SOURDOUGH CINNAMON ROLLS WITH CREAM CHEESE FROSTING!
The sourdough starter makes the dough so fluffy. I love normal glaze, but cream cheese glaze is a whole new level that makes these rolls SO delicious. Also, I made mini rolls but this recipe is for normal size.
INGREDIENTS Dough •1/3 cup milk •1 tbsp unsalted butter, melted •1/2 egg •1/4 cup sourdough starter •1 tbsp sugar •1 ¼ cups flour •1/2 tsp salt •⅓ tsp instant yeast •cooking spray or oil, for coating
MORNING BEFORE: dough: 1. Mix all dough ingredients except salt and yeast until flour is evenly moistened and the dough has formed a sticky mass, 2-3 min 2. Add salt and yeast on top of the dough (without mixing it in), then cover and let rest for 20 min 3.Mix in salt and yeast for 1 min on low. Turn the mixer up one speed and knead until smooth and soft and tacky, 2-3 min 3. Cover and let rest for 2 hrs.
AFTERNOON BEFORE 1. Combine all the filling ingredients in a medium bowl. Texture will be like wet sand. 2. Turn dough onto a floured surface and pat/roll it into a 14” x 20” rectangle. 3. Spread filling evenly over dough, leaving 1/2” of exposed dough along one short edge. 4. Starting with filling-coated short edge, roll into a log. 5. Slice and place slices in a lightly greased pan. Cover and let the rise until puffy, 2-3 hrs 6. Place pan in refrigerator overnight
MORNING: While they bake, make icing
1. Remove pan from fridge and leave covered at room temp while you preheat oven to 400 2. Bake 20-25 min until golden. 3. Ice immediately and serve:)
