Prep Time 30 minutes
Cook Time 45 minutes
Additional Time 5 minutes
Total Time 1 hour 20 minutes
- 300 grams of bread flour
- 160 grams of whole milk
- 100 grams of sourdough starter
- 1 large egg
- 30 grams of unsalted butter (softened)
- 30 grams of sugar
- 7 grams of sea salt
- 1/2 cup of brown sugar
- 1 tablespoon of cinnamon
- 3 tablespoons butter (melted)
- 1/2 cup whipped cream cheese (room temperature)
- 2 tablespoons unsalted butter (softened)
- 1/2 cup milk powdered sugar
- Collect your ingredients.
- To make the dough, combine all of the ingredients in the bowl of a stand mixer fitted with a dough hook.
- Mix on low for about 2 minutes, or until combined, then increase to a second or third speed (vigorous but not fast) and mix for another 4-5 minutes. The dough should be soft and smooth to the touch. It doesn't matter if it's a little sticky.
- Transfer the dough to a larger, shallower bowl with a dough scraper
- Wrap the bowl in a damp towel or a plastic bag. Allow the dough to rest for 20 minutes before rolling it out and folding it over.
- Refrigerate the dough for 12 to 16 hours after fermenting it at room temperature for 4 to 5 hours.
- Remove the dough from the fridge and place it on a lightly floured surface.
- Roll the dough into a flat rectangle about 16 inches long and 1/2 inch thick with a rolling pin.
- In a small bowl, combine the brown sugar and cinnamon to make the filling.
- Brush the melted butter all over the dough, then evenly coat it with the cinnamon brown sugar.
- Roll the dough up like a carpet, retaining as much of the cinnamon sugar as possible within the dough.
- Cut into eight pieces crosswise.
- Grease a baking sheet (any baking sheet that can go in the oven and that the rolls can fit on, plus extra room to stand up) with a little oil or butter and place the rolls inside, swirls facing up.
- Wrap them in plastic wrap lightly. If the plastic wrap must come into contact with the dough, lightly oil the wrapper or dough to prevent sticking.
- Set aside at room temperature (around 26oC) for two hours to rise. Preheat the oven to 180o C when the rolls have grown one and a half times their original size. Cook for 30 minutes, or until golden brown.
- Make the frosting while the muffins are baking.
- In the bowl of a stand mixer fitted with a wire whisk, combine the cream cheese and butter.
- Over high heat, whisk until creamy and well combined.
- In the bowl, sift the powdered sugar.
- With the aid of the mixer, combine the ingredients at a low speed.
- Adjust the consistency to your liking by adding a splash or two of milk.
- Beat for a minute after scraping down the sides of the bowl.
- When the cinnamon rolls are done, remove them from the oven and cool for a few minutes before spreading them with the cream cheese frosting. Serve immediately.
- Making these breakfast rolls can be difficult if you like to sleep in late. To save time, make the dough the day before, ferment it for four or five hours, chill it for a few hours in the fridge, and then proceed with the roll-making steps. Allow them to rise for about two hours before putting them back in the fridge. During the night, they will gradually ascend. Take them out the next day, or even the day after that, preheat the oven, and proceed as directed.
Amount Per ServingCalories 431Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 64mgSodium 436mgCarbohydrates 65gFiber 2gSugar 31gProtein 8g