These Sourdough Cinnamon Rolls are soft, fluffy and incredibly delicious! An amazing treat that's well worth your time and easy enough for even novice bakers. Allow yourself several hours for this recipe (though most of this time is hands off).
60g(¼ cup) mature sourdough starter room temperature
60g(¼ cup) white bread flour
60g(¼ cup) tepid water (filtered, bottled or boiled and cooled tap water)
Water Roux
25g(2 tbsp) white bread flour
120ml(½ cup) water
Cinnamon Rolls
150gsourdough starter(most of the starter you prepared earlier)
125gall of the water roux cooled
120ml(½ cup) whole milk
30g(2 tbsp) unsalted butter
3large eggs
500g(4 cups) white bread flour, plus a little more as needed
100g(½ cup) soft light brown sugar
1tspsalt
Filling
4tbspunsalted buttermelted
150g(¾ cup) soft light brown sugar
1tbspground cinnamonor to taste
Glaze
130g(1 cup) icing sugar(powdered sugar)
3tbspmilkor as needed
1tspvanilla bean pasteor extract
You will also need
Spray bottle with water
Oil spray, for greasing hands
String or floss for slicing
Instructions
FEED YOUR STARTER
Feed your starter so it is bubbly, active and rearing to go! You will need to do this a few hours before making your cinnamon rolls and use it when it is at its peak. It should have almost doubled in size and pass the float test (check that a spoonful floats in water).
PREPARE THE WATER ROUX
Make the water roux starter (pictured below) – combine flour and water in a saucepan and cook over low heat, stirring, until a paste forms and your wire whisk leaves a trail. Cool before using.
MAKE THE DOUGH
Put the milk and butter in a measuring jug and blast in the microwave (or heat in a saucepan) for 30-40 seconds, or until the butter starts to melt. Leave this to cool until it is tepid and then add the eggs and stir to combine. Measure the sourdough starter into a mixing bowl. Add the milk/butter/eggs and stir to combine.
Stir in the cooled water roux (tangzhong) and add the sugar and salt. Mix well to combine.
Add the flour and stir until it is well hydrated. Coat your hands with a little vegetable oil and then use your hands to mix the last of the flour in – the dough will be sticky. If you like you can mix the dough in a stand mixer fitted with a dough hook.
BULK FERMENTATION + FIRST RISE
Transfer to a greased container (I brushed with mine with melted butter) and rest for 30 minutes.
Do one set of stretching and folding. Pull a section of the dough from the underside and stretch it upwards. Fold this over the rest of the dough. Rotate the container as you do this so you stretch the entire dough. The dough should be more elastic and less sticky at this point.
Cover the container and allow the dough to rise until almost doubled. This can take several hours – temperature and strength of your starter will determine how long you need to prove the dough. If you run out of time you can place the dough in the fridge and resume the recipe the following day, allowing the dough to come to room temperature and double.
SHAPE THE CINNAMON ROLLS + SECOND RISE
Spray the worktop with a little oil or water and tip the dough on it. Stretch the dough to form a rectangle and allow it to rest for a few minutes to relax it.
Use a rolling pin to roll out the dough and brush with melted butter. Sprinkle with the cinnamon sugar (you may not need to use it all) and use a spray bottle to mist it with water.
Roll the dough into a tight log.
Use string to slice into nine even pieces.
Place in a large lined and greased pan, spaced slightly apart. Cover and allow the rolls to rise for 45 minutes to 2 hours (again, depends on how warm it is) until they have puffed up and have doubled in size.
BAKE & GLAZE
Preheat the oven to 180°C (350°F). Bake for 30 minutes. Mix together the ingredients for the glaze and drizzle over the warm cinnamon rolls. HEAVENLY!
Video
Notes
These sourdough cinnamon rolls taste best fresh out of the oven. You can keep them in an airtight container for a couple of days and warm them up slightly before serving.