These long fermented Sourdough Cinnamon Rolls are dangerously addicting. Giant, billowy cinnamon rolls topped with a wonderful glaze, these are the bakery quality cinnamon rolls that dreams are made of. They are worth every ounce of work and every calorie. This recipe needs two overnight proofing times.
130gramsmashed potatono butter or milk is needed here, just potato
195gramsbuttermilk or whole milk
850gramsof the levain
700gramsflour
21gramssalt
Filling:
170gramsunsalted buttermelted
85gramscream
600gramsdark brown sugar
6gramscinnamon
12gramsvanilla extract
Cinnamon Roll Glaze:
3cupspowdered sugar
1TBSPvanilla extract
⅓cupheavy cream
2TBSPwhole milk
Instructions
Levain:
Mix the ingredients together in a large bowl.
Cover and let sit at room temperature 12 hours (or overnight).
Final Dough:
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.
Filling:
In one bowl combine the melted butter, vanilla and cream.
In another bowl combine the sugar and cinnamon.
Set aside.
Assembly:
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:
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 the icing over the rolls and serve warm.