Description
Delight in these soft and fluffy no-knead sourdough cinnamon rolls, perfect for comforting breakfasts or special gatherings. Topped with cream cheese frosting, they evoke cherished moments around the table.
Ingredients
- 200 g whole milk, room temperature
- 120 g sourdough starter, active and bubbly
- 70 g granulated sugar
- 1 large egg, room temperature
- 430 g bread flour
- 5 g salt
- 113 g unsalted butter, room temperature (8 tbs)
- 85 g unsalted butter, room temperature (6 tbs)
- 110 g dark brown sugar, packed (1/2 cup)
- 6 g cinnamon (2 tsp)
- 57 g unsalted butter, room temperature (4 tbs)
- 85 g cream cheese, softened (3 oz)
- 220 g powdered sugar (1 1/2 cups)
- 9 g milk, plus more if needed (2 tsps)
Instructions
- In a mixing bowl, combine the whole milk and the bubbly sourdough starter until fully integrated.
- Add the granulated sugar, salt, and egg to the mix. Stir well.
- Gradually incorporate the bread flour until the dough begins to form.
- Transfer the dough to a floured surface if necessary, and mix using the stretch-and-fold technique for strength.
- Let the dough rest for about 240 minutes at room temperature, covered with a damp cloth, to allow bulk fermentation.
- Once risen, shape the dough into rolls with the filling composed of softened butter, dark brown sugar, and cinnamon.
- After shaping, allow rolls to rise again for about 30-45 minutes before baking.
- Preheat your oven and bake until golden brown.
- Make a simple frosting of cream cheese, powdered sugar, and milk while the rolls cool.
Notes
Ensure your sourdough starter is active for best results. Experiment with different fillings to personalize your rolls.