I had never even heard of such a creature as sourdough cinnamon rolls until Abby presented a lesson on making sourdough bread to a group gathered in my kitchen late last year. She apologized for not having the cinnamon rolls for us to taste test; something came up.
However, she did share the recipe and instructions. It was so much easier than my regular recipe. I had to give it a try.
Sourdough Cinnamon Rolls as made by the folks at Abigail’s Oven begin with the basic sourdough bread dough. The batch I make exactly follows the recipe outlined in the Three Perfect Ingredients article posted last year. One half of that batch of dough is formed into a regular sourdough loaf. The other half becomes cinnamon rolls.
Roll that half of the dough out into approximately a 10x18” rectangle.
Spread 2 tablespoons of butter or coconut oil over the dough.
Sprinkle 1 tablespoon of cinnamon on top of that.
Then sprinkle ½ cup of brown sugar over the cinnamon.
Starting on one of the long sides, roll the dough up and pinch the dough together to seal.
Slice into 12 rolls.
Place the rolls in a greased 10x10” pan.
Cover with plastic and let rise 45 minutes.
Bake at 400°F for 15 minutes.
While the rolls are baking, prepare the cream cheese frosting.
Icing
¼ cup butter
2 tablespoons cream cheese
1 tablespoon whipping cream
½ teaspoon vanilla extract
¾ cup powdered sugar
In a small bowl, combine butter, cream cheese, whipping cream, and vanilla and beat until smooth. Mix in powdered sugar on low speed until combined, and then beat well.
Family reviews: Becky likes these sourdough cinnamon rolls better than my regular recipe. Everyone else prefers the softness and yeastiness (is that a word?) of our family standby. The chief baker (that would be me) awards extra points to this sourdough recipe for its ease of preparation.
Links to related posts:
The Health Benefits of Sourdough
Three Perfect Ingredients—REAL Sourdough Bread
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