Joseph’s Sourdough Cinnamon Rolls
A Note from Joseph
When it comes to mixing dough, I do everything by hand. But you can look up how to make it with a stand mixer. There are plenty of recipes out there. I would look it up on the Clever Carrot website.
Overnight Dough
A.
In the evening, combine the melted butter and milk in a bowl.
Cool the butter slightly before using.
Spray the bowl with cooking spray or coat it with a light film of olive oil.
B.
Add the egg, sourdough starter, and sugar to the bowl.
Add the milk and butter mixture and begin mixing with a silicone spatula (lightly oiled if preferred).
C.
Add the flour and salt.
Continue mixing until a rough, sticky dough forms.
D.
Scrape down the sides of the bowl.
Cover with a damp baking towel and let rest for 30 minutes.
E.
After the dough has rested, work the dough with your hands, folding, mixing, and pulling it for 10 minutes.
The dough should feel soft and supple and pull away from the sides of the bowl when it’s ready.
If it’s too sticky, add a little flour and continue hand mixing until you get the right consistency.
F.
Transfer the dough to a larger bowl, or simply begin with a large bowl from the start.
Coat the bowl with olive oil, melted butter, or cooking spray.
Cover with plastic wrap for the bulk rise.
Let rise overnight.
I stick mine in the oven with the light on, or you can leave the light off. You just want a consistent temperature.
G.
About an hour after setting the dough aside, perform one extra stretch and fold.
Grab the dough, stretch it upward, then fold it toward the center.
Continue around the entire dough until you’ve made a complete circle.
This step increases the volume of the dough and makes it fluffier.
Replace the plastic wrap and return it to the oven for the night.
The Next Morning
H.
Get up early—you still have quite a bit to do.
Line a large baking pan with parchment paper, leaving enough hanging over the sides for easy removal.
I.
Lightly oil your countertop to keep the dough from sticking.
My alternate way that I like: Roll out parchment paper and lightly dust it with flour.
Gently coax the dough from the bowl.
Pat it into a rough triangle.
Let it rest for 10 minutes.
Dust both the dough and your rolling pin with flour.
Roll the dough into a 16 × 12-inch rectangle.
Use a tape measure for accuracy.
If the dough resists, let it rest another 10 minutes before trying again.
Cinnamon Filling
K.
Mix together:
- Sugar
- Cinnamon
- Flour
Brush the entire surface of the dough with melted butter using a butter or oil brush.
Spoon the cinnamon mixture evenly over the dough, leaving about a ½-inch border around all sides.
Smooth the filling with your hands until it looks even and sandy.
L.
Starting on the long side, roll the dough into a log, pressing gently as you go.
The log needs to be tight to get the right swirls.
Tip
If the dough starts sticking to your hands, lightly oil your fingertips.
This will help.
M.
Cut the dough into 2-inch sections.
Use a measuring tape.
I score mine first, then go back and cut.
I use a bench scraper to cut mine, or you can use an oiled knife.
O.
Place the rolls in the prepared pan, leaving room between them for expansion.
Let rise 1–2 hours (usually about 2 hours), until the rolls have puffed up.
Baking
P.
Preheat the oven to 350°F.
Bake on the center rack for 35–40 minutes.
Check them at the 30-minute mark.
Check the bottoms to make sure they are not getting too brown.
If they are, flip them over and finish baking.
They should be a nice golden brown.
While the cinnamon rolls are baking, prepare the glaze.
Glaze
Ingredients
- 4 tablespoons unsalted butter, softened
- ½ cup powdered sugar
- 2–3 teaspoons cinnamon
- 1 level tablespoon flour
I always add a little more sugar. I like my glaze sweet.
Directions
Use a hand mixer or stand mixer to mix the glaze.
If needed, add a little milk until you reach the right consistency.
The ingredients should be at room temperature for the best results.
Spread the glaze over the rolls while they are still warm.
If desired, sprinkle a little extra powdered sugar on top.
Extra Tip
If you have leftovers, wrap them in plastic wrap and refrigerate.
When you’re ready to eat one, microwave it for 10–15 seconds.
They’re ready to enjoy.
Enjoy!
— Joseph
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