Sourdough Cinnamon Rolls

Ingredients

• 125 grams active starter

• 130 grams milk

• 1 1/2 sticks (170 grams) melted butter, cooled

• 1 teaspoon vanilla extract

• 2 eggs

• 500 grams flour

• 2 tablespoons white sugar

• 1 teaspoon salt

For the Filling:

• 2 tablespoons cinnamon

• 1 1/2 cups brown sugar

• 2 tablespoons flour

• 3 tablespoons melted butter, cooled

For the Icing:

• 6 ounces softened cream cheese

• 1 1/2 cups powdered sugar

• 2 tablespoons milk

Directions

1. In a stand mixer bowl, combine active starter and milk. Mix well.

2. Add melted butter, vanilla extract, and eggs to the mixture. Mix until well combined.

3. Gradually add flour, white sugar, and salt to the mixture while mixing on low to medium speed. Mix for 8–10 minutes or until the dough is well combined.

4. If mixing your dough by hand, knead the dough for 6–8 minutes in your bowl or on a floured work surface until smooth.

5. Transfer the dough to a clean bowl, cover, and let it rest at room temperature for 2 hours.

6. After resting, refrigerate the dough overnight (8–12 hours). Grease two 9-inch round pans.

7. On a lightly floured surface, roll out the dough into a rectangle approximately 20 inches by 10 inches.

8. For the filling, mix cinnamon, brown sugar, flour, and melted butter until well combined. Spread the mixture evenly over the rolled-out dough.

9. Cut the dough into 12 strips using a pizza cutter. Roll each strip into a cinnamon roll and place them in the prepared pans.

10. Let the rolls proof in a warm area for 2–3 hours until they are puffy.

11. Preheat the oven to 400°F (200°C) after the 2–3 hour proof. Bake the rolls in the preheated oven for 20–25 minutes or until golden brown.

12. While the rolls are baking, prepare the icing by mixing softened cream cheese, powdered sugar, and milk until smooth.

13. Once baked, remove the rolls from the oven and let them cool slightly. Drizzle the icing over the warm rolls.

14. Serve and enjoy these delicious sourdough cinnamon rolls!