*Makes 8-12, depending on how thick cinnamon rolls are sliced*

Dough

Part 1

• 113 grams sourdough starter, bubbly and active

• 118 grams water

• 560 grams all-purpose flour

• 105 grams melted coconut oil

• 168 grams honey

Part 2

• 2 eggs

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 135 grams heavy cream (poured over rolls right before baking)

Cinnamon Sugar Filling 

• 114 grams softened butter

• 200 grams brown sugar

• 16 grams cinnamon

Cream Cheese Icing 

• 28 grams salted butter, room temperature

• 55 grams cream cheese, room temperature

• 15 grams heavy cream

• 5 g vanilla extract

• 90 grams powdered sugar

Dough Instructions

1. In the bowl of a stand mixer, combine Part 1 ingredients (except flour): active sourdough starter, honey, water, and melted coconut oil

2. Use Danish dough whisk to mix wet ingredients 

3. Add flour to wet mixture and mix with dough hook until smooth, glossy. 

4. Cover bowl the with plastic wrap or foil. Allow to rest in warm place 6-12 hours (perfect for overnight, if you want cinnamon rolls for breakfast!) 

5. After resting, add Part 2 ingredients: baking soda, baking powder, salt and eggs to the dough and mix in the stand mixer on medium speed for about 5-10 minutes, or knead with you hands. Combine well.

Don’t give up too soon, the eggs will take a bit of time to combine. If your stand mixer is struggling, knead with your hands. It takes quite a bit of work before your dough will feel like it’s uniform. Keep working your dough, it will become stringy! 

6. In a separate bowl, combine softened butter, brown sugar, and cinnamon until paste consistency

7. Generously dust counter with flour, and roll out the dough into a 1/4 inch thick rectangle (about 18 x 12 in). Dust flour on dough as needed to reduce sticking.

8. Evenly spread cinnamon-sugar filling to the top of the dough

9. Roll the dough up as tightly as you can

10. Slice using thread or unflavored floss to make 8-12 even rolls (depending on how thick you want them)

11. Place rolls onto a non-stick baking dish

12. Pour 45 g of heavy cream for every 4 cinnamon rolls (grams depends on how many you are baking in one container)

13. Bake at 375F for 25 minutes or until the rolls are lightly browned and the dough is cooked through.

You can also put them in the fridge for up to 48 hours to bake later. When baking from the fridge, add 5-8 min extra to baking time (bake until rolls are golden brown).

Cream Cheese Topping

1. In a large mixing bowl, mix salted butter and room-temperature cream cheese until combined. 

2. Add powdered sugar, heavy cream, and vanilla extract. Blend until smooth. 

3. Spread on cinnamon rolls after they have cooled for a few minutes 

Enjoy!

We would love to see your delicious creations, tag us!

@promisedgoodsbakery