minutes until smooth and slightly sticky.
- Cover and let it rise at room temperature for 9-10 hours.
- In the morning, gently roll out the dough on a floured surface.
- Spread softened butter over the dough, leaving a border.
- Mix together the filling ingredients and sprinkle evenly over the butter.
- Roll the dough into a log and cut it into 1 1/2 to 2-inch intervals.
- Place rolls in a greased baking pan and let them proof for about 2 hours.
- Preheat oven to 400°F; bake at 375°F for 25-30 minutes until golden brown.
- Cool for 15 minutes before frosting with cream cheese mixture.
Notes
Use a kitchen scale for more accurate measurements. Allow the rolls to rise enough for best results.
