Indulge in fluffy sourdough rolls with a cinnamon twist Discover the secret to making these irresistible treats at home today
Ingredients
Scale
1 cup (240g) of active sourdough starter
3 ½ cups (420g) of all-purpose flour
½ cup (120ml) of milk (whole or plant-based)
¾ cup (150g) of brown sugar
2 tablespoons of cinnamon
4 tablespoons (56g) of unsalted butter, melted
1 large egg
1 teaspoon of salt
1 teaspoon of vanilla extract
Instructions
In a large mixing bowl, combine the active sourdough starter, milk, melted butter, sugar, egg, and vanilla extract. Whisk until smooth. Gradually add the flour and salt, mixing until a rough dough forms.
Transfer the dough to a lightly floured surface and knead for about 5–7 minutes until it's soft and elastic. If the dough is sticky, add a little flour as needed.
Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 2 hours or until doubled in size.
While the dough rises, mix the brown sugar, cinnamon, and melted butter in a bowl until well combined. Set aside.
Once the dough has risen, turn it out onto a lightly floured surface and roll it into a rectangle, about 14×10 inches. Spread the cinnamon filling evenly over the surface, leaving a small border around the edges.
Starting from one long side, roll the rectangle into a tight log. Pinch the seams to seal. Cut the rolled dough into 12 equal pieces.
Place the rolls cut-side up in a greased baking dish. Cover with plastic wrap and allow to rise for an additional 30–45 minutes until puffy.
Preheat the oven to 350°F (175°C). Once preheated, bake the rolls for 30-35 minutes or until golden brown.
While the rolls are baking, mix powdered sugar, milk, and vanilla extract until smooth. Drizzle this over the warm rolls once they have cooled for about 10 minutes.
Notes
Elevate your breakfast with these artisanal sourdough cinnamon rolls that combine tangy sourdough flavor with sweet cinnamon, providing a unique twist on a classic treat.
