Christmas Morning Sourdough Cinnamon Rolls
These are nothing short of AMAZING. I can’t decide if the best part is the sourdough pastry or the browned butter cream cheese icing. THATS RIGHT. Browned. Butter. Cream. Cheese. Icing. Sourdough doesn’t have to be intimidating — something I’ve learned this past year in all of our sourdough adventures. My whole family loved this recipe — and we even got to share it with friends! Please let me know if you make this for your family, I know you’ll love it!
Christmas Morning Sourdough Cinnamon Rolls
Makes 15-17 rolls - 36 hours
DOUGH:
500 grams flour
2 eggs
5 g salt
100 grams sugar
115 grams softened butter
150 grams warm milk (100 degrees)
150 grams active starter
FILLING:
1/2 cup softened butter
1/2 cup sugar
1.5 tsp ground cinnamon
Pinch of salt
ICING:
1/2 cup butter
1/2 cup cream cheese
2 cups powdered sugar
1/4 cup amul cream (heavy whipping cream)
THE NIGHT BEFORE:
In a stand mixer bowl, whisk together your starter, milk, eggs, and sugar.
Once all is mixed together, add the flour, salt, and softened butter to the bowl. Attach the dough hook and mix on low until it forms a dough. Once it forms a dough, turn the speed up to high and knead for 5-7 minutes until the dough is no longer shaggy looking but smooth. If you don’t have a stand mixer, just mix the whole thing by hand and knead for 8-10 minutes.
Grease a bowl with ghee, butter, or coconut oil and place the dough in it. Let rise over night (8-12 hours depending on the temperature of your kitchen). This part of the rise is when the flavor of the dough is developed so don’t rush it. The dough will not double in size, but will be about 50% larger.
THE NEXT MORNING:
Lightly flour your counter surface and turn the dough onto it. Roll the dough out into a rectangle of about 1/2 inch thick. Spread the 1/2 cup softened butter on the rectangle. Mix together the cinnamon, sugar, and salt. Sprinkle the mixture over the butter.
Roll the dough up to form a log. Using string (thread, floss, etc), cut the log into 15-17 rolls. Place in a buttered 9x13 pan and let rise until doubled in size (around 2-3 hours depending on the temperature of your kitchen. If you need to, I often slightly warm my oven to prove dough.
Once the rolls have doubled in size, preheat your oven to 165 degrees (350 Fahrenheit) convection with both the top and bottom elements on. Once the oven is at temperature, turn off the top element and bake the rolls for 30-35 minutes until slightly golden on top.
Meanwhile, make the icing. Brown the butter on medium heat by putting it in a saucepan and cooking until slightly brown and nutty smelling (around 5-7 minutes). Let the butter cool and add the cream cheese and powdered sugar. Beat on high speed until creamed together and add the cream, beating again on high until smooth. You may need to add more icing sugar depending so do so as needed.
Serve the rolls warm with coffee!
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