Thick, soft, and warm cinnamon rolls that give you hope that you can survive the winter. These are lovely and a perfect use of a sourdough starter! I can just never get enough of sourdough. These rolls in particular are not sour, so don't worry. You can also make these by hand with some more time and patience!
The recipe is here, and pictures of the process are below:
Ingredients:
Dough:
500g Unbleached Bread Flour
133g Warm Whole Milk
4 large eggs (191 g) at room temperature
191g room temperature Unsalted Butter (Kerrygold butter recommended)
48g Fine White Sugar
11g Uniodized Salt
200g 100% hydration sourdough starter fed in the last 8-16 hours
Filling:
1/3 cup packed light brown sugar
1/3 cup sugar
2 tsp. ground cinnamon
1/2 tsp. vanilla extract (optional)
1/4 tsp. salt
3-4 Tbsp. melted butter
Icing:
1 1/2 cup powdered sugar
1 tsp. Vanilla extract
2 tbsp. of soft butter
1/4 tsp. of salt
1-3 tbsp. milk
Directions:
1. Mix – 7:00 a.m.
Mix flour and salt together in a medium sized bowl. Set aside.
In the bowl of a stand mixer add eggs, whole milk, sugar, and mature sourdough starter. Whisk together until incorporated.
Add the hook attachment to the stand mixer and slowly add in the flour and salt mixture (about 1/2 cup at a time) into the wet ingredients over the course of 5-8 minutes (on 1 speed). Scrape down sides as necessary. Once finished the dough will look very wet and have clumps, let it rest for 10 minutes before further strengthening.
After the 10 minute rest turn the mixer to medium speed (number 3 or 4) and mix for about 5-6 minutes until the dough starts to come together and all clumps have disappeared. The dough should start to pull from the sides of the bowl but not the bottom. Scrape down the sides of the bowl as necessary. If the dough just doesn’t want to come together and it’s overly wet add a little flour, a tablespoon at a time, and mix on low speed until it comes together.
Add the butter to the dough one square at a time, waiting until the previous block is absorbed before adding the next. Continue until all the butter is added and there are no butter patches visible, this could take 8-10 minutes at low/medium mix speed. The dough will be sticky and stretchy.
2. Bulk Fermentation and folding – 7:30 a.m. to 9:30 a.m.
Transfer the mixed dough to a clean bowl, cover with plastic wrap and a tea towel, and let ferment for 2 hours at 75-85ºF. Do 3 sets of 8 stretch and folds during bulk spaced out by 30 minutes. (See youtube video for stretch and fold technique: https://youtu.be/wBiw3wm6Lys?t=6m39s).
3. Chill Dough – 9:30 a.m. to 11:30 a.m.
Place the covered bulk container into the fridge for at least 2 hours, or overnight.
4. Roll and shape Dough – 11:30 a.m. to 12:00 p.m.
Before rolling out the dough make the Brown Sugar Cinnamon mixture.
Flour your work surface. Then, remove the chilled dough from the fridge and turn it out to the floured surface. Flour the top of the dough and the rolling pin and begin rolling the dough. Roll it out to a 11” x 21” rectangle. Sprinkle the filling mixture evenly over the dough but leave a small margin at the very top bare. You may not use all the cinnamon mixture, which is fine. When the dough is rolled up that small margin will help seal the roll.
Roll the dough up tightly into a "log" and pinch the seam shut.
Cut the log in half, and each half in half, and then each half in thirds to make 12 rolls.
5. Dough rising and baking - 12:00 p.m. - 3 p.m.
Place them in a greased 9x13" pan, cover with greased plastic wrap, and let rise somewhere warm for 2 hours at 75-85ºF.
In the last hour, preheat the oven to 350ºF.
Bake for 30-40 minutes, or until cinnamon rolls are golden brown and at least 200ºF internally.
While baking, make the glaze/icing.
Le the rolls cool 15-30 minutes before glazing. Then let cool 1-2 hours before storing (if they steam when covered they are too warm and need to cool more before storing).
12 servings.
Mix the flour and salt together.
In a mixing bowl whisk together the eggs, sugar, milk, and sourdough starter.
After mixing all the flour into the dough and before resting it for 10 minutes.
After resting the sough 10 minutes. Now time to strengthen the gluten.
After strengthening the gluten by beating on medium speed for 4-6 minutes. It looks more doughy now!
After slowly mixing all the butter in. It will be very sticky and stretchy, not like a normal dough.
Place the dough in a bowl, cover with plastic wrap and a kitchen towel, and let rest 2 hours in a warm place, while doing 3 sets of 8 stretch & folds every 30 minutes.
After resting 30 minutes and before the first fold.
After the first fold.
After resting another 30 minutes and before the 2nd fold.
After the second fold.
After resting another 30 minutes and folding a third and final time.
After the final 30 minutes of the 2 hour fermentation (no folding this time). Now we prep it for refrigeration:
Add a layer touching the surface of the dough and another to cover the bowl. This prevents the dough from forming a skin/drying out.
Refrigerate for 2 hours.
After refrigeration. Time to start making rolls!
Dump the dough onto a floured work surface.
Roll the dough into an 11" x 21" rectangle.
Brush melted butter all but the bottom 1/2 inch of the long edge.
Sprinkle cinnamon sugar all over the melted butter.
Roll the dough up with the unbuttered side left exposed (this will be pinched shut).
Pinch the seam shut.
Cut into 4 equal sized pieces (cut it in half and cut each half in half).
Cut each 1/4 into three equal sized rolls to get 12 rolls total.
Place the rolls in a greased 9x13" pan.
Brush the tops of the rolls with melted butter and sprinkle with more cinnamon sugar.
Cover the rolls with greased plastic wrap and let rise 2 hours.
After rising 2 hours.
Bake in a preheated oven. During baking, make a glaze.
After baking. Let cool 15-30 minutes before glazing. Let cool 1-2 hours before storing.
The original recipe is here: https://www.theperfectloaf.com/sourdough-cinnamon-rolls/
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