Sourdough cinnamon rolls: the new every-weekend tradition? I began work on this recipe with the intention that these would be a wonderful Christmas morning indulgence, the birth of a new holiday baking custom. But after making them several times for testing, I’m convinced they should perilously be a weekend indulgence. Why limit ourselves and declare these only for special events and holidays? Seriously, let’s make them every weekend.
Cinnamon rolls fit so perfectly with the cold weather. They’re like that warm blanket you left on the radiator, that puffy wool sweater you wear around the house, or that cup of hot chocolate that breaks through the cold. Layers of tender dough segregated by ribbons of gooey cinnamon sugar and topped with a creamy, white sugar glaze—it’s enough to make you completely forget it’s cold outside or perhaps stop caring about winter altogether.
Brioche dough is the base for these sourdough cinnamon rolls, which is dough enriched with butter, sugar, and eggs. These ingredients make for an incredibly tender and mouth-melting crumb when added to a deep yellow dough. When pulled, these rolls shred apart almost like cotton candy, the only resistance provided by the melted brown sugar cinnamon near the bottom—they’re like a warm, gooey cloud of pure enjoyment. When presented with the opportunity, there’s nary a chance anyone will decline one of these on a plate.
These sourdough cinnamon rolls require a little extra effort, but once you get the hang of the process, it’s pretty straightforward—and, of course, totally worth it. The dough is also very versatile: you can adjust the mixing and baking schedule so they’re finished in a single day or spread out over three. The dough can be retarded in the refrigerator after bulk fermentation, shaping, and cutting, or both. I prefer a two-day process where I place the dough in the fridge after bulk fermentation. The next day I wake and get to work on the rolls, and I bake them fresh for breakfast (or brunch if late to rise).
Brown Sugar Cinnamon Spread
This spread has the right level of delicate sweetness and a comforting bite from the cinnamon. The mixture is more crunchy and thick than it is spreadable, which is my preference. When baked, swaths of the spread caramelize and other smaller areas stay crunchy, providing a subtle contrast of textures.
- 215g light brown sugar
- 40g all-purpose flour
- 2 tablespoons unsalted butter, melted
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
Mix or whisk everything together in a bowl, so there are only a few clumps remaining. Keep covered until used (brown sugar dries out very fast).
Cream Cheese Glaze
The cream cheese added not only makes this glaze extremely velvety, but it also pairs wonderfully with vanilla. I’ve also tested various iterations, swapping out the cream cheese for maple syrup, adding orange blossom water, a dash or two of Angostura bitters… The options are endless.
- 114g cream cheese softened to room temp (4 oz, half a standard block)
- 62g (1/2 cup) powdered sugar
- 37g (3 tablespoons) whole milk
- 1 teaspoon vanilla extract
Add everything to a mixer fitted with the whisk attachment and whisk until creamy and soft. It’s best and easiest to use a mixer or handheld beater for this, but a handheld whisk will work if you want a workout. The mixer will ensure there are no stray clumps of cream cheese lingering about.
Sourdough Cinnamon Roll Recipe
It’s best to make this brioche-style dough in a stand mixer (like the one I have) due to the dough’s soft nature and relatively long mix time required. Most of the strength in this dough will be developed upfront at mix time with just a few more stretch and folds during the bulk to finish it off.
This recipe yields 12 sourdough cinnamon rolls but you can halve all the ingredients to make half a dozen (in this case, you’ll want to use a smaller pan). I’m using a USA Pan 9” x 13” rectangular pan to hold these 12 buns and because the pan is coated in silicone there’s no need for any parchment paper (it’s magic, really). If you don’t have this pan I’d recommend using parchment under the buns for easy removal.
You will need a rolling pin for this recipe (in a pinch, you could use an empty wine bottle). I am very partial to my rolling pin: it’s a non-tapered solid block of maple wood that’s functional, used in countless tasks around my kitchen, and just a beautiful tool (and made in the U.S.A.).
