Sourdough Cinnamon Rolls

I found this recipe on the Internet, in various iterations of the same basic formula. Here is my delicious rendition…

Start your proof the night before as the dough will need to sit and ferment for at least 7 hours. I typically let it sit 10-12 hours.

1 cup sourdough starter

5 cups flour

2 cups milk (you can use whole milk, buttermilk, or evaporated milk)

2 Tablespoons honey or maple syrup (I use maple syrup)

2 sticks of butter, cubed

In a large glass bowl add half of the flour and using a pastry cutter, cut the butter into the flour until the mixture resembles small pebbles. Slowly add the other half of the flour as you go. You can also use a food processor for this part.

Once your butter and flour are appropriately combined, add the sourdough starter, sweetener, and milk. At this stage you may have a bowl of mush (which is totally fine) or you may have the makings of a soft dough. Either way, mix the dough until the ingredients are well combined and then cover the bowl with a towel and place aside to rest, preferably on an isolated kitchen counter where it won’t be disturbed.

7-12 hours later…

Preheat your oven to 350 degrees and spray a large 13×9 inch baking dish with Pam or other non-stick spray. If you have a deep lasagna pan, this is the perfect time to use it. The deeper the pan the better (okay, within reason).

Combine the following ingredients and sprinkle over the top of your (rested) dough.

1 1/2 teaspoons salt

2 teaspoons baking powder

1 teaspoon baking soda

Knead the dough until the mixture above is well incorporated. If your dough is really wet at this point, add 1/4 cup of flour at a time, kneading after each addition, until you have a nice soft dough. You will have butter chunks, don’t worry about it. The dough should be well combined, not necessarily smooth.

Place the dough ball on a well floured surface and either roll or spread (I spread) it into a rectangle approximately 12×18.

Now make the filling:

1 cup of brown sugar

3 teaspoons cinnamon

2 sticks of butter, very soft but not melted fully (if you melt the butter you will need to wait a bit for it to cool to enable spreading)

Combine filling ingredients, mixing thoroughly. Spread evenly on your dough rectangle making sure to cover the entire surface of the dough (right up to the edges). 

Starting from the left edge (of the short side) roll the dough tightly. Using a sharp knife, slice the roll into 1 inch pieces, and place in your greased 13×9 inch baking pan. 

Bake for 20-30 minutes until brown… closely during the final 10 minutes so you don’t over cook. Cinnamon rolls should melt in your mouth, not crunch.

You can enjoy these lovelies as is, or with icing…..oh, and hot coffee. You will need coffee.

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