Sourdough Cinnamon Rolls

 

Sourdough cinnamon rolls 

From King Arthur baking  

Ingredients

Dough

• 1 cup (227g) ripe (fed) sourdough starter
• 3/4 cup (170g) milk, lukewarm
• 1 large egg
• 4 tablespoons (57g) butter, softened
• 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
• 1/2 cup (57g) King Arthur Golden Wheat Flour
• 1/4 cup (50g) granulated sugar
• 1 1/2 teaspoons (9g) table salt

Filling

• 3/4 cup (159g) light brown sugar or dark brown sugar, packed
• 1 tablespoon ground cinnamon
• 1 tablespoon (56g) butter, melted

Icing

• 1 1/2 cups (170g) confectioners' sugar
• pinch (1/16 teaspoon) salt, optional
• 1 1/2 tablespoons (21g) butter
• 1/2 teaspoon King Arthur Pure Vanilla Extract
• 1 to 2 tablespoons (14g to 28g) milk

METHOD

1. To make the dough: Weigh your ingredients into large bowl. Mix by hand. Will be tacky. 
2. Rest on countertop (at least 75 degrees) covered by towel one hour. Stretch and fold dough to center to strengthen it.  Repeat three more times until 4 hours. 
3. Turn dough out onto floured surface and roll out. Pour melted butter on top. Sprinkle brown sugar and cinnamon evenly. 
4. Roll dough along long edge use floss to cut into 12 (1 1/2”) pieces. And place into buttered 10” cast iron pan 
5. Cover and let rise until puffy 2 to 3 hours store in fridge overnight or let rise another hour. 
6. Bake the rolls in a preheated 400°F oven for 18 to 22 minutes, until golden.
7. Frost while still warm.