Ingredients
For the Dough
- 3 2/3 cups all-purpose flour
- 1/2 cup plus 2 tablespoons whole milk, cold
- 13 1/2 tablespoons unsalted butter
- 4 large whole eggs
- 1/4 cup organic cane sugar
- 2 teaspoons salt
- 1 cup ripe, 100% hydration liquid sourdough starter
For the Filling
- 1 cup light brown sugar
- 1/3 cup all-purpose flour
- 2 tablespoons unsalted butter, melted
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon Diamond Crystal kosher salt
For the Cream Cheese Glaze
- 4 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon vanilla bean paste
Make the Dough
First, take your butter out and cut it into small 1/4-inch squares. Let them sit out to soften to room temperature.
In a medium bowl, whisk together the cold eggs, cold milk, sugar, and your mature sourdough starter.
In the bowl of a stand mixer with the hook attachment, add the flour and salt. With the mixer on its lowest speed, slowly pour in the liquid mixture over about 3 minutes. Once it’s all in, let the dough rest for 10 minutes.
After the rest, turn the mixer up to medium speed and let it knead for about 5-6 minutes, until the dough starts to come together and pulls away from the sides of the bowl.
Now, with the mixer on low, add the softened butter one piece at a time, waiting until each piece is incorporated before adding the next. This will take about 8-10 minutes.
Ferment and Chill the Dough
Transfer the mixed dough to a bulk container and let it ferment for 2 hours at a warm room temperature. During this time, you’ll want to do 3 to 4 sets of stretch and folds, spaced out by 30 minutes.
After the bulk fermentation, place the covered container in the fridge for at least 2 hours to chill completely. You can also leave it in the fridge overnight.
Shape and Bake the Rolls
Before you roll out the dough, mix all the filling ingredients together in a bowl and set it aside.
Take the chilled dough out of the fridge and turn it onto a floured surface. Roll it out into an 11×21 inch rectangle.
Sprinkle the filling evenly over the dough, leaving a small margin at the top edge bare.
Starting at the long end closest to you, roll the dough up into a tight log. Cut the log into 1 3/4-inch pieces – you should get about 12 rolls.
Place the cut rolls into a greased 9×13 inch baking pan, leaving a little space between each one. Cover the pan and let the rolls proof in a warm spot for about 2 hours, until they look puffy.
About 30 minutes before they’re done proofing, get your oven preheating to 400F.
Bake the rolls for ~20-25 minutes, until they’re well colored.
While they’re baking, you can make the glaze. Just whisk all the glaze ingredients together until creamy and smooth. Spread the glaze over the rolls once they’ve cooled a bit.
Sourdough Cinnamon Rolls
Ingredients
For the Dough
- 3 2/3 cups all-purpose flour
- 1/2 cup plus 2 tablespoons whole milk cold
- 13 1/2 tablespoons unsalted butter
- 4 large whole eggs
- 1/4 cup organic cane sugar
- 2 teaspoons salt
- 1 cup ripe 100% hydration liquid sourdough starter
For the Filling
- 1 cup light brown sugar
- 1/3 cup all-purpose flour
- 2 tablespoons unsalted butter melted
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon Diamond Crystal kosher salt
For the Cream Cheese Glaze
- 4 oz cream cheese softened to room temperature
- 1/2 cup powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon vanilla bean paste
Instructions
- Cut butter into 1/4-inch squares and soften at room temperature.
- Whisk cold eggs, milk, sugar, and sourdough starter in a medium bowl.
- Mix flour and salt in stand mixer with hook attachment. Slowly add liquid mixture over 3 minutes. Rest 10 minutes.
- Knead on medium speed 5-6 minutes until dough pulls from sides.
- Add softened butter pieces gradually on low speed until incorporated, 8-10 minutes.
- Transfer to container and ferment 2 hours at room temperature, performing 3-4 stretch and folds every 30 minutes.
- Refrigerate dough at least 2 hours or overnight.
- Mix filling ingredients in bowl.
- Roll chilled dough on floured surface into 11×21 inch rectangle.
- Spread filling evenly, leaving top edge bare.
- Roll dough from long edge into tight log. Cut into 12 pieces (1 3/4-inch each).
- Place rolls in greased 9×13 pan. Proof 2 hours until puffy.
- Preheat oven to 400F.
- Bake 20-25 minutes until golden brown.
- Whisk glaze ingredients until smooth. Spread over slightly cooled rolls.
Notes
