Sourdough Cinnamon Rolls
Make overnight Sourdough Cinnamon Rolls with minimal effort. No need for a second rise, they bake up fluffy and delicious!
Ingredients
Mix together the night before:
- 8 Tbsp Butter 113g
- 2½ C. Flour 300g
- ⅓ C. Sourdough Starter 100g
- 1 C. Buttermilk or milk + 1 Tbsp Lemon Juice (Wait)
- 1⅓ Tbsp Honey 25g
- ¾ tsp Salt 4g
Hold back until the morning of:
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- Flour (Add day of for correct consistency) 2-8 Tbsp
Cinnamon-Sugar Filling
- 1 C. Brown Sugar 200g
- 1 Tbsp Cinnamon (groud)
- 4 Tbsp Butter (melted) 56g
Cinnamon Roll Glaze
- 8 Tbsp Butter softened
- ½ Pack Cream Cheese 4oz
- 1 C. Powdered Sugar
- 1 tsp Vanilla Extract
- 1 tsp Lemon Juice
Instructions
The Night Before
- Mix the dough: Add the flour into a mixing bowl. Use a cheese grater to grate the cold butter into the flour. Use a bench scraper or pastry cutter to cut the butter into the flour. Add the sourdough starter, buttermilk, honey and salt. Mix until the ingredients are well incorporated. Cover the bowl and let rest at stable room temperature for 10-12 hours. (DO NOT add the baking soda or baking powder. This will be added right before rolling out the dough)
The Next Morning
- Preheat: Preheat oven to 375°F (190°C) and butter a 12" cast iron skillet or 10×10 baking dish (Baking time may vary – Reduce time by 10 min and check regularly).
- Make cinnamon sugar filling and glaze: Mix the brown sugar and cinnamon in a small bowl, set aside. In a separate bowl, mix the glaze ingredients and set aside.
- Add leavening agents: Mix the baking powder and baking soda in a small bowl with a fork until there are no visible lumps. Sprinkle the mixture on top of the dough and mix well.
- Roll out the dough: Generously flour your work surface and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 12" x 24" rectangle.
- Cut out rolls: Use a pastry brush to coat the top of the rectangle of dough with melted butter. Sprinkle the cinnamon-sugar mixture evenly over the surface, leaving a one-half-inch bare strip along the outer edges. Starting on the longest side, roll the dough into a log shape. Use a serrated blade to cut the dough log into 12 pieces (approximately 1.5 inches). Arrange the rolls in the cast iron skillet or baking dish leaving space in between each piece to expand.
- Bake: Bake the cinnamon rolls for 35-40 minutes or until the tops are golden brown. Mix the glaze ingredients in a small bowl while the cinnamon rolls are baking. Remove the rolls from the oven and glaze while hot.
