How to make the most amazing, soft and fluffy sourdough cinnamon rolls ever! These are so tasty and don't take as long as traditional sourdough.
Put your warm water, sourdough starter, sugar, powdered milk, salt, 3/4 of the stick of butter, and 2-3 cups of flour in your mixer.
Mix with the paddle until all ingredients come together. I use my KitchenAid
Add your eggs, 1 at a time.
Mix well, then add 1 cup of flour.
Once that flour has been mixed in, add your yeast slowly
Once the yeast is mixed in, add the rest of your flour slowly. This dough will be very sticky, but that is what you want! Do not use too much flour or the rolls will be dense.
I usually end up using 6 cups of flour. Yours may be different. But let me make something clear. Make sure you are not packing your flour down before using. I like to fluff mine up, or you can use a whisk to lighten it. Do not flatten and level off the measuring cup, this will give you an overage of flour. Keep the flour light and fluffy.
Once you have the rest of the flour mixed in, you want to let the dough need for3 or 4 minutes
Next, you can transfer the dough into a large oiled bowl. Cover with plastic wrap and let it sit and rise until it doubles in size. This could take 30 minutes to an hour. I like to put it somewhere warm.
Once it has risen to double its size, punch it down and let it rise one more time.
Once it has risen a second time, you are ready to roll out your dough to make your cinnamon rolls.
Making the cinnamon rolls is pretty easy. Roll the dough out into a large rectangle. You want your dough to be about 1/4 to 1/2 inch thick. I use my Roulpat to roll my doughs and bread out. It is an amazing kitchen essentia
Take the brown sugar and cinnamon and mix together in a bowl. Melt the other 1/4 stick of butter.
Brush the melted butter onto the dough. You may need a bit more depending on how much you want to use. I start with 1/4 of a stick and melt more if needed.
Spread an even layer of cinnamon and sugar on the entire dough rectangle.
Starting at the long end of the dough, begin rolling it up. When you get to the end, brush a small amount of butter or water on the end of the dough. Take the end and stretch it over the roll all the way down the dough roll.
Use a piece of thread to cut the cinnamon roll. Take the thread and slide it under the roll, bring it up and across, twisting the thread, cutting the dough all the way through. This gives you a clean cut and does not smash the dough.
Place your cinnamon rolls on a greased sheet pan. I use the 12 by 18 size. This will hold 24 cinnamon rolls. 4 across, 6 down.
Once they are all cut and in place, cover the pan with plastic wrap while the oven preheats to 35p degrees. Let the dough rise for about 20 minutes.
Cook them in the oven for 20-30 minutes. Check them at 20 minutes. If you tap them and they feel squishy, they need more time. I check them at 20 minutes and then ever minute after that.
You want them to be light brown on the top, and when you tap them they are soft but somewhat firm.
Take them out of the oven and let them cool for a bit while you make the frosting.
Use my cream cheese frosting for these cinnamon rolls. Its the perfect compliment.
Apply the cream cheese frosting while the cinnamon rolls are still warm. This allows the thick frosting to melt a bit into the cracks of the cinnamon rolls.
Eat them warm, eat the cold. They are amazing! You can freeze these and eat them whenever you want!