Sourdough Cinnamon Rolls

🥘 Ingredients

• bubbly (1/2 cup, active starter)
  100 g
• butter (unsalted, for the sweet dough, 4 tbsp, divided + plus more for coating, unsalted, for the glaze, softened)
  56 g, 2 tbsp
• cinnamon
  3 tsp
• egg (large)
  1
• flour (all-purpose, 2 1/2 cups, I use King Arthur)
  300 g
• milk (for the sweet dough, 2/3 cup, whole or 2%, for the glaze)
  160 g, 1-2 tbsp
• oil (cooking spray or, for coating)
• powdered sugar (add more if you like it sweet!, sifted)
  1/4-1/2 cup
• salt (fine sea, 1/2 tsp)
  3 g
• sugar (for the sweet dough, 2 tbsp, for the filling)
  1/2 cup, 24 g
• whipped cream cheese (room temperature)
  1/3 cup

🍳 Cookware

• pan
• bowl
• stand mixer
• springform pan
• sheet pan
• wire rack

1. 1

   Gather bubbly .

   bubbly: 100 g (1/2 cup, active starter)
2. 2

   Before you start: have a look at the Baker's Schedules above and choose one to suit your preference.
3. 3

   STEP no. 1: Make the Dough
4. 4

   In the evening, warm the milk and 28 g (2 tbsp) butter in a shallow pan or microwave. Cool slightly before using.

   milk: 160 g (for the sweet dough, 2/3 cup, whole or 2%), butter: 56 g (unsalted, for the sweet dough, 4 tbsp, divided + plus more for coating)
5. 5

   Add the egg , starter, and sugar to the bowl of a stand mixer . Mix to combine using the paddle attachment. With the machine running, slowly pour in the warm milk mixture. Add the flour and salt , and continue mixing until a rough dough forms, about ⏱️ 1 minute . Scrape down the sides of the bowl as needed. Cover with a damp towel and let rest for ⏱️ 30 minutes .

   egg: 1 (large), sugar: 24 g (for the sweet dough, 2 tbsp), milk: 1-2 tbsp (for the glaze), flour: 300 g (all-purpose, 2 1/2 cups, I use King Arthur), salt: 3 g (fine sea, 1/2 tsp)
6. 6

   After the dough has rested, switch to the dough hook and knead on medium-low speed for ⏱️ 6-8 minutes (I use no. 2 or no. 3 on my stand mixer). The dough should be soft and pull away from the sides of the bowl when ready. If it seems very sticky (although it should be tacky), add just a sprinkle of flour to incorporate.
7. 7

   Transfer the dough to a medium bowl, coated in butter . Cover with a damp towel and let rest for another ⏱️ 30 minutes . After resting, grab a portion of the dough and stretch and fold it toward the center of the bowl. Repeat this 4 times, turning the bowl as you go. This will aerate the dough and make it feel soft and supply. Cover again, and let rise overnight at room temperature until double in size. This can take anywhere from ⏱️ 8-12 hours or more.

   butter: 2 tbsp (unsalted, for the glaze, softened)
8. 8

   STEP no. 2: Roll the Dough
9. 9

   The following morning, lightly oil and flour your countertop to prevent sticking. Gently coax the dough out of the bowl. Stretch and fold the edges toward the center to gently deflate some of the air. Using floured fingertips, flip the dough over, give it a nice pat, and let it rest for ⏱️ 15 minutes to relax the gluten. It will be easier to roll out this way.

   oil (cooking spray or, for coating)
10. 10

    Line an 9-inch springform pan with parchment paper, leaving enough to hang over the sides for easy removal.
11. 11

    Lightly dust the surface of your dough with flour and then do the same for your rolling pin. Roll the dough into a 16 x 12-ish rectangle to yield (8x) 1 1/2- 2-inch cinnamon rolls. If at any point the dough shows resistance and is no longer easy to roll, let it relax for another ⏱️ 10 minutes and then try again.

    cinnamon: 3 tsp
12. 12

    STEP no. 3: Make the Filling
13. 13

    Melt the remaining 28 g (2 tbsp) of butter in a shallow pan or microwave. Combine the cinnamon and sugar in a separate small bowl and set aside. Once the butter has cooled slightly, brush the entire surface of the dough, including all the sides. Using your hands, sprinkle the dough with the cinnamon sugar mixture leaving a 1/2-inch border around the edges.

    sugar: 1/2 cup (for the filling)
14. 14

    STEP no. 4: Roll & Cut the Dough
15. 15

    Using lightly oiled fingertips, working with the long side of the dough (16-inch), roll it up pressing down as you go. Take your time with this step. You want the log to be somewhat tight so that the swirls stay in tact when baked. Once you get to the end, make sure the dough is facing seam side down. If at any point the dough starts to stick (it tends to get warm from the heat of your hands) lightly oil or flour your fingertips, take a deep breath, and try working with it again.
16. 16

    To cut the dough, portion the log into 1 1/2- 2 inch sections using a oiled knife or bench scraper. My rolls were 2 inches. For best results, gently score the dough first so that each piece is roughly the same size.
17. 17

    STEP no. 5: Let the Dough Rest
18. 18

    Place the rolls into an 9-inch parchment lined springform pan and let rest for about ⏱️ 1-2 hours , or until the dough puffs up. I like to scrunch the parchment into a ball first, open it up, and then line the pan. It tends to stay more snug this way.
19. 19

    NOTE: You can also freeze the dough at this point. After you cut the dough, skip the resting step and place the rolls onto a parchment lined sheet pan , a few inches apart. Freeze until solid and then transfer to a container or ziplock bag. When ready to use, arrange the rolls in a lined pan, cover with plastic wrap, and thaw overnight at room temperature ( ⏱️ 8-12 hours ). In the morning they should be bulked up and puffy, and ready to bake straight away.
20. 20

    STEP no. 6: Bake the Rolls
21. 21

    Preheat your oven to 350 F. Place the dough onto the center rack and bake for ⏱️ 40-45 minutes . The tops should be light golden brown and the internal temperature should read 190 F. Cool in the pan for ⏱️ 15 minutes , and then remove to a wire rack .
22. 22

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

    whipped cream cheese: 1/3 cup (room temperature), powdered sugar: 1/4-1/2 cup (add more if you like it sweet!, sifted)
23. 23

    STEP no. 7: Enjoy!
24. 24

    To serve, lightly dust the top with powdered sugar (my preference) or top with some of the glaze. These rolls are best enjoyed slightly warm and on the same day they are baked.
25. 📝

    Servings: 8 rolls