Description
These soft sourdough cinnamon rolls are made over three days for the best flavor and texture. Mix the preferment on day one, shape the rolls on day two, and bake them fresh the next morning.
Ingredients
Units
Equipment:
- Mixer
- Digital Thermometer
- Digital Scale
- 9” x 13” Baking Dish
- Parchment Paper
- Rolling Pin
Preferment Ingredients (Amount - Baker’s %)
- 270 g All Purpose Flour - 100%
- 227 g Water (75℉/24℃) - 84%
- 27 g Sugar - 10%
- 1 g Leaven Foods All Purpose or Leaven Foods Wild Yeast - 0.4%
Dough Ingredients (Amount - Baker's %):
- 270 g All Purpose Flour (10%-12% protein) - 50%
- 114 g Eggs (2 Eggs) - 21%
- 73 g Sugar - 13.5%
- 74 g Melted Unsalted Butter - 13.7%
- 22 g Milk Powder - 4%
- 11 g Salt - 2%
- 525 g Poolish - 50% *
Filling Ingredients:
- 215 g Brown Sugar
- 75 g Unsalted Butter - Room Temperature
- 25 g Cinnamon
Glaze Ingredients:
- 170 g Powdered Sugar
- 170 g Cream Cheese
- 85 g Unsalted Butter
- 1 tsp Vanilla Extract
- 1/2 tsp Lemon Juice
Instructions
- Mix Preferment – In a bowl, combine all ingredients listed under Preferment and mix until fully incorporated. Cover with a towel and let rest at room temperature (70–75℉/21–24℃) for about 16 hours, or until bubbly on the surface.
- Incorporate – When the preferment is ready, melt butter in a pan or in the microwave and let cool. Add all dough ingredients to the bowl of a mixer and mix together on speed 1 for 3 minutes.
- Autolyse – Let dough rest undisturbed in the mixer bowl for 20 minutes.
- Mix – Turn the mixer back on to speed 3 for 2 minutes. Turn the mixer up to speed 5 and mix for 3 minutes. Turn the mixer up to speed 7 and mix for an additional 7 minutes. The dough should be smooth, pull from the sides of the mixer bowl, and pass the window pane test ( What is the windowpane test for bread dough?). The desired temperature for the dough is 83-85℉/28-29℃.
- Bulk Ferment – After the mix is complete, transfer the dough to a lightly oiled container and cover with a towel. Put in a warm area of the house (70-75℉/21-24℃ ) and bulk ferment for 6 hours.
- Divide and Shape – Once the proof is complete, roll the dough out on a floured surface into a 16” x 20” rectangle. Combine filling ingredients and sprinkle onto the dough, leaving about a half inch border around the edges. Starting from the long side of the rectangle, roll into a log and cut into 12 slices. Place into a parchment paper lined and greased 9” x 13” baking pan and cover with plastic wrap.
- Proof – Proof the rolls for 5 hours, then refrigerate them overnight. You can bake them right away if you prefer, but an overnight cold proof will give them a softer, more flavorful texture.
- Bake – When ready to bake, place the rolls in a preheated 350°F (176°C) oven and bake for about 25 minutes, or until golden brown. While they bake, prepare the glaze by mixing all the ingredients together. Once the rolls are done, remove them from the oven and let them cool for about 5 minutes. Spread the glaze over the rolls while they’re still warm.
Notes
* percentage of preferment calculated by % of prefermented flour
Mixing speed and times may vary depending on the mixer. The following protocol has been adapted for a 4.5 qt. KitchenAid® or similar mixer using a dough hook attachment.
- Prep Time: 40 hours
- Cook Time: 25 minutes