Sourdough Cinnamon Rolls

Ingredients

Add to mixer

• 2-3/4 c (340 g) GF flour mix

• 1/4 c (30 g) organic coconut sugar (or syrup, 3/4 the amt)

• 1-1/2 (7 g) sea salt

Mix in separate bowl

• 1/2 c (180 g) whole milk, lukewarm (3/4 c if using sugar)

• 1 c (130 g) active sourdough starter

• 1 large egg, room temp (or 1 Tbs flax with 3 Tbs water)

Add one chunk at a time

• 3/4 c (75 g) butter, room temp, cut into 1/2 tablespoon chunks

Filling

• 3 Tbs butter, melted

• 1/3 cup (80 g) organic sugar

• 2 1/2 teaspoons ground cinnamon

• pinch of salt

Cream Cheese Frosting

• 6 full fat ounces cream cheese

• 1/2 cup + 1 tablespoon powdered sugar

• 1 1/2 tsp vanilla extract

• 1/4 tsp fine sea salt

Prep (night before)

1. Add flours, sugar, and salt to bowl of a stand mixer. Stir together.

   • Whisk egg, milk, and starter together in separate bowl. 

2. Attach hook to mixer, and turn on low, and gradually add liquid ingredients, until all dry bits are gone. When most of the flour is absorbed turn the mixer to level 2 and knead for 30 seconds. Mixture will not look smooth, just shaggy. Let sit for 15 minutes. 

3. Turn mixer onto speed 2 (using Kitchenaid Stand Mixer) and one chunk of butter at a time to the dough, only adding another chunk once the previous is fully incorporated into the dough. Keep doing this until the butter is all added to the dough.

4. Once all the butter is in the dough, turn KitchenAid up to speed 4 and continue kneading for 5 minutes, until window pane is achieved, the dough is smooth, and cleaning the sides of the bowl. It will be slightly sticky to the touch still. 

5. Once kneading is done, place the dough in a bowl and cover. Leave at room temp to rise until double, about 8 hours if your home is at 70 degrees F. It will take longer if your home is cooler, less time if your home is warmer.

Overnight rise:

1. When the dough has risen double turn it out onto a heavily floured counter. Gently pat it into a rectangle shape and let rest for 10 minutes. 

2. Using a floured rolling pin, roll it into a large rectangle roughly 17″x 12. 

3. Brush the butter onto the dough, keeping 1/2" away from edges. Then sprinkle the cinnamon sugar mixture on top, keeping 1/2" away from edges.

4. After spreading the filling, use your bench scraper to begin rolling up the dough into a log starting with the long edge closest to you. Use a little extra flour on the bench scraper each time to help pick the dough up from the surface. Don’t worry if it sticks a little, just use a little more flour dust. Roll it down to the top edge and pinch the edge to the dough log to seal it.

5. You should have a long log of dough roughly 18″ long. Now cut the dough log with your bench scraper, at 2-3″ intervals and place the rolls into a butter or greased 9 x 13 inch aluminum pan. (You can also use glass, but make sure it is well greased).

6. Place the pan inside a clean garbage bag and fold the opening over so that no air gets inside. Leave at room temp to proof for 4-5 hours or about double in size. 

7. When the rolls are done proofing, preheat oven to 400 degrees F. Place pan in oven, turn down to 375 degrees F, and bake for about 25-30 minutes, or until golden brown at the edges, set in the middles and smelling done.

8. When rolls are cooled, beat the frosting ingredients together and slather on rolls liberally. 

Notes

* Baker's schedule options are listed above in blog post.

* Plan ahead! You'll want your butter to room temperature, so that you can add it to the dough while it's being kneaded in your stand mixer. If it's too warm, it will make the dough greasy. Too cold, it won't blend into the dough.

* I strongly suggest having a bench scraper for this recipe. It makes this easier!