I had a request for my sourdough cinnamon roll recipe. I have worked on perfecting this for years, though truthfully it has taken years because I only make them only 1-2 times a year. I am not gonna lie, they are an awful lot of work. However, I can safely say they are the best damn sourdough cinnamon rolls you will ever bless your mouth with.
Victo’s Sourdough Cinnamon Rolls
Ingredients for the dough:
1 1/2 c fed sourdough starter
2/3 c whole milk
2 Tbsp granulated sugar
1 1/2 tsp vanilla extract
1 Tbsp butter, melted
1 tsp salt
2-3 c unbleached white bread flour
1/2 tsp baking soda
Ingredients for the filling:
3 Tbsp melted butter
1/2 c coarse sugar like turbinado
2 tsp cinnamon
1/2 c chopped nuts (pecans or walnuts), optional
Ingredients for the glaze:
1/2 c confectioner’s (powdered) sugar
1-2 Tbsp milk
1/4 tsp vanilla extract
You want to start at maybe 2PM m-ish the day before. In a large bowl mix together sourdough starter, milk, sugar, vanilla extract, melted butter, salt, and 2 c of flour. Knead this together to form a rather sticky dough. Add up to 1 c more flour if the dough is not holding together into a ball. Do not add too much flour or the rolls will be too dense.
Once the dough is homogeneous (that magical consistency that takes maybe ten minutes of kneading), sprinkle in the baking soda and make sure it is thoroughly incorporated. Roll the dough into a ball and place it in the bottom of a greased bowl. Turn once to coat. Cover the bowl with plastic wrap, and place it in a warm area to rise.
This first rise should double the dough and can take 2-3 hours. Longer if it is cold, quicker if it is warmer.
When risen, turn it out onto a floured surface and knead it a few times to get rid of bubbles. Then roll the dough into a rectangle measuring roughly 9″ x 18″.
Brush the rolled dough with the melted butter, and sprinkle the entire surface with coarse sugar, cinnamon, and chopped nuts. Make sure you cover the rectangle end to end to make sure the end pieces get filling too.
Starting on one of the long sides of the rectangle, roll the dough into a log. Using thread or dental floss (NOT the mint flavored kind) cut rounds off of the log, and place them into a buttered 9×13 pyrex casserole dish. I usually cut 12-15 rolls.
Cover with plastic wrap and let rise for 2 hrs, then place in the fridge overnight. An hour or two before baking, remove from the fridge and let sit at room temperature until they are about double in size from when you first made them (it will rise some in the fridge overnight so it may not have far to go). Bake at 350 degrees for 20 minutes or until the tops just begin to brown. Don’t undercook them, though… that’s just gross.
Mix up the glaze and drizzle over the tops of the rolls once they come out of the oven. Serve warm.
If you are brave enough to try to make them, tell me how it went!