American Classics
Free recipe
Sourdough Cinnamon Rolls
Slow-fermented dough swirled with brown butter and cinnamon, finished with cream cheese glaze.
in the kitchen
What you need
Ingredients
- 500 g flour
- 100 g active sourdough
- 250 g milk
- 50 g butter
- 60 g brown sugar
- 2 tbsp cinnamon
- 120 g cream cheese
How to cook it
Method
- Mix dough and bulk ferment 5 to 6 hours until pillowy.
- Roll out, spread brown butter and cinnamon sugar, roll and slice.
- Cold proof overnight, then bake at 375F for 25 minutes.
- Glaze warm with cream cheese, butter, and a splash of milk.
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