Description
Delightful sourdough cinnamon rolls with a rich filling and simple glaze, perfect for brunch or a sweet treat.
Ingredients
- 100g active sourdough starter
- 250ml warm milk
- 50g granulated sugar
- 1 large egg
- 50g unsalted butter, melted
- 500g all-purpose flour
- 1 teaspoon salt
- 100g unsalted butter, softened (for filling)
- 150g brown sugar (for filling)
- 1 tablespoon ground cinnamon (for filling)
- 100g powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- In a large bowl, combine the active sourdough starter, warm milk, granulated sugar, egg, and melted butter. Mix well.
- Add the all-purpose flour and salt to the wet ingredients. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let it rest at room temperature for 1-2 hours or until slightly puffy.
- Refrigerate the dough overnight (8-12 hours).
- The next morning, turn the dough out onto a lightly floured surface.
- For the filling, mix the softened butter, brown sugar, and cinnamon in a small bowl until well combined.
- Spread the filling evenly over the dough, leaving a small border along the edges.
- Roll up the dough tightly from one end to form a long log.
- Cut the rolled dough into 12 equal slices.
- Place the slices in a greased 9×13 inch baking dish. Cover and let them rise at room temperature for 2-3 hours, or until doubled in size.
- Preheat your oven to 190°C (375°F).
- Bake for 20-25 minutes, or until golden brown.
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the warm cinnamon rolls before serving.
Notes
Using fresh, high-quality ingredients can make a noticeable difference in flavor. Allow the dough to rise gradually for better texture.