Sourdough Cinnamon Rolls

Quick Summary: These sourdough cinnamon rolls feature a tender, silky brioche dough filled with a warm, gooey brown sugar and cinnamon mixture.
Source: Maurizio Leo

>> servings: 2
-- Dough
@all-purpose or bread flour{477%g}
@milk, whole{133%g}
@butter, unsalted{191%g}
@eggs{191%g} -- about 4 large
@sugar, caster{48%g}
@salt{11%g}
@sourdough starter{200%g}
 
-- Filling
@light brown sugar{215%g}
@all-purpose flour{40%g}
@butter, unsalted and melted{2%tablespoons}
@cinnamon, ground{2%teaspoons}
@salt{1/4%teaspoon}
 
-- Glaze
@cream cheese{114%g} -- softened to room temperature
@powdered sugar{62%g}
@milk, whole{37%g}
@vanilla extract{1%teaspoon}
 
Cut the dough's @butter, unsalted{} into 1/4″ pats and let warm to room temperature.
 
In the #bowl of a #stand mixer{} fitted with the #dough hook attachment{}, add the @eggs{}, @milk, whole{}, @sugar, caster{}, and @sourdough starter{}. Whisk together until incorporated.
Add the @all-purpose or bread flour{} and @salt{}. Mix on speed 1 for ~{3%minutes} until incorporated. Let the dough rest for ~{10%minutes}.
 
After the rest, turn the mixer to speed 2 and mix for about ~{5-6%minutes} until the dough starts to come together and all clumps have disappeared. The dough should start to pull from the sides of the bowl but it will not completely remove from the bottom. If the dough is overly wet, add a little flour, a tablespoon at a time, until it comes together.
 
With the mixer set to speed 1, add the butter one pat at a time, waiting to add each until the previous is absorbed. Continue until all the butter is added and the dough is shiny and smooth, this could take around ~{8-10%minutes}.
 
Transfer the mixed dough to a #bulk container{} and let ferment for ~{2%hours} at 75ºF (23°C). Perform 3 to 4 sets of stretch and folds at ~{30%minute} intervals.
 
Place the covered bulk fermentation container into the #fridge{} for at least ~{2%hours} to thoroughly chill.
 
First, make the filling. In a #bowl{} mix together the @light brown sugar{}, @all-purpose flour{}, @butter, unsalted and melted{}, @cinnamon, ground{}, and @salt{}. Set aside.
 
Take out your dough from the fridge. Lightly flour your #work surface{} and the dough, and roll out to an 11×21″ rectangle with a long side closest to your body.
Spread the filling evenly over the dough. Roll the dough up away from you into a tight log.
Cut the log into pieces every 1 3/4″. Transfer the cut pieces to a #baking pan{} with space around each one.
 
Cover the pan and proof somewhere warm, around 77°F (25°C), for ~{2-3%hours}. The dough will relax and puff up. They’re ready to bake when the dough feels very soft and light.
 
Preheat your #oven{} to 400°F (200°C).
Slide the rolls into the oven once preheated and bake for ~{20-25%minutes}.
 
While the rolls are baking, make the glaze. In a #small bowl{}, whisk together the @cream cheese{}, @powdered sugar{}, @milk, whole{}, and @vanilla extract{} until smooth.
 
Spread the glaze over the rolls once cooled.