Soft Sourdough Cinnamon Rolls

Soft Sourdough Cinnamon Rolls

from theclevercarrot.com
930 min

These soft, overnight sourdough cinnamon rolls are the perfect weekend or holiday treat! Made with a luscious sweet dough and a not-too-sweet cinnamon filing, they are guaranteed to be a huge hit.

Ingredients

  • 160 g (2/3 cup) milk, whole or 2%
  • 28 g (2 tbsp) unsalted butter, melted (see notes below for variation)
  • 1 large egg
  • 100 g (1/2 cup) bubbly, active sourdough starter
  • 24 g (2 tbsp) granulated sugar
  • 300 g (2½ cups) King Arthur all-purpose flour
  • 5 g (1 tsp) fine sea salt
  • cooking spray or oil, for coating
  • 28 g (2 tbsp) unsalted butter (see notes below for variation)
  • 100 g (1/2 cup) granulated sugar
  • 3 tsp. ground cinnamon
  • 1 level tbsp. flour
  • 2 tbsp unsalted butter, softened
  • ⅓ cup whipped cream cheese, room temperature
  • ¼- 1/2 cup powdered sugar, sifted (add more if you like it sweet!)
  • 1-2 tbsp milk
  • For a richer dough, increase the butter to 115 (8 tbsp) and use 360 g (3 cups) flour total. The texture is incredible.
  • Make sure the melted butter and milk mixture has cooled slightly before making the dough. If it’s too hot, the dough will become incredibly sticky like cake batter (I’ve experienced this many times). If this happens to you, don’t worry- wait for the dough to cool down before adding more flour, if needed.
  • Recent recipe update: to prevent the cinnamon sugar filling from leaking while the rolls bake, instead of using 28g (2 tbsp) of melted butter, combine 84 g (6 tbsp) softened butter with the rest of the cinnamon-sugar filling ingredients listed above.

Directions

  1. 1

    Make the dough in the evening and let rise overnight. The following morning, roll, cut and shape the dough. Rest for 1-2 hours (second rise) before baking.

  2. 2

    Transfer the dough to a medium-size bowl coated in butter. Cover with plastic wrap. Let rise overnight until double in size, about 8-12 + hrs. @ 67-68 F, depending on temperature.

  3. 3

    In the morning: Line a 9-inch springform pan with parchment paper. I like to scrunch the paper into a ball first, open it up, and then line the inside with enough excess to hang over the sides for easy removal. It tends to fit better this way.

  4. 4

    If using the softened butter variation (listed in the notes above): add 84 g (6 tbsp) softened butter to a small bowl. Mix with the sugar, cinnamon and flour. With an offset spatula, spread onto the dough, leaving a 1/2-inch border around the edges.

  5. 5

    Starting on the long side of the dough (16-inch), roll it into a log pressing down gently as you go. Take your time with this step. The log needs to be tight so the swirls stay in tact. You should end up seam side down. TIP: if the dough starts to get sticky from the heat of your hands, lightly oil or flour your fingertips, take a deep breath and try again.

  6. 6

    Place the rolls into the lined pan and let rest for 1- 2 hours, or until the dough puffs up. Alternatively, if you’d like to chill or freeze the rolls, please refer to the “Make-Ahead” option in the Baker’s Schedule at the top of this recipe. 

  7. 7

    Preheat oven to 350 F. Bake the dough onto the center rack and bake for 35-40 minutes (check at the 30 minute mark). The tops should turn light golden brown when ready.

  8. 8

    While the rolls are baking or cooling make the glaze. Add softened butter, whipped cream cheese and sifted powdered sugar to the bowl of a stand mixer. Beat until smooth, thinning out the consistency with a little milk as needed. The ingredients must be soft and at room temperature for best results.