Sourdough Cinnamon Rolls

First, I wanted to say that this sourdough series is coming to a close. (I know, I’m sad too.) I have greatly benefited from the internet’s obsession with using sourdough starter in unique ways. You could even say I've been on a roll. Bad puns aside, I will continue to update you on all my tasty sourdough recipe finds. I thought the best way to send off my sourdough series is to give the people what they want, and that’s sourdough cinnamon rolls.

Large, gooey and supple—what more could you want out of your cinnamon rolls? I’ll spare you my spiel about how amazing and easy these are to make because you already know how we do it here at The Inside Yolk.

I haven’t had much luck making cinnamon rolls in the past but these were just perfect. I’m really noticing a trend with my sourdough recipes as everything I add my sourdough starter to is literal perfection. This stuff is actually magic. It’s the best thing I’ve ever decided to do. (Which is saying a lot because I have a master’s degree.)

Chloe was a big fan of these cinnamon rolls. Although she thought they were a tad under baked and (I'll use my favorite line from The Great British Baking Show here) they needed a minute longer in the oven, she said they were well risen and the contrast between the tang of the sourdough and the cinnamon sugar was well balanced. We’ll give these cinnamon rolls an 8/10!

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Sourdough Cinnamon Rolls

Yield: 12 cinnamon rolls

Prep Time: 45 minutes

Rising Time: 12 hours

Baking Time: 30 minutes

Total Time: 13 hours, 15 minutes

Ingredients for Cinnamon Roll Dough

• 224g active sourdough starter

• 60ml water (@ 90 degrees F)

• 240ml milk (@ 90 degrees F)

• 560g unbleached AP flour (divided)

• 84g sugar

• 56g melted butter

• 1 large egg

• 1 tsp salt

Ingredients for Filling

• ¼ cup softened butter

• ½ cup sugar

• ½ cup brown sugar

• 1 Tbsp cinnamon

Ingredients for Icing

• ½ cup softened cream cheese

• ½ cup softened butter

• 2-2 ½ cups confectioner’s sugar

• 1 tsp vanilla

Directions

1. In a large mixing bowl, combine the starter, warm water, warm milk and 2 cups of Unbleached AP flour (don’t add all the flour yet). Mix together until you have a thick batter. Cover the dough and put it in a warm place (like an off oven with the light on) to poof for 30 minutes.

2. Next, add sugar, melted butter, egg and salt to your dough and mix to combine.

3. Using the dough hook on a stand mixer, add the remaining flour ½ cup at a time. The dough should be soft and elastic and clear the sides of the bowl, gathering on the hook. Allow the mixer to knead the dough on low for 2-3 minutes.

4. Place the dough in a lightly oiled bowl and turn it once to coat the dough. Cover the dough and put it in a warm place to proof.

5. After 30 minutes, turn and fold the dough by reaching underneath the dough and pulling up the side (as far as you can stretch it without breaking the dough) and placing it over the top of the dough. Repeat around the entirety of the dough until you’ve stretched and folded all the edges. Flip the dough over and allow the dough to continue to proof in a warm place.

6. After 30 more minutes repeat step 5.

7. After 60 minutes, repeat step 5.

8. After 60 more minutes, repeat step 5. (At this point, your dough should be light, springy and active.)

9. Carefully remove your dough from the bowl and onto a floured surface. Roll the dough out into a 18” x 16” rectangle.

10. Spread the softened butter evenly over the dough.

11. Mix the sugar, brown sugar and cinnamon together in a medium sized bowl and sprinkle that evenly over the buttered dough.

12. Working from the longest side (the 18” side) roll the dough into a tight log.

13. Using a serrated knife, carefully cut the log into 12 even pieces (1.5”). Then arrange the cinnamon rolls in a greased 9” x 13” pan. Cover with plastic wrap and place the pan into the fridge overnight.

14. In the morning, take the cinnamon rolls out of the refrigerator and allow them to come to room temperature for 1 ½ - 2 hours.

15. Preheat your oven to 375 degrees F. Bake the rolls until they’re golden brown and set in the center, about 25-30 minutes.

16. While the rolls bake, make the icing by creaming together the softened cream cheese and softened butter. Then add the confectioner’s sugar 1 cup at a time until well incorporated. Then whisk in the vanilla.

Spread the icing over the cinnamon rolls to your heart's content and enjoy!

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