Sourdough Cinnamon Rolls
Using an active sourdough starter to make the cinnamon roll dough adds a subtle tanginess that balances out the sweet cinnamon sugar filling and icing.
Serves: 12Prep: 30 minutesCook: 25 minutesTotal: 55 minutesDifficulty: Medium
- 1 cup active sourdough starter
- 3⁄4 cup milk, lukewarm
- 1 large egg, beaten
- 10 tablespoons butter, softened and divided
- 3 1⁄2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 3⁄4 cup brown sugar
- 5 teaspoons cinnamon
- 4 ounces cream cheese, softened
- 6 tablespoons powdered sugar
- 1 teaspoon vanilla
- Mix together starter, milk, egg, 4 tablespoons butter, flour and sugar until a sticky dough forms. Cover and rest for 20 minutes.
- Add salt, then mix and knead dough for 5-8 minutes until soft and still a little tacky.
- Cover and rest for 4 hours. Once every hour for the first 3 hours, reach under the side of the dough furthest from you and fold it towards you over the top of the ball of the dough. Turn the bowl 90 degrees and repeat the motion. Turn bowl and repeat again, 2 more times, for a total of 4. Cover dough between foldings.
- Meanwhile, mix together 3 tablespoons butter, brown sugar and cinnamon; set aside. Lightly grease a 9”x13” baking pan and set aside.
- On a lightly floured surface, roll the dough to an 18”x14” rectangle.
- Spread cinnamon sugar mixture over the dough, leaving ½” of dough uncovered on the long side. Roll the dough into a log towards the ½” border and pinch tightly along the seam to seal.
- Cut in to 12 rolls, about 1½” each. Place in a buttered 9”x13” pan. Cover and allow to rise 2-3 hours or until puffy. Bake immediately or cover and refrigerate overnight.
- Heat oven to 375°F. Bake 25-30 minutes until golden brown.
- Meanwhile, combine cream cheese, remaining 3 tablespoons butter, powdered sugar and vanilla. Spread icing over warm rolls.