Sourdough cinnamon rolls

10 rolls

Experience

21/05/2022: made with a strong leaven, it grew really properly. I split each slice into 3 strands attached at the base and made a swirl kinda. It wasn’t that dry, but still a bit, and maybe lacked some sweetness – the cinnamon makes it a bit dry, or maybe the butter needed to be salted.

2023: making it for the microbakery constantly

2024: tried cutting it evenly at 1 inch thickness. But measuring at 1 inch thickness, by the time I cut it’s less than 1 inch. I then tried roll the folded roll until it’s thinner, and then cut it into 1.5 inch segments: it’s not nice to roll the folded roll until it’s thinner, don’t do that, it makes the dough and the filling not so nice. Just roll the dough out properly and cut them into 1.5 inch segments.

2024/04: I made with 120g !! milk, 60g butter, and I had to add a bit of flour (it was 12% protein) when kneading. I fermented long at room temp, like at least 6 hours with a couple folds at the beginning. Then rolled then overnight incubation. They are so much better freshly baked or same day baked.

Ingredients

Dough

• 300 g (100 %) strong white flour
• 90 g (30 %) sourdough starter (/ leaven, 100 % hydration)
• 120 g (30 %) milk (should I put more milk)
• 45 g (15 %) sugar
• 1 egg / 300 g flour
• 6 g salt
• 60 g (25 %) butter, softened (leave it outside overnight)

Filling

• 100 g butter, softened
• 100 g sugar
• 15 g cinnamon (!! I know)
• 1 egg + 1 tbsp water for egg wash (I don’t really do that)
• other fillings I’ve done are: salted prezel/speculoos cream, and also amarena cherries!!!
• lemon: 100g sugar rubbed with lemon zest from 1 lemon. Mixed with butter. roll as usual. Mix the lemon juice of 1/2 lemon with powdered sugar.

Glazing

• some powdered sugar
• a little bit of milk, it should be very thick
• drizzle on the cooled down rolls

Recipe

1. Mix all ingredients except butter (300g flour, 90g starter, 90g milk, 45g sugar, 1 egg, 6g salt). Knead with machine for a couple minutes. Rest (always covered) 20 min.
2. Machine mix the dough and add the butter bit by bit (75g butter). Scrape the bowl and squeeze the dough occasionally. Mix for 10 min. Rest for 30 min.
3. Knead for 1 min. Proof for 1 h. Shape into a rectangle. Fridge overnight.
4. Cream filling together for a long time.
5. Roll out dough into a rectangle, not too big, spread filling leaving a bit of space on the sides. Roll up the long side. Portion into 10 with knife.
6. Proof the rolls covered at room T° for 2 h. (or fridge overnight)
7. I have tried (08/2023) freezing the rolls after rolling, then letting them thaw at room temperature for 2 hours, they didn’t have water come out, and they baked soooooo well and fluffy….
8. Oven: 180 °C, fan.
9. Egg wash (1 egg + 1 tbsp water). I rarely do this and the top comes out a bit crusty and dry, but I think it’s fine.
10. Bake 25 min.
11. Cool down then drizzle with glazing.

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adapted from @memoirsofabaker, the best baking account on Instagram.