Sourdough Cinnamon Rolls of the Gods
Larger than life, dense yet fluffy, party in your mouth... Cinnamon rolls are one of my most favorite treats. But, they've gotta be right. Whenever I go to my favourite cafe, I immediately check to see if they have any left and promptly order one just for me & there ain't no chance I'm sharing.
These are hard to get right. I have a very specific idea of what a damn good cinnamon roll should be like and honestly, most bakeries & cafes miss the mark. I promise you, these are right on point. They are the PERFECT accompaniment to your coffee at any time of the day! It may take some messing around with to get them just how you like them, but that's one of my favourite parts about baking with sourdough.
We've joked this whole sourdough baking journey that cinnamon rolls are my kryptonite. I have made them five times, three of those were consecutively to try and get the airy, doughy texture that I love about sweet rolls and they just weren't right. It has been so frustrating! I tossed them aside for a week because I just couldn't figure out how to get the texture and rise I was after.
We've joked this whole sourdough baking journey that cinnamon rolls are my kryptonite. I have made them five times, three of those were consecutively to try and get the airy, doughy texture that I love about sweet rolls and they just weren't right. It has been so frustrating! I tossed them aside for a week because I just couldn't figure out how to get the texture and rise I was after.
One day, I tried the right combination of proofing times & voila! I screamed with excitement when we pulled them apart. Perfection! I quickly wrote down everything I did and haven't strayed from that since.
Follow this recipe, and you can't go wrong!
Sourdough Cinnamon Rolls
Makes 12 large rolls
Ingredients:
Dough:
200 g (1 c.) active sourdough starter or a little more if you have it
Follow this recipe, and you can't go wrong!
Sourdough Cinnamon Rolls
Makes 12 large rolls
Ingredients:
Dough:
200 g (1 c.) active sourdough starter or a little more if you have it
250 g (1 c.) whole milk (sub any alt milk for dairy free)
56 g (4 tbs) butter at room temperature (sub avocado oil or coconut oil for dairy free)
14 g (1 tbs) vanilla
56 g (4 tbs) butter at room temperature (sub avocado oil or coconut oil for dairy free)
14 g (1 tbs) vanilla
28 g (2 tbs) brown sugar
440 g (3 1/2 c.) flour
4 g (pinch) salt
Filling:
42 g (3 tbs) butter melted & cooled (sub coconut oil for dairy free)
64 g (1/2 c.) brown, white or coconut sugar. I usually do a combo.
1-2 tbs cinnamon, always taste as you add cinnamon to avoid an overpowering flavor I... Oh yes, I've made that mistake before!
These measurements are rough as I do them to taste. If you want a sweeter or stronger flavor, err on the side of more.
Icing:
85 g (3 oz) cream cheese, softened
56 g (4 tbs) butter, softened
188 g (1 - 1 1/2 c.) confectioners sugar
1 - 2 tsp vanilla
Once again, I do this based on taste. If you like it more cream cheese than sugary, then adjust it. This is just a base :)
2. Rub melted butter all over dough, this will help your filling stick. Sprinkle filling all over, leaving a fingernail size gap all the way down on one longer edge.
3. Starting on the filled long edge, roll dough up. I try to make my first few rolls tight, then I loosen slightly. The most important part is to make sure the first half is tight. Once your roll is resting on the seam, gently cut them. I like to cut mine about the length of my knuckle to the tip of my pointer finger. But this is really up to how you like them. I use a sharp serrated knife, lightly oiled if it's sticking. Be careful to take your time, don't push down on the roll at all.
4. Grease a 13 x 8 baking dish or something similar (I personally like to use butter, and a cast iron skillet). Place your rolls in, leaving a small gap between them, but this isn't necessary. If they don't have a gap, they'll just rise upwards & beyond!
5. Cover & let sit at room temperature until puffed. This is the second rise and the length will depend on how warm your home is, the season & how fluffy you want them. I wouldn't leave them for longer than a few hours, but experiment and see what works for you best. That's what I've done!
9am - Time to Bake!
Preheat oven to 350 f / 180 c. Place uncovered rolls onto center rack and let bake for 18-22 minutes. Watch them closely! I like them to be a little brown on top.
440 g (3 1/2 c.) flour
4 g (pinch) salt
Filling:
42 g (3 tbs) butter melted & cooled (sub coconut oil for dairy free)
64 g (1/2 c.) brown, white or coconut sugar. I usually do a combo.
1-2 tbs cinnamon, always taste as you add cinnamon to avoid an overpowering flavor I... Oh yes, I've made that mistake before!
