Sourdough Strawberry Cinnamon Rolls
Sourdough strawberry cinnamon rolls are a sweet and brightly flavored treat that is naturally leavened with sourdough starter.
Ingredients
For the Dough
- 8 tablespoons unsalted butter 1 stick
- 1¼ cup whole milk or oat milk + 2 tablespoons for brushing the rolls before baking
- ¼ cup sugar
- 1 tablespoon vanilla extract
- 1½ teaspoon salt
- ⅔ cup sourdough starter active and bubbly
- 4 cups flour
For the Filling
- 1 tablespoon unsalted butter melted
- 1 teaspoon cinnamon
- ¼ cup sugar
- 1⅓ cup strawberry jam
- 1⅓ cup fresh strawberries chopped into ¼ inch pieces
For the Strawberry Cream Cheese Frosting
- 4 oz cream cheese softened
- 4 tablespoons butter softened
- 1 tablespoon strawberry jam
- ½ teaspoon vanilla extract
- 1½ cups powdered sugar
Instructions
For the Dough
- In a small saucepan, melt the butter over medium heat, stirring frequently. Add the milk and stir for 15 seconds to slightly warm it. Remove from heat.
- Stir in the sugar, vanilla, and salt.
- Add the butter mixture, the flour and the sourdough starter to the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed until a shaggy dough forms. Cover with plastic wrap and let the dough rest at room temperature for 30 minutes.
- Remove the plastic wrap and knead the dough in the stand mixer on low speed for 5-7 minutes. The dough does not need to pass the "windowpane test" but should come together in a mostly smooth appearing ball.
- Transfer the dough to a lightly oiled medium-large sized bowl and cover with plastic wrap. Allow the dough to proof until it is increased in size by about 75% (this can take anywhere from 4-8 hours).
Roll and Fill the Rolls
- In a small bowl, melt the butter in the microwave for about 10 seconds.
- In a separate small bowl, mix the sugar and cinnamon. Set aside.
- Transfer the dough to a lightly floured surface. Use a rolling pin to roll the dough into an approximate 12x22 inch (30x55 cm) rectangle. Use your hands, if needed, to shape the corners into as sharp of corners as you can so the end rolls are uniform with the rest of the rolls.
- Use a basting brush or pastry brush to spread the melted butter evenly over the surface of dough.
- Sprinkle the cinnamon sugar mixture evenly over the butter.
- Use a rubber spatula or spoon to spread the jam evenly over the dough, leaving a 1 inch margin at the edges of the dough.
- Sprinkle the strawberries over the jam evenly.
- Carefully roll the dough into a long cylinder starting with the long edge. As you roll the dough, gently lift the part that has been rolled and set it down over the next part of the filling, rather than simply rolling it and pulling the dough toward you. The dough needs to be rolled somewhat loosely to prevent the filling from squeezing out as you roll it.
- Use unscented dental floss or a sharp kitchen knife to cut the rolls into 12 equal sized rolls. This part will be messy and you may need to use your hand to support the sides with the filling to prevent it from squeezing out while you cut the rolls. The easiest way to do this is to cut the large roll in half, then cut those halves in half again. This allows you to visually cut the four smaller pieces of dough into three equal sized rolls.
- Place the rolls in a lightly greased 9x13 inch baking pan. Tip: place the end rolls upside down so the cut edge is facing up. Then, gently flatten the roll to the level of all the other rolls. This will help it appear similar to the other rolls once baked.
- Cover the rolls with plastic wrap and allow them to rise until they appear fluffy and are starting to touch each other (about 2 hours).Note: Once the rolls have proofed, you can either bake them or refrigerate overnight to bake the next day.
When Ready to Bake
- Preheat oven to 350℉.
- Bake in preheated oven for 40-50 minutes. The rolls should reach an internal temperature of 195℉. I highly recommend testing the temperature for doneness as different altitudes and ovens can result in a variable baking time. Allow to cool 20 minutes before spreading with the icing.
To Make the Icing
- Use a hand mixer or stand mixer on medium speed to cream together the softened butter and cream cheese. Add the jam, vanilla and powdered sugar, and continue to mix on low speed until fully combined and the icing is light and fluffy.
- Use a spoon or rubber spatula to spread the icing over the surface of the rolls. Serve warm.
Nutrition
Calories: 522kcalCarbohydrates: 88gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 43mgSodium: 375mgPotassium: 156mgFiber: 2gSugar: 45gVitamin A: 520IUVitamin C: 13mgCalcium: 63mgIron: 2mg
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