Description
Welcome to a sweet journey of flavors and textures with this delightful Cinnamon Roll Pull-Apart Sourdough recipe!
Ingredients
- Active Sourdough Starter: 1/2 cup – Provides the tangy flavor and airy texture to the dough.
- Flour: 4 cups – All-purpose flour creates the perfect structure for the dough.
- Sugar: 1/2 cup – Adds sweetness to both the dough and the cinnamon filling.
- Salt: 1 tsp – Balances the sweetness and enhances the dough’s flavor.
- Butter: 1/2 cup – Keeps the dough rich and soft.
- Cinnamon: 2 tsp – The signature spice of the cinnamon filling.
- Brown Sugar: 1/2 cup – Adds moisture and sweetness to the filling.
- Heavy Cream: 1/4 cup – Creates a smooth, creamy glaze to drizzle over the rolls.
- Powdered Sugar: 1 cup – The key ingredient for the glaze’s sweetness.
Instructions
- Start by preheating your oven to 350°F (175°C), ensuring that when you are ready to bake, your oven is at the perfect temperature. Grease your baking pan well to allow for easy removal of the rolls later. Parchment paper can be a great addition here for even easier cleanup.
- In a large mixing bowl, combine your active sourdough starter, flour, sugar, salt, and softened butter. Use a spatula or your hands to mix the ingredients thoroughly until the dough starts to come together. The butter is crucial for the softness of the roll, making it rich and a pleasure to eat.
- Once the dough is formed, transfer it to a lightly floured surface and roll it out into a large rectangle. Melt some butter and spread it evenly over the dough, creating a barrier for the cinnamon and sugar mixture. In a separate bowl, mix cinnamon and brown sugar and then sprinkle it generously across the melted butter. The mix creates a lovely filling that becomes gooey and flavorful during baking.
- Carefully roll the dough up tightly, starting from one edge to the other, ensuring the filling stays inside. Once rolled, use a sharp knife to cut the dough into equal slices, about 1-2 inches thick. Position the slices upright in the greased baking pan, allowing them to nestle together for support as they rise and bake.
- Place the pan in the preheated oven and bake for about 30-35 minutes, or until the tops are golden brown and the kitchen is filled with the irresistible smell of cinnamon. Keep an eye on them towards the end to ensure they don’t over-bake.
- After baking, let the rolls cool slightly before preparing the glaze. Combine powdered sugar and heavy cream in a bowl until smooth and drizzle it generously over warm rolls. Enjoy your Cinnamon Roll Pull-Apart Sourdough warm and fresh out of the oven!
Notes
Allow the cinnamon rolls to cool slightly before serving to avoid the glaze melting too much. You can make the dough ahead of time and refrigerate it overnight for convenience.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
Nutrition
- Calories: 300 kcal
- Sodium: 180 mg
- Protein: 5 g