SOURDOUGH CINNAMON ROLLS BY CLAIRE FAGIN​
(makes approx. 8-10 cinnamon rolls)
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The night before, make your dough by mixing
-160g of whole or 2% milk
-115g melted, unsalted butter
-1 large egg
-100g of bubbly, active sourdough starter
-24g of granulated sugar
-360g unbleached, organic all-purpose flour
-5g sea salt
Knead with your hand to combine, cover with a kitchen towel, and let sit in a warm place (I like to put mine in the oven that's turned OFF but has the light ON) for 30 minutes. After 30 minutes, turn your dough out onto a clean, generously floured surface, and knead to fully combine.
The next morning when your dough has doubled in size, turn it out onto a generously floured surface, and roll it into a rectangular shape that's about half of an inch thick. Flip your dough over so the floured side is up, and add the following ingredients to the top of your dough to make your filling:
-56g (half a stick) of melted butter
-a generous sprinkling (cover that dough!) of granulated sugar
-a generous sprinkling (cover again!!) of cinnamon
Pat your sugar and cinnamon into your buttery dough to ensure that it stays put during the rolling step, and flatten the top and bottom edges of your dough rectangle. This will make rolling your dough easier, and will create more evenly shaped cinnamon rolls once baked. Next, roll your dough into a cylinder, cut off either end to get rid of filling-less seams, and make 1.5-2 inch cuts all the way down your dough.
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Oil your baking dish (I like to use avocado oil!) and set your rolls in. Cover with a kitchen towel, and let your rolls sit in a warm place for 2 hours to finish rising. When your 2 hours are up, bake your rolls in a 350° oven for about 35 minutes, or until your rolls are a nice golden brown.
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While your rolls are baking, make your frosting by mixing
-1 block of cream cheese
-28g of melted butter
-120g of powdered sugar
-28g of whole or 2% milk
Mix to combine. For a thicker frosting, add more powdered sugar. For a thinner glaze, add more milk!
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When your rolls are done baking, let cool and frost. Sprinkle the tops of your cinnamon rolls with a flaky salt for a delicious twist, and ENJOY!
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For a more in depth dive, check out this video!