These measurements are rough as I do them to taste. If you want a sweeter or stronger flavor, err on the side of more.
Icing:
85 g (3 oz) cream cheese, softened
56 g (4 tbs) butter, softened
188 g (1 - 1 1/2 c.) confectioners sugar
1 - 2 tsp vanilla
Once again, I do this based on taste. If you like it more cream cheese than sugary, then adjust it. This is just a base :)
Reach out to me for my dairy free frosting recipe. I can't remember measurements, I make it to taste using coconut cream or almond milk, coconut oil, vanilla & confectioner's sugar.
Method:
9pm - Making the Dough:
1. Add all wet ingredients to a large bowl and whisk to combine.
2. Slowly add dry ingredients and bring to a rough dough. It should be moist and sticky.
3. Knead for 5 minutes until dough is smooth, using a little flour but try not to add too much. A bench scraper comes in handy here. You can buy one for $10 on Amazon, and you'll be so glad you did!
4. Pop it into a greased bowl and cover so it's airtight. Leave on the counter overnight to double. If you live in a warmer climate, consider making your dough around 5pm and watching it until it doubles, popping it into the fridge before bed.
You're aiming for your dough to double in size and look airy!
6am, or whenever you wake next morning: Roll, Stuff & Bench Proof!
Method:
9pm - Making the Dough:
1. Add all wet ingredients to a large bowl and whisk to combine.
2. Slowly add dry ingredients and bring to a rough dough. It should be moist and sticky.
3. Knead for 5 minutes until dough is smooth, using a little flour but try not to add too much. A bench scraper comes in handy here. You can buy one for $10 on Amazon, and you'll be so glad you did!
4. Pop it into a greased bowl and cover so it's airtight. Leave on the counter overnight to double. If you live in a warmer climate, consider making your dough around 5pm and watching it until it doubles, popping it into the fridge before bed.
You're aiming for your dough to double in size and look airy!
6am, or whenever you wake next morning: Roll, Stuff & Bench Proof!
In the winter, I just look to make sure the dough has doubled before doing the following steps. In the summer, it helps to pop it in the fridge for at least an hour to firm up. You can leave it longer if that suits your day better. If it hasn't grown quite enough, let it sit another hour or two.
1. Turn out onto lightly floured surface, mold into a rectangle and gently roll until its about 1/2" thick. This is based on preference. I like mine a little thicker.
1. Turn out onto lightly floured surface, mold into a rectangle and gently roll until its about 1/2" thick. This is based on preference. I like mine a little thicker.
2. Rub melted butter all over dough, this will help your filling stick. Sprinkle filling all over, leaving a fingernail size gap all the way down on one longer edge.
3. Starting on the filled long edge, roll dough up. I try to make my first few rolls tight, then I loosen slightly. The most important part is to make sure the first half is tight. Once your roll is resting on the seam, gently cut them. I like to cut mine about the length of my knuckle to the tip of my pointer finger. But this is really up to how you like them. I use a sharp serrated knife, lightly oiled if it's sticking. Be careful to take your time, don't push down on the roll at all.
4. Grease a 13 x 8 baking dish or something similar (I personally like to use butter, and a cast iron skillet). Place your rolls in, leaving a small gap between them, but this isn't necessary. If they don't have a gap, they'll just rise upwards & beyond!
5. Cover & let sit at room temperature until puffed. This is the second rise and the length will depend on how warm your home is, the season & how fluffy you want them. I wouldn't leave them for longer than a few hours, but experiment and see what works for you best. That's what I've done!
I normally leave them for 1 hour in summer, 2-3 in winter on the counter, sometimes overnight.
Before proofing
After proofing:
You can pop them in the fridge after this step & bake them within the next 24 hours. They're so much better fresh from the oven!
OR, BAKE!
9am - Time to Bake!
Preheat oven to 350 f / 180 c. Place uncovered rolls onto center rack and let bake for 18-22 minutes. Watch them closely! I like them to be a little brown on top.
Meanwhile, mix together your frosting ingredients ready to smear onto warm rolls.
I hope these enrich your life, especially while you're at home and can't go and get your favorite treats! They will keep for a few days in the fridge in an airtight container.
If you make them, let me know. It would make my day to see you baking these beauties.
Happy Iso Baking, Friends!
Love,
Heidi
Voila!!! You are now a professional home baker, you're welcome! All your guests are going to think you're so badass!
I hope these enrich your life, especially while you're at home and can't go and get your favorite treats! They will keep for a few days in the fridge in an airtight container.
If you make them, let me know. It would make my day to see you baking these beauties.
Happy Iso Baking, Friends!
Love,
Heidi
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