Dough Ingredients:
480g bread flour or all-purpose
200g mature sourdough starter
191g unsalted butter (softened - cut butter into small pats and let them soften to room temperature)
135g whole milk
190g or four large eggs
49g sugar
11g salt
Filling Ingredients:
220g light brown sugar
40g bread flour or all-purpose
2-3 tsp ground cinnamon
2 Tbsp (Unsalted Butter Melted)
1/4 tsp salt
Mix until combined
Cream Cheese Glaze Ingredients:
114g cream cheese (softened)
228g powdered sugar
37g whole milk
1 tsp vanilla extract
Step-by-Step Instructions:
1. Mix the Dough (early in the day if possible)
Whisk eggs, milk, sugar, and sourdough starter in a stand mixer.
Add flour and salt; mix on low for 3 minutes. Let it rest for 10 minutes.
Mix on medium for 5-6 minutes until the dough is smooth but sticky.
Gradually add softened butter (1 pat at a time) on low speed until fully incorporated. (10 - 12 minutes)
2. Bulk Fermentation (about 2 hours)
Transfer dough to a container and ferment at 75°F for 2 hours.
Perform 3-4 sets of stretch-and-folds every 30 minutes.
3. Chill Dough (for at least 2 hours - it can be overnight if needed)
Cover dough and refrigerate for at least 2 hours (or overnight) until firm.
4. Shape the Rolls (while still cool and firm)
Mix the filling ingredients.
Roll the dough into an approximately 11” X 20” rectangle and spread the filling evenly, leaving a small border open on one side.
Roll tightly into a log or use a pizza cutter, then roll each into 1 3/4” pieces. Arrange rolls on a baking pan, leaving space between them.
5. Proof the Rolls (2 to 3 Hours)
Cover and proof between 75 & 80°F for 2-3 hours until puffy and soft.
6. Bake (when rolls appear puffy and soft)
Preheat oven to 400°F. Bake rolls for 20-25 minutes until golden brown.
7. Glaze & Serve:
Whisk glaze ingredients until smooth. Spread over cooled rolls. Enjoy the sweet deliciousness!