A Story of A Tasty Sweet Dessert and Snack
Have you tried Sourdough Cinnamon Rolls, we have a recipe for you?
if you are anything like Cabot Shores’ guests or staff, you’ll love them.
Last summer at Cabot Shores, we hosted a young and talented chef, named Zayna, who made absolutely the best sourdough breads and then turned her talent to baking Sourdough Cinnamon Rolls. These cinnamon rolls were so mouth watering, I urged her to become a baker!
Cabot Shores’ guests and people driving the Cabot Trail kept ordering these Cinnamon Rolls, so that had trouble keeping up with the demand.
The Sourdough Cinnamon Roll Recipe
Now we’re sharing this beloved recipe with you! With their soft, tangy dough, warm cinnamon filling, and luxurious brown butter cream cheese frosting, these rolls are worth every minute of the process.
Skill Level: All skill levels welcome
Note: This recipe requires time for rising and proofing, but the active work is straightforward and rewarding!
Ingredients
Dough:
- 500 g all-purpose flour
- 1/2 cup water
- 3/4 cup milk
- 1 tbsp sugar
- 1 1/2 tsp salt
- 1 egg
- 1/4 cup neutral oil (canola, vegetable, etc.)
- 30g sourdough starter
Filling:
- 1 cup brown sugar
- 1-2 tbsp cinnamon
- 4 tbsp soft butter
- 1/4 cup heavy whipping cream
Icing:
- 1/4 cup butter
- 1 cup icing sugar
- 227g (1 brick) cream cheese at room temperature
- Splash of vanilla extract
Method
Step 1: Make the Roux
In a small saucepan on low heat, whisk together 25g of all-purpose flour with 1/2 cup of water. Whisk constantly until a roux forms, around 3-4 minutes, then take off the heat and whisk in 3/4 cup of milk. Set aside to cool for a few minutes.
Step 2: Mix the Dough
In a large bowl, combine the egg, sugar, oil, starter, and roux mixture. Then add the flour and salt and mix until everything is combined. The dough may look shaggy or dry at this point. Let it sit for 30-60 minutes, then knead the dough until it becomes a smooth ball.
Step 3: Stretch and Fold
Over the course of the next 4-5 hours, perform 2-3 sets of stretches and folds. This is when you pull the edges of the dough toward the opposite ends of the bowl, strengthening the dough and giving it structure. With each stretch and fold you should see more elasticity in the dough.
New to stretching and folding? Watch this helpful video tutorial for a visual guide.
Step 4: Shape the Rolls
Once the dough has doubled in size (time will vary depending on the temperature of your kitchen), dump the dough out on a lightly floured surface and roll it out into a rectangle about 1/4 inch thick. In a small bowl, combine the cinnamon with the brown sugar. Spread the softened butter over the dough, then evenly sprinkle on the cinnamon sugar filling. Starting from the long edge, roll up the dough tightly, using a dab of water if needed to seal the edge. Then take a sharp knife and cut the log into 9 pieces.
Step 5: Final Rise and Bake
Lay the rolls in a greased baking dish with some rising room in between. Cover with a damp towel and allow the rolls to rise until swollen and puffy, another 30 minutes to an hour. In this time, preheat your oven to 325°F. Just before they go in the oven, pour the heavy cream over the rolls. Bake in the preheated oven for 25-30 minutes, or until the rolls look golden brown. In the meantime, make the cream cheese frosting.
Step 6: Make the Brown Butter Frosting
In a small saucepan on low heat, melt the butter. Then whisk frequently while you continue to cook the butter. It will foam and eventually turn a golden brown colour, smelling nutty and caramelized. This should take about 5-7 minutes. Once your butter has browned, quickly transfer it to a large bowl with the remaining icing ingredients. With a whisk, whip until smooth. If needed, add a splash of cream to achieve a spreadable consistency.
Step 7: Frost and Enjoy!
Frost the rolls generously and enjoy!
They taste best when shared 🙂
See if you can eat all 9 Giant Sourdough Cinnamon Rolls you baked?