Description
Delightful sourdough cinnamon rolls featuring a creamy filling and a luscious glaze, offering a unique twist with the tangy flavor of sourdough.
Ingredients
- 1 cup sourdough starter (fed or unfed)
- ½ cup warm milk (or almond/oat milk for dairy-free)
- ½ cup unsalted butter, softened
- 2 tablespoons sugar
- 1 large egg
- 4 cups bread flour
- 1 teaspoon salt
- ½ cup softened butter (for filling)
- 1 cup brown sugar
- 2 tablespoons cinnamon
- ½ teaspoon salt (optional)
- 4 oz. cream cheese, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Starter: Make sure your sourdough starter is active and bubbly.
- Mix the Dough: In a mixing bowl, combine the sourdough starter, warm milk, softened butter, sugar, and egg. In another bowl, whisk the bread flour with salt. Gradually add the dry ingredients to the wet mixture until a cohesive dough forms.
- Knead the Dough: Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover it, and let it rise for 3–4 hours at room temperature, or refrigerate it overnight.
- Roll the Dough: Punch down the risen dough and roll it into a rectangle (18×12 inches).
- Add Filling: Spread softened butter over the dough, sprinkle with brown sugar, cinnamon, and optional salt.
- Shape Rolls: Roll the dough tightly from the long edge, pinch the seam, and cut into 12 even slices.
- Second Rise: Place the rolls in a greased baking dish and let them rise for another 1–2 hours.
- Bake: Preheat oven to 375°F (190°C) and bake for 20–25 minutes or until golden brown.
- Glaze: Allow cooling for 10 minutes, then mix cream cheese, powdered sugar, milk, and vanilla for the glaze and drizzle over the warm rolls.
Notes
For a sweeter twist, consider adding nuts or chocolate to the filling. Letting the dough rise longer can enhance the flavor.