Sourdough Cinnamon Rolls

I can describe to you how to make delicious Cinnamon rolls using a sourdough starter. This version will require more time to rise compared to using dry or fresh yeast, but the result will be much more aromatic with a unique texture.

Ingredients

• 500 g of strong flour (type 1 or manitoba)
• 200 g of refreshed and active sourdough starter
• 200 ml of whole milk
• 80 g of granulated sugar
• 1 egg
• 80 g of soft butter
• 1 pinch of salt

For the filling:

• 100 g of soft butter
• 150 g of brown sugar
• 2-3 teaspoons of ground cinnamon

For the icing:

• 100 g of powdered sugar
• 1-2 tablespoons of water or milk
• 1/2 teaspoon of vanilla extract (optional)

Preparation

1. In a large bowl, combine the flour and crumbled sourdough starter. Then add the sugar and a pinch of salt to the edges.
2. Heat the milk until it is lukewarm and begin to slowly incorporate it into the flour and starter mixture, kneading the dough.
3. Add the egg and continue to knead.
4. Incorporate the soft butter in pieces and work the dough until it has a smooth and elastic consistency. If the dough is too sticky, add a bit more flour; if too dry, a bit more milk.
5. Let the dough rise in a warm place free from drafts until it doubles in volume; this could take from 3 to 8 hours depending on the strength of your sourdough starter and the room temperature.
6. After the dough has risen, roll it out on a lightly floured surface into a rectangle.
7. Spread the soft butter over the rectangle of dough and sprinkle it with the brown sugar and cinnamon.
8. Roll up the rectangle starting from the long side and cut the roll into slices about 2-3 cm thick.
9. Place the slices on a baking sheet lined with parchment paper, leaving some space between each one.
10. Let the slices rise for another hour or until they have doubled in volume.
11. Bake in a pre-heated oven at 180 °C for about 20-25 minutes or until the Cinnamon rolls are golden brown.
12. In the meantime, prepare the icing by mixing the powdered sugar with water or milk and vanilla extract until smooth and fluid.
13. Remove the Cinnamon rolls from the oven and let them cool for a few minutes before covering them with the icing.

Curiosity

Cinnamon rolls, typical of North American and Scandinavian cuisine, have become popular all over the world. In the United States and Canada, entire bakery chains are dedicated to these sweets. The version with sourdough starter is less common but is appreciated for its distinctive flavor and aromatic profile.