Cinnamon Rolls (sourdough starter)
100%
0
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
43
High
Nutrition per serving
Calories404.6 kcal (20%)
Total Fat12.3 g (18%)
Carbs63.1 g (24%)
Sugars15 g (17%)
Protein9.1 g (18%)
Sodium312.7 mg (16%)
Fiber4.6 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Levain
Dough
350gall-purpose flour
140gMilk
at room temperature
1egg
large
50gsugar
you can go down to 40g
6gsalt
60gbutter
very soft
120glevain
Filling
Instructions
Build Levain
Step 1
Mix levain ingredients
Ferment 3–4 hours until doubled
milk40g
all-purpose flour40g
sourdough starter40gMix Dough
Step 2
● Mix the egg with milk and sugar
● Add the levain and mix
● Add the flour and salt and mix Then rest for 20 minutes
egg1 
sugar50gMilk140glevain120gall-purpose flour350g
salt6gKnead
Step 3
Add the butter and knead for 8-10 minutes
butter60gBulk fermentation
Step 4
Let the dough ferment for about 3-4 hours or until 60% rise
Shape
Step 5
● Roll dough into rectangle
● Mix the butter with the sugar and cinnamon
● Spread the mix on the dough
● Roll the dough tightly
● Cut it into rolls
brown sugar60g
cinnamon powder1 Tbspbutter40gCold Proof
Step 6
● Place the rolls in a buttered pan.
● Cover and refrigerate 8-16 hours.
Bake
Step 7
● Remove from fridge and let it rest for 45-60 minutes on the counter. ● Bake it in a preheated oven at 180°C for 22-25 minutes until lightly golden.
Optional Glaze
Step 8
Mix 60g cream cheese with 1-2 tbsp honey and splash of milk for a glaze
Notes
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