12/14/2023
I got multiple requests for the recipe for my Sourdough Cinnamon Rolls. So far, this version is the fluffiest with the least amount of calories. It is not difficult; just bring any small jar and I will give you the sourdough starter. This recipe is for 10 cinnamon rolls (1,500g). I use monk fruit sweetener instead of white sugar.
Day 1:
1. Mix 20g starter, 15g sugar, 60g water, and 120g bread (high protein) flour to create a sweet stiff starter. Leave it on the counter till it triples in size, then refrigerate till ready to mix the final dough.
2. Mix 20g starter, 25g sugar, 75g water, and 75g bread flour. Leave it on the counter till it doubles, then refrigerate.
3. Cook 160g milk with 85g bread flour for 5-8 min until film is created on the bottom of the pan. Refrigerate after it cools down.
4. Microwave 100g bread flour. Pour 120g boiling water over the hot flour. It will gelatinize. Refrigerate after it cools down.
Day 2:
Add all of the above ingredients into the bowl of a stand mixer or large mixing bowl (leave a tablespoon of the starter for the next time, keep it in a fridge). Add following:
300g milk
50g sugar/monk fruit or other sweetener
zest from 1 organic lemon
20g real vanilla paste or extract
70g spiced rum, bourbon, or brandy
8g salt
600g bread flour
300g all-purpose flour
Knead dough till smooth/windowpane test
Add 60g cold slices of butter with high-fat content, one at a time till all is absorbed. Place dough in an oiled container and cover with plastic. Leave it in a warm oven or on a heating pad - 78 to 84F till it doubles in volume. It can take 24 to 72 hours depending on the environment. Refrigerate till you have time to make the rolls, up to 5 days. Do not freeze the unbaked sourdough; freezing kills a lot of the natural yeasts and beneficial bacteria, and the lactic acid alters the taste too much.
Final day:
1. Bring the dough and stick of butter to room temperature
2. Prepare the filling of your choice (150 dark brown sugar, 200g monk fruit or other sugar, 30g Saigon Cinnamon - not cassia, 50g spiced rum or flavoring of your choice).
3. Roll dough to 20x18+" as thin as you can. Keep 20" width.
4. Spread as much butter as you desire. Cover with filling till that last inch. Roll the dough. Cut 2" slices. Place them into a baking dish and cover.
5. Let the rolls proof in a warm place till almost doubled in volume. It will take a long time - about 4-6 hours.
6. Brush the rolls with egg wash and pour 1oz of cream over each roll.
Bake at 350F for 40 minutes or till the tops are a nice dark color. Brush with glaze (spiced rum and brown sugar) or use frosting of your choice if desired.
Many of my customers are sensitive to gluten and they have no problem digesting these sourdough cinnamon rolls as they have the same fermentation process as any other sourdough bread.
Please don't hesitate to text me if you need additional information. I will call you back when I can.
I know that opening a can of Pillsbury cinnamon rolls is easier but who wants to look like the Pillsbury mascot or spend a whole day in the gym to outdo the damage? Those couple extra steps and a lot of patience to let the dough do its own thing are really worth it.
If this process is too difficult, look for the Cottage Law licensed (inspected home kitchen) bakers in your area. Each state has its own rules but sourdough is allowed everywhere as it doesn't need refrigerated. There are plenty of talented bakers offering healthier alternatives.
Enjoy every bite of your sourdough cinnamon roll!!!
