Description
These Soft Sourdough Cinnamon Rolls combine the delightful tang of sourdough with the warm sweetness of cinnamon and raisins, creating a tender, flavorful treat perfect for breakfast or dessert. Made with an active sourdough starter and high-protein bread flour, these rolls boast a soft, fluffy texture and a rich buttery cinnamon filling, finished with a luscious vanilla butter icing.
Ingredients
Scale
Dough
- 150g active sourdough starter
- 325g warm water
- 25g honey
- 20g avocado oil
- 500g high-protein white bread flour
- 10g salt
Filling
- 78g melted butter
- 2 tablespoons cinnamon
- 99g sugar
- 150g raisins
Icing
- 225g powdered sugar
- 75g melted butter
- 1 tablespoon vanilla extract
Instructions
- Prepare the sourdough starter: Ensure your sourdough starter is active and bubbly, which is essential for proper dough fermentation and rise.
- Mix wet ingredients: In a large bowl, combine warm water, the active sourdough starter, honey, and avocado oil. Stir until the mixture is smooth and integrated.
- Add flour: Gradually add the high-protein white bread flour to the wet mixture, stirring until a shaggy dough forms without overmixing.
- First rest and salt incorporation: Let the dough rest for one hour to hydrate. Then, using wet hands, incorporate the salt gently into the dough.
- Stretch and fold technique: Perform the stretch and fold method every 30 minutes over the next 1.5 to 2 hours to develop gluten and strength until the dough has a windowpane texture, indicating good gluten development.
- Roll out the dough: After the final fold, roll the dough into a large rectangle on a floured surface.
- Apply the filling: Spread the melted butter evenly over the rolled dough. Next, sprinkle the cinnamon mixed with sugar and evenly distribute the raisins over the top.
- Shape the rolls: Roll the dough tightly from one edge to the other into a spiral, then cut into even pieces.
- Proof the rolls: Place the cut cinnamon rolls in a greased pan and allow them to rise until doubled in size, which may take 1 to 2 hours depending on room temperature.
- Bake the rolls: Preheat your oven to 350°F (175°C) and bake the rolls for about 25 minutes or until they turn golden brown on top.
- Prepare and add icing: While the rolls cool slightly, whisk together powdered sugar, melted butter, and vanilla to create the icing. Drizzle the icing generously over the warm rolls before serving.
Notes
- Ensure your sourdough starter is well fed and bubbly for optimal rise.
- Use wet hands when incorporating salt to prevent toughening the dough.
- The stretch and fold method is crucial for gluten development and dough strength; don’t skip it.
- Raisins can be substituted with chopped nuts or dried cranberries for variation.
- Serve the rolls warm for the best texture and flavor.
- Store leftovers in an airtight container and reheat gently before serving.