Sourdough Starter Notes
I know when some read this recipe title and see the word “sourdough,” thoughts of sharp sourdough cinnamon rolls might enter the mind, but this is definitely not the case. I maintain my sourdough starter with frequent refreshments to ensure acidity is kept low. Additionally, when I call for a mature starter in the ingredient list, “mature” means when my starter is just about to its peak height and has not yet fallen. If the starter is used at a state that is overly ripe (perhaps it’s fallen and has been that way for an hour or more) then the resulting rolls might be a touch sourer.
If you’re interested in how I maintain my sourdough starter head over to my Sourdough Starter Maintenance Routine post for in-depth details.
Dough Formula
The target final dough temperature (FDT) for this dough is 70-73°F (21-22°C).
| Total Dough Weight | 1,250 grams |
| Pre-fermented Flour | 42.00% |
| Yield | One dozen rolls |
| Weight | Ingredient | Baker’s Percentage |
|---|---|---|
| 477g | All-purpose or bread flour (King Arthur All-Purpose Flour) | 100.00% |
| 133g | Whole milk, cold from the fridge | 28.00% |
| 191g | Unsalted butter (Kerrygold) | 40.00% |
| 191g | Whole eggs (about 4 large) | 40.00% |
| 48g | Fine white sugar (caster sugar) | 10.00% |
| 11g | Salt | 2.3% |
| 200g | Ripe, 100% hydration liquid sourdough starter | 42.00% |
Method
1. Mix – 9:00 a.m.
First, take out the butter and cut it into 1/4” to 1/2” squares; let them sit in a bowl to warm to room temperature while gathering and mixing other ingredients.
Mixing will occur in three stages (clockwise starting in the upper-left in the image above, the last image is the final dough). The first stage involves the initial incorporation of all the ingredients, followed by a 10-minute rest. The second stage will be strengthening the gluten in the dough before adding butter. The third and final stage will be adding the room-temperature butter blocks to the strengthened dough.
Initial Incorporation
In a medium bowl, add the cold eggs, cold whole milk, sugar, and mature sourdough starter. Whisk together until incorporated.
Add the flour and salt to the bowl of a stand mixer fitted with the hook attachment. Set the mixer to low (level “1” on my machine, one notch above “STIR”), and slowly start to pour the liquid into the mixer bowl. Add a little at a time over the course of 3 minutes. Once finished the dough will look very wet and have clumps, let it rest for 10 minutes before further strengthening.
Strengthen Dough
After the 10-minute rest, turn the mixer to medium speed (number “4” on my machine) and mix for about 5-6 minutes until the dough starts to come together and all clumps have disappeared. The dough should start to pull away from the sides of the bowl, but it will not completely detach from the bottom. If the dough doesn’t want to come together and it’s overly wet, add a little flour, a tablespoon at a time, until it comes together.
Incorporate Butter
Butter temperature is important. It should be slightly cold to the touch but easily pliable. If the butter is too cold, it won’t incorporate easily into the dough; if it’s too warm (almost melted), it will result in a greasy dough. Don’t fret if the temperature is off. Pop the bowl with butter in the microwave for 10 seconds to warm slowly, or place it into the freezer for a minute or two to firm up. Adjust as necessary.
Add the butter to the dough one square at a time, waiting until the previous block is absorbed before adding the next. It is easiest to place it right where the hook meets the dough. Continue until all the butter is added and there are no visible butter patches; this may take 8-10 minutes at a low to medium mix speed.
2. Bulk Fermentation – 9:30 a.m. to 11:30 a.m.
Transfer the mixed dough to a bulk container and let it ferment for 2 hours at 75ºF (23°C). Just as when baking sourdough bread, perform 3 to 4 sets of stretch and folds during the bulk fermentation stage, spaced 30 minutes apart. To perform a set, grab one side of the dough, stretch it upward, and fold it over to the other side. Fold once at each side, North, South, East, and West. If the dough is firm after the third set, skip the last set but let the dough rest for a full 2 hours.
3. Chill Dough – 11:30 a.m. to 2:00 p.m.
Place the covered bulk container into the fridge for at least 2 hours (I like 3-4 hours).
