THE ULTIMATE INDULGENCE
I LOVE a cinnamon scroll. Lucky for us there’s a bakery around the corner that does the most epic ones EVER. But when in New York – you know that’s exactly what I’m getting as my sweet treat and make it a Sourdough Cinnamon Scroll – and I’m hooked.
If you haven’t read my Beginners guide to Sourdough you can read it HERE. With a recipe and instructions on how to bake your own bread.
The journey continues – and to be honest it’s only going to keep growing – to watch me daily head over to instagram and follow me at @thefigure_
Then once you have that downpat you can start making an abundance of other yummy things which you can check out HERE. Bagels, fruit loaf, pasta.
These are so indulgent – you may only need half. Stay tuned for an exciting Sourdough project coming soon too.
What’s the difference?
Over the last few years as my health journey continues the more home cooking I’ve done. When you start reading the labels of packets on food you buy you start to realise so much of it has preservatives and additives. We know a lot of these are not good for our health – gut health and long term health. A few here or there is fine – but the more we consume and when you realise how often it pops up in store bought food – the more motivation it gives me to bake and cook at home.
When you start looking at the back of packets you realise the ingredients list is abundant of things that aren’t great for us. As my journey goes on – I’m all about finding better ways to fuel our bodies without having to have that stuff too.
Now you’re probably thinking – these look pretty sweet Danni – and yes this is definitely a sometimes food – however not only would I rather make these from scratch, but home cooking is fun for everyone and knowing what goes in your food is key. But beware – these are sugary delights.
RECIPE
Recipes like this do take time but most of that time is waiting for it to rise. So have a read – then plan it out. My little tip – make sure when it comes time to baking and eating – it’s at a time you would enjoy a scroll. Because nothing is better than fresh.
INGREDIENTS
Dough
- 160 g (2/3 cup) milk
- 28 g unsalted butter, melted
- 1 large egg
- 100 g bubbly, active sourdough starter
- 25g honey
- 300 g all-purpose flour
- 5 g fine sea salt
- cooking spray or oil, for coating
Cinnamon-Sugar Filling
- 150g (4 tbsp) unsalted butter, softened
- 200g sugar
- 6 tsp. ground cinnamon
- 3 tbsp Flour
Glaze
- 30g unsalted butter, melted
- 2 cups icing sugar sifted
- 2 tsp vanilla extract
- 4 tbsp milk
METHOD
First night:
Mix together the melted butter and milk in a small bowl. Let it cool.
In a stand mixer add the egg, sourdough starter, and sugar and mix with a paddle attachment.
While that’s going, slowly pour in the milk mixture. Then add the flour and salt.
Continue mixing until the dough for about a minute – it’ll be sticky. Scrape down the sides of the bowl. Cover with a teatowel and leave for 30 minutes.
Knead on medium-low speed for 6-8 minutes using a dough hook. The dough should feel soft and should pull away from the sides of the bowl easily. If it’s too sticky – add a little flour at a time.
Transfer the dough to a medium-size bowl coated olive oil then cover. After 60 minutes perform one set of stretch and folds – pulling out a side of the dough and folding it back in to the middle. Move around in a circle stretching and folding until you’ve done about 10.
Cover and let rise overnight until doubled in size. Minimum 8 hours.
Line a 23cm springform pan with baking paper leaving some overhanging so you can remove them easily.
Lightly oil and flour your countertop to prevent sticking. Tip the dough out and push into a small rectangle. Leave to rest for 10 minutes.
Dust the dough (and your rolling pin) with flour. Roll the dough into a 40 x 20cm rectangle. If the dough doesn’t allow this, let rest for 5-10 minutes and try again.
Make the Cinnamon-Sugar Filling
Add softened butter to a small bowl. Mix with the sugar, cinnamon and flour. Then spread onto the dough, leaving a 2cm border around the edges of the long end.
Shape & Cut the Dough
Starting on the long side of the dough roll it into a log keeping it nice and tight.
Cut the dough into 5cm sections.
Place the rolls into the lined pan and let rest for 1- 2 hours, or until the dough puffs up.
Preheat oven to 190 degrees. Bake the dough onto the center rack and bake for 35-40 minutes
The tops should turn light golden brown when ready.
Remove from the oven and cool in the pan for 15 minutes.
Then lift up the rolls, while still on the parchment paper, and transfer to a wire rack.
Make the Glaze
Mix the ingredients together in a bowl, then pour over the buns. Eat warm or allow to cool and harden slightly.
ENJOY
I hope you enjoy making my sourdough cinnamon scrolls as much as we do. The kids love them of course and they’re great with a cup of tea.
Make sure you tag me on instagram thefigure_ and comment below when you make them.
Loving this recipe – don’t forget to check out my other sourdough recipes. including Sourdough Pancakes, Sourdough crackers, Sourdough wraps. Sourdough Pasta, Sourdough pizza, Sourdough fruit loaf, Sourdough Hot cross buns.