Soft Sourdough Cinnamon Rolls

theclevercarrot.com

Tori Plueger

subheading: Sweet Dough:

160 g ( ⅔ cup) milk, whole or 2%

28 g ( 2 tbsp) unsalted butter, melted (see notes below for variation)

1 large egg

100 g ( ½ cup) bubbly, active sourdough starter

24 g ( 2 tbsp) granulated sugar

300 g ( 2½ cups) King Arthur all-purpose flour

5 g ( 1 tsp) fine sea salt

cooking spray or oil, for coating

subheading: Cinnamon-Sugar Filling:

28 g ( 2 tbsp) unsalted butter (see notes below for variation)

100 g ( ½ cup) granulated sugar

3 tsp. ground cinnamon

1 level tbsp. flour

subheading: Glaze:

2 tbsp unsalted butter, softened

⅓ cup whipped cream cheese, room temperature

¼ to ½ cup powdered sugar, sifted (add more if you like it sweet!)

1 to 2 tbsp milk

Notes, Tips & Variations

For a richer dough, increase the butter to 115 (8 tbsp) and use 360 g (3 cups) flour total. The texture is incredible.

Make sure the melted butter and milk mixture has cooled slightly before making the dough. If it’s too hot, the dough will become incredibly sticky like cake batter (I’ve experienced this many times). If this happens to you, don’t worry- wait for the dough to cool down before adding more flour, if needed.

Directions at theclevercarrot.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer