Sourdough cinnamon roll

Name: Sourdough cinnamon roll
Cuisine: British, European
Ingredients: 50g starter; 66g water; 120g flour (bread); 20g sugar; 60g Soy or oat milk; 60g water; 23g plain flour; 400g bread flour; 50g olive oil; 50g sugar; 25g milk powder (optional); 130g water; All of tangzhong; All of stiff sweet starter; 5g salt; 100g sugar; 1.5 tbsp ground cinammon; 75g butter, softened

6 steps

Cinammon bun with stiff starter (from Sourdough Enzo)

Updated at: Thu, 17 Aug 2023 11:31:41 GMT

Ingredients

10 servings

50gstarter

66gwater

120gflour

bread

20gsugar

For Tangzhong

60gSoy milk

or oat

60gwater

23gplain flour

For dough

400gbread flour

50golive oil

50gsugar

25gmilk powder

optional

130gwater

tangzhong

All

sweet starter

All of, stiff

5gsalt

Cinammon sugar

100gsugar

1 ½ Tbspground cinammon

75gbutter

softened

Instructions

Step 1

At around 8am, mix sweet stiff starterand place in a warm place

Step 2

At 8pm, mix ingredients of tangzhong on medium heat and whisk until thickened to pudding-like consistency. Remove from heat and allow to cool.

Step 3

Mix all dough ingredients except the oil. Knead until cohesive, then add oil and knead for 15-20 mins (either in mixer or by hand). Cover and place at room temp overnight.

Step 4

Next morning, knock back and roll dough to 15" x 20" rectangle. Spread 50g of the butter and fold dough in thirds. Turn dough lengthwise and roll to 24". Spread remaining butter, sprinkle with cinammon sugar and slice in two lengthwise. Roll one length up loosely. Continue to roll the second length around the first roll until you have one large roll. Prepare square pan. Place the bun in a 9" x 9". Place in a warm place for 4hrs to prove. The dough should be poufy

Step 5

Preheat oven to 160C and bake for 45mins or until internal temp measures 195F. The middle will take a looong time.

Step 6

Cool on wire rack, and enjoyyy!