Soft & Fluffy Sourdough Cinnamon Rolls Recipe | No added yeast | No Egg | Sourdough discard recipe
I'll show you how to make soft and fluffy sourdough cinnamon rolls! These are some of the BEST cinnamon rolls you'll ever eat. They are beautifully caramelized on the bottom with tons of pillowy layers of cinnamon goodness. And they’re topped with the most delicious vanilla cream cheese icing. This recipe is prepared a day in advance so all you have to do in the morning is roll out of bed and bake them. These overnight cinnamon rolls also have no eggs in them!
Recipe (Yields 9 large rolls)
Dough:
Tangzhong roux – 25g bread flour (about 3 Tbs) + ½ cup (125g water)
¾ cup room temperature water
475g bread flour (about 3 cups + 3 Tbs, all purpose flour will work as well)
1.5 tsp salt
1 Tbs white sugar
¼ cup grapeseed oil
2 Tbs starter
Cinnamon filling
4 Tbs salted butter softened in microwave for 15 seconds
1/3 packed cup dark brown sugar
1 Tbs cinnamon
Cream cheese icing
4 Tbs of salted butter
4 oz cream cheese
1 cup powdered sugar or to taste
2 tsp vanilla paste or extract
Additional 2-3 Tbs butter to grease pan and brush on top of rolls right before baking
Bake at 325 deg F for 35-40 minutes, till tops are lightly browned
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SOURDOUGH | EASY BAKING | EASY COOKING | HOMEMADE FOOD | FOOD FROM SCRATCH | DIY | RECIPES | BREAD | HOW TO MAKE
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