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Sourdough Cinnamon Rolls
This recipe makes the moistest, most beautiful, buttery, and tasty homemade cinnamon rolls possible. They are leavened using a sourdough starter.
Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
Proofing
7
hours
hrs
Course:
Breakfast, Snack
Cuisine:
All
Keyword:
cinnamon rolls, sourdough starter
Servings:
12
rolls
Calories:
443
kcal
Author:
Sune Trudslev
Equipment
small rosti bowl
medium rosti bowl
medium rosti lid
medium cambro container
proofer
baking sheet
parchment paper
heat resistant gloves
wire rack
Ingredients
Tangzhong
30
g
bread flour
150
g
water
Dough
520
g
bread flour
divided
70
g
sugar
10
g
salt
170
g
whole milk
70
g
egg
a bit less than 2 small eggs
90
g
starter
fed and grown to its peak
90
g
butter
Filling
100
g
dark brown sugar
100
g
sugar
100
g
butter
15
g
cinnamon
Sugar Glaze
150
g
powdered sugar
40
g
egg white
Cream Cheese Frosting
200
g
cream cheese
50
g
butter
200
g
powdered sugar
divided
1
tsp
vanilla extract
salt
Egg Wash
1
egg
1
tbsp
water
Instructions
Make tangzhong
To a microwave-safe container add:
30 g
bread flour and
150 g
water and mix it up.
30 g bread flour,
150 g water
Put it in the microwave on full for about a minute, then check the temperature.
It should be at or above 65°C/150°F. If it’s not warm enough, heat in 10-second increments until it is.
Then mix it all and put it somewhere cool until it’s below 30°C/86°F.
Once it’s cooled down, it’s time to make the dough.
Make dough
To a medium bowl add:
420 g
bread flour (we'll ad the rest later),
70 g
sugar, and
10 g
salt. Then mix it up.
520 g bread flour,
70 g sugar,
10 g salt
Then add: The entire cooled tangzhong,
70 g
egg,
90 g
starter, and
170 g
whole milk. Mix it all together.
70 g egg,
90 g starter,
170 g whole milk
Once it comes together, we can start adding extra flour. Start by adding the remaining
100 g
little by little.
520 g bread flour
Once it's added, start kneading the dough and add enough flour to have a tacky but not sticky dough. You can use more flour if needed.
Then leave the dough covered to rest the gluten for about
30 minutes
. While you’re waiting, you should cube 90 grams of butter to let it soften.
Knead in butter
Knead in the butter, little by little. Keep going until it's all been absorbed by the dough.
If the dough is still sticky at the end, you can knead in some more flour.
Proofing
Put the dough in a proofing container somewhere warm to double in size. I put mine in my Brød & Taylor proofer set to 30°C/86°F.
It took around 7 hours in my proofer, so it'll probably take longer if you proof at a lower temperature. Be patient.
Once the dough has risen, put it in the fridge until the following day so you can have freshly baked cinnamon rolls with breakfast.
Or you can go straight to shaping.
Make filling
To a small bowl add:
100 g
dark brown sugar
,
100 g
regular sugar, and
15 g
cinnamon. Use a fork to knead the sugars and cinnamon into the butter.
100 g dark brown sugar,
100 g sugar,
100 g butter,
15 g cinnamon
Keep going until it’s pretty uniform. Then put it away until you need it.
Shape cinnamon rolls
In the morning, I turn my oven on to 180°C/350°F.
Now it’s time to shape the rolls. Flour your counter.
Take the dough out of the bulking container onto the floured counter. Flour the dough on both sides.
Then roll it out into a rectangle about 50 cm x 30 cm, about 20 inches x 12 inches.
Spread the filling on top of the dough. Leave about 2.5 cms/1 inches of room at the top, but go to the edge on the rest of the sides.
Then roll the dough tightly. Cut off the edges to get to the filling.
Slice them into 12 equally sized pieces, and put the pieces on two baking sheets lined with parchment paper.
Then mix an egg wash made from one egg and one tablespoon of water. Brush the cinnamon rolls lightly with egg wash.
1 egg,
1 tbsp water
Bake cinnamon rolls
Then put both sheets in the hot oven, and bake for about 18 to 20 minutes until golden brown.
If your oven heats unevenly, rotate the sheets after about 10 minutes.
Then when they are done, remove them from the oven, And place them on a wire rack to cool off.
Make the glaze or frosting
To make the glaze, do the following: To a small bowl, add:
40 g
egg white, sift in
150 g
powdered sugar, and mix it.
To make the frosting do the following: To a small bowl, add:
200 g
cream cheese and
50 g
butter. Mix it until it pales.
Add
100 g
sifted powdered sugar and mix for about 1½ minutes. Then add the rest of the powdered sugar, and mix until it turns fluffy.
200 g powdered sugar
Fold in the vanilla extract.
Add frosting or glaze
Pour the mixture onto the rolls in any design or way you like. You can be creative or just put a big glob in the middle. There are no rules.
Then you can leave them for the glaze to set, but honestly, who has the time or patience for that?
Video
Nutrition
Serving:
1
roll
|
Calories:
443
kcal
|
Carbohydrates:
71
g
|
Protein:
7
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Sodium:
460
mg
|
Fiber:
2
g
|
Sugar:
35
g