Description
These overnight pillowy sourdough cinnamon rolls feature a soft, fluffy texture and are perfect for breakfast, bringing warmth and comfort to any table.
Ingredients
- 300 grams all-purpose flour
- 20 grams bread flour (optional)
- 20 grams whole wheat flour
- 30 grams organic cane sugar
- 7 grams sea salt
- 180 grams whole milk (room temperature)
- 130 grams active sourdough starter
- 1 large egg (room temperature)
- 75 grams unsalted butter (cut into chunks)
- 3 tablespoons additional unsalted butter (softened)
- 80 grams organic cane sugar (for the filling)
- 2 1/2 teaspoons ground cinnamon
- 1 tablespoon all-purpose flour (for the filling)
- Pinch of salt
- 5 ounces cream cheese (softened)
- 2 tablespoons unsalted butter (room temperature)
- 1/2 cup + 2 tablespoons powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- In the bowl of a stand mixer, mix the flours, sugar, and salt.
- In another bowl, whisk together the egg, milk, and sourdough starter.
- Attach the dough hook and gradually add the wet ingredients to the dry. Mix until combined.
- Knead on speed 4 for 30 seconds, then let sit for 15 minutes.
- Add the butter in pieces, mixing until fully incorporated.
- Knead on speed 4 for another 7 minutes until smooth.
- Cover and let rise at room temperature for 9-10 hours.
- In the morning, roll the dough into a rectangle and spread with soft butter.
- Mix filling ingredients and sprinkle them over the butter.
- Roll into a log, cut into rolls, and place in a greased pan.
- Let proof for about 2 hours.
- Preheat the oven to 400°F, reduce to 375°F and bake for 25-30 minutes until golden.
- Cool for 15 minutes before frosting with cream cheese icing.
Notes
For enhanced flavor, you can let the rolls rise in the fridge overnight. Feel free to experiment with fillings by adding nuts or dried fruits.