Sourdough Breakfast Cinnamon Rolls

As mentioned in the Sourdough Surprise third anniversary post, I’ve been planning cinnamon rolls for a while, so while I didn’t get these done in time for the third anniversary, I’m doing them this weekend anyway.

While researching for the Sourdough Surprise third anniversary I looked at a number of cinnamon roll recipes, and they generally started with levains or poolishes, which I can’t be bothered with, so I’m just going with my standard ~750g enriched sourdough:

  • 375g flour
    • 260g strong white
    • 75g strong wholemeal
    • 40g rye
  • 150g milk
  • 2 eggs
  • 2 Tbsp sugar
  • 35g butter
  • 1 Tbsp olive oil
  • 1.5 tsp salt
  • 225g refreshed starter

This gets the normal stretching and folding during the rise, which is at 27C in the proofer.

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For the filling I’m roughly following Cook’s Country recipe:

  • 300g golden caster sugar
  • 2 Tbsp cinnamon
  • 1/4 tsp salt
  • 60g butter, melted

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Roll the dough out to a 45cm square, spread the butter on it, sprinkle cinnamon/sugar/salt mix over it, roll up.

SAMSUNG CAMERA PICTURESThen cut into 12 buns and pop in 33x22cm (13″x9″) baking parchment-lined baking tray.

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Proof for an hour (not in the proofer as the baking tray is too big…).

Bake at 160C fan for 45 minutes.

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Once cool(ish) glaze with water icing and eat.

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Mmm… fattening. :D

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