Sourdough Cinnamon Scrolls

After some investigating, I finally found the best Sourdough Cinnamon Scroll recipe, with my own few little tweaks of course. Simple process, over night ferment, no stand mixer or a second rise, they turn out fluffy and super yummy (oh, and addictive!)

Prep Time – 20 mins
Cook Time – 35 mins
Fermenting Time – 12 hrs (Overnight)

Equipment

  • Cast Iron Skillet
  • Mixing Bowls
  • Bench-Scraper
  • Cheese Grater

Ingredients

  • 8 tablespoons (113 g) butter (cold)
  • 2.5 cups (300 g) all-purpose flour
  • 1/2 cup (100 g) sourdough starter
  • 1 cup (240 g) organic full cream milk
  • Squeeze of Lemon (1 tablespoon)
  • 2 tablespoons (30 g) raw honey
  • 3/4 teaspoon (4 g) fine sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • icing sugar to coat

Cinnamon-Sugar Filling

  • 3/4 cup (150 g) light brown sugar
  • 2 teaspoons ground cinnamon
  • 4 tablespoons (56 g) butter (melted)

Instructions

  • Mix the dough 12 hours before you plan to bake: (I did mine at 8pm) Use a cheese grater to grate the cold butter into a mixing bowl. Add the flour and use a bench scraper to ‘cut’ the butter into the flour. Add the sourdough starter discard, milk, lemon and honey. Mix with a spatula until the ingredients are well incorporated. Cover the bowl and let rest on the counter for 12 hours.
    • MAKE SURE YOU DON’T add the salt, baking soda or baking powder. This will be added right before rolling out the dough

      THE NEXT MORNING (8am – depending on your 12 hours)
  • Preheat oven to 190°. Grease lightly with butter a large cast iron skillet (Baking Tray would also work).
  • Mix brown sugar and cinnamon in a small bowl, set aside. Melt butter to also set aside
  • Mix the salt, baking powder and baking soda in a small bowl with a fork until there are no visible lumps. Sprinkle the mixture on top of the dough and mix it in with your hands. Generously flour your bench and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 30cm x 50cm rectangle.
  • Coat the top of the dough with the melted butter and spread cinnamon-sugar mixture evenly over the surface leaving a couple centimetres bare along the edges. Starting on one side, roll the dough into a log shape. Use the bench-scraper to cut the log into 12 pieces. (approx. 4cm) Place the portions in the cast iron skillet, leaving space in between each piece to expand.
  • Bake the cinnamon rolls for 30-40 minutes or until the tops are golden brown. Remove from the oven and sprinkle with icing sugar while hot.

James. @thesourdoughstory

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