Soft & Gooey Sourdough Cinnamon Rolls
Makes 8 rolls
| prepLine a 9-inch springform pan with parchment paper | |||||||||||
| prepPreheat oven to 350°F / 175°C | |||||||||||
| 160 ml whole or 2% milk | Cool melted butter & milk | Mix dough, rest 30 min | Knead on medium-low, 6–8 min | Bulk rise overnight, 8–12+ hrs @ 67–68°F / 19–20°C | Pat into rough rectangle, rest 10 min | Roll into 16×12 in rectangle | Roll into log, cut into 8 rolls | Second rise, 1–2 hrs until puffy | Bake 350°F / 175°C, 35–40 min | Cool in pan 15 min, transfer to rack | Top rolls with glaze |
| 28 g unsalted butter, melted | |||||||||||
| 1 large egg | |||||||||||
| 100 g bubbly, active sourdough starter | |||||||||||
| 24 g granulated sugar | |||||||||||
| 300 g King Arthur all-purpose flour | |||||||||||
| 5 g fine sea salt | |||||||||||
| 28 g unsalted butter | Spread filling on dough | ||||||||||
| 100 g granulated sugar | |||||||||||
| 3 tsp ground cinnamon | |||||||||||
| 1 level tbsp flour | |||||||||||
| 2 tbsp unsalted butter, softened | Beat butter, cream cheese & powdered sugar until smooth | Thin glaze with milk as needed | |||||||||
| 80 g whipped cream cheese, room temperature | |||||||||||
| 1/4–1/2 cup / 30–60 g powdered sugar, sifted | |||||||||||
| 1–2 tbsp milk | |||||||||||
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