Description
These delightful overnight sourdough cinnamon rolls blend tangy sourdough with sweet cinnamon and brown sugar, perfect for breakfast or brunch.
Ingredients
- ½ cup active sourdough starter
- ¾ cup warm milk
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter (softened)
- 3 cups all-purpose flour
- ½ tsp salt
- ½ cup brown sugar
- 2 tbsp ground cinnamon
- ¼ cup unsalted butter (softened, for filling)
- 4 oz cream cheese (softened, for frosting)
- 2 tbsp unsalted butter (softened, for frosting)
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 2 tbsp milk
Instructions
- In a large bowl, mix the active sourdough starter and warm milk until blended.
- Add the granulated sugar, egg, and softened butter to the mixture. Stir until well combined.
- Gradually incorporate the flour and salt, mixing until a shaggy dough forms.
- Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
- Cover the bowl with a damp cloth and let the dough rise at room temperature for 2-3 hours until slightly puffy.
- Place the bowl in the refrigerator overnight.
- The next morning, preheat your oven to 350°F (175°C).
- Roll out the chilled dough on a floured surface into a rectangle.
- Spread the softened butter for the filling over the dough.
- Sprinkle the brown sugar and cinnamon mixture generously over the butter.
- Roll the dough tightly into a log, then slice it into rolls.
- Arrange the rolls in a greased baking dish, cover lightly with a cloth, and let them rise for an hour.
- Bake the rolls for 25-30 minutes or until golden brown.
Notes
For optimal rise, let dough rise in a warm, draft-free area. Frost rolls while warm for best taste.