Caramel Apple Sourdough Cinnamon Rolls

• 份量: 16 servings
• 准备时间: 40 minutes
• 总时间: 1 day 15 hours

配料

20 grams sourdough starter (ripe/bubbly/active, about 4 teaspoons)

20 grams granulated sugar (about 2 Tablespoons)

100 grams all-purpose flour (heaping 2/3 cup)

50 grams water (scant 1/4 cup)

180 grams ripe levain (all of it)

440 grams warm whole milk (about 1 3/4 cup, see recipe notes)

113 grams unsalted butter, melted (about 1/2 cup)

115 grams granulated sugar (about 1/2 cup)

2 large eggs (about 100 grams total)

12 grams salt (about 1 1/2 teaspoons)

950 grams bread flour (about 6-7 cups)

5-6 large apples (see recipe notes)

6 grams cinnamon (about 2 teaspoons)

14 grams unsalted butter (about 1 Tablespoon)

pinch of salt

113 grams unsalted butter, softened or melted (1/2 cup)

200 grams packed brown sugar (about 1 cup)

8 grams ground cinnamon (about 1 Tablespoon)

10 grams all-purpose flour (about 1 Tablespoon)

2 grams salt (about 1/4 teaspoon)

113 grams unsalted butter (1/2 cup)

300 grams brown sugar (about 1 1/2 cups)

240 grams heavy cream (about 1 cup)

4 grams salt (about 1/2 teaspoon)

4 grams vanilla extract, reserved (about 1 teaspoon)

113 grams unsalted butter, softened` (about 1/2 cup)

55 grams cream cheese, softened (about 1/4 cup)

250 grams powdered sugar (about 2 cups)

30 grams heavy cream (about 2 Tablespoons)

6 grams vanilla extract (about 1 teaspoon)

pinch of salt (to taste)

步骤

Stiff Sweet Levain (10-12 hours, overnight at 78-80ºF)

Mix together ripe sourdough starter, all-purpose flour, granulated sugar and water. Knead the levain until it forms a cohesive ball. Set in a liquid measuring cup and cover for 10-12 hours until the levain has doubled in size and the top is rounded.

Caramel Apple Sourdough Cinnamon Rolls

Warm the milk in the microwave (about 1 1/2 minutes full power) or on the stove. It should be around 90-100 degrees F. To the bowl of a stand mixer with a dough hook, add the ripe levain, warmed milk and melted butter.

Add the sugar, eggs, salt and most of the bread flour. Turn on the dough hook and knead for a few minutes. Add the remainder of the bread flour as needed. The dough should be tacky, not overly sticky and should all cling to one side of the bowl (or away from the edges depending on your mixer). Knead for a total of 5-7 minutes until the dough is smooth. Note: This dough can also be kneaded by hand for 8-10 minutes if you don't have a stand mixer.

Bulk Fermentation: Put the dough in a container and cover. Set the dough in a warm, 78-80ºF place for 4 hours. Take the temperature of the dough as needed to make sure the dough temperature stays right around 78-80 degrees F. This temperature is optimal for fermentation.At the end of about 4-5 hours, the dough should be puffed up and feel very elastic. If it doesn't feel this way, let it bulk ferment for another half hour and check again. It will not double in size.At this point you can refrigerate the dough overnight, shaping and proofing the rolls the following morning if desired.

Prepare the Apples: Peel and core the apples. Cut into small chunks and add them to a saucepan over medium-low heat. Add in the butter, cinnamon and a pinch of salt. Let the apples cook down for about 5-8 minutes until softened. Remove from the heat and let cool.

Mix Up Filling: To a small bowl, add the softened butter, brown sugar, cinnamon, flour and salt. Mix together until it forms a thick paste. Set aside.

Shaping: Cut the dough in half, making two portions around 950 grams each. Roll the dough into an 8 by 16 rectangle. Spread half of the cinnamon filling over the dough with your fingers, making sure to cover up to the edges of the apple roll. Spread half of the cooled, softened apples on top of the cinnamon filling. Starting with the dough closest to you, roll up the apple roll and pinch together the seam. Flip the roll over, seam side down. Cut the long log of dough into 8 equal pieces. Place the apple rolls on a parchment lined baking sheet or in 2 9 by 13 pans. You could also snuggle them together in a couple of pie pans. Repeat with the second piece of dough. You will have 16 large cinnamon rolls total.

Proofing: Cover the pan and let rise in an 80-85º F place until puffed up and risen, about 3-4 hours. Do not bake these rolls if they have not risen.Once risen, the rolls can be covered and placed in the refrigerator overnight to be baked the following morning, or bake them right away.

Caramel Sauce: While the rolls proof, make the caramel sauce. To a heavy-bottomed pot, add the butter, brown sugar, heavy cream and salt. Turn stove onto medium-low and let the ingredients melt together. Stir gently until ingredients are just combined. Once ingredients are combined, turn the heat to medium and don't stir! Let the caramel bubble for about 8-10 minutes until it reaches 225ºF. Then remove from the heat and add vanilla extract. Set aside. Caramel sauce can be stored and saved for 3-5 days in the refrigerator.

Baking: Once the rolls have puffed up and risen, preheat the oven to 350ºF. Bake rolls for about 22-25 minutes until baked all the way through.

Cream Cheese Frosting: Using a hand mixer, whip together softened butter and cream cheese. Add the powdered sugar, heavy whipping cream, vanilla extract and salt. Whip together for 2-3 minutes, scraping down the sides of the bowl as needed. The frosting should be light and fluffy. If you prefer more of a drizzle on top of the rolls, add a little extra milk or cream until you get the desired consistency.

Assemble and Enjoy: Pour caramel sauce over the top of each apple roll. Put a dollop of cream cheese icing on top or drizzle it over the top of the rolls. Enjoy warm!

营养

• 卡路里: 777 kcal
• 总脂肪: 34 g
• 饱和脂肪: 20 g
• 不饱和脂肪: 10 g
• 反式脂肪: 1 g
• 胆固醇: 112 mg
• 钠: 485 mg
• 总碳水化合物: 111 g
• 膳食纤维: 4 g
• 总糖: 62 g
• 蛋白质: 10 g