Directions
- 1Add active sourdough starter, brown sugar, and warm milk to a bowl and mix.
- 2Add salt, a room temperature egg, and melted butter to the mixture and stir.
- 3Add flour and mix until incorporated.
- 4Scrape the edges of the bowl and knead the dough for about five minutes.
- 5Cover the bowl with a damp towel and place it in the oven with the light on for 4 to 6 hours to rise.
- 6Flour a surface and remove the risen dough from the bowl, flouring it lightly.
- 7Roll out the dough into a 12 by 16-inch rectangle.
- 8Mix softened butter, brown sugar, and cinnamon in a separate bowl.
- 9Spread the cinnamon mixture evenly across the dough.
- 10Roll up the dough starting from the long end closest to you.
- 11Pinch the seams to seal the roll.
- 12Cut the roll into nine equal pieces.
- 13Grease a pie plate and arrange the cinnamon rolls inside.
- 14Cover the pie plate with a damp towel and let the rolls rise in the oven with the light on for 3 to 4 hours.
- 15Preheat the oven to 350 degrees Fahrenheit.
- 16Pour warm heavy cream over the risen cinnamon rolls.
- 17Bake for 30 to 35 minutes until golden brown.
- 18For the icing, mash butter in a bowl.
- 19Add heavy cream and powdered sugar to the butter.
- 20Mix until well combined and smooth.
- 21Spread the icing over the warm cinnamon rolls.
Ingredients
- 100 grams active sourdough starter
- 2 tablespoons brown sugar
- 0.75 cup warm milk
- 1 teaspoon salt
- 1 room temperature egg
- 4 tablespoons melted butter
- 370 grams flour
- 0.25 cup softened butter
- 0.66 cup brown sugar
- 5 teaspoons cinnamon
- 0.5 cup warm heavy cream
- 2 tablespoons butter
- 1 tablespoon heavy cream
- 0.75 cup powdered sugar
Equipment
bowlspatulawhiskscaledamp towelrolling pinbench scraperpie plateoven
Tips
- Do not turn your oven on during the first or second rise, only use the oven light for warmth.
- If not ready to bake on the same day, cover the shaped rolls with plastic wrap and store in the fridge overnight. Allow them to rise in the oven with the light on before baking.
- Pouring warm heavy cream over the rolls before baking is optional but highly encouraged for extra moistness.
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