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Fermented Sourdough Cinnamon Rolls

  • Author: ASHLEYLYNHOME.COM
  • Total Time: 48 hours 40 minutes
  • Yield: 15 rolls 1x

Description

These fluffy Sourdough Cinnamon Rolls are a delicious variation of classic cinnamon rolls. Not only are they slightly tangy and chewy in texture, but they are also fully fermented giving you all the benefits of sourdough as well.

Ingredients

Scale
  • 1/2 cup leaven/active sourdough starter (120g)
  • 4 1/2 cups flour (540g)
  • 1/2 cup water (120g)
  • 1/2 cup melted butter (113g)
  • 1/2 cup maple syrup (160g)
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup heavy cream

Filling

  • 1/2 cup softened butter (113g)
  • 1/2 cup brown sugar, turbinado sugar, coconut sugar (120g)
  • 2 tbs cinnamon (20g)

Instructions

  1. DAY 1: The morning before baking this recipe: Add to a small bowl or medium size jar: 60g sourdough starter (fed or unfed), 60g all purpose flour, 60g filtered room temperature water
  2. Thoroughly mix, and then let it sit on counter all day long and by night time it is active and bubbly. Make sure to set it in a warm part of your kitchen away from direct sunlight. If it is cold, you can place it in the oven with just the oven light on for a bit of warmth.
  3. Later that night:To a medium/large mixing bowl, add 120g (1/2 cup) of the leaven/ active sourdough starter, 540g (4.5 cups) flour, 120g (1/2 cup) water, 160g (1/2 cup) maple syrup, and 113g (1/2 cup) melted butter to a mixing bowl.
  4. Mix with a dough whisk and then by hand to form it into a ball. Cover and allow it to ferment in a warm spot overnight.
  5. DAY 2: Add the dough ball to a stand mixer bowl, 2 eggs, 1/2 tsp salt, 1 tsp baking soda, and 1 tsp baking powder.
  6. With the dough hook attachment, mix on a low/med speed for about 5 minutes. If the dough seems too sticky, (you will know if it is sticking to the sides of the mixer) add a bit of flour in small increments until it no longer sticks to the sides of the bowl.
  7. Prepare Filling:Mix together 113g (1/2 cup) softened butter, 120g (1/2 cup) brown sugar, turbinado sugar, coconut sugar or any other substitute, and 2 tbs (20g) of Ceylon cinnamon.
    If your butter is not soft you can put it in a small pan on the stove and heat it on low, then stir in the sugar and cinnamon. (Allow it to cool a bit before spreading it on your dough.)
  8. Preheat your oven to 375°F
  9. Using a rolling pin, roll the dough out on to a clean and floured surface about 1/4″ thick.
  10. Spread the filling mixture as evenly as possible using a spatula.
  11. Using a pastry cutter or pizza cutter, slice your first dough strip about 1 inch thick and gently roll it up into your desired shape.
  12. Place the cinnamon rolls into a greased 9×13 glass baking dish or two 9 inch round baking dishes.
  13. Pour 1/2 cup of heavy whipping cream over the top of the cinnamon rolls.
  14. Bake for about 35-40 minutes.
  • Prep Time: 48 hours
  • Cook Time: 40 minutes
  • Category: Breakfast, Dessert
  • Cuisine: American

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