These take a little planning, but if you start them on Friday night, you’ll have fresh rolls for breakfast on Sunday morning.
I like to mix this dough in a stand mixer with a dough hook since it is a little on the sticky side. You can definitely mix and knead by hand, but refrain from adding additional flour if you do so.
- 1 c sourdough starter (fed)
- 1/4 c sugar
- 1 c water
- 1/2 c powdered milk
- 2 eggs, beaten
- 2 t salt
- 4 c flour
- 8 T butter (soft, room temperature)
Cinnamon & Sugar Filling
- 1/2 c brown sugar
- 1/4 c white sugar
- 2 T cinnamon
Cream Cheese Glaze
- 8 oz cream cheese
- 1/2 c butter
- 3/4 c powdered sugar
- 1 t vanilla
- 1/4 t cinnamon
- milk or cream to reach desired consistency
Two days before you plan to bake your rolls, feed your sourdough starter. Allow the starter to rest at rom temperature for 8-12 hours.
Perform the following by hand. In your mixer bowl, combine sourdough with sugar and water and mix until the starter is broken down. Add powdered milk and whisk to combine. Incorporate eggs and then salt.
Add the dough hook attachment for your mixer and add flour on medium low speed until all of it is incorporated. With the mixer running, gradually add the butter to the dough one tablespoon at a time and mix until incorporated. Turn the mixer up to medium and mix for approximately 5 minutes or until the dough is smooth and elastic and passes the windowpane test.
Cover the bowl and move it to the refrigerator for 8-12 hours.
After the dough has rested, combine the ingredients for the filling.
Lightly dust a countertop with flour and roll the dough into a rectangle, about 1/4 inch thick and approximately 16 x 12 inches in size. Spread the filling evenly over the dough, leaving about 1/4 inch at the far end of the dough. Spritz the filling with a little water.
Beginning with the 16 inch edge closest to you, roll the dough very tightly. When you’ve almost reached the end, moisten the top edge of the dough with some water and stretch it up over the top, pressing along the edge to seal. Press lightly on the unsealed ends to even them out and gently roll and press the log to get it to a uniform size, approximately 16 inches long.
Divide the log into 12 equal pieces using a very sharp knife or a piece of dental floss. Place in a greased 13×9 baking pan spaced about one to two inches apart. Use two pans if the rolls seem overcrowded. You want to leave enough room for them to double in size and get fluffy! Cover and place in the refrigerator overnight.
The following morning, boil a pot of water and place in a pan in your oven with the oven OFF. Uncover the rolls and place them in the oven to bring to room temperature. Once warmed, expanded and jiggly, remove the rolls and water from the oven. Heat the oven to 350 degrees and bake the rolls for 25 – 30 minutes until golden brown.
While rolls are baking, beat the cream cheese and butter until smooth. Add sugar, vanilla and cinnamon and mix until smooth. Add milk or cream by the tablespoon until the desired consistency is reached.
Drizzle glaze over the warm rolls and enjoy!