Sourdough Starter Cinnamon Rolls

When I was finally able to get my sourdough starter to grow I wanted to make more than just bread- because I love a treat but I do not love the shit ingredients. So, when I found a recipe for sourdough starter cinnamon rolls you know I had to try. 

The original sourdough starter cinnamon roll recipe is a little complicated, especially if you are just starting out baking but like anything it takes practice. It also calls for a stand mixer which I do not have so the process was a little longer. 

What you need besides eatable ingredients:

• 9 inch spring form pan
• Parchment paper
• Tea towel

Ingredients (Dough):

• 2/3 cup (160 grams) milk- I used Malk
• 2 tbsp (28 grams) unsalted butter- I used Monty’s 
• 1 large egg
• 1/2 cup (100 grams) active sourdough starter
• 2 tbsp (24 grams) granulated sugar
• 2 1/2 cups (200 grams) all-purpose flour
• 1 tsp (5 grams) sea salt
• cooking spray

Ingredients (Filling):

• 2 tbsp (28 grams) unsalted butter
• 1/2 cup (100 grams) granulated sugar 
• 3 tsp ground cinnamon
• 1 tbsp flour

Ingredients (Glaze:

• 2 tbsp softened unsalted butter
• 1/3 cup whipped cream cheese, room temp – I used Miyoko’s
• 1/4 – 1/2 cup sifted powdered sugar
• 1 – 2 tbsp milk

Instructions Day One:

• Combine melted butter and milk in small bowl, let the mixture cool slightly.
• Add egg, sourdough starter, and sugar to a large bowl.
• Once the sourdough starter mixture is combined fully, slowly add butter and milk.
• Add flour and salt, continue mixing until a sticky dough forms.
• Cover with a damp towel for 30 minutes.
• After 30 minutes, knead the dough for 6-8 minutes.
• Place dough in a medium bowl coated with butter and cover with plastic wrap.
• Let it rise (over night) 8-12 hours.

Instructions Day Two:

• Lightly oil and flour your work station.
• Pat the dough (gently) into a rectangle.
• Let rest for 10 minutes.
• Dust your rolling pin and roll the dough into a 16 x 12 rectangle.
• Add 6 tbsp (84 grams) of softened butter to a small bowl add sugar, cinnamon, and flour.
• Spread mixture onto the dough, leaving about 1/2 inch border.
• Starting along the 16 inch side, roll into a log pressing down as you go to ensure it is tight.
• Cut the dough (log) into 2 inch sections.
  • I pre marked and oiled my knife before cutting.
• Line your spring form pan with parchment paper and place the rolls inside- let rest for 1-2 hours.
  • Option to freeze the rolls at this point.
• Preheat your oven to 350 and bake on center rack for 35-40 minutes.
• Let cool for 15 minutes (while you make the glaze).
• Add softened butter, whipped crease cheese, and powdered sugar to a bowl, mix until smooth.
  • Ingredients should be room temperature for best results.
• Add the glaze to your cinnamon roll(s) and serve!

Enjoy, tag me (@jeanajuice), and check out more recipes here.🌱🩷J

The orgianal recipe can be found here.