Sourdough Cinnamon Rolls
These soft and tender cinnamon rolls have a unique tangy flavor from the sourdough starter. Here are the key steps we'll cover: Preparing the Sweet Stiff Starter, Making the Dough Rolling, and Filling Baking to Perfection. These sourdough cinnamon rolls are perfect for breakfast, brunch, or a delightful afternoon snack. They're sure to become a favorite in your home! If you're ready to elevate your baking game with sourdough, let's get started.
This post may contain affiliate links. Please read our disclosure policy.
Equipment:
1 Mixing Bowl
1 Rounded Silicon Liner for Dutch Oven (or parchment paper)
Ingredients:
Sweet Stiff Starter
60 grams of active sourdough starter
60 grams of bread flour or all-purpose flour
26 grams of water
12 grams of sugar
Main Dough
All sweet stiff starter
120 grams of milk
1 egg
45 grams of sugar
4 grams of salt
280 grams of flour
45 grams of unsalted butter
2 tablespoons ground cinnamon
3 tablespoons unsalted butter
2 tablespoons brown sugar
Instructions:
Prepare the sweet stiff starter: 60g active sourdough starter + 60g bread or AP flour + 26g water + 12g sugar. Leave it overnight on the counter.
Baking Day. Mix all sweet stiff starter with 120g milk, 1 egg, 45g sugar, 4g salt, and 280 g flour. Knead and then add 45g butter. Knead again. Transfer the dough to the clean bowl, cover it, and leave it to rest until it doubles in size.
Once the dough is ready, sprinkle some flour on the table and transfer it onto it. Roll it out into a rectangular shape. Then, spread some melted butter, ground cinnamon, and brown sugar over the dough. Roll the dough and cut it into 12 rolls. Place the rolls on parchment paper and let them sit for 2-3 hours until they double in size.
Afterward, brush them with an egg wash and bake at 400°F (200°C) for approximately 30 minutes. Mix 100g of powdered sugar with 2 tablespoons of milk for the glaze.
