The Ultimate Sourdough Cinnamon Roll Recipe: Soft, Tangy, and Irresistibly Delicious

Are you ready to take your cinnamon rolls to the next level? This recipe combines the tangy goodness of sourdough with the comforting warmth of classic cinnamon rolls, resulting in a truly unforgettable treat. Forget everything you thought you knew about cinnamon rolls – this is where the magic happens.

Why Use Sourdough?

Using sourdough starter adds a unique depth of flavor that elevates these cinnamon rolls beyond the ordinary. The subtle tanginess cuts through the sweetness of the cinnamon filling, creating a delightful balance. Furthermore, sourdough's naturally occurring acids contribute to a softer, more tender crumb, leading to a superior texture. Prepare to be amazed!

Ingredients:

For the Sourdough Starter (if not already active):

• 50g active sourdough starter (fed 4-6 hours prior)
• 50g lukewarm water
• 50g bread flour

For the Dough:

• All of the fed sourdough starter above
• 300g lukewarm water (around 100-110°F)
• 500g bread flour (plus extra for dusting)
• 100g whole wheat flour (optional, for added depth of flavor and nutrition)
• 10g salt
• 50g granulated sugar
• 50g unsalted butter, softened

For the Filling:

• 100g unsalted butter, softened
• 150g brown sugar
• 4 tsp ground cinnamon

For the Glaze:

• 200g powdered sugar
• 4-6 tbsp milk or cream
• 1 tsp vanilla extract

Instructions:

1. Preparing the Sourdough Starter (if needed):

If your starter isn't already active and bubbly, mix the 50g of starter, water, and flour. Cover and let it sit at room temperature for 4-6 hours, or until doubled in size and bubbly.

2. Making the Dough:

1. In a large bowl, combine the lukewarm water, sourdough starter, and sugars. Mix well.
2. Add the bread flour and whole wheat flour (if using). Mix until a shaggy dough forms.
3. Add the salt and mix again.
4. Let the dough rest for 30 minutes (autolyse). This allows the flour to fully hydrate.
5. Gradually incorporate the softened butter, kneading until the dough is smooth and elastic (about 8-10 minutes). You can do this by hand or with a stand mixer.
6. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 4-6 hours, or until doubled in size.

3. Assembling the Cinnamon Rolls:

1. Gently punch down the dough to release the air.
2. Roll the dough out into a large rectangle (approximately 12x18 inches).
3. Spread the softened butter evenly over the dough.
4. In a separate bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture evenly over the buttered dough.
5. Tightly roll the dough from the long side into a log.
6. Cut the log into 12 equal slices using a sharp knife or a pizza cutter.

4. Baking the Cinnamon Rolls:

1. Grease a 9x13 inch baking pan.
2. Arrange the cinnamon roll slices in the prepared pan, leaving a little space between each.
3. Cover the pan and let the rolls rise for another 1-2 hours, or until almost doubled in size.
4. Preheat your oven to 350°F (175°C).
5. Bake for 25-30 minutes, or until golden brown.

5. Making the Glaze:

1. While the rolls are baking, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. Add more milk if needed to reach desired consistency.

6. Finishing Touches:

1. Once the rolls are out of the oven, let them cool slightly before generously drizzling with the glaze.
2. Serve warm and enjoy!

Tips for Success:

• Use a good quality sourdough starter: A healthy, active starter is crucial for optimal flavor and texture.
• Don't overmix the dough: Overmixing can lead to tough cinnamon rolls.
• Let the dough rise properly: Adequate rising time is essential for achieving a light and fluffy crumb.
• Use a sharp knife for slicing: This ensures clean cuts and prevents the rolls from being squished.

This sourdough cinnamon roll recipe is guaranteed to impress. The combination of tangy sourdough and sweet cinnamon filling creates a truly unique and delicious treat. So grab your apron and get baking! Your taste buds will thank you.