Sourdough cinnamon rolls | Blaze Media

My recent foray into the world of sourdough has made it increasingly difficult to fend off accusations of trade. Watch out, Ballerina Farm. Your implicit right-wing tendencies are about to be exposed.

Anyway, my kids and their friends love this recipe. You’ll definitely love it, but keep an eye on it while it’s baking in the oven to see if it’s cooked through to the center. Whatever the reason, my sourdough experiments have taught me to be careful towards the end of the baking process. My theory: Each starter is alive and relatively difficult to predict.

This struck me about sourdough.
Katherine Pacaluk I recently realized that sourdough is a rich metaphor for motherhood. As in life in general, prescriptive principles provide a kind of foundation for beginner bakers, but to really get to know the unique texture and preparation of what’s in front of you, it takes a special touch. and caution is required. I love that idea. Now that’s driving me crazy.

This dough needs to sit overnight, so start this the night before you make the cinnamon rolls.

material

sweet fabric

• 2/3 cup buttermilk
• 6 tablespoons melted unsalted butter
• 1 teaspoon vanilla essence
• 2 large eggs
• 1/2 to 3/4 cup bubbly, active sourdough starter
• 4 tablespoons granulated sugar
• 3 cups King Arthur all-purpose flour
• 1 tablespoon salt

cinnamon sugar filling

• 3 tablespoons softened butter
• 1 tablespoon maple syrup
• 1/2 cup granulated sugar
• 3 tablespoons cinnamon powder
• 1 tablespoon flour

glaze

• 2 tablespoons softened unsalted butter
• 1/3 cup cream cheese (room temperature)
• 1 teaspoon vanilla essence
• 1/4 cup powdered sugar
• 1-2 tablespoons fresh cream

make the dough

1. Night: Combine melted butter, vanilla extract, and buttermilk in a bowl. Allow to cool slightly before use.
2. Add eggs, sourdough starter, and sugar to a bowl. Mix and combine. Slowly pour in the milk mixture while stirring (this can be done with or without a stand mixer). Add flour and salt. Continue mixing until a rough, sticky dough forms. Scrape down the sides of the bowl. Cover with a wet towel and let rest for 30 minutes.
3. After the dough has rested, knead until it is soft and pliable and, when ready, pulls away from the sides of the bowl. If it’s too sticky, add more flour until you reach the desired consistency.

bulk rise

1. Transfer the dough to a medium bowl greased with butter or tallow (or olive oil if you have it). Cover with plastic wrap. Ferment at 67-68°F for about 8-12 hours or more, depending on temperature, or overnight until doubled in size.
2. (Optional) To incorporate air into the dough, let it rise for about 30 minutes to an hour, then stretch and fold the dough. Grab a portion of the dough and stretch it upwards. Fold towards the center of the bowl. Rotate bowl 1/4 turn. repeat. Do this until it goes all the way around the bowl (4 folds total).

roll the dough

1. Morning: Grease a 9-inch springform pan, pie pan, or cast iron skillet with your favorite oil (butter or tallow will also work).
2. Lightly oil and flour the countertop to prevent sticking. Remove the dough from the bowl. Gently pat it into a rough rectangle. Let it rest for 10 minutes to make it easier to roll.
3. Dust the dough (and rolling pin) with flour. Roll the dough into a 16 x 12 inch rectangle. If the dough resists, let it rest for 5-10 minutes and try again.

Make the cinnamon sugar filling

1. Mix all filling ingredients together.
2. Cover the entire surface of the dough, including the top, bottom, and sides, with the filling mixture. If it’s too thick, add more maple syrup.

Shape and cut the fabric

1. Starting from the long side of the dough, roll it into a log and gently press it down. Be slow; the logs should be airtight so that the swirls are not damaged. Eventually you will need to turn the seam down. Tip: If the dough starts to get sticky from the heat of your hands, lightly coat your fingertips with oil or flour.
2. Using a greased knife or dental floss, cut the dough into 2-inch sections.

Second rise (optional)

1. Place the rolls in a greased pan and let them rest for 1 to 2 hours, or until the dough has risen. You can also freeze it at this point for future use.

bake cinnamon rolls

1. Preheat oven to 350°F.
2. As I learned on TikTok, if you add fresh cream to the cracks before baking raw cinnamon rolls in the oven, they will become moist and delicious. This works! It will be even more delicious if you melt the cutters and maple syrup and pour it over the top before putting it in the oven.
3. Place the mold on the center rack and bake for 45 minutes (check at the 30 minute mark). Adding cream at the end may lengthen the baking time.
4. Remove from the oven and let cool.

make the glaze

1. While the rolls are baking or cooling, make the glaze. Whisk all glaze ingredients until smooth, thinning the consistency with a little cream if necessary. For best results, the material should be soft and at room temperature.
2. Once the rolls have cooled, brush the top with glaze or sprinkle lightly with powdered sugar.

This recipe was modified based on the following recipe wise carrot. enjoy!