Directions
- 1In a bowl on a digital scale, add 125 grams of active bubbly starter, then add 130 grams of milk and whisk together.
- 2Add 1.5 sticks of melted but NOT hot butter, 1 teaspoon of vanilla extract, and 2 eggs. Whisk well.
- 3Add 500 grams of flour, 2 tablespoons of white sugar and 1 teaspoon of salt.
- 4Mix on low to medium speed for 8 to 10 minutes using a stand mixer.
- 5Knead the dough in the bowl or on a lightly floured surface for 6 to 8 minutes.
- 6Transfer the dough to a clean bowl, cover it with plastic wrap, and let it rest at room temperature for 2 hours.
- 7Refrigerate the dough overnight (8-12 hours).
- 8Roll out the dough into a 20x10 inch rectangle.
- 9In 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.
- 10Spread the mixture evenly over the dough.
- 11Cut the dough into 12 strips using a pizza cutter.
- 12Roll up each strip into a cinnamon roll, pressing down the inside seam to secure it.
- 13Place 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.
- 14Bake in a preheated 400°F oven for 20-25 minutes, or until golden brown.
- 15While 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.
- 16Frost the warm cinnamon rolls and enjoy!
Ingredients
- 125 grams active bubbly starter
- 130 grams milk
- 1.5 sticks melted butter
- 1 teaspoon vanilla extract
- 2 eggs
- 500 grams flour
- 2 tablespoons white sugar
- 1 teaspoon salt
- 2 tablespoons cinnamon
- 1.5 cups brown sugar
- 2 tablespoons flour
- 3 tablespoons melted butter
- 6 ounces softened cream cheese
- 1.5 cups powdered sugar
- 2 tablespoons milk
Equipment
digital scalestand mixer with dough attachmentbread whiskrolling pintwo 9-inch round cake panspizza cutterhand mixer
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