Overnight option: The timing is very flexible at this point. Once the dough is covered and refrigerated, it can rest overnight, and the rest of the process can be completed in the morning for fresh rolls early in the day or for brunch.
Roll the dough out to a rectangle only when it’s completely chilled.
The dough needs to be completely cold and firm to the touch before rolling out; do not skip this step.
4. Shape Rolls – 2:00 p.m.
Before rolling out the dough, make the Brown Sugar Cinnamon mixture (see recipe, above).
Flour your work surface. Then, remove the chilled dough from the fridge and turn it out onto the floured surface. Flour the top of the dough and the rolling pin, and begin rolling the dough. Roll it out to an 11” x 21” rectangle that is oriented so one of the long sides is near your body and the squat ends are to the sides. Use a bench knife and dust the surface with flour wherever the dough sticks.
Try to keep your warm hands off the dough as much as possible to avoid heating it. Sprinkle the dry Brown Sugar Cinnamon mixture evenly over the dough, but leave a small margin at the very top bare. When the dough is rolled up, that small margin will help seal the roll.
Starting at the long end nearest you, fold up a small portion of the dough all the way across. Then, roll the dough one revolution at a time, starting at the left side and moving to the right. During the first few rolls, it’s important to roll things up sufficiently tight to make cutting and transferring easier later.
Continue rolling from left to right, one revolution at a time, until the dough is completely rolled up into a “log.” Lay a ruler and using a sharp knife or bench scraper, cut the dough every 1 3/4” inches. You can go smaller if you want squatter rolls or up to 2” for taller rolls (if you cut smaller, you’ll have more rolls and taller you’ll have fewer).
Transfer the cut discs to a baking pan with some space around each one.
A few tips to help with this step:
- Place the rolling pin in the freezer while the dough is chilling to help keep it cold
- If the dough warms up excessively while rolling out, transfer to a baking sheet and place in the fridge for 15 minutes to cool
- If the dough is very pliable and warm after it’s completely rolled up, place the entire rolled “log” into the fridge on a baking sheet before cutting
7. Proof – 2:30 p.m.
Place the baking pan with cut dough somewhere warm, around 77°F (25°C), to let proof for 2 hours. During proof, the rolls will relax out and start to puff up, eventually, they may touch each other but it depends on how much space you have between rolls.
Don’t be alarmed if you see any sugary liquid leaking out of the rolls, it’s totally normal. Additionally, if any of the layers develop gaps between them it only means when they rise in the oven they’ll be a little more interesting with pieces jutting up and out—beautiful.
8. Bake – Preheat oven at 4:00 p.m., Bake at 4:40 p.m.
Preheat oven to 400°F (200°C) during the last 30 minutes of proof. Place the baking pan in the oven and bake for 20-25 minutes until the rolls are well colored.
Spread the glaze over the rolls once cooled. These sourdough cinnamon rolls stay great for a few days in the fridge, and I always reheat them (without glaze) in the oven or microwave to warm back up before eating. They fill the kitchen with that intoxicating aroma once again and always seem to come out as if they were freshly baked.
Conclusion
Whatever the distraction, whatever the work being done—even if a bath is drawn—the kitchen’s aroma when these are baked is sure to draw out all. It reminds me of those old cartoons where they put out a piece of cheese, and you see everyone floating toward it in a trance—just like that.
These sourdough cinnamon rolls are addicting. The brioche interior is extremely tender and silky, interrupted only by warm, gooey brown sugar cinnamon. As I alluded to earlier, the cream cheese glaze is tremendous, but the possibilities here are endless, each change bringing on a whole new dimension to these sourdough cinnamon rolls.
Well, I know I’ll be making these sourdough cinnamon rolls for Christmas morning! But now that the word is out and everyone knows what I’m baking every other weekend after that I might be expecting a few more surprise visits from friends and family. I’m completely fine with it, though, because I’m happy to share with any and all who stop by—it may just mean I sneak off with one or two before they do. Buon appetito!
