Cinnamon Rolls with Sourdough Starter (Lievito Madre)
Cinnamon rolls made with a natural sourdough starter create a deliciously soft and flavorful treat perfect for any occasion. This recipe uses a combination of sourdough starter and a touch of yeast for extra fluffiness, complemented by a sweet cinnamon filling and a rich glaze. These rolls are a great way to enjoy the classic flavors of cinnamon and sugar with a unique twist. The recipe yields 12 rolls, making it an ideal choice for a family breakfast or a special brunch.
Category: Yeasted Breads
Serves: 12 rolls
Ingredients:
| Ingredient | Quantity |
|---|---|
| 00 Flour (for dough) | 233g |
| 00 Flour (for dough) | 166g |
| Whole milk | 150g |
| Water | 100g |
| Butter (for dough) | 70g |
| Brown sugar | 60g |
| Liquid sourdough starter (Lievito Madre) | 320g |
| Fresh yeast | 1g |
| Ground cinnamon | 5g |
| Fine salt | 4g |
| Butter (for filling) | 225g |
| Brown sugar (for filling) | 225g |
| Ground cinnamon (for filling) | 10g |
| Heavy cream | 60g |
| Vegetable oil (for greasing) | As needed |
Instructions:
-
Prepare the Dough:
Start by mixing the warm water, milk, and ground cinnamon in a large mixing bowl. Stir well to dissolve the cinnamon, ensuring it’s fully integrated into the liquid mixture. Gradually add in the 00 flour (both portions), followed by the liquid sourdough starter and fresh yeast. Knead the dough for about 10 minutes, or until it becomes smooth and elastic. Cover the bowl with a damp cloth and let the dough rest at room temperature for 30 minutes, allowing the flour to absorb the liquid. -
First Resting Period:
After 30 minutes, add the softened butter to the dough and incorporate it thoroughly. Once the butter is well mixed in, cover the bowl again and let the dough rest for an additional hour at room temperature. -
Shape the Dough:
Once the dough has rested, transfer it to a clean, lightly floured surface. Start folding the dough to strengthen its structure. Stretch and fold several times, ensuring the dough is smooth and tight. At this point, set it aside for a second rest for 30 minutes to an hour, or until it has doubled in size. -
Prepare the Filling:
While the dough is resting, prepare the cinnamon filling. In a separate bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix until smooth and well combined. The filling should have a spreadable consistency. -
Roll Out the Dough:
After the second rise, roll the dough out into a large rectangle on a floured surface. Be sure to stretch it evenly. Spread about two-thirds of the cinnamon filling over the dough, leaving about 1 inch of space on the edges. Once the filling is spread out, begin rolling the dough tightly, starting from the longer side of the rectangle, to create a long log. -
Slice the Rolls:
Carefully slice the rolled dough into 12 even pieces. A sharp knife or dental floss works well for this step to ensure clean cuts. -
Prepare for Baking:
Line a baking dish with parchment paper and arrange the cinnamon rolls inside, making sure they are placed closely together but not touching. Let them rest for another 30 minutes while the oven preheats. -
Bake the Cinnamon Rolls:
Preheat your oven to 200°C (392°F) with the fan on. Once the rolls have rested, bake them for approximately 20 minutes, or until golden brown and cooked through. The rolls should have a soft, slightly puffed appearance. -
Prepare the Glaze:
While the cinnamon rolls are baking, prepare the glaze by melting the remaining cinnamon filling in a small saucepan over low heat. Add the heavy cream to the mixture and stir until smooth. Allow the glaze to cool slightly. -
Glaze and Serve:
Once the cinnamon rolls are done baking, remove them from the oven and let them cool for a few minutes. Once slightly cooled, generously brush the rolls with the cinnamon glaze, allowing it to soak in and create a sweet, shiny finish. -
Enjoy:
Your homemade cinnamon rolls with sourdough starter are now ready to be served! These treats are perfect with a hot cup of coffee or tea and are sure to be a hit at any breakfast or brunch gathering.
Tips for Success:
- Sourdough Starter: Ensure your sourdough starter is active and bubbly for the best results. If you’re new to working with sourdough, consider feeding your starter at least 8-12 hours before starting this recipe.
- Resting Times: Patience is key when making these rolls, as the dough requires multiple rest periods to achieve a light and fluffy texture. If you’re in a hurry, you can speed up the rising process with slightly warmer temperatures, but do not rush the resting times as they help develop the flavor.
- Filling Variations: Feel free to customize the filling by adding nuts, raisins, or even chocolate chips to suit your taste.
Nutritional Information (per roll):
| Nutrient | Amount per Roll |
|---|---|
| Calories | ~350 kcal |
| Total Fat | 18g |
| Saturated Fat | 9g |
| Carbohydrates | 45g |
| Dietary Fiber | 2g |
| Sugars | 15g |
| Protein | 4g |
| Sodium | 230mg |
These homemade cinnamon rolls with a sourdough twist are the perfect way to elevate a classic favorite. With a soft, slightly tangy dough, a sweet cinnamon filling, and a creamy glaze, they are guaranteed to delight your taste buds. Enjoy them fresh out of the oven or store them for later — though they likely won’t last long!
