25 g sourdough starter (healthy, fed within the last day)
25 g sugar
50 g warm water
100 g bread flour
Tangzhong
35 g bread flour
175 g whole milk
Dough
All of the sweet stiff starter
All of the tangzhong
80 g whole milk
100 g cool water
1 egg
5 g vanilla extract
25 g sugar
515 g bread flour
12 g sea salt
84 g unsalted butter, softened
85 g half & half (to pour over before baking)
Filling
142 g unsalted butter, softened
175 g brown sugar
16 g cinnamon
Cream Cheese Icing
28 g unsalted butter, softened
170 g cream cheese, softened
1 tsp vanilla extract
125 g powdered sugar
Pinch of salt
Directions
Day 1, evening: make the sweet stiff starter. Mix the starter, sugar, warm water, and bread flour into a ball. Cover and ferment in a warm spot overnight.
Day 2, morning: make the tangzhong. Whisk the bread flour and whole milk in a microwave-safe bowl and microwave in 30-second bursts, stirring between each, until thickened (about 150°F). Cool to below 80°F.
In a stand mixer with a dough hook, combine all the starter, all the tangzhong, the whole milk, cool water, egg, vanilla, sugar, bread flour, and salt. Mix on low 2-3 minutes, then medium-low 7-15 minutes until smooth.
On low, add the softened butter a pat at a time until incorporated, then mix 2 minutes more until very smooth.
Transfer to an oiled bowl, cover, and rise in a warm spot (75-85°F) until about 30% bigger with bubbles at the edges (3-6 hours). Then chill in the fridge until bedtime.
Day 2, night: make the filling by whisking together the softened butter, brown sugar, and cinnamon.
On a well-floured surface, roll the dough into a 1/4-inch-thick rectangle, 18-24 inches wide. Spread the filling over it, leaving a 1-inch gap at the top.
Cut into 12 strips, roll each up (brush the top edge with a little milk to seal), and set in a greased pan. Cover and proof on the counter overnight (about 10 hours at 70-74°F).
Day 3, morning: heat the oven to 350°F. Pour the half & half over the rolls and bake 30-35 minutes, until about 195°F inside (tent with foil if browning too fast).
Make the icing: whisk the softened butter, cream cheese, and vanilla, then beat in the powdered sugar and a pinch of salt.
Let the rolls cool about 10 minutes, then frost. Enjoy.
One of our favorites. A 3-day process, so plan ahead. Adapted from That Sourdough Gal — I halve the frosting sugar and skip the optional cinnamon.
