Every spring we make cinnamon rolls for your family. It's been a tradition for 30+ years with the scent of sweet dough and cinnamon that brings you home. This year with the a new sourdough journey, we made a smaller sourdough batch of rolls with many of the tricks we've learned over the years, and they were the best we've ever made! So I though with Easter coming this week, it may be nice for you to try them as well.
Sweet & Light Sourdough Cinnamon Rolls
Ingredients
Dough
140 grams milk
28 g melted butter
1 egg
100 grams active sourdough starter
300 grams flour
5 grams grey salt
Cinnamon Filling
2 tbs soft butter
1/2 c sugar
2 teas cinnamon
1/2 c brown sugar
Glaze
1/4 c soft butter
1/4 c soft cream cheese
1 teas vanilla
3 c powdered sugar
1 to 2 tbs of milk
First, let's make the dough. Pour the milk and butter into a small bowl, whisk and set aside. In your stand mixer bowl, add egg, active sourdough starter and with the paddle attachment mix together. Add the butter/milk mixture until incorporated. Add flour and salt. Mix into a sticky mixture, cover with plastic wrap and let rest for 30 minutes in 68 to 75 degree temps. I like to turn on the light in my oven and proof my dough in the oven with the door closed. This is especially helpful in the winter.
Change the mixing attachment to the dough hook and knead the dough for 5 minutes on a low speed. If the dough is too sticky while kneading, add a little more flour until the dough forms a soft ball. Butter the sides of a large bowl and place the dough in it, cover with plastic wrap and place in a warm (68 to 75 degree) place to proof for 12 hours or overnight.
When the dough has proofed and it should be doubled in size. Oil and flour your counter surface and lightly pull the dough from the bowl onto the prepared counter space. Let rest 20 minutes. This is a good time to make the Cinnamon filling.
In a small bowl add white sugar and cinnamon and whisk together with a fork. get your brown sugar and soft butter ready. Prepare a 9" springform pan by placing a piece of parchment paper in the bottom and up the sides of the pan. Set aside.
Lightly roll out the dough into a 16" x 12" rectangle om the oiled and flour counter. I like to make a few soft rolls with my rolling pin and then use my fingers to stretch it into shape lifting and lightly pulling it into shape. Once you have the shape, spread the softened butter over the dough. Sprinkle the cinnamon sugar mixture onto the butter and then sprinkle the brown sugar over it all.
Now it's time to make your rolls. Take the long side of the dough and roll it from one side to the other to make a long tube of dough. Using a piece of baker's string, slice 2" rolls by sliding the string under the roll, and then crossing the two ends of the string to cut off each section.
Place each roll into the parchment lined pan. Make sure to give them some space.
When all of them are in the pan, use your fingers to lightly press each roll down a little to make them more round than upright. Cover the pan and let rise for 2 hours in a warm place.
When the 2 hours are up, preheat oven to 350 degrees and place in middle rack of the oven. Bake for 25 to 30 minutes or until the tops are slightly brown. Remove from oven and let sit in pan for 10 minutes before lifting the parchment paper out of the pan to cool on a rack.
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