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The #sourdough #cinnamonrolls #recipe is done πŸ₯³

The recipe will join all my other #recipes in version 6 of my ebook #bakingwithrosehillsourdough when it is released later this month.

It will join 7 (seven!) new recipes and will be free to all current owners of v5.

I was going to hold the recipe until the v6 release but the world needs cinnamon rolls right now!

Special thanks to @mattadlard, @allisonemarino, and @acdwooten for the tips and peer review of the recipe!

Here’s the quick version. Detailed recipe will be in the ebook.

Dough ingredients:
400g flour
70g sourdough
7g salt
150g milk
55g melted unsalted butter
50g sugar
1 whole egg + 1 yolk

Make a milk roux with the milk and 40g of the flour. Mix everything together then add 360g flour. Knead for 10 minutes.

Rest for 2 hours, covered, somewhere warm, folding at 30 minutes and 1 hour mark.

Roll to 10×12” rectangle.

Mix 7g cinnamon and 130g brown sugar. Add 20g maple syrup and mix to wet sand consistency. Spread over the top of the rolled dough. Leave a 1” gap along one of the 12” edges.

Roll to a 12” long log. Trim ends and cut into 10 even pieces, about 1-1.2” thick. Roll loosely but firmly press seam to seal.

Butter a 9” cast iron skillet or cake pan and add rolls. I like to do 8 around the boarder and 2 on the inside. Give them room to expand.

Place in warm oven with oven light on and a mug of boiling water for 1-2 hours until they have puffed and are touching. Remove from oven. Cover with an upside down bowl and preheat oven to 350F (175C).

Bake for 30 minutes until lightly golden.

While baking prepare frosting.
70g powdered sugar
3g vanilla extract
85g softened Philadelphia cream cheese πŸ˜‰
40g softened unsalted butter
Mix until smooth.

Frost hot out of the oven (my 4 year old’s favorite part) and enjoy!

Good for a few days in an air tight container. 30 seconds in the microwave is πŸ˜™πŸ‘Œ


Today is a good day!

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