Now that you have experience working with enriched dough, the next step is my naturally leavened bomboloni (doughnut) recipe! They’re based on a similar dough with just a few changes—they’re absolutely incredible. Or, if you’re looking for more rolls, have a look at my ultra-tender sourdough cardamom rolls for a different take.
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Sourdough Cinnamon Rolls Recipe
- Prep Time: 7 hours 30 minutes
- Cook Time: 25 minutes
- Total Time: 7 hours 55 minutes
- Yield: 12 cinnamon rolls
- Cuisine: American
Description
These sourdough cinnamon rolls are addicting. The brioche dough is extremely tender and silky, interrupted only by warm, gooey brown sugar cinnamon. If you’re looking for the perfect weekend treat, these cinnamon rolls are the ticket.
Ingredients
Dough
- 477g all-purpose or bread flour
- 133g milk, whole
- 191g butter, unsalted
- 191g eggs (about 4 large)
- 48g sugar, caster
- 11g salt
- 200g sourdough starter
Filling
- 215g light brown sugar
- 40g all-purpose flour
- 2 tablespoons butter, unsalted and melted
- 2 teaspoons cinnamon, ground
- 1/4 teaspoon salt
Cream Cheese Glaze
- 114g (4oz, half a block) cream cheese softened to room temperature
- 62g powdered sugar
- 37g milk, whole
- 1 teaspoon vanilla extract
Instructions
- Mix (9:00 a.m.)
Cut the butter into 1/4″ pats and let warm to room temperature while mixing the rest of the ingredients. In the bowl of a stand mixer fitted with the dough hook attachment, add the eggs, milk, sugar, and sourdough starter. Whisk together until incorporated. Add the flour and salt and mix on speed 1 for 3 minutes until incorporated. Let the dough rest for 10 minutes. After the 10-minute rest turn the mixer to speed 2 and mix for about 5-6 minutes until the dough starts to come together and all clumps have disappeared. The dough should start to pull from the sides of the bowl but it will not completely remove from the bottom. If the dough just doesn’t want to come together and it’s overly wet add a little flour, a tablespoon at a time until it comes together. With the mixer set to speed 1, add the butter one pat at a time, waiting to add each until the previous is absorbed. Continue until all the butter is added and the dough is shiny and smooth, this could take around 8-10 minutes. - Bulk fermentation (9:30 a.m. to 11:30 a.m.)
Transfer the mixed dough to a bulk container and let ferment for 2 hours at 75ºF (23°C). Perform 3 to 4 sets of stretch and folds at 30-minute intervals. - Chill dough (11:30 a.m. to 2:00 p.m.)
Place the covered bulk fermentation container into the fridge for at least 2 hours to thoroughly chill. - Shape rolls (2:00 p.m.)
First, make the filling. In a bowl mix together the filling ingredients and set aside. Next, take out your dough from the fridge, lightly flour your work surface and the dough, and roll out to an 11×21″ rectangle with a long side closest to your body. Spread the filling evenly over the dough. roll the dough up away from you into a tight log. Cut the log into pieces every 1 3/4″. Transfer the cut pieces to a baking pan with space around each one. - Proof (2:30 p.m. to 4:30 p.m.)
Cover the pan and proof somewhere warm, around 77°F (25°C), for 2 to 3 hours. The dough will relax and puff up during this time. They’re ready to bake when the dough feels very soft and light—give the dough additional time to proof if necessary. - Bake (4:30 p.m.)
Preheat your oven to 400°F (200°C). Slide the rolls into the oven once preheated and bake for 20-25 minutes. Spread the glaze over the rolls once cooled.
Notes
These sourdough cinnamon rolls are best the day they’re made, but can be reheated the next day (without glaze) and then topped with freshly mixed glaze.
If you use this recipe, tag @maurizio on Instagram and use the hashtag #theperfectloaf so I can take a look! Thanks so much to USA Pan for sponsoring this sourdough post! As always, all opinions and thoughts here are my own.
