Content from Sourdough Cinnamon Roll Introduction

Last updated on 2024-05-29 | Edit this page

Overview

Questions

  • Why should you make sourdough cinnamon rolls?

Objectives

  • Describe the overall appeal of sourdough cinnamon rolls
  • Understand if this is the right recipe for you

Key Points

  • Sourdough adds a distinct, slightly tangy and fruity flavor that elevates the traditional cinnamon roll.
  • This recipe requires a bit more time and effort compared to conventional yeast-based recipes.
  • Having an active sourdough starter is essential for this recipe.

We will be describing Little Spoon Farm’s delicious sourdough cinnamon roll recipe. The sourdough imparts a slightly tangy, fruity quality that complements the cinnamon flavor of the rolls. However, it does take slightly more work and time than a standard cinnamon roll recipe that uses dry yeast. Additionally, you’ll need to have some sourdough starter already going; alternatively, you can pester a friend for some of theirs, or make your own.

A bunch of baked cinnamon rolls in a baking tray.

Callout

WARNING FOR GLUTEN SENSITIVE INDIVIDUALS: Note that this recipe uses wheat flour. Make sure to research alternatives to wheat flour for your own cinnamon rolls.

Content from Cinnamon Roll Ingredients

Last updated on 2024-06-07 | Edit this page

Overview

Questions

  • What are the ingredients needed for the cinnamon rolls?

Objectives

  • Be able to put together your shopping list
  • Convert between metric and imperial units, if necessary
  • Double the recipe if you’re really hungry

Ingredients

There are 3 main components to this recipe: the main ingredients for the dough, the ingredients for the cinnamon-sugar filling, and the ingredients for the glaze.

Dough Ingredients

R 

main_ingredients <- tribble(
  ~ingredient, ~amount_imperial, ~amount_grams,
  "butter (cold)", "8 tablespoons", 113,
  "all-purpose flour", "2 ½ cups", 300,
  "sourdough starter discard", "⅓ cup", 100,
  "buttermilk", "1 cup", 240,
  "honey or granulated sugar", "1 tbsp + 1 tsp", 25,
  "fine sea salt", "¾ teaspoon", 4,
  "baking powder", "1 tsp", NA,
  "baking soda", "½ cup", NA)

main_ingredients %>% 
  kableExtra::kable(align = "r")
ingredient amount_imperial amount_grams
butter (cold) 8 tablespoons 113
all-purpose flour 2 ½ cups 300
sourdough starter discard ⅓ cup 100
buttermilk 1 cup 240
honey or granulated sugar 1 tbsp + 1 tsp 25
fine sea salt ¾ teaspoon 4
baking powder 1 tsp NA
baking soda ½ cup NA

Callout

Recipe modifications:

You can use active sourdough starter instead of discard, if you so choose. There will be a slight modification to the recipe if that is the case.

In warmer climates, you may want to reduce the amount of buttermilk and/or increase the amount of flour to produce a less sticky, more manageable dough. You may have to experiment a bit.

Cinnamon-sugar filling

R 

filling_ingredients <- tribble(
  ~ingredient, ~amount_imperial, ~amount_grams,
  "light brown sugar", "¾ cup", 150,
  "ground cinnamon", "2 teaspoons", NA,
  "butter (melted)", "4 tablespoons", 56)

filling_ingredients %>% 
  kableExtra::kable(align = "r")
ingredient amount_imperial amount_grams
light brown sugar ¾ cup 150
ground cinnamon 2 teaspoons NA
butter (melted) 4 tablespoons 56

Glaze

R 

glaze_ingredients <- tribble(
  ~ingredient, ~amount_imperial, ~amount_grams,
  "powdered sugar", "1 cup", 120,
  "butter (melted)", "1 tablespoon", 14,
  "vanilla extract", "1 teaspoon", 5,
  "milk", "2 tablespoons", 30)

glaze_ingredients %>% 
  kableExtra::kable(align = "r")
ingredient amount_imperial amount_grams
powdered sugar 1 cup 120
butter (melted) 1 tablespoon 14
vanilla extract 1 teaspoon 5
milk 2 tablespoons 30

Challenge

Add a column to main_ingredients that has the amount in ounces (weight, not fluid oz).

