Sourdough Cinnamon Rolls

120 mins
Serves 12
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Directions

  1. 1In a bowl on a digital scale, add 125 grams of active bubbly starter, then add 130 grams of milk and whisk together.
  2. 2In a bowl on a digital scale, add 125 grams of active bubbly starter, then add 130 grams of milk and whisk together.
  3. 3In a bowl on a digital scale, add 125 grams of active bubbly starter, then add 130 grams of milk and whisk together.
  4. 4Add 1.5 sticks of melted but NOT hot butter, 1 teaspoon of vanilla extract, and 2 eggs. Whisk well.
  5. 5Add 1.5 sticks of melted but NOT hot butter, 1 teaspoon of vanilla extract, and 2 eggs. Whisk well.
  6. 6Add 1.5 sticks of melted but NOT hot butter, 1 teaspoon of vanilla extract, and 2 eggs. Whisk well.
  7. 7Add 500 grams of flour, 2 tablespoons of white sugar and 1 teaspoon of salt.
  8. 8Add 500 grams of flour, 2 tablespoons of white sugar and 1 teaspoon of salt.
  9. 9Add 500 grams of flour, 2 tablespoons of white sugar and 1 teaspoon of salt.
  10. 10Mix on low to medium speed for 8 to 10 minutes using a stand mixer.
  11. 11Mix on low to medium speed for 8 to 10 minutes using a stand mixer.
  12. 12Mix on low to medium speed for 8 to 10 minutes using a stand mixer.
  13. 13Knead the dough in the bowl or on a lightly floured surface for 6 to 8 minutes.
  14. 14Knead the dough in the bowl or on a lightly floured surface for 6 to 8 minutes.
  15. 15Knead the dough in the bowl or on a lightly floured surface for 6 to 8 minutes.
  16. 16Transfer the dough to a clean bowl, cover it with plastic wrap, and let it rest at room temperature for 2 hours.
  17. 17Transfer the dough to a clean bowl, cover it with plastic wrap, and let it rest at room temperature for 2 hours.
  18. 18Transfer the dough to a clean bowl, cover it with plastic wrap, and let it rest at room temperature for 2 hours.
  19. 19Refrigerate the dough overnight (8-12 hours).
  20. 20Refrigerate the dough overnight (8-12 hours).
  21. 21Refrigerate the dough overnight (8-12 hours).
  22. 22Roll out the dough into a 20x10 inch rectangle.
  23. 23Roll out the dough into a 20x10 inch rectangle.
  24. 24Roll out the dough into a 20x10 inch rectangle.
  25. 25In a bowl, combine 2 tablespoons of cinnamon, 1.5 cups of brown sugar, 2 tablespoons of flour and 3 tablespoons of melted butter. Mix well with a fork.
  26. 26In a bowl, combine 2 tablespoons of cinnamon, 1.5 cups of brown sugar, 2 tablespoons of flour and 3 tablespoons of melted butter. Mix well with a fork.
  27. 27In a bowl, combine 2 tablespoons of cinnamon, 1.5 cups of brown sugar, 2 tablespoons of flour and 3 tablespoons of melted butter. Mix well with a fork.
  28. 28Spread the mixture evenly over the dough.
  29. 29Spread the mixture evenly over the dough.
  30. 30Spread the mixture evenly over the dough.
  31. 31Cut the dough into 12 strips using a pizza cutter.
  32. 32Cut the dough into 12 strips using a pizza cutter.
  33. 33Cut the dough into 12 strips using a pizza cutter.
  34. 34Roll up each strip into a cinnamon roll, pressing down the inside seam to secure it.
  35. 35Roll up each strip into a cinnamon roll, pressing down the inside seam to secure it.
  36. 36Roll up each strip into a cinnamon roll, pressing down the inside seam to secure it.
  37. 37Place the rolls in two greased 9-inch round cake pans, leaving space for them to grow. Let them proof in a warm area with the oven light on for 2-3 hours.
  38. 38Place the rolls in two greased 9-inch round cake pans, leaving space for them to grow. Let them proof in a warm area with the oven light on for 2-3 hours.
  39. 39Place the rolls in two greased 9-inch round cake pans, leaving space for them to grow. Let them proof in a warm area with the oven light on for 2-3 hours.
  40. 40Bake in a preheated 400°F oven for 20-25 minutes, or until golden brown.
  41. 41Bake in a preheated 400°F oven for 20-25 minutes, or until golden brown.
  42. 42Bake in a preheated 400°F oven for 20-25 minutes, or until golden brown.
  43. 43While the rolls are baking, make the icing by mixing 6 ounces of softened cream cheese, 1.5 cups powdered sugar, and 2 tablespoons of milk until smooth and creamy.
  44. 44While the rolls are baking, make the icing by mixing 6 ounces of softened cream cheese, 1.5 cups powdered sugar, and 2 tablespoons of milk until smooth and creamy.
  45. 45While the rolls are baking, make the icing by mixing 6 ounces of softened cream cheese, 1.5 cups powdered sugar, and 2 tablespoons of milk until smooth and creamy.
  46. 46Frost the warm cinnamon rolls and enjoy!
  47. 47Frost the warm cinnamon rolls and enjoy!
  48. 48Frost the warm cinnamon rolls and enjoy!

Ingredients

  • 125 grams active bubbly starter
  • 125 grams active bubbly starter
  • 125 grams active bubbly starter
  • 130 grams milk
  • 130 grams milk
  • 130 grams milk
  • 1.5 sticks melted butter
  • 1.5 sticks melted butter
  • 1.5 sticks melted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 500 grams flour
  • 500 grams flour
  • 500 grams flour
  • 2 tablespoons white sugar
  • 2 tablespoons white sugar
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 2 tablespoons cinnamon
  • 2 tablespoons cinnamon
  • 2 tablespoons cinnamon
  • 1.5 cups brown sugar
  • 1.5 cups brown sugar
  • 1.5 cups brown sugar
  • 2 tablespoons flour
  • 2 tablespoons flour
  • 2 tablespoons flour
  • 3 tablespoons melted butter
  • 3 tablespoons melted butter
  • 3 tablespoons melted butter
  • 6 ounces softened cream cheese
  • 6 ounces softened cream cheese
  • 6 ounces softened cream cheese
  • 1.5 cups powdered sugar
  • 1.5 cups powdered sugar
  • 1.5 cups powdered sugar
  • 2 tablespoons milk
  • 2 tablespoons milk
  • 2 tablespoons milk

Equipment

digital scalestand mixer with dough attachmentbread whiskrolling pintwo 9-inch round cake panspizza cutterhand mixer