673 Comments
Hello ! First of all, thanks for the recipe and simply the website, it’s just amazing ! Quick question : if I wanted to add some fresh yeast to the recipe to make it easier and faster to proof, how could I tweak the recipe to achieve that ? Thanks in advance ! 🙂
You’re very welcome! You could try adding 0.5% instant yeast, though I’ve not tried this.
You probably answered this below but I missed it. I would like to bake in the morning but the thought of getting up early to roll, fill, roll and cut before the final proof is daunting. I was thinking of chilling to dough so it is easy to handle, roll it out, fill it and roll it up and then let it proof overnight. Then cut it in the morning before the final proof. Or, even cut the night before and let it chill in the pan before proofing in the morning. I can get up the energy to move it from the fridge to the proofing box early in the morning, I just do not think I will do well rolling, filling, rolling and cutting before daybreak.
Yes, you can do that. Shape and cut, put in pan, proof overnight. Take out in the AM and let proof until puffy—bake.
If using “vegan butter”, absolutely just add the butter with the liquids. I use an Ankarsrum with the roller, I often add all the liquids and/or things that can melt at the beginning with about 1 cup of flour, and mix it all very well, then add the rest of the dry ingredients.
Yes, very good suggestion!
I don’t have a stand mixer. Is this possible to make without one?
Yes, technically, although it’s a special hell on my lower back. Build an extra 30-60 minutes into the timeline depending on your kneading technique and strength/stamina.
The pre-butter mix seems doable with slap and fold, but the butter incorporation probably has to be done in a bowl, and it took me for-e-ver stretching and folding within the bowl to get it incorporated and build the strength back up.
I always make the same cinnamon bun recipe (regular yeast rather than sourdough) for Christmas morning, so I took a risk trying this one for the first time! I am so glad I did! They turned out absolutely fantastic. My family members said they liked them better than my previous recipe which always got rave reviews to begin with!
I have a fairly cold kitchen compared to the temperatures suggested in all of your recipes so I always adjust the timing of the fermentation and proofing. I doubled the fermentation time, because my kitchen is around 17°C and I have a handy chart that helps me adjust the timing based on the temperature difference.
Then I refrigerated the dough for three hours and rolled and cut all on Christmas Eve. I left the tray of cinnamon rolls out at room temperature for about an hour and then I put it in the fridge overnight. In the morning, I took the tray out and the cinnamon rolls had puffed up about half the amount that they would need to, so I just had to leave it out for a couple hours and then bake. Worked out perfectly!
So glad to hear you guys all like this, Melanie! Sounds like you did just the right mods and moves there to suit your kitchen and schedule—nice work 🙂
Hello!
I’ve been making sourdough cinnamon rolls on Christmas morning for years and will be using your recipe from the cookbook this year! LOVE the new cookbook. I made your dinner rolls for thanksgiving and have had several requests to make them again for Christmas dinner 🤌🏼 My question, if making the cinnamon rolls the day before, can I chill and shape the day before, leave them in the fridge over night, then proof on the counter in the morning? Apologies if this has been addressed in the comments. Thank you!
Amazing, thank you, Natasha! Yes, exactly what you said about shaping, cutting, and putting them into the pan, then let them chill overnight and proof in the AM, baking after their puffy and ready. That will work perfectly!
Hope you have a wonderful holiday and enjoy my book!
Hi Maurizio! I would love to make these this weekend for Christmas! Is there a way you’d recommend making them dairy-free? Would EarthBalance or ghee behave the same as butter? And how could you get a nice creamy glaze without the cream cheese?
Thanks for all you do, and Merry Christmas!
Yes, Earth Balance butter will work very well! The glaze could simply be a sugar + water glaze (though it won’t be quite as creamy, but still awesome).
Hello Maurizio, can’t wait for the book! If one were to make these “pumpkin” cinnamon rolls, how might adding pumpkin puree impact the other ingredient ratios and/or fermentation? How many grams would you suggest? Appreciate any help.
