Sourdough Cinnamon Rolls
Indulge in the warm embrace of autumn with these mouthwatering sourdough cinnamon rolls! Made with tangy sourdough starter and loaded with a luscious brown sugar-cinnamon filling, each roll is a fluffy delight that pairs perfectly with a drizzle of cream cheese icing. Get ready to fill your kitchen with irresistible aromas and cozy vibes!
Prep
60
min
Cook
32
min
Serves
16
people
Level
intermediate
đ Ingredients
Serves 16đ„Dairy & Eggs(6)
- 100 g weiche Butter (7 tbsp)
- 110 g weiche Butter (7.7 tbsp)
- 35 g Butter (2.45 tbsp)
- 110 g FrischkÀse (3.88 oz)
- 2 Eier
- 210 ml Milch (lauwarm) (7.1 fl oz)
đ«Pantry Staples(5)
- 600 g Weizenmehl (Type 550) (4.8 cup)
- 50 g Puderzucker (0.25 cup)
- 80 g Rohrzucker (0.4 cup)
- 120 g brauner Zucker (0.6 cup)
- Vanilleextrakt
đ§Spices & Seasonings(3)
- optional: 1/2 TL Kardamom & 1 Prise Salz (2.5 ml)optional
- 3â4 TL Zimt (15 ml)
- 9 g Salz (0.32 oz)
đŠOther(1)
- 160 g aktiver Sauerteig / Lievito Madre (5.65 oz)
đšâđł Instructions
- 1
Fermentolyse: Mix milk, eggs, and sourdough starter, then incorporate flour until no dry flour remains. Let rest covered for 45-60 minutes.
- 2
Knead: Work in sugar and salt for 2-3 minutes. Place dough on work surface, incorporate butter in portions, and knead for 6-8 minutes using the slap-and-fold method until silky smooth.
- 3
Bulk fermentation: Let rise warm for 4-5 hours (stretch and fold 2-3 times in the first 2 hours).
- 4
Shape: Roll out dough to about 40 x 55 cm, spread with butter and cinnamon sugar, roll up and cut into 14-16 pieces using sewing thread.
- 5
Final proof: Place in a greased pan (about 30 x 40 cm) and let rise for 2.5-3.5 hours until they touch.
- 6
Bake: Bake at 180 °C for about 28-32 minutes. Spread warm with cream cheese frosting.
Share this recipe
Prep
60
min
Cook
32
min
Serves
16
people
Level
intermediate
Share this recipe
Sourdough Cinnamon Rolls
Indulge in the warm embrace of autumn with these mouthwatering sourdough cinnamon rolls! Made with tangy sourdough starter and loaded with a luscious brown sugar-cinnamon filling, each roll is a fluffy delight that pairs perfectly with a drizzle of cream cheese icing. Get ready to fill your kitchen with irresistible aromas and cozy vibes!
đ Ingredients
Serves 16đ„Dairy & Eggs(6)
- 100 g weiche Butter (7 tbsp)
- 110 g weiche Butter (7.7 tbsp)
- 35 g Butter (2.45 tbsp)
- 110 g FrischkÀse (3.88 oz)
- 2 Eier
- 210 ml Milch (lauwarm) (7.1 fl oz)
đ«Pantry Staples(5)
- 600 g Weizenmehl (Type 550) (4.8 cup)
- 50 g Puderzucker (0.25 cup)
- 80 g Rohrzucker (0.4 cup)
- 120 g brauner Zucker (0.6 cup)
- Vanilleextrakt
đ§Spices & Seasonings(3)
- optional: 1/2 TL Kardamom & 1 Prise Salz (2.5 ml)optional
- 3â4 TL Zimt (15 ml)
- 9 g Salz (0.32 oz)
đŠOther(1)
- 160 g aktiver Sauerteig / Lievito Madre (5.65 oz)
đšâđł Instructions
- 1
Fermentolyse: Mix milk, eggs, and sourdough starter, then incorporate flour until no dry flour remains. Let rest covered for 45-60 minutes.
- 2
Knead: Work in sugar and salt for 2-3 minutes. Place dough on work surface, incorporate butter in portions, and knead for 6-8 minutes using the slap-and-fold method until silky smooth.
- 3
Bulk fermentation: Let rise warm for 4-5 hours (stretch and fold 2-3 times in the first 2 hours).
- 4
Shape: Roll out dough to about 40 x 55 cm, spread with butter and cinnamon sugar, roll up and cut into 14-16 pieces using sewing thread.
- 5
Final proof: Place in a greased pan (about 30 x 40 cm) and let rise for 2.5-3.5 hours until they touch.
- 6
Bake: Bake at 180 °C for about 28-32 minutes. Spread warm with cream cheese frosting.