Sourdough Cinnamon Rolls
Sourdough Cinnamon Rolls for the Stollery Children's Hospital Foundation
Sourdough Cinnamon Rolls Recipe
Ingredients:
Dough: 300g unbleached all purpose bread flour 100g sourdough starter 1 whole egg 1 egg yolk 40g butter (room temp) 20g canola oil 100mL milk 25g granulated sugar 5g salt 3g malt
Cinnamon Sugar: 45g butter 48g brown sugar 48g granulated sugar 4.7g cinnamon
Cinnamon Streusel: 21g butter 2g cinnamon 19g granulated 27g all purpose flour
Procedure:
Feed your sourdough starter the night before.
Mix dough by hand until shaggy and gluten window is reached.
Place in an oiled bowl and cover. Proof at 78ºF for 4-5 hours. (If you don’t have a proofer find a warm place in your kitchen to let it rest)
Once BFT is finished, re-round and place in the fridge. Dough should be left for at least 2 hours, but can be left overnight. (Note* the amount of malt changes depending on how long you leave it in the fridge. If only resting for 2 hours, reduce malt to 1.5g)
For cinnamon sugar - combine sugars and cinnamon (the butter will be spread on the dough to adhere the sugar)
Once the dough is finished resting in the fridge, let rest at room temp for at least 30 minutes.
Using a lightly floured surface, roll your dough into a 14x10 inch rectangle.
Cut the dough into 2 inch strips. Using some of the leftover egg white brush the tops of the strips.
Roll the strips tightly, sealing them by flattening the edge with the egg wash.
Place the rolls 2 inches apart on a parchment lined pan, pressing them down slightly.
Proof for 3-4 hours. (Tip* encase the tray in a bag and sprits a bit go water before closing it completely - this will ensure the dough doesn’t skin which could inhibit proofing)
Preheat oven to 350ºF (325ºF convection)
While the rolls proofing make cinnamon streusel; combine dry ingredients, melt butter and add to dry ingredients, pass through a screen if the crumb is too clumpy.
Once the rolls are done proofing, use the rest of the egg white to wash the sides and top of the rolls. Sprinkle streusel over the top lightly pressing it to secure it to the rolls.
Bake for 30-40 minutes rotating the pan halfway through. Bake until a nice golden colour.
Makes 6 cinnamon rolls
Link to the Stollary Children’s Hospital Foundation: https://www.stollerykids.com
Funds Raised: $188
