Overnight Sourdough Cinnamon Rolls
Looking for the best cinnamon rolls? Make them with sourdough! Trendy sophistication of sourdough meets home comfort in these Soft and Fluffy Sourdough Cinnamon Rolls! Elevating the classic, these delectable treats boast the delightful tanginess of sourdough, beautifully complemented by the velvety richness of cream cheese frosting.
Equipment
- Large Bowl
- Baking Tray high-rimmed, 24x24cm
Ingredients
For The Sourdough Bun Dough:
- 425 g strong white flour
- 50 g caster sugar
- 1 teaspoon ground cinnamon
- 150 g active sourdough starter 100% hydration
- 225 ml milk
- 1 egg large
- 50 g butter softened
For The Cinnamon Filling:
- 150 g light brown sugar
- 125 g butter softened
- 2 tablespoon ground cinnamon
For The Cream Cheese Icing:
- 50 g butter softened
- 100 g cream cheese at room temperature
- 100 g icing sugar
- 50 ml milk
- 1 teaspoon vanilla bean paste
Instructions
Make The Dough:
- When your sourdough starter is active and bubbly, start making the dough. In the bowl of a stand mixer, combine strong flour, sugar and cinnamon. Add the sourdough starter, milk and egg. Mix the dough in your stand mixer, fitted with a dough hook attachment for 4-5 minutes until combined (it does not have to be smooth and elastic at this point). Cover the bowl, and leave the dough to rest for 10 minutes.
- Run the mixer on low speed again, and bit by bit, add the softened butter. Increase the mixer to medium speed and keep on kneading for about 10 minutes, or until the dough has reached the windowpane effect (until you can stretch the dough so thin that you can see through it without tearing it). The dough will be soft and elastic, but a little less sticky than brioche dough.
Bulk Fermentation:
- Tip the dough onto a work surface, shape it into a ball and place it into a large lightly oiled bowl. Cover it with plastic wrap and leave it in a warm place to proof for 4-5 hours, until it almost doubles in volume.
- Transfer the bowl to the fridge and leave it to finish proofing overnight (8-16 hours).
Filling and Shaping:
- The next morning, take the butter out of the fridge and leave it to come to room temperature (it should be very soft and spreadable).
- In a small bowl, mix the brown sugar and cinnamon. Grease a 24x24cm baking dish with butter (alternatively, line the baking tray with a sheet of parchment paper). You will want a dish with high rims so that you can cover the top without the top of the dough touching the cover as the rolls rise.
- Scoop the dough out of the bowl onto a lightly floured surface. It should be quite firm and not sticky. Using a stainless steel rolling pin (or a floured rolling pin), roll the dough out into a rectangle measuring approx. 55x25cm.
- Spread the soft butter across the surface of the rolled-out dough, gently pressing it with the back of a spoon.
- Sprinkle the cinnamon sugar all over the butter in an even layer.
- Roll the dough along the long side into a tight sausage. Then cut your roll into 9 even pieces (about 6 cm thick), and arrange them in a prepared baking dish.
Second Proof:
- Cover your unbaked rolls with a lightly oiled cling film and leave the cinnamon rolls for 4 hours for their final rise. Choose a warm spot (22-25°C is ideal). If your kitchen is colder, you may need to leave them to rise for longer. Your buns should have bulked up by about 75% when they are ready to bake.
Baking:
- Preheat the oven to 180°C Fan. Place the buns in the centre of the oven for approx 25-30 minutes, until they are golden brown. Once baked, remove them from the oven and leave them to cool down in the tray for 15 minutes, whilst you make the cream cheese frosting.
Icing:
- Place softened butter in a bowl and, using an electric handheld mixer, beat until smooth and fluffy. Add the cream cheese and vanilla bean paste, and beat again. Finally, add the icing sugar, and beat until fully incorporated.
- Little by little, start adding the milk, and mix until you have a thick but pourable consistency of your cream cheese frosting.
- Pour the icing on then warm buns. You may want to spread the icing using the back on the spoon on top of your Sourdough Cinnamon rolls.
- Enjoy the buns warm or at room temperature. They are at their best on the day they are baked!
Video
Nutrition
Calories: 474kcalCarbohydrates: 69gProtein: 9gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 66mgSodium: 166mgPotassium: 156mgFiber: 2gSugar: 30gVitamin A: 660IUVitamin C: 0.1mgCalcium: 100mgIron: 1mg
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