Perfect Sourdough Cinnamon Rolls

AuthorRochelle
Rating

Yields1 Serving

 300 g Sourdough active starter at 100% hydration
 150 g Water
 60 g Evaporated milk or cream
 30 g Melted butter or oil
 15 g Granulated sugar
 400 g All-purpose or bread flour or a mix of both
 10 g Salt
Icing
 1 cup Powdered sugar
 2 tbsp Melted butter
 1 tsp vanilla extract
 1 tbsp Cream

1

Mix together the starter, water, milk, butter or oil and sugar.

2

Add the flour and salt and mix thoroughly by hand, spoon or slowly in a stand mixture with the dough hook attachment.

3

The dough will be shaggy and rough looking. Cover the dough and let ferment at room temperature (75F/23C - 78F-25C) for approximately 3 hours. If your room temperature is cooler (mine was 70F) let ferment closer to 5 - 6 hours. Stretch and fold the dough roughly every hour or at least 3-4 times.

4

Do the last stretch and fold at least an hour before you are done with the bulk ferment so that the dough is nice and relaxed for shaping.

5

On a very lightly floured work surface, roll or stretch the dough to a rectangle 2 times as long as it is wide. approximately 1/4" - 1/2" thick.

6

Spread with approximately 50 grams of softened butter. Sprinkle with 1/3 cup of granulated sugar and 1/4 cup of packed brown sugar. Sprinkle evenly with 1.5 Tablespoons of ground cinnamon. You can optionally add raisins or other dried fruits or nuts at this point as well.

7

Roll up the dough from the short side of the rectangle. Cut the roll in half and cut each half into 4 pieces for 8 large cinnamon rolls or 6 pieces for 12 smaller cinnamon rolls.

8

Place the rolls in a well greased 13"x9" casserole dish. Let rise approximately 2 hours or until not quite doubled in size, and when touched lightly with a finger the indent fills in slowly.

9

Move to a pre-heated 325 degree oven and bake for approximately 30-35 minutes (or 35-40 if filled with dried fruits and nuts) or until golden browned. Remove from oven and let cool completely.

10

For icing melt the butter in a medium size microwave safe bowl, add the remaining ingredients and beat well. Add slightly more cream if needed to make it a consistency that drizzles off of a spoon or reduce the cream to 1 teaspoon for a thicker icing that spreads.

11

Ice the rolls before serving.

Ingredients

 300 g Sourdough active starter at 100% hydration
 150 g Water
 60 g Evaporated milk or cream
 30 g Melted butter or oil
 15 g Granulated sugar
 400 g All-purpose or bread flour or a mix of both
 10 g Salt
Icing
 1 cup Powdered sugar
 2 tbsp Melted butter
 1 tsp vanilla extract
 1 tbsp Cream

Directions

1

Mix together the starter, water, milk, butter or oil and sugar.

2

Add the flour and salt and mix thoroughly by hand, spoon or slowly in a stand mixture with the dough hook attachment.

3

The dough will be shaggy and rough looking. Cover the dough and let ferment at room temperature (75F/23C - 78F-25C) for approximately 3 hours. If your room temperature is cooler (mine was 70F) let ferment closer to 5 - 6 hours. Stretch and fold the dough roughly every hour or at least 3-4 times.

4

Do the last stretch and fold at least an hour before you are done with the bulk ferment so that the dough is nice and relaxed for shaping.

5

On a very lightly floured work surface, roll or stretch the dough to a rectangle 2 times as long as it is wide. approximately 1/4" - 1/2" thick.

6

Spread with approximately 50 grams of softened butter. Sprinkle with 1/3 cup of granulated sugar and 1/4 cup of packed brown sugar. Sprinkle evenly with 1.5 Tablespoons of ground cinnamon. You can optionally add raisins or other dried fruits or nuts at this point as well.

7

Roll up the dough from the short side of the rectangle. Cut the roll in half and cut each half into 4 pieces for 8 large cinnamon rolls or 6 pieces for 12 smaller cinnamon rolls.

8

Place the rolls in a well greased 13"x9" casserole dish. Let rise approximately 2 hours or until not quite doubled in size, and when touched lightly with a finger the indent fills in slowly.

9

Move to a pre-heated 325 degree oven and bake for approximately 30-35 minutes (or 35-40 if filled with dried fruits and nuts) or until golden browned. Remove from oven and let cool completely.

10

For icing melt the butter in a medium size microwave safe bowl, add the remaining ingredients and beat well. Add slightly more cream if needed to make it a consistency that drizzles off of a spoon or reduce the cream to 1 teaspoon for a thicker icing that spreads.

11

Ice the rolls before serving.

Perfect Sourdough Cinnamon Rolls

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