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.
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
Roll the dough out to a 45cm square, spread the butter on it, sprinkle cinnamon/sugar/salt mix over it, roll up.
Then cut into 12 buns and pop in 33x22cm (13″x9″) baking parchment-lined baking tray.
Proof for an hour (not in the proofer as the baking tray is too big…).
Bake at 160C fan for 45 minutes.
Once cool(ish) glaze with water icing and eat.
Mmm… fattening. :D
One thought on “Sourdough Breakfast Cinnamon Rolls”
These cinnamon rolls look absolutely delicious. Well done.