These cinnamon rolls were nearly the death of me, for several reasons. First off, they take a whopping three days to make! Secondly, the dough is very moist, and very sticky. Saying “very” doesn’t even really describe it. The first time I attempted these, it was a complete and utter mess, more like a gooey cinnamony blob than cute rolls. After doing a little research and finding out a fantastic tip for success on how to make these (you have to read to the bottom to find out!) the second batch turned out much better! The third reason is due to the fact that as soon as I pulled these out of the oven and went to make the glaze I realized I only had 1/4 cup of powdered sugar. Seriously?! Ugh!
|I promise that is red thread, and not a hair! |
Using thread is an awesome way to cut cinnamon rolls, it is so much cleaner!
150 grams 100% hydration sourdough starter
340 grams lukewarm water
340 grams flour
Let this mixture sit at room temperature for 12 hours (overnight).
113 grams (1 stick) unsalted butter, at room temperature
3 large eggs
42 grams (1 1/2 TBSP) honey
24 grams (2 TBSP) vanilla extract
130 grams mashed potato (no butter or milk is needed here, just potato)
195 grams buttermilk or whole milk
850 grams of the levain
700 grams flour
21 grams salt
170 grams (11/2 sticks) unsalted butter, melted
85 grams cream
600 grams dark brown sugar
6 grams (3 tsp) cinnamon
12 grams (1 TBSP) vanilla extract
In your stand mixer with paddle attachment, cream the butter.
Add in the eggs, honey, vanilla and mashed potatoes.
Scrape down the sides of the bowl and mix until well blended.
Swap out the paddle attachment for the dough hook and add the milk and levain, mixing until well blended.
Gradually add the flour and salt to the bowl.
Continue mixing with the hook until well blended, scraping down the sides of the bowl.
Allow the dough to rest in the bowl (covered) for 20 minutes.
After the rest, mix for another 2-3 minutes. The resulting dough will be very moist and sticky.
Turn the dough out into a large lightly oiled bowl.
Cover and allow to ferment in a cool location (about 55-65 F) until doubled (this will take 8-12 hours).
Every 4-6 hours, lift the dough to stretch it, and then fold it onto itself.
Towards the end of the fermentation period you can ready the filling.
In one bowl combine the melted butter, vanilla and cream.
In another bowl combine the sugar and cinnamon.
Turn the dough out onto a well floured couche and dust it lightly with flour.
Roll the dough out into a rectangle (how large you roll it depends on how thick you want your rolls and how many spirals you want).
Brush the sheet of dough with the butter/cream mixture and then sprinkle with the cinnamon and sugar.
Roll up the dough, using the couche to help it roll onto itself.
Using a piece of unflavored dental floss, or a clean thread, cut the log into 12 rolls, about 1.5″ each.
Place the rolls into a greased baking pan or casserole dish.
Brush the tops of the rolls with a little melted butter and then cover with plastic wrap.
Let the rolls proof in the refrigerator overnight.
In the morning, bake the rolls straight from the fridge in a preheated 400 degree oven for 25-35 minutes (if your rolls are really thick it might take a little longer).
Once out of the oven brush the rolls with a little more melted butter to help keep them soft.
Cinnamon Roll Glaze:
3 cups powdered sugar
1 TBSP vanilla extract
1/3 cup heavy cream
Whisk together the ingredients, adding just enough milk to make a fluid glaze that flows thickly and smoothly off the end of the whisk.
Use the whisk to drizzle hee icing over the rolls and serve warm.