These cinnamon rolls are worth the wait. Sweet and tangy without all the fat found in traditional cinnamon rolls. These are easy to make and freeze well. Perfect for breakfast or as a snack.
Prepare: 20 minutesmins
Bake: 25 minutesmins
Rest Time: 7 hourshrs30 minutesmins
Total Time: 8 hourshrs15 minutesmins
Servings: 9rolls
Ingredients
For the Dough
1 ⅔cups(250g) flour
½cup(100g) sourdough starter
⅓cup(80mL) milk
1large(50g) egg
2tbs(30mL) oil
2tbs(25g) sugar
1tsp(3g) instant dry yeast, optional**optional
½tsp(2.5g) salt
For the Filling
½cup(113g) brown sugar
2tbs(28g) butter, melted
2 tsp(4g) cinnamon
1tsp(3g) flour
For the Frosting
1cup(125g) powdered sugar
2tbs(30mL) milk
Instructions
In a large bowl, combine flour, sourdough starter, milk, egg, oil, sugar, yeast and salt. Stir until a shaggy dough forms.
Turn out out a clean work surface and knead until smooth and dough stretches easily without tearing, about 10 minutes.
Place the dough in a bowl and cover. Allow to rise until at least double in size. For best flavor, allow the dough to rest overnight in the refrigerator.
Lightly dust work surface and roll dough into a 9x13" rectangle (13x23cm.)
Brush melted butter onto dough, sprinkle on brown sugar and cinnamon. Leave about 1/2" at the bottom of one of the 9" (13cm) sides without topping.
Roll up the dough starting from the narrow end and cut into 9 equal pieces.
Grease a 9x9 pan well. Place the rolls in three rows of three, equally spaced apart. Cover and allow to double in size, about 90 minutes.
Preheat oven to 375F (190C.)
Bake 20-25 minutes. Center should reach 190F (90C.)
In a bowl, add milk to powdered sugar and stir until well combined. If you want a thinner sauce, add more milk, 1/2 tsp of milk at a time until desired consistency.
Allow to cool 5 - 10 minutes before frosting.
Notes
*Adding 1 tsp (3g) of instant dry yeast to the mixture will speed up the rising time but reduces overall flavor. If you do not want to wait around for your rolls to rise or want to ensure a good loft to your rolls, instant yeast will give you that added assurance.Be aware of food safety guidelines when rising the dough. It is important to stay within the recommended time and temperature guidelines when working with any raw ingredients such as milk and eggs.For an even more sour flavor, shape rolls, cover and leave in the fridge overnight. This will allow the dough to ferment and become very tangy. If using a glass pan, bring pan up to room temperature before placing in oven. Caution: Never place a cold glass pan straight in the oven unless it is rated to do so. Newer glass cannot handle such drastic swings in temperature and may shatter due to thermal shockAn important note on dry yeast: Instant dry and active dry yeasts are not the same. If using active dry yeast, you must activate the yeast according to the manufacturer's instructions in order for the dough to rise properly. You typically need to activate or "bloom" the yeast by adding it to warmed liquid for several minutes. Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use. However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts. For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers.