Mastering the Art of Sourdough Cinnamon Rolls: A Beginner's Guide

Welcome to the Sourdough Community

At Rogue Bakers, we’re all about making baking accessible and fun for everyone, whether you're a seasoned pro or just starting your journey. Today, we're diving into a delightful treat that's sure to impress: Sourdough Cinnamon Rolls. These rich, flavorful rolls are a bit more intricate than a basic loaf, but with our simplified method, you'll find them easier than you might think.

Gathering Your Ingredients

Before we jump into the process, let's talk about the star of the show: the sourdough starter. If you're new to sourdough, check out this video on creating your starter. You'll need:

• 8oz / 227g sourdough starter
• 6oz / 170g buttermilk
• 2oz / 57g unsalted butter, melted
• 2oz / 57g brown sugar
• 1 egg
• 1 tablespoon vanilla extract
• 1 pound / 454g all-purpose flour

Mixing the Dough

Start by combining your sourdough starter, buttermilk, melted butter, sugar, egg, and vanilla in a large bowl. Stir until smooth before adding the flour. Use a fork or your hands to create a cohesive, smooth dough. Cover the bowl tightly and let it rise for 12 to 24 hours. Remember, a longer rise enhances flavor!

Preparing the Filling

While your dough is rising, prepare the cinnamon filling. You'll need:

• 8oz / 227g unsalted butter, softened
• 8oz / 227g brown sugar
• 1 teaspoon salt
• 2 tablespoons cinnamon

Mash these ingredients together with a fork until well blended.

Shaping and Baking

Once risen, generously flour your work surface and roll the dough into a rectangle. Spread the filling evenly, roll tightly, and cut into rolls. Place them in a greased pan, let them rise for another hour, and bake at 325°F / 160°C for 35 minutes.

Frosting and Enjoying

Finish with a delicious cream cheese frosting. Mix:

• 4oz / 113g unsalted butter, softened
• 8oz / 227g cream cheese
• 1 pound / 454g powdered sugar
• A pinch of salt
• Vanilla extract

Beat until fluffy and spread over cooled rolls. Enjoy the fruits of your labor!

Key Takeaways

• Use a sourdough starter at 100% hydration for best results.
• Let the dough rise for 12-24 hours to develop flavor.
• Add softened butter to the filling for a rich taste.
• Bake at a lower temperature for even cooking.

FAQs

• Can I use recently fed starter? It's best to use a sleepy, unfed starter for more flavor.
• What if I don't have buttermilk? True buttermilk is essential; don't substitute with milk and vinegar.
• Can I make the dough ahead of time? Yes, refrigerate the shaped rolls overnight for a morning bake.

Also read our companion article for more tips on sourdough baking.

Join our 30-Day Sourdough Challenge to master these techniques!

Attribution: This article is based on a tutorial by Ben Starr. Watch the original YouTube video for more details.