Description
Delightful sourdough cinnamon rolls infused with a tangy flavor and sweet aroma, perfect for breakfast or gatherings.
Ingredients
- 1 cup sourdough starter (fed or unfed)
- ½ cup warm milk (or almond/oat milk for dairy-free)
- ½ cup unsalted butter, softened
- 2 tablespoons sugar
- 1 large egg
- 4 cups bread flour
- 1 teaspoon salt
- ½ cup softened butter (for filling)
- 1 cup brown sugar
- 2 tablespoons cinnamon
- ½ teaspoon salt (optional)
- 4 oz. cream cheese, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Starter: Ensure your sourdough starter is active and bubbly.
- Mix the Dough: In a mixing bowl, combine the sourdough starter, warm milk, softened butter, sugar, and egg. In another bowl, whisk the bread flour with salt. Gradually add the dry ingredients to the wet mixture until a cohesive dough forms.
- Knead the Dough: Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover, and let it rise for 3–4 hours at room temperature or refrigerate overnight.
- Roll the Dough: Punch down the dough, roll it into a rectangle approximately 18 by 12 inches.
- Add Filling: Spread softened butter, sprinkle with brown sugar, cinnamon, and optional salt mixture.
- Shape Rolls: Roll the dough tightly from the long edge, pinch the seam, and cut into 12 even slices.
- Second Rise: Arrange the rolls in a greased baking dish, allowing them to rise for another 1–2 hours.
- Bake: Preheat oven to 375°F (190°C) and bake for 20–25 minutes or until golden brown.
- Glaze: Cool for 10 minutes, mix cream cheese, powdered sugar, milk, and vanilla for the glaze, then drizzle over the rolls.
Notes
For a more pronounced cinnamon flavor, feel free to adjust the amount of cinnamon in the filling. Monitor dough rises closely for best texture.
