Sourdough Cinnamon Rolls肉桂卷

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I asked my youngest son what sort of bread he wants me to bake~~ Cinnamon rolls or doughnuts? Well, he chose Cinnamon Rolls which was in my baking list too!😉

This time I baked them in a muffin pan. I think this is much better and easier, just take a piece and preheat it in the toaster oven.😊

I didn't make the glaze. I just ate it without glaze yet it's still very delicious at that.😘



They are so pretty, 👆aren't they look like pretty roses sitting on the plate?🌹


Sourdough Cinnamon Rolls肉桂卷

Ingredients:

8 tablespoons (113 g) butter (cold)

2.5 cups (300 g) all-purpose flour

1/2 cup (100 g) sourdough starter 

1 cup (240 g) buttermilk (any milk will work)

2 tablespoons (30 g) honey (or granulated sugar)

3/4 teaspoon (4 g) fine sea salt

1 teaspoon baking powder

1/2 teaspoon baking soda


Cinnamon-Sugar Filling:

3/4 cup (150 g) light brown sugar( I used 100g)

2 teaspoons ground cinnamon

4 tablespoons (56 g) butter (melted)


Cinnamon Roll Glaze:

1 cup (120 g) powdered sugar

1 tablespoon (14 g) butter (melted)

1 teaspoon (5 g) vanilla extract

2 tablespoons (30 g) milk


Instructions

  1. Use a cheese grater to grate the cold butter into a mixing bowl. Add the flour and use a bench scraper to cut the butter into the flour. Add the sourdough starter discard, buttermilk and honey. Mix with a spatula until the ingredients are well incorporated. Cover the bowl and let rest on the counter for 12 hours~~ I proof for 4.5 hours. (DO NOT add the salt, baking soda or baking powder. This will be added right before rolling out the dough)
  2. Preheat oven to 375°F (190°C) and butter a 12" cast iron skillet~~ I used muffin pan. Mix the brown sugar and cinnamon in a small bowl, set aside. In a separate bowl, mix the glaze ingredients and set aside.
  3. Mix the salt, baking powder and baking soda in a small bowl with a fork until there are no visible lumps. Sprinkle the mixture on top of the dough and mix it in with your hands. Generously flour your work surface and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 12" x 22" rectangle.
  4. Use a pastry brush to coat the top of the dough with melted butter and sprinkle the cinnamon-sugar mixture evenly over the surface, leaving a half inch bare along the edges. Starting on one side, roll the dough into a log shape. Use the bench-scraper to cut the log into 12 pieces. (1.5 inches) Arrange the portions in the cast iron skillet, leaving space in between each piece to expand.
  5. Bake the cinnamon rolls for 30-40 minutes or until the tops are golden brown. Remove from the oven and glaze while hot.


Notes:

  1. My dough was very sticky to handle with, I should followed the recipe to reduce the milk by 50 grams in the initial mix. If the dough seems too stiff,  slowly add the remaining milk until you achieve the correct hydration level.  You can try using granulated sugar in place of honey to help reduce the hydration. You may need to add a few more minutes onto the baking time. This will take some trial and error!
  2. For a lighter cinnamon roll glaze, mix 1 cup of powdered sugar with a teaspoon of milk. Give it a stir and add a little more milk at a time until you get the consistency you're looking for.
  3. If you don't have a cast iron skillet, use a baking sheet, baking dish or spring-form pan. Arrange the rolls with space in between to allow them to expand.
  4. Active sourdough starter can be used if desired. Add the salt to the initial mix and skip adding the baking soda and baking powder to the dough. After cutting the cinnamon rolls out, let rise in the skillet for 1-1.5 hours at room temperature before baking.

Recipe source from: LITTLE SPOON FARM

Happy Baking!


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