Sourdough Cinnamon Rolls
This one was a challenge for us, and we set some high standards.
Trial after trial, we eventually managed to create sourdough cinnamon rolls that weren’t just good enough. They were incredible!
Soft and doughy (even when cool) with a generous, gooey cinnamon heavy filling and an added citrusy twist with the addition of orange, these buns are certainly no joke…
These cinnamon buns are best made the day before, starting the process in the afternoon/evening with an overnight proof, resulting in freshly baked cinnamon buns for breakfast and brunch. Heaven!
250g Strong White Bread Flour (plus extra for dusting)
200g Wholemeal Flour
160g Unsalted Butter
150g Caster Sugar
100g Sourdough Starter (fed and active)
100g Icing Sugar
15g Cinnamon (approx.)
3 Large Eggs
1 Large Orange (optional)
Melt 100g of your butter with your milk gently in a pan or microwave.
Allow to cool until lukewarm.
Add both of your flours, 50g of caster sugar, the zest of your orange and 1/2 tsp of salt into a large bowl or bowl of a stand mixer. Mix together until well combined.
To this dry mix, add your cooled milk/butter mixture and two beaten eggs and mix.
Add your sourdough starter and mix again.
Knead your dough until it becomes more cohesive (3-5 minutes on medium speed in a standmixer, or 5-10 minutes by hand).
If kneading by hand, this is best done in the bowl using short, fast movements as the dough will be quite sticky.
After kneading, the dough will remain quite tacky - this is normal!
Leave to rest for 15 minutes.
When the 15 minutes is up, you need to perform three very gentle sets of stretch and folds at 30 minute intervals (see below for a video demonstration on how to do this).
Once you have completed your stretch and folds, cover your dough and leave to proof for 4-6 hours or proof overnight in the fridge.
The amount of time your dough will take to proof at room temperature will depend on a number of factors such as ambient temperature and starter strength. Don’t expect the dough to rise much at this stage - this is normal!
Once proofed, dust your worktop with flour and prepare a high-sided baking tin with parchment.
Turn out the dough, give it a gentle knead and let it rest for 5-10 minutes. You can prepare your filling in the mean time.
Melt 60g of your butter. Once melted, add this to the juice of half your orange.
In a separate bowl, mix your remaining 100g of sugar and cinnamon until well combined.
Once your dough has rested, roll the dough until you have a rectangle which is approximately 10” x 17” (25cm x 43cm) and 1/4 inch (1/2cm) thick, re-flouring when necessary.
With the longest edge facing you, use a pastry brush to liberally coat the dough with the orange butter mix. Then, sprinkle your cinnamon sugar evenly over, leaving one inch ( (2cm) without cinnamon sugar on the edge furthest from you.
Carefully roll up your dough like a swiss roll, starting with the edge nearest to you, finish with the seam side down.
Neaten the edges if you like (by cutting an inch or so off).
Cut your roll into 12 equal slices.
A serrated knife works best for this.
Carefully place your cinnamon rolls into your baking tin and cover with cling film. Leave to proof for approximately 2 hours at room temperature. They will grow slightly.
Preheat your oven to 200°C / 180°C Fan / Gas mark 6.
Beat one egg and brush over your cinnamon rolls until evenly coated.
Bake your cinnamon buns for 18-20 minutes until they have risen and are slightly browned (don’t over-bake!).
Meanwhile we can prepare our icing. Sift your icing sugar into a bowl before gradually adding the juice of your remaining half an orange and stirring well. This should result in a drizzle-able consistency.
Once your cinnamon buns have risen considerably and are slightly browned, remove them from the oven and leave to cool for 15-20 minutes.
Pipe or drizzle the icing and voila!
These are best eaten fresh on the day, but will be fine the next day if warmed slightly.
As always, feel free to comment with any questions and to share your creations with us on Instagram using the hashtag #mymelrose.
We truly hope that this recipe has helped you in even the smallest way. Happy baking,
Jenny & Jack x