Description
Delightful sourdough cinnamon rolls infused with sweet cinnamon and a tangy starter, perfect for breakfast or brunch.
Ingredients
- 4 cups all-purpose flour (or part whole wheat flour)
- 1 cup active sourdough starter (bubbly and active)
- 1 cup milk (or almond/soy milk)
- ½ cup sugar
- ½ cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup brown sugar
- 2 tbsp freshly ground cinnamon
- ¼ cup softened butter
- 4 oz cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk (to desired consistency)
Instructions
- In a large bowl, combine the all-purpose flour, sugar, salt, and cinnamon. Mix well to combine the dry ingredients.
- In another large bowl, whisk together the active sourdough starter, warmed milk, melted butter, eggs, and vanilla extract until smooth and combined.
- Gradually add the wet mixture into the dry ingredients, stirring until a sticky dough starts to come together.
- Transfer the dough to a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place until it doubles in size, about 1-2 hours.
- After the dough has risen, roll it out onto a floured surface into a rectangle.
- Spread the softened butter evenly across the dough, leaving a small border around the edges.
- Sprinkle the mixture of brown sugar and cinnamon generously across the buttered area.
- Roll up the dough tightly, starting from one long end, and pinch the seam to seal it.
- Slice the dough into equal pieces and place the rolls, cut side up, in a greased baking dish.
- Cover and let them rise again before baking.
Notes
Ensure your sourdough starter is bubbly for best results. Adjust liquid amounts based on flour absorption.
