By This recipe has been adapted from Sourdough Cinnamon Rolls – Taste of Artisan.
Ingredients
- 100 g butter about 7 Tbsp; very soft
- 50 g sugar about 3 heaping Tbsp
- 80 ml milk about 5 Tbsp; 90F (32C)
- 200 g sourdough starter about 1 1/3 cup
- 3 eggs
- 10 g instant yeast about 2 tsp; also known as quick rise or rapid rise
- 450 g all-purpose flour about 3 cups using ‘scoop and swipe’ method
- 10 g powdered milk about 1 Tbsp
- 5 g salt about 1 tsp
Cinnamon filling
- 113 g unsalted butter 1 stick, softened
- 115 g brown sugar
- 115 g white sugar
- 12 g cinnamon
Icing
- 113 g unsalted butter 1 stick, softened
- 250 g powdered sugar about 1 cup
- 70 g cream cheese about 5 Tbsp
- 1 tsp maple extract
- 1/8 tsp sea salt or kosher salt
- 2 Tbsp milk
Instructions
- In a large bowl, cream the butter and the sugar together until smooth.
- Add the eggs, milk, and the sourdough starter and mix well.
- Next, add the dry ingredients.
- Knead the dough, adding a little flour as needed to prevent sticking. If the dough becomes too dry, sprinkle a little water on it. Continue kneading the dough until smooth and no longer sticky.
- Place in a lightly oiled bowl, cover, and let rise at room temperature until doubled in volume, about 2 hours.
- Punch down and roll the dough out into a long rectangle, about 1/4 in thick, about 18″ by 12″.
- In a small bowl prepare the filling by mixing together the butter, white and brown sugar, and cinnamon.
- Spread the filling over the top of the rolled out dough.
- Roll the dough up along the long side and cut into 12 equal pieces.
- Place the rolls in large baking dish lined with parchment paper, cover and let proof at room temperature until double in size.
- Preheat oven to 400F. Once the rolls are proofed, bake at 400F for 20 – 30 minutes, until they become golden brown.
- Meanwhile, prepare the icing by creaming the icing ingredients in a small bowl.
- Once the cinnamon rolls are ready, take them out of the oven, then spread the icing over the tops. Serve while hot.
Notes
The amount of cinnamon really depends on the kind of cinnamon you are using and its freshness. When using generic cinnamon from a supermarket that is not that fresh, you may want to go for a higher amount to get decent flavor – 3-4 tablespoons. Saigon cinnamon, my current favorite, packs a stronger punch so I only use 2 tablespoons. Freshly ground cinnamon, as someone pointed out in the comments, also has a stronger taste so you may want to go conservative on the amount – 1.5 tablespoons or so.