• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
    • Recipes
    • Local Classes
    • About
    • Contact
  • Sourdough Resources
    • Learn to Bake Sourdough
    • Online Sourdough Courses
      • Reviews
    • Bread Baking Tools
    • My Books
    • How to Make a Sourdough Starter
    • All About Flour
  • Recipes
    • Sourdough Discard recipes
    • Everyday recipes
    • Breakfast & Brunch recipes
    • Dinner recipes
    • Special Occasion recipes
    • Holiday recipes

Living Bread Baker logo

  • Everyday Bread
  • Sourdough Discard
  • Whole Wheat
  • Special Occasions

June 28, 2019

Cinnamon Rolls (Sourdough)

Ingredients:

Starter:

  • 100 g water
  • 100 g all-purpose flour
  • 1 T. active starter

 

Dough:

  • All of the starter (activated)
  • 180 g warm milk
  • 2 T. unsalted butter, melted
  • 18 g (1 T.) sugar or honey
  • 1 egg yolk
  • 370 g Bread Flour
  • 6 g salt

 

Filling:

  • 100 g unsalted butter, softened
  • 60 g brown sugar or sucanat
  • 1 T. ground cinnamon

 

Time required:

  • Activating starter 6-10 hours
  • Fermentation 3.5-4 hours
  • Proofing 1.5 hours
  • Baking 30-35 minutes

Directions:

  1. Mix starter in a bowl. Let activate 6-10 hours.
  2. Warm milk (milk should be about body temperature and just starting to steam). Add milk to a large bowl or stand mixing bowl, add all of the starter that you made in step 1 to dissolve. Add melted butter, sugar, and egg yolk. Stir together. Add flour and salt. Mix all ingredients together well. It will take about 10 minutes by hand to knead the dough into a smooth ball without any dry parts, scrape sides of bowl or rotate dough manually if needed. With a stand mixer it will take 3-4 minutes to form dough into a smooth ball on medium speed. Shape dough into a ball, put in a bowl, and cover with plastic wrap. Leave to ferment until doubled, 3.5-4 hours.
  3. Prepare filling. Place a sheet of parchment in a cast iron skillet or a large pie dish.
  4. Roll dough onto a lightly floured surface. Roll out until it’s about 12 x 18 inches wide. Spread filling across dough with a spatula, leave 1/2 inch on sides. From the longest side, roll up the dough, tuck the end underneath to seal filling in. Take the rolled, cylinder of filled dough and cut lengthwise down the middle, keeping 1 inch intact at the end. Fold insides out to show layers, braid the sides over each other, then bring the braided ends to the intact end of the dough, tuck them into the split above the intact end.
  5. Carefully place the braided ring of dough into the parchment lined pan. Let proof until puffed and doubled in volume, about 1.5 hours.
  6. Preheat oven to 375 degrees, about 30 mins. before proofing is done. Bake bread 30-35 minutes, until golden brown on edges.
(Visited 256 times, 1 visits today)

Related

Filed Under: Breakfast & Brunch recipes, Holiday recipes, Recipe, Special Occasion recipes

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Most Popular Recipes

Irish-inspired Soda Bread Raisin Scones with sourdough discard (dairy-free) header

Irish-inspired Soda Bread Raisin Scones with sourdough discard (dairy-free)

Gingerbread Scones with Eggnog Icing (Sourdough Discard)

Don’t Miss These!

Gingerbread Scones with Eggnog Icing (Sourdough Discard)

Twice-Baked Seeded Raisin Bread Crackers with Sourdough Discard

Sourdough Pizza

Sourdough Discard Zucchini Spice Quick Bread

About Jenny

When I'm not homeschooling my four kids, I develop recipes and teach sourdough baking classes in person and online. On my site you'll find sourdough essentials and recipes for the home. I'm glad you're here!

sourdough quick start main menu image for widget

Subscribe To Our Newsletter

Footer

Online Sourdough Courses

collage of online sourdough course images with course titles: Intro. to Sourdough and Once-a-Week No Knead Sourdough

Sign up to get recipes & sourdough help

  • Learn to Bake Sourdough
  • Sourdough Resources
  • Blog
  • About
  • Contact
  • Privacy and Affiliate Policy

Copyright © 2023 Living Bread Baker on the Brunch Pro Theme

0 shares