Sourdough Cinnamon Rolls


Night before

70 grams active starter

50 grams sugar

120 grams water

160 grams flour

Mix to a very thick stiff starter


Day 1

200 grams room temp milk

2 eggs room temp

All of the stiff starter

500 grams bread flour (might take more if all purpose)

100 grams room temp butter

10 grams salt

Day 1- mix in Kitchen aid  until it pulls away, about 15 minutes

Let bulk ferment until a little more than double

Cold retard for at least 6 hours. (I mix at 7:30 am by ~noon the dough goes into the fridge, then I pull it out before bed.)

Mix113 grams room temp butter add 190 grams brown sugar, 2 tablespoons cinnamon whip with beaters.

Roll out dough spread roll cut, cold retard over night in casserole dishes, covered.

Day 2- Pull mine out of fridge and proof about 3 hours in normal weather in cold may be longer

Add 1/2 cup hot heavy cream on top then bake at 350 degrees for about 30 minutes. Cool and frost as desired. 

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