Thank you, Nick! Would be totally find to add pumpkin puree to these. I’m not sure how much, maybe 10% to total flour, to start. Just keep in mind the puree will bring water and softness to the dough. You might want to drop the liquid in the recipe just a bit to compensate (I would have to test this to recommend something!!).
Hi, is the sourdough here is a regular white flour sourdough, like the one you hold in the link you put? Do u not use in such pastries a sweet sourdough (leaven), ie with a higher ratio of flour and wuth sugar?
If I’m doing pastry and sweet sourdough, I might consider changing my starter to use all white flour if it’s something I’ll bake often. But, I find it’s usually okay to simply make a levain with all white flour. Kind of a one step conversion from starter with whole grains, to preferment with none.
What if I don’t have sourdough starter? Can I use instant or fresh yeast instead? How to adjust?
You could, for sure, but it would take some testing. I’d start by adding equal amounts water and flour to cover the levain requirements, that should get you in the ballpark!
Love your recipes and techniques. Hopefully a quick question, and not being too nit-picking: 191g of eggs, is this measured without the shell? I’m assuming you crack and whisk the eggs then add the 191g…. Maybe someone can answer if it worked out without being so exact on the egg measurements?
Thanks!
Thank you, Stephanie! You’re 100% correct. Crack, whisk, measure out.
Made it as a straight brioche
No overyeasted taste, obviously ! A lot more leeway for proofing.
We liked it!
thanks a lot !
on a side note, it took me a looooooong time to acquire the “window plane” aspect (30-35 minutes… second speed on my KA mixer). Not a problem though. I added the butter after that (so it did not melt).
Nice work, Lu!
Help – I tried this recipe today and the filling melted everywhere and the buns aren’t cooked through…! Any thoughts on where it might have gone wrong? I didn’t overnught it in the fridge and I’m not certain that the second proof was at 25°C… any thoughts!
Hmm, sorry to hear that Hannah! It’s normal for the filling to leak a bit, which is usually just fine because it gets trapped in the pan and bakes up to this delicious caramel coating, anyway! Be sure to keep baking these until the internal temp matches what’s listed up in the recipe, these can be deceiving sometimes!
Perhaps I glossed over it, but have you compared the difference if you add the butter when you add the ingredients (eggs, milk, and sugar) vs. adding it after it has been strengthened? I am always looking for ways to simplify.
I find it makes strengthening the dough easier. Holding back the butter will make a big difference once the percentage gets sufficiently high because it “delays” gluten development
Thanks for the recipe! I have a pretty cold house so to keep a reasonable feeding schedule I feed my starter a little past 100% – last night it was 120% hydration. Should I reduce liquid in the recipe to account for the extra water in the starter or just forge ahead with crossed fingers, assuming my starter isn’t too goopy?
I would probably reduce the liquid to match!
Hi, Maurizio! Great site, great recipes, great explanations! I follow you for the last 3 or 4 years now and bake some of your bread. I wonder if you can share with us the Nutrition Info of your baked products?! Please! Thank you!
Thank you, Teo! Sorry for the late reply. Unfortunately, I don’t have a good way to calculate the nutrition content of my recipes! I’ll definitely take a look into this, though, to see if it’s something I can do.
What’s the temp for the finished rolls? (I got a new baking thermometer… so I’m dying to give it a try!) 🙂
I usually go for around 190°F!
Got it!
Didn’t quite see this in time. Mine just came out of the oven and are temping at over 200… but they are not very brown. If I hadn’t temped I would’ve been “temped-ed” to leave them in longer… so we’ll see if they are dry. Fingers crossed they are still yummy. 🙂 Happy New Year!
Hi Maurizio! Is there any way these cinnamon rolls could be retarded overnight after they are rolled out, filled, rolled up, and put in the pan? I’m thinking maybe this would be possible by bringing them out of the fridge for the final proof before baking the morning of. I’m basically looking for the simplest way to make these with the least amount of work the morning of baking. Mainly because I don’t want to have to travel with a bunch of kitchen tools, like a rolling pin, a surface suitable for rolling, and deal with filling, shaping, etc. in a kitchen that isn’t my own. If I have to, I will! But I am wondering if there’s another way. Thanks in advance!
