Description
These overnight caramel sourdough cinnamon rolls transform a classic treat into a delicious breakfast experience, layered with gooey caramel and cinnamon.
Ingredients
- 2 cups all-purpose flour
- 1 cup bread flour
- 1/4 cup sugar
- 2 teaspoons salt
- 1 teaspoon cinnamon
- 1/2 cup sourdough starter (active or discard)
- 1/2 cup milk
- 1/4 cup butter (melted)
- 1 egg
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 1/2 cup caramel sauce
- Additional butter for greasing
Instructions
- In a large mixing bowl, combine the all-purpose flour, bread flour, sugar, salt, and cinnamon.
- In a separate bowl, mix the sourdough starter, milk, melted butter, egg, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.
- Knead the dough on a floured surface for about 5-10 minutes until smooth.
- Let the dough rise in a warm place until doubled in size, about 1-2 hours.
- Once risen, roll the dough out into a rectangle, spread softened butter, and sprinkle brown sugar and cinnamon evenly.
- Roll the dough tightly into a log and cut into equal rolls.
- Place the rolls in a greased baking dish, drizzle with caramel sauce, and cover.
- Refrigerate overnight or let them rise for 30 minutes before baking.
- Preheat the oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
- Drizzle with additional caramel sauce before serving.
Notes
For best results, ensure your sourdough starter is active. You can substitute caramel sauce with a glaze made from powdered sugar and milk.