Cinnamon Rolls
Slow fermented sourdough cinnamon rolls. (Makes 6 rolls)
Total time: 36 hours. Hands on time: 60 minutes.
These cinnamon rolls are to die for! Packed with cinnamon, slow fermented but not sour, and extremely soft.
Please note: You can double this recipe to make 12 rolls and use a 9” by 13” pan
Sweet Stiff Starter:
10g starter
30g water
60g bread flour
20g sugar
Method: Mix all ingredients together well. Knead for 5 minutes until it starts to smooth out. Ferment at 78-80 degrees minimum (this will work for an overnight fermentation, do this right before bed. If you can, use your oven with the light on but oven off, or invest in a proofer, my #1 favorite tool that I use daily. If you plan on using the starter sooner, you can use the proofer at 85 degrees.).
The sweet stiff starter needs to rise at a warm temperature, and needs at minimum a 30% sugar to flour ratio. Why? Because a warmer temperature encourages yeast growth and not bacteria growth. Bacteria growth is what makes the acidic flavor stronger and for a sweeter and enriched dough, I prefer it less sour. If you don’t mind a more sour final bread, you can ferment your sweet starter at a colder temperature. The sugar in the dough also helps feed the yeast and will help curb the sourness. There is a very science based and in depth blog on Wordloaf’s website here, where Andrew describes Ian Lowe’s process for a sourdough brioche. It is very informative and I highly suggest you read it. I have long supported Andrew (@wordloaf)’s blog and if you subscribe to any baking blog, this one should be it.
Please look at the image above to reference how much your starter should grow. You can also see this Instagram video on my page that shows you what it looks like internally. It’s really cool!
Dough Ingredients:
All the sweet stiff starter
260g bread flour
1 egg
45 g sugar
1/2t pumpkin spice
130g milk
5g salt
45 g almost melted butter
3-4T cream or half and half to pour over the rolls.
Cinnamon filling:
50g brown sugar
50g white sugar
50g butter- very soft
8g cinnamon
Icing:
1-2T cream, half and half or milk
1 cup powdered sugar
1t vanilla
Method:
Mixing: Mix starter, flour, milk, sugar, egg, pumpkin spice and salt together. If you’re mixing by hand mix it for 3-5 minutes until it comes together and doesn’t have any lumps. I highly suggest you use a stand mixer on the lowest setting, but it can be done by hand. Let the dough rest for 10 minutes, then slowly add in the butter. Do not turn your stand mixer up! At the lowest speed, my Kitchen Aid stand mixer took 25 minutes to mix the dough. You want it coming off the sides, but it doesn’t have to reach full windowpane stage. Do not turn up your mixer because it will heat up the engine AND your dough, and that will cause the gluten to weaken which will affect the final rise and make your loaf more prone to collapse. If you are mixing by hand, I suggest you use the “slap and fold” technique to help keep your hands from cramping.
Ferment: When your dough is fully mixed, transfer it to a lightly greased (I like to use the leftover butter that is stuck on the wrapping paper) container and cover. Proof at a temperature that works for your timeline. I used my proofer at 85 and it was ready in 6 hours, you can leave it at a cooler room temperature overnight.
Guideline for proofing times/temps: (Going any lower than these will result in your dough taking a REALLY long time to fully ferment)
5-7 hours 84-86 degrees.
6-8 hours 82-84 degrees
7-9 hours 78-80 degrees
8-10 hours 75-77 degrees
Make the filling: mix together the sugars, butter and cinnamon and beat it well until it’s very light and fluffy. Set it aside and do not refrigerate.
Final shape and proof: When your dough is at least doubled in size, lightly flour your counter and roll it out to roughly 12” by 9”. Spread the filling evenly over the dough and roll it up as tightly as you can manage. Cut into six 1.5” rolls and put into a buttered 9” cake pan or a 9” by 13” rectangular baking dish. Cover and proof overnight at 70-72 degrees.
Optional step- refrigerate the dough for 2 hours before filling and shaping it, this will make the rolls tidier and makes it a bit easier to manage, but this step is not necessary if you don’t mind a messier roll. They’ll get covered in frosting anyway! ***VERY IMPORTANT: If you prefer to ferment the dough for its first rise at a very warm temperature, and then plan to let it proof for its FINAL proof (after shaping) overnight, please chill the shaped rolls in the fridge. Then take them out to proof before going to bed or you will risk OVER proofing. Dough at or above roughly 75 degrees will not need an overnight final proof and will collapse after baking. ***
Bake: The next day, preheat your oven to 350 degrees. Pour 1T of cream or half and half over each roll before baking and bake for 20-25 minutes, or until lightly browned.
Make the icing: Mix 1-2T milk, cream or half and half with 1 cup powdered sugar and 1 teaspoon vanilla. You want a thick but spreadable consistency.
