High Hydration Sourdough Cinnamon Rolls
These long fermented Sourdough Cinnamon Rolls are dangerously delicious. 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.
Servings: 12 Servings
Calories: 940kcal
Ingredients
Levain:
- 340 grams all purpose flour unbleached
- 340 grams lukewarm water
- 150 grams 100% hydration sourdough starter
Final Dough:
- 113 grams unsalted butter at room temperature
- 130 grams mashed potato no butter or milk is needed here, just potato
- 3 large eggs
- 42 grams honey
- 13 grams vanilla extract (1 Tablespoon)
- 195 grams buttermilk or whole milk
- 700 grams flour
- 21 grams salt
Filling:
- 170 grams unsalted butter melted
- 85 grams cream
- 600 grams dark brown sugar
- 6 grams cinnamon
Cinnamon Roll Glaze:
- 3 cups powdered sugar
- 1 TBSP vanilla extract
- ⅓ cup heavy cream
- 4 TBSP whole milk
Instructions
Levain:
- Mix the ingredients together in a large bowl.150 grams 100% hydration sourdough starter, 340 grams lukewarm water, 340 grams all purpose flour
- Cover and let sit at room temperature 12 hours (or overnight).
Final Dough:
- In your stand mixer with paddle attachment, cream the butter.113 grams unsalted butter
- Add in the eggs, honey, vanilla and mashed potatoes.3 large eggs, 42 grams honey, 130 grams mashed potato, 13 grams vanilla extract
- Scrape down the sides of the bowl and mix until well blended.
- Add the milk and levain, mixing until well blended.195 grams buttermilk or whole milk
- Gradually add the flour and salt to the bowl.700 grams flour, 21 grams salt
- Swap out the paddle attachment for the dough hook attachment and continue mixing the dough is well blended, scraping down the sides of the bowl as needed.
- 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 and cream.170 grams unsalted butter, 85 grams cream
- In another bowl combine the sugar and cinnamon.600 grams dark brown sugar, 6 grams cinnamon
- Set aside.
Assembly:
- Refrigerate the dough for 1 hour in order to help make handling easier.
- 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 2" thick each. If you cut them into 1" or 1.5" thick you will have more rolls but will need to use an additional pan.
- 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.3 cups powdered sugar, 1 TBSP vanilla extract, 1/3 cup heavy cream, 4 TBSP whole milk
- Use the whisk to drizzle the icing over the rolls and serve warm.
Notes
Store these loosely covered at room temperature for up to 3-4 days.
Nutrition
Serving: 1g | Calories: 940kcal | Carbohydrates: 162g | Protein: 13g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 749mg | Potassium: 352mg | Fiber: 3g | Sugar: 83g | Vitamin A: 888IU | Vitamin C: 9mg | Calcium: 110mg | Iron: 5mg
