Bread Pitt
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Sourdough · Sweet

Sourdough Cinnamon Rolls

Yield
12 rolls (9×13 pan; cast iron preferred)
Internal temperature
190–195°F

Method

  1. Build the sweet stiff starter 6–12 hours before mixing, or simply ferment until doubled; in a cool room, it may take longer. Mix, knead briefly, and cover.
  2. Scald milk. Add butter, sugar, salt, and vanilla; stir until melted and smooth. Cool below 100°F.
  3. Tear starter into pieces in the mixer bowl. Add flours, eggs, and milk mixture.
  4. Mix with the paddle on low until combined, then with the dough hook on medium for 10–15 minutes, until a strong windowpane forms.
  5. Bulk ferment 6–12 hours, until risen at least 75%.
  6. Prepare the filling by combining melted butter, brown sugar, cinnamon, and salt.
  7. Grease a 9×13 pan; cast iron gives the best result, though another baking pan works. Roll dough into a large rectangle.
  8. Spread with butter and distribute filling evenly.
  9. Roll into a tight log and cut into 12.
  10. Place in the pan and proof 3–5 hours, until very puffy and most gaps are filled.
  11. Bake at 350°F for 25–30 minutes, until lightly golden, the filling bubbles, and the centers reach 190–195°F.
  12. Beat frosting ingredients until smooth. Frost warm rolls for the recommended softer finish, or frost after cooling for a thicker layer.

Policy

  • Bread Pitt is always nut-free: no nuts is good nuts.

The final frame

What success looks like

  • Soft, pillowy texture
  • Tender pull-apart layers
  • Distinct cinnamon spiral
  • Balanced sweetness with mild sourdough tang