Sourdough, Yeast Breads

Sourdough Salted Caramel Cinnamon Rolls


Prep Time : 45 Minutes | Cook Time : 30 Minutes | Total Time : 18 hours | Difficulty : Bread

Hello my lovelies! I get asked quite regularly in bread class if it’s possible to make the sweet enriched dough (that we make into doughnuts) with sourdough. I keep saying yes but it needs a bit of experimenting so go for it. I finally did some experimenting myself and I started with a universal favourite. I couldn’t just make a plain cinnamon roll though so these have a salted caramel glaze and and a little brown sugar in the dough.

This dough is every similar to the enriched doughs I have posted before and I have used a bit of whole wheat so play around to see what you like. It has a preferment that you start the night before to get the sourdough bit going then you’re away. Once you’ve got the hang of it go ahead and try out your favourite sweet breads using it. I’ll be posting more recipes with it as I go as well. Remember that a sourdough dough will take longer to rise (especially with all the enriching egg and butter) so be patient and allow yourself plenty of time before you need your rolls! Because it’s harder work raising an enriched dough make sure your starter is healthy and active to get the best results. The texture will be a bit more dense than the same dough made with commercial yeast because of the activity of the sourdough goodness so they don’t keep a soft texture for more than a day or two.

Before bed the night before mix all the ingredients for the preferment in a bowl, cover and leave it to get all bubbly and happy. In the morning it will have risen up and be bubbly underneath.

 

Add all the dough ingredients except the butter and mix to a dough. Keep back a tablespoon or so of the milk until you can see how the sticky the dough is. You may need to add it or not depending on humidity and what flour you’re using. Turn the dough out and knead until smooth and elastic.

Spread about a third of the butter onto the dough and knead until it has been absorbed.

It will get sticky before it soaks in so persevere. Repeat with the remaining butter.

When all the butter has been absorbed pop the dough back in the bowl and cover. Leave to double in size. This can take a good three hours using a sourdough starter so make sure you’ve allowed plenty of time.

When the dough has risen, tip it out onto a lightly floured surface and roll out into a big rectangle. I usually go for about 40 cm by 30 cm.

Brush the dough with melted butter leaving an inch wide border along one long edge. Mix the sugar and spices for the filling together and sprinkle over the dough. Spread it around a bit with your hands to get an even coating.

Roll up the dough into a sausage and pinch it closed along the border you left earlier. Trim the ends so you have a neat log.

Divide the log into 12 equal slices. Use a very sharp serrated knife to cut the dough or use a piece of fine thread to cut the slices without squashing the dough.

Place the rolls evenly spaced in a 9 by 13 baking pan or arrange them in a large round pan (at least 10 inches in diameter).

Cover and leave to rise. They should have more than doubled and be touching all around.

Heat the oven to 200C (395F) and bake for 20 to 25 minutes until the rolls are golden on top.

Leave the rolls in the pan for a few minutes and then slide them out onto a wire rack. Alternatively leave them in the pan until they’re glazed – just make sure they aren’t stuck first by giving them a jiggle.

In a small saucepan melt the brown sugar and milk together – don’t let it boil vigorously or the milk will split. Take it off the heat and pour over the icing sugar. Mix to a glaze. Taste it as you add a pinch of salt at a time until it suits your tastes. Drizzle the glaze over the rolls. It’s just enough to cover the tops of them all.

Tuck in while the rolls are still warm – it’s when they’re at their best!

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Sourdough Salted Caramel Cinnamon Rolls


Prep Time : 45 mins | Cook Time : 30 mins | Total Time : 18 hours | Difficulty : Bread

Makes : 12 generous rolls

Soft fluffy sourdough rolls swirled with spice and topped with salted caramel glaze.

Ingredients:

For the preferment:

  • 150 grams strong bread flour (up to 100 grams of this can be whole wheat)
  • 150 grams warm water
  • 50 grams sourdough starter

For the dough:

  • all of the preferment
  • 350 grams strong bread flour
  • 10 grams salt
  • 20 grams brown sugar (about a tablespoon)
  • 100 grams warm milk
  • 1 large egg
  • 50 grams softened unsalted butter

For the filling:

  • 2 tablespoons brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 2 tablespoons melted butter

For the glaze:

  • 1/4 cup (50 grams) brown sugar
  • 1 tablespoons milk
  • 1/2 cup (70 grams) icing sugar
  • sea salt to taste

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Bowls and spoons
  • 9 by 13 inch baking pan, greased with coconut oil
  • Small saucepan

Directions:

Before bed the night before mix all the ingredients for the preferment in a bowl, cover and leave it to get all bubbly and happy. In the morning it will have risen up and be bubbly underneath.

Add all the dough ingredients except the butter and mix to a dough. Keep back a tablespoon or so of the milk until you can see how the sticky the dough is. You may need to add it or not depending on humidity and what flour you’re using. Turn the dough out and knead until smooth and elastic.

Spread about a third of the butter onto the dough and knead until it has been absorbed.

It will get sticky before it soaks in so persevere. Repeat with the remaining butter

When all the butter has been absorbed pop the dough back in the bowl and cover. Leave to double in size. This can take a good three hours using a sourdough starter so make sure you’ve allowed plenty of time.

When the dough has risen, tip it out onto a lightly floured surface and roll out into a big rectangle. I usually go for about 40 cm by 30 cm.

Brush the dough with melted butter leaving an inch wide border along one long edge. Mix the sugar and spices for the filling together and sprinkle over the dough. Spread it around a bit with your hands to get an even coating.

Roll up the dough into a sausage and pinch it closed along the border you left earlier. Trim the ends so you have a neat log.

Divide the log into 12 equal slices. Use a very sharp serrated knife to cut the dough or use a piece of fine thread to cut the slices without squashing the dough.

Place the rolls evenly spaced in a 9 by 13 baking pan or arrange them in a large round pan (at least 10 inches in diameter).

Cover and leave to rise. They should have more than doubled and be touching all around.

Heat the oven to 200C (395F) and bake for 20 to 25 minutes until the rolls are golden on top.

Leave the rolls in the pan for a few minutes and then slide them out onto a wire rack. Alternatively leave them in the pan until they’re glazed – just make sure they aren’t stuck first by giving them a jiggle.

In a small saucepan melt the brown sugar and milk together – don’t let it boil vigorously or the milk will split. Take it off the heat and pour over the icing sugar. Mix to a glaze. Taste it as you add a pinch of salt at a time until it suits your tastes. Drizzle the glaze over the rolls. It’s just enough to cover the tops of them all.

Tuck in while the rolls are still warm – it’s when they’re at their best!

Cook’s Notes:

  • Remember that a sourdough dough will take longer to rise (especially with all the enriching egg and butter) so be patient and allow yourself plenty of time before you need your rolls! Because it’s harder work raising an enriched dough make sure your starter is healthy and active to get the best results.
  • To fry this dough, divide into 12 pieces, shape and leave to double in size. Fry in 180C oil for two minutes on each side. Drain and cool before glazing, filling or coating as desired.

 – These rolls are best within a couple of days of baking so if you want to keep them longer freeze them before glazing- 

© 2018 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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2 thoughts on “Sourdough Salted Caramel Cinnamon Rolls

  1. Hey Kearin, Your instructions talk about 1/3 of the butter being kneaded in. I assume we are to also knead the other 2/3 in as well, yes?

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