Soft Sourdough Cinnamon Rolls

Sweet Stiff Starter

• 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.