Description
Delightful sourdough cinnamon rolls with a perfect blend of tangy and sweet, topped with creamy frosting.
Ingredients
- 100 grams (1/3 cup) active sourdough starter
- 175 grams (3/4 cup) warm milk
- 30 grams (2 tablespoons) dark brown sugar
- 57 grams (4 tablespoons) unsalted butter, melted
- 5 grams (3/4 teaspoon) salt
- 1 large egg, room temperature
- 370 grams (2 1/2 cups + 2 tablespoons) bread flour
- 120 grams (1/2 cup) heavy cream, warm
- 57 grams (1/4 cup) unsalted butter, softened
- 150 grams (2/3 cup) dark brown sugar
- 12 grams (5 teaspoons) ground cinnamon
- 28 grams (2 tablespoons) unsalted butter, room temperature
- 55 grams (2 ounces) cream cheese, room temperature
- 15 grams (1 tablespoon) heavy cream
- 90 grams (3/4 cup) powdered sugar
Instructions
- In a stand mixer bowl, combine the active sourdough starter, dark brown sugar, and warm milk. Mix on low until thoroughly combined.
- Add the melted unsalted butter, salt, and the room temperature egg, mixing until fully incorporated.
- Switch to a dough hook and add flour in increments of 70 grams (1/2 cup). Mix on medium speed until incorporated, kneading for an additional five minutes.
- Cover the bowl with a clean towel and let the dough rise in a warm area until it doubles in size (6-7 hours).
- Turn the dough out onto a lightly floured surface and roll it into a rectangle, approximately 16 by 12 inches.
- Spread the softened butter over the dough, then sprinkle the cinnamon sugar mixture evenly over the surface.
- Roll the dough tightly into a log and cut into 9 equal pieces.
- Place the rolls in a greased baking dish, covering with a damp towel, and let them rise again until puffy (3-4 hours).
- Preheat the oven to 350°F. Pour warmed heavy cream over the rolls before baking.
- Bake for 30-35 minutes until golden brown and the internal temperature reaches 190°F. Let cool slightly before serving.
Notes
For a sweeter experience, adjust the amount of sugar in the filling. Add nuts for added texture or experiment with different spices.
