SOURDOUGH CINNAMON ROLLS
INGREDIENTS
FOR THE DOUGH
110g Sourdough Discard (100% hydration)
60mL (1/4 Cup) Warm Water (90°F)
(120mL) (1/2 Cup) Warm Whole Milk (90°F)
450g (~3.5 Cups) Unbleached All-Purpose Flour
1/3 cup (64g) Sugar
2 Tbsp (28g) Unsalted Butter, softened
1 Large Egg
3/4 tsp Kosher Salt
FOR THE FILLING
64g (1/3 Cup) Granulated Sugar
64g (1/3 Cup) Brown Sugar
2 Tbsp (30mL) Ground Cinnamon
2 Tbsp (26g) Unsalted Butter, melted and cooled
FOR THE ICING
84g (3oz) Cream Cheese, softened
42g (3 Tbsp) Unsalted Butter, softened
180g (1.5 Cup) Confectioner's Sugar
1 tsp (5mL) Vanilla Extract
Pinch of Salt
Up to 60mL (1/4 Cup) Milk
STEPS
In the bowl of a stand mixer, combine the starter, water, milk and 300g of your flour. Mix until flour is fully saturated. Cover the bowl and set aside to rise for 30 minutes.
Add the sugar, melted butter, egg and salt then mix to combine using the dough hook attachment on your stand mixer. With mixer on low, add the remaining 150g of flour, little by little. The dough should be soft and elastic, and will clear the sides of the bowl and gather on the hook. Knead for 2-3 minutes.
Transfer the dough to a lightly oiled bowl, turning to coat the dough. Cover the bowl and set it aside at room temperature.
After 30 minutes uncover the bowl, and perform a set of stretch and folds.
Leave the dough to rest for another 2-3 hours.
Brush a 10" cast iron skillet (or other similarly-sized, oven-safe dish) with melted butter.
In a small bowl, combine the granulated sugar, brown sugar, and cinnamon, and whisk to combine.
Turn the dough onto a buttered surface, being careful to maintain the dough's airiness. Roll the dough to an approximately 9" x 12" (22.5cm x 30cm) rectangle.
Generously brush the surface of the dough with the softened butter. Sprinkle the cinnamon-sugar mixture over the buttered dough. Use your hands to smooth out the cinnamon sugar to an even layer all the way to the edge of the dough.
Tightly roll the dough into a log, pinch the seam to seal.
Use a knife to cut the log into six approximately 1.5" (3.75cm) wide buns. Place the buns in the prepared pan. Cover the buns with plastic wrap and refrigerate overnight.
In the morning, take the pan out of the refrigerator
Allow the buns to proof at room temperature until they’re puffy and almost filling the pan, about 2-3 hours. You'll see some melted sugar in the bottom of the pan, which will form a sticky bottom as the buns bake. The exact time needed for proofing will vary depending on the activity of your starter and the temperature of your environment.
Preheat the oven to 375°F (190°C).
Bake the rolls until they're until golden brown and set in the center, 25-30 minutes.
While the buns are baking, make the icing. Combine the butter and cream cheese in a mixing bowl and mix until well combined. Add the vanilla extract along with a small pinch of salt and continue mixing. Add the confectioner's sugar, little by little, until fully incorporated.
After removing the rolls from the oven, allow them to cool for a few minutes, then spread cream cheese icing generously over top, and serve.
MY COOKING EQUIPMENT AND RECOMMENDED RESOURCES
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