Description
These sourdough cinnamon rolls combine a tangy sourdough base with a rich brown butter pecan filling and glaze. The recipe requires long fermentation for a complex flavor and tender texture, yielding 12 rolls, perfect for a family-friendly breakfast.
Ingredients
Scale
- 150g active sourdough starter (100% hydration)
- 240ml whole milk, warmed
- 500g bread flour
- 75g granulated sugar
- 7g fine sea salt
- 75g unsalted butter, softened
- 1 large egg, room temperature
- 85g unsalted butter, browned and cooled (for filling)
- 150g light brown sugar, packed (for filling)
- 10g ground cinnamon (for filling)
- 100g finely chopped toasted pecans (for filling)
- 115g cream cheese, softened (for glaze)
- 55g unsalted butter, browned and cooled (for glaze)
- 200g powdered sugar, sifted (for glaze)
- 45ml whole milk or heavy cream (for glaze)
- 5ml alcohol-free vanilla extract (for glaze)
- Pinch fine sea salt (for glaze)
- 20g finely chopped toasted pecans (for garnish)
Instructions
- Make Dough Base: Whisk starter and warm milk in a large bowl. Add flour, granulated sugar, and salt; mix until a shaggy dough forms. Knead on a clean surface for 8-10 minutes until smooth and elastic.
- Knead Butter and Egg: Incorporate softened butter and egg into the dough, kneading until fully absorbed and supple. Place in an oiled bowl, cover, and bulk ferment at room temperature for 6-8 hours. Perform 3-4 sets of stretch and folds during the first few hours.
- Cold Proof Dough: Cover the bowl tightly and refrigerate overnight (8-12 hours). This develops flavor and makes the dough easier to handle.
- Prepare Brown Butter Filling: Brown the 85g portion of butter over medium heat until nutty and solid particles appear. Cool completely. Combine cooled brown butter with brown sugar, cinnamon, and 100g pecans for the filling.
- Assemble Rolls: Remove dough from refrigerator and rest for 30-60 minutes. Roll dough into a 30x40cm (12×16 inch) rectangle on a lightly floured surface. Spread filling evenly over the dough, leaving a small border on one long edge.
- Slice and Arrange Rolls: Tightly roll the dough into a log starting from the long edge opposite the border. Cut the log into 12 equal slices (1.5 inches thick) using dental floss or a knife. Arrange slices in a greased 9×13 inch baking dish.
- Final Proof and Bake: Cover and let rolls proof at room temperature for 2-4 hours until puffy and nearly doubled in size. Preheat oven to 375°F (190°C). Bake for 25-30 minutes until golden brown. Loosely tent with foil if tops brown too fast.
- Glaze and Serve: While rolls cool slightly, prepare the glaze by whisking softened cream cheese, cooled brown butter (55g portion), powdered sugar, milk, vanilla, and salt until smooth. Drizzle warm rolls generously with glaze and garnish with remaining pecans.
Notes
For best results, ensure your sourdough starter is active and bubbly before beginning. Be patient during the proofing process, as times can vary based on kitchen temperature. When rolling the dough for assembly, ensure it is rolled tightly to prevent rolls from unrolling during baking.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 500 kcal
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 40 mg
Keywords: sourdough, cinnamon rolls, pecan, brown butter, breakfast, dessert, baking, overnight, sweet roll