🛒 Ingredients
For the Dough:
- 1 cup bubbly sourdough starter (recently fed or discard, but mild in taste)
- ¾ cup lukewarm milk
- ¼ cup white sugar
- 1 large egg
- 4 cups all-purpose flour (use bread flour if you prefer a chewier texture)
- 1 teaspoon salt
- 4 tablespoons softened butter
For the Cinnamon Filling:
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
- 4 tablespoons softened butter
For the Sweet Glaze:
- 1 cup icing sugar (powdered sugar)
- 2 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
👩🍳 Method
1️⃣ Prepare the Dough
In a large mixing bowl, combine the sourdough starter, warm milk, sugar, and egg. Stir well until smooth. Add the flour and salt, mixing until a shaggy dough forms. Gradually work in the softened butter, kneading until the dough becomes soft, stretchy, and smooth.
- Knead by hand for about 8–10 minutes
- Or use a stand mixer for around 5 minutes
2️⃣ First Proof (Fermentation)
Transfer the dough to a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rest at room temperature for 3–4 hours.
After that, refrigerate the dough overnight (8–12 hours). This slow fermentation develops a rich, slightly tangy sourdough flavor.
3️⃣ Make the Filling
In a small bowl, mix together the brown sugar and cinnamon. Keep the softened butter aside — you’ll spread it directly onto the rolled dough.
4️⃣ Shape the Rolls
Roll the chilled dough into a large rectangle about ¼-inch thick. Spread the butter evenly over the surface, then sprinkle the cinnamon-sugar mixture generously on top.
Starting from the longer edge, roll the dough tightly into a log. Slice into 9–12 equal portions using a sharp knife or unflavored dental floss for neat cuts.
5️⃣ Second Rise
Arrange the rolls in a greased baking dish. Cover loosely and allow them to rise at room temperature for 2–3 hours, until they look puffy and almost doubled in size.
6️⃣ Bake
Preheat your oven to 375°F (190°C). Bake for 25–30 minutes, or until the tops turn beautifully golden brown.
7️⃣ Add the Glaze
Whisk together powdered sugar, milk (or cream), and vanilla until smooth. Pour or drizzle over the warm cinnamon rolls before serving.
