Description
Indulge in the warmth and delight of these overnight sourdough cinnamon rolls, featuring a sweet and complex flavor profile with a luscious cream cheese glaze.
Ingredients
- 4 cups all-purpose flour
- 1/2 cup organic sugar
- 1/3 cup coconut oil or melted butter
- 3/4 cup water
- 1/2 cup active sourdough starter
- 1 egg
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/3 cup heavy cream (optional)
- 1/2 cup softened butter
- 1 cup organic brown sugar
- 2 tbsp cinnamon
- 4 oz cream cheese
- 1/3 cup half & half (or milk)
- 1/2 cup organic powdered sugar
- 1 tsp vanilla
Instructions
- In a large mixing bowl, combine flour, sugar, baking soda, baking powder, and salt.
- In a separate bowl, mix water, sourdough starter, egg, and melted coconut oil or butter. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough on a floured surface for about five minutes until smooth.
- Transfer the dough to a greased bowl, cover it with a kitchen towel, and let it rise for about 120 minutes or until doubled in size.
- Roll the dough out into a large rectangle, about 1/4 inch thick.
- Spread the softened butter over the dough and sprinkle the brown sugar and cinnamon evenly over the surface.
- Carefully roll the dough from the long side into a tight cylinder and cut into 12 equal pieces. Place them in a greased baking dish.
- Cover the dish with plastic wrap and refrigerate overnight.
- The next morning, preheat the oven to 350°F (175°C) and let the rolls rise for about 30 minutes.
- Bake for 25-30 minutes, or until golden brown.
- For the glaze, mix cream cheese, half & half, powdered sugar, and vanilla until smooth and drizzle over warm cinnamon rolls.
Notes
Use a kitchen scale for accurate measurements, especially with flour. Don’t rush the rising times; allowing the dough to rise slowly enhances flavor.
