Sourdough Cinnamon Rolls {with salted-caramel glaze}

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I’m excited about sharing this recipe with you! I’ve been perfecting it the last couple of months and made them again yesterday for a ladies “book study” group. If a nearly empty pan is any indication of how good they are, then I would say these were a hit! =)

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These are soft and full of deep, rich flavor. The sourdough is very subtle but I love knowing that the dough has been fermenting all night long. We won’t talk about the sugar swirled in the rolls or the caramel glaze! =)

Prepping the dough the night before, makes them fast and easy to finish in the morning!

Don’t be afraid to drown them in this amazing caramel glaze because when you actually serve them out on individual plates, you’ll love every bit of glaze you’ve got.

I tried my best to make this very detailed but if you have any questions let me know.

I hope you give these rolls a try!

*A note about this recipe….I’ve made these with 100% sourdough starter (1 cup) as the leaven and I’ve also made them with 3/4 cup starter+1 tsp yeast. They are equally good and I’m not totally sure I can tell a difference. For the pan I made yesterday, I only had 3/4 cup starter to spare, so added the 1 tsp yeast. Stan said they were extra special but I’ve also had amazing results with 1 cup starter and no yeast at all.

**This recipe is adapted from a recipe my sister-in-law gave me at my bridal shower. She makes the best! And they’ve now been converted to sourdough.

Sourdough Cinnamon Rolls {with salted-caramel glaze}

  • Servings: 12
  • Time: 20 min+overnight+4hrs
  • Difficulty: easy
  • Print

  • 1 cup active sourdough starter (or 3/4 cup+1 tsp yeast)
  • 1 1/4 cups whole milk
  • 1/2 cup salted butter
  • 1/2 cup white sugar
  • 2 eggs, whisk until smooth
  • 1/2 cup instant potato flakes
  • 2 tsp sea salt
  • 5 cups (approx.) King Arthur Bread Flour
  • Start by scalding 1 1/4 cups milk in a small saucepan over medium heat. Remove from heat and add 1 stick butter. Let sit until melted. 
  • In mixing bowl (I used my Bosch machine), add sourdough starter, milk mixture, sugar, eggs, potato flakes and 3 cups flour. 
  • Let rest for 15 minutes. 
  • Add 2 tsp salt. Mix. Slowly add remaining flour (you may need more!) until it forms a soft ball of dough. Knead for 3-5 minutes.
  • Place dough in greased bowl and cover with plastic wrap. Refrigerate overnight or at least 8 hrs.
  • In morning, remove dough from fridge and let set at room temperature for 2 hours.
  • Roll dough out into a rectangle. Spread with 2-3 tbsp softened butter. Sprinkle with cinnamon and sugar mixture.
  • CINNAMON & SUGAR MIXTURE:
  • 1/2 cup brown sugar
  • 2 tsp ground cinnamon
  • 1/2 cups chopped pecans (Opt.)
  • Roll up. Not too tightly or the centers will pop up (like mine did!=)) 
  • Slice into about 14 rolls. I usually bake the ends and any extra rolls in a small pan for us to eat warm from the oven. =) Or just let Declan play with that dough.
  • Cover with plastic wrap and let rise at room temp for 3-4 hrs.
  • Meanwhile prepare glaze.
  • SALTED CARAMEL GLAZE:
  • 1/2 cup salted butter
  • 1/2 cup brown sugar
  • 3/4 cup heavy whipping cream
  • dash salt
  • 1/2-3/4 cup powdered sugar
  • In small saucepan over medium heat, melt butter. Add brown sugar and lower heat to low. Whisk and let it gently boil for 3 minutes. Add cream and whisk on low until fully incorporated. About 3-4 minutes. Remove from heat and add some salt.
  • Transfer caramel sauce to container and refrigerate until completely cooled.
  • Preheat oven to 350º. Bake rolls for 25 minutes or until just turning golden. Cool.
  • Take Caramel sauce from fridge and with electric hand-held mixer, add 1/2 cup powdered sugar. If its still too thin, add another 1/4 cup. This should make a spreadable glaze. Smother the cinnamon rolls in glaze!
  • Make a pot of coffee and serve slightly warm! Enjoy!

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6 thoughts on “Sourdough Cinnamon Rolls {with salted-caramel glaze}

    1. Yes, if you mixed the dough first thing in the morning, just let it sit at room temperature for a few hours before shaping into rolls. After you’ve shaped them into rolls, let rise again for 2 hours before preheating oven and baking.

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