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By Jesha

Sourdough Cinnamon Rolls

Name: Sourdough Cinnamon Rolls
Prep time: 24 h
Cook time: 25 min
Total time: 24 h 25 min
Cuisine: American
Ingredients: 2 3/4 Cups (350 grams) All Purpose Flour I used organic King Arthur Flour All Purpose; 1/2 Cup (107g) Warm Water or Milk of Choice I used water; 1/2 Cup (138g) Sourdough Starter Make sure its fresh (ripe) starter; 2 Eggs I used pastured eggs; 1/2 Cup (100g) Butter I used grass-fed butter; 2 TBSP (29g) Cane Sugar or Coconut Sugar I used organic cane sugar; 1 1/4 TSP (8g) Sea Salt; 1/2 Cup (108g) Coconut Sugar; 2 TBSP Butter I used grass-fed butter; 2 TSP Cinnamon; 4 oz Cream Cheese; 1/4 Cup Maple Syrup; 2-4 TBSP Water or Nut Milk to desired consitency; 1 TSP Vanilla Extract; 1 Pinch Vanilla Bean optional

8 steps

Prep:24hCook:25min

Updated at: Thu, 17 Aug 2023 08:47:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories387.1 kcal (19%)

Total Fat15.7 g (22%)

Carbs54 g (21%)

Sugars19.2 g (21%)

Protein7.2 g (14%)

Sodium311.3 mg (16%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

2.75 CupsAll Purpose Flour

I used organic King Arthur Flour All Purpose

107gWater

Warm, or Milk of Choice I used water

138gSourdough Starter

Make sure its fresh, ripe starter

2Eggs

I used pastured eggs

100gButter

I used grass-fed butter

29gCane Sugar

or Coconut Sugar I used organic cane sugar

8gSea Salt

FOR THE FILLING

108gCoconut Sugar

2 TBSPButter

I used grass-fed butter

2 tspcinnamon

For the Healthy Maple Cream Cheese Frosting

4 ozcream cheese

¼ cupmaple syrup

2 TBSPWater

or Nut Milk, to desired consitency

1 tspvanilla extract

1 PinchVanilla Bean

optional

Instructions

Step 1

Day 1: Mix Your Dough. In a bowl or dough mixer, mix all ingredients together. If using a stand mixer, use the dough hook at medium-low speed until the dough forms and pulls away from the sides. Mine took 4-6 minutes. If mixing by hand and once ingredients are incorperted, stretch and fold the dough for 3-5 minutes until a ball forms.

Step 2

Day 1: Bulk Fermentation. Transfer the mixed dough to a bulk container and let ferment for 6-8 hours or once it doubles in size. Mine took 8 hours.

Step 3

Day 1 – 2: Overnight Proof. Place your covered bulk container into the fridge for at least 12 hours or overnight to develop flavor and enhance nutrition.

Step 4

Day 2: Make the Filling. In a bowl, mix the softened butter, coconut sugar, and cinnamon.

Step 5

Day 2: Shape. Pour out the refrigerated dough and roll it out into a rectangle. Spread the filling evenly and begin to roll up your dough starting from the longer side into one big roll. Cut the roll into 10 pieces using a sharp knife or dental floss and set each roll on a greased or parchment-lined baking sheet.

Step 6

Day 2: Final Counter Proof. Cover and let it rest for another 2-3 hours or until puffy.

Step 7

Day 2: Bake. Preheat your oven to 400°F (200°C). Slide the rolls into the oven once preheated and bake for 20-25 minutes.

Step 8

Day 2: Make Icing and Top. To make the icing: In the bowl or an electric mixer, combine cream cheese, maple syrup, vanilla extract. Beat until smooth and fluffy. Spread the maple cream cheese frosting over the rolls once cooled. Enjoy.