Sourdough Cinnamon Rolls Worth Waking Up For #shorts

By Natasha's Kitchen · 240 min

Ingredients

Instructions

1. In a stand mixer bowl, whisk the sourdough starter and milk until smooth. Add the cooled melted butter, vanilla, eggs, sugar and salt, and whisk until fully combined.
2. Using the dough hook, gradually add the flour on low to medium speed. Once incorporated, knead on speed 2 for 8 to 10 minutes, until the dough no longer sticks to the bowl. It should be very soft and moist but not stick to dry fingertips (or knead by hand for 6 to 8 minutes).
3. Put the dough in a clean bowl, cover with plastic wrap and rest at room temperature for 2 hours. For make-ahead, cover and refrigerate for 8 to 15 hours.
4. Take the dough out of the fridge 1 to 2 hours before rolling. On a lightly floured surface, roll it into a 17 x 10 inch rectangle, squaring off the short sides. Butter the bottom and sides of a 9 x 13 inch metal baking dish.
5. Dot the dough with 6 tablespoons of softened butter and spread it evenly with a spatula. Mix the brown sugar and cinnamon, then sprinkle generously over the dough.
6. Cut the dough into 12 strips with a pizza cutter. Roll each strip tightly, pinch the edges to seal, and place the rolls evenly spaced in the buttered dish. For make-ahead, cover and refrigerate for up to 12 hours, then take out 1 hour before the final proof.
7. Cover with a damp towel and proof in a warm room for 2 to 3 hours, until puffed and visibly larger. In a cool kitchen, put the dish in the oven with only the light on (about 80 to 90°F) to proof faster, and remove it before preheating.
8. Preheat the oven to 400°F when the rolls are nearly proofed. Bake on the centre rack for 18 to 20 minutes, until lightly golden at the edges. The centre should reach 190 to 200°F on an instant-read thermometer. Do not overbake.
9. For the frosting, beat the softened butter and cream cheese until smooth in a large bowl. Add the vanilla, powdered sugar and a pinch of salt. Mix on low until combined, then beat on high for 2 to 3 minutes, scraping the bowl, until light and fluffy.
10. Let the rolls cool for 5 minutes after baking, then spread the frosting generously over the very warm rolls and serve right away.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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EggMilkBrown sugarBreadCream cheeseSourdough bread