R 

main_ingredients <- main_ingredients %>% 
  mutate(amount_oz = amount_grams * 0.035274)

main_ingredients

OUTPUT 

# A tibble: 8 × 4
  ingredient                amount_imperial amount_grams amount_oz
  <chr>                     <chr>                  <dbl>     <dbl>
1 butter (cold)             8 tablespoons            113     3.99 
2 all-purpose flour         2 ½ cups                 300    10.6  
3 sourdough starter discard ⅓ cup                    100     3.53 
4 buttermilk                1 cup                    240     8.47 
5 honey or granulated sugar 1 tbsp + 1 tsp            25     0.882
6 fine sea salt             ¾ teaspoon                 4     0.141
7 baking powder             1 tsp                     NA    NA    
8 baking soda               ½ cup                     NA    NA

Key Points

  • Prepare your ingredients carefully in advance
  • You will need to make adjustments if you are using active sourdough started instead of discard

Content from Baking Instructions

Last updated on 2024-05-29 | Edit this page

Overview

Questions

  • How do you prepare the sourdough cinnamon rolls?

Objectives

  • Be able to produce a batch of delicious cinnamon rolls
  • Understand how to adjust proofing time

The Night Before

Mix the dough:

  • Use a box grater to shred the cold butter into a large mixing bowl.
  • Add the flour to the bowl and use a fork, bench scraper, or pastry cutter (if you have one) to cut the butter into the flour.
  • Add the sourdough starter discard, buttermilk, honey and salt.
  • Use a spatula or wooden spoon to mix until the ingredients are well incorporated.
  • Cover the bowl and let it rest for 10-12 hours, depending on the temperature of your kitchen (more time for cooler kitchens, less time for warmer ones).

The Next Morning

Make cinnamon sugar filling and glaze:

  • Mix the brown sugar and cinnamon in a small bowl.
  • In a separate bowl, mix the glaze ingredients.
  • Preheat oven to 375°F (290°C) and butter a 12” cast iron skillet or deep baking container (glass or enamel will work just fine).

Add leavening agents to dough:

If using active sourdough starter, skip this step.

  • Use a fork to mix the baking powder and baking soda in a small bowl until they are evenly mixed with no clumps.
  • Sprinkle the mixture evenly on top of the dough and use your hands to mix it in, distributing it evenly throughout the dough.

Roll out the dough:

  • Flour your work surface generously and tip the dough out of the bowl onto it.
  • Sprinkle flour across the top of the dough.
  • Use a rolling pin to roll the dough into a roughly 12” x 24” (30cm x 61cm) rectangle, which should be about 1/4” (0.5cm) thick.

Cut out rolls:

  • Use a pastry brush to coat the top of the dough with melted butter. If you don’t have a pastry brush, you can drizzle it and use a finger to spread it somewhat evenly.
  • Sprinkle the cinnamon-sugar mixture evenly over the surface of the rolls so that it sticks to the melted butter, leaving a half inch (1cm) bare along the edges.
  • Starting on one of the long sides of the rectangle, roll the dough into a log shape, so the log is about 24” (61cm) long
  • Use the bench scraper or a knife to cut the log into 12 pieces, approximately 2 inches (5cm) long.
  • Arrange the pieces in the baking vessel so the “swirls” are upright, leaving space in between each piece so they can expand while baking.

Callout

You may freeze the rolls after they are cut out and placed in a pan and bake directly. Be careful if your baking vessel is glass! You may instead want to place into a metal baking vessel before freezing.

Bake:

  • Bake the cinnamon rolls for 35-40 minutes or until the tops show a nice golden-brown color.
  • Remove from the oven and drizzle glaze over the rolls while they are still hot.

A bunch of **uncooked** cinnamon rolls in a baking tray in an oven. A batch of cinnamon rolls partway through baking, wafting a very tempting aroma throughout the kitchen.