This recipe for cinnamon raisin sourdough bread combines sweet cinnamon
King Arthur sourdough cinnamon buns. June 25, 2019 - 4:14am. BreadLee. King Arthur sourdough cinnamon buns. An out of town family member visited overnight, and asked if I could make sourdough cinnamon buns with icing. Overloaded with starter, I knew I had seen it somewhere and found what I was looking for on the king arthur website.
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In a mixing bowl. whisk the sourdough starter, milk, and eggs together. Add in the all-purpose flour, butter, sugar, and salt. Knead for about 3 minutes to combine everything together. Cover the dough and let it rest for 15 minutes. After resting the dough, knead it on medium-low speed for about 10 minutes.
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These restrictions ruled out some popular recipes, such as Pioneer Woman's maple-flavored take on cinnamon rolls and King Arthur's recipe, which requires a sourdough starter. Three choices quickly became obvious.
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Cut the butter into the flour until it looks like fine sand. Mix in the starter, sugar and milk until a soft dough ball just comes together. Cover and put in a warm spot overnight. Preheat oven 400 degrees F. Combine salt, baking powder and baking soda in a small bowl and sprinkle over the dough.
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Generously brush a 9" x 13" baking pan with some of the melted butter, reserve the rest. In a small bowl, combine the granulated sugar, brown sugar and cinnamon. Turn the dough onto a floured surface without kneading out the air. Roll the dough to a 18" x 16" (46cmx41cm) rectangle.
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Transfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan. Cover and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour. While the dough is rising, preheat the oven to 350°F. Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes.
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The Basics: King Arthur Sourdough Cinnamon Rolls. What makes King Arthur Sourdough Cinnamon Rolls so special? It all starts with the sourdough starter. This naturally fermented dough adds a unique tang and depth of flavor to the rolls, creating a rich and complex taste that is hard to resist. Plus, it's a great way to use up any excess.
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In the bowl of a stand mixer fitted with the dough hook attachment, add the eggs, milk, sugar, and sourdough starter. Whisk together until incorporated. Add the flour and salt and mix on speed 1 for 3 minutes until incorporated. Let the dough rest for 10 minutes.
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Add the flour and salt, and continue mixing until a rough dough forms, about 1 minute. Scrape down the sides of the bowl as needed. Cover with a damp towel and let rest for 30 minutes. After the dough has rested, switch to the dough hook and knead on medium-low speed for 6-8 minutes.
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Mix and strengthen the dough. After the autolyse, mix all the ingredients until well combined, 1 minute on the lowest speed. Then, turn the mixer up one speed and strengthen the dough until it's smooth and starts to cling to the dough hook, about 3 minutes. Sourdough cinnamon dough after final mixing: smooth and elastic.
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Use a sharp knife or unflavored dental floss to cut 12 even cinnamon rolls. Place the rolls in a baking dish lined with parchment (or lightly greased). Cover and let the cinnamon rolls rise at room temperature for 1.5 - 2 hours or in the refrigerator overnight. Uncover cinnamon rolls and bake until golden. Make the frosting while the rolls bake.
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Knead in the butter using your stand mixer. Now allow the dough to bulk ferment. When the dough is ready, roll it out into a rectangle and spread with the cinnamon butter filling. Roll into a log and cut into 12 rolls. Arrange the rolls in a cast iron skillet or baking tray and allow them get all nice and puffy.
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Arrange the rolls in the cast iron skillet, leaving space in between each piece to expand. Bake: Bake the cinnamon rolls for 35-40 minutes or until the tops are golden brown. Mix the glaze ingredients in a small bowl while the cinnamon rolls are baking. Remove the rolls from the oven and glaze while hot.
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Melt 2 tbsp of butter in a shallow pan or microwave; set aside. Combine the cinnamon, sugar and flour in a small separate bowl. Once the butter has cooled brush the entire surface of the dough. Sprinkle with the cinnamon-sugar mixture leaving a 1/2-inch border around the edges. Smooth it out with your hands.
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About 20 minutes before you're ready to bake, position a rack in the top third of the oven. Preheat the oven to 375°F. Bake the cinnamon rolls for 14 to 18 minutes, until they're a light golden brown and a digital thermometer inserted into the center of one roll reads 190°F.
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To make the filling: Meanwhile, combine all the filling ingredients in a medium bowl. The texture will be somewhat like wet sand. Turn the dough out onto a lightly greased or floured work surface and gently deflate it, patting or rolling it into a 14" x 20" rectangle.