Yes, this can absolutely be done. Roll, fill, cut, and then place in pan. Then, put into the fridge. I the morning, take them out and let them finish proofing (might take a few hrs, depending on dough), then bake when super fluffy.
Thank you so much for the super timely response! You are the best, Maurizio! Also, sorry for the double post (the reply below this was also mine; I hadn’t thought it went through until I saw it had after posting again). Your recipes never fail and I appreciate all that you do so much!
No worries and happy to help. Have a wonderful holiday and enjoy the cinnamon rolls!
Hi Maurizio! Is there any way these rolls could be retarded overnight once they are already rolled up and cut? I’m basically looking for the least amount of work to do the morning of! Ha!
Hi Maurizio, on a general note : I’ve been following your recipes for 2 years and you’ve been the Bible throughout my baking career. I’m a big fan and really appreciate all your explanations and recipes.
My question here : I love your cardamom and cinnamon buns, but is there any way to replace the eggs so I can make them vegan? I know you use Tangzhong sometimes and wondering if something like that can provide the shreddy texture instead of eggs?
There’s a common sub called “Flax egg” vegans will sometimes use, that might help! But the eggs also bring richness and color (color not so important with these, though)… Tangzhong will definitely not hurt, though, and I’ve often considered modifying this formula to include that!
Sounds good, I’ll give it a try – thanks for the advice.
A quick question about freezing. I’d love to make these boxing day morning but don’t want to be cooking on Christmas day. It’s a 2 day recipe but I need to stretch it out over 3 so I start on Christmas eve… Most obvious option to me seems to be to freeze at some stage during final proof? Then let them thaw in the fridge and finish proof on the counter before baking. But I’ve seen you mention elsewhere you’d cook them most of the way then freeze. Any advice?
Id probably shape them and then stick them into the fridge ASAP. Then, just leave them in until early Christmas AM, take then out and let them finish proofing, then bake. Should last in the fridge as long as they’re put in quickly after shaping.
Hi Maurizio, is it okay to refrigerate these overnight after proofing? Looking to bake first thing in the morning for Christmas breakfast!
I’ve always done it this way! I shape, proof on the counter for like an hour, and then refrigerate. The next morning I finished proofing for 1-2 hours and they come out great!
Maurizio & Caitlyn S,
I made the dough today, but out of time tonight to fully proof and bake, so I plan to try your method of 1-hour room temp, frig overnight, then in the morning continue 1-2 hours room temp proof, then bake. Does this cold retard interruption cause any issues I should be aware of?
Btw, I used half AP & half BF, and during mixing added an addtl 1-TBL AP flour bc the dough seemed a bit too wet and not fully pulling away from side of bowl; the stretch&folds helped the texture and binding a lot. Hope this turns out okay:) Thanks for the proofing tip!
That’ll work 🙂
Maurizio, if the rolls go in frig after being fully proofed, will they then over-proof and/or start deflating?
I’ve made these many times and they are truly wonderful! I’m looking to make and give a few for Christmas presents this year, and wondering if the rolls can be frozen after cutting but before the final proof?
So glad you have liked them, Hannah! I’ve not tried freezing them but others have said it works well!
I read all the comments on this page but the link would not load any others to see if my question had been asked previously. I’m interested to now if plant based egg replacer would work in your Sourdough Cinnamon Rolls.
I’ve not tried this but others have reported success!
What would you think about using sifted spelt flour or Kamut flour as a percentage of the flour and what percentage would you recommend?
I think it would be awesome, Rob. I’d probably start around 10-15% of the total flour, then work it up as desired. The hydration of the dough should be fine for a while until you get to much higher percentages.
Is the Mature sourdough starter here means the active starter ? It’s not the levain right right? Just started learning to do SD bread. A beginner
Hey there! It’s when your stater is ripe and ready for a typical feeding. That means, it has been fed and left for some number of hours to ferment. Use it when you’d typically give it a feeding.