Soft Sourdough Cinnamon Rolls

• porcje: 12 servings
• czas aktywny: 5 hours
• całkowity czas: 7 hours 30 minutes

Składniki

150 grams starter-freshly fed and active (2/3 Cups)

325 grams warm water (1 1/3 Cups)

25 grams honey (1 1/2 Tablespoon)

20 grams avocado oil (or any flavorless vegetable oil) (1 Tablespoon)

500 grams White bread flour (high protein) (4 Cups)

10 grams Salt (1/2 Tablespoon)

Cinnamon Sugar

78 grams melted butter-* (1/3 cup use the amount of butter it takes to cover your dough evenly)

2 Tablespoons cinnamon

99 grams sugar- (either brown sugar or cane sugar works)-1 (/2 Cup)

Icing

225 grams Powdered sugar (2 Cups)

1 Tablespoon Cinnamon (optional)

75 Grams melted butter- (1/3 Cup)

1 Tablespoon vanilla

4 Tablespoons (as needed) water or milk

Wskazówki

Begin with a very active recently fed starter. It should pass the float test.

Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.

Pour in the water to weight of 325 g. Press tare.

Pour in 150 grams of starter. Press tare. The starter should form a floating mass on the water.

Add the oil. Press tare

Add the honey. Press tare.

Whisk together the starter, oil, honey and water until they are mixed.

Add the 500 grams of flour.

Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.

autolyse (rest the dough on your counter in the bowl) 1 hour.

Sprinkle salt across dough.

spritz with water bottle and work in the salt with wet hands.

Rest 30 mins

Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. The dough is ready when it passes the window pane test. See video for technique.

Dump the dough onto an oiled or bare work surface. Do not flour the work surface. You can spray the surface with water if you wish.

Spray your rolling pin with either water or oil and roll out the dough into a rectangle about 12 inches wide by 15 inches long. (you can use hands if the dough is too sticky for the rolling pin)

Roll (or press dough with hands) until the air pockets are all out of the dough.

Mix the cinnamon and sugar together.

Spread melted butter over the entire surface of the dough top.

Sprinkle the cinnamon sugar mix evenly over the dough.

Spread the soaked, plumped raisins evenly over the...

Spread the soaked, plumped raisins evenly over the cinnamon sugar layer.

With your dough scraper (or a metal spatula) release the dough from the counter all along the narrow edge a little at a time. Slowly roll the dough up as it is released. (TIP: Use dental floss as shown in the video demonstration to cut the dough easily)

TIP: The dough will be stuck to the counter so you control the release and roll. Work from side to side along the narrow edge and continue rolling until to dough is rolled like a jelly roll and completely released from the counter.

Pull the dough gently until it forms a long tube that is evenly round end to end.

Measure and cut into evenly sized rounds.

Oil your cinnamon roll pan (9 x 13)

Place the rounds face up ( Cinnamon Swirls showing ) touching slightly.

Rise on counter until the rolls swell and push tightly together. About 60 to 90 minutes in a warm place. (I used my bread proof function on oven).

Place rolls in fridge 60 minutes or until the rolls are completely chilled.

Place a roasting pan or other large shallow pan on bottom rack half full of water.

Preheat oven to 400 degrees F.

Bake the cold rolls for 10 minutes. Reduce heat to 350 degrees F.

Bake rolls 20 minutes more. Check for doneness. The Center rolls should be 195 to 200 degrees F. when poked with a digital thermometer.

Continue baking until proper temperature is reached.

Remove to cooling rack.

Mix together powdered sugar, melted butter, vanilla and (OPTIONAL) ground cinnamon.

Add in half of the water (or milk). Stir and continue adding the liquid until the icing consistency is loose enough to pout thickly over the rolls. (the icing should be wet enough to follow the hills and valleys and drop into the holes in the roll swirls.)

Pour the icing over slightly warm rolls so it melts into the centers a bit.

Notatki

Great but a lot of work! Very wet dough

Wartości Odżywcze

• Wielkość Porcji: 1 roll
• Kalorie: 494
• Tłuszcz Całkowity: 19 g
• Tłuszcz Nasycony: 11 g
• Tłuszcz Nienasycony: 7 g
• Tłuszcz Trans: 1 g
• Cholesterol: 47 mg
• Sód: 491 mg
• Węglowodany Całkowite: 74 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 36 g
• Białko: 8 g