A warm and heartfelt welcome to my blog and this recipe in English. You asked for at recipe for my sourdough cinnamon rolls. Here it is.
Thanks to Jacob Rosendahl (@bread_by_rosendahl on Instagram), who has 60.000 followers, my sourdough cinnamon rolls were #instafamous and his followers kept asking for a recipe in English. Their wish is my command.
The majority of my readers are Danish, but I have a few recipes in English. Two of them were made for the Ampelmann concept in Berlin, one was for Cinereplicas and their Harry Potter collection – and the last recipe is for a famous Danish pastry, called Brunsviger. The latter was published for our American friends.
I’ll cut the story short. Here’s the recipe, you came for: The softest, most delicious cinnamon rolls, you could only dream of. I promise you, they are worth your effort.
When you have baked them once, you’ll never go back to eating other cinnamon rolls. Ever.
Inside the rolls you’ll taste a vanilla custard along with the cinnamon spread. The dough is sweet with layers of tender dough, that you can pull apart in long, soft bits.
I use a young sourdough to leaven my cinnamon rolls. The dough is neither sour nor bitter. I refresh the ripe sourdough starter, and within a few hours it is mature and ready to start baking.
SOURDOUGH CINNAMON ROLLS
Soft, sweet sourdough cinnamon rolls with vanilla custard and cinnamon spread.
REFRESH THE SOURDOUGH STARTER
- 100 g all-purpose or bread flour
- 50 g rye flour (or an additional 50 g of all-purpose flour)
- 150 g water, 27° C
- 1 tbsp ripe, 100% hydration liquid sourdough starter
THE VANILLA CUSTARD
- 250 g whole milk
- 2 egg yolks
- 70 g sugar
- 1 vanilla pod (or 1½ tsp vanilla sugar)
- 20 g corn starch
- 250 g whole milk, room temperature
- 150 g mature sourdough (see above)
- 1 egg, medium/large, room temperature
- 40 g sugar
- ½ tsp cardamom
- 500 g all-purpose or bread flour
- ½ tsp fine salt
- 80 g softened, salted butter, room temperature
THE CINNAMON SPREAD
- 150 g softened, salted butter, room temperature
- 150 g sugar/brown sugar/cane sugar – or a mixture of them
- 2 tbsp cinnamon
- Glaze from powdered sugar and boiling water
SÅDAN GØR DU
Mix the ingredients for your sourdough starter. Loosely cover and leave it on your worktop for 4-6 hours (or overnight).
When your sourdough starter is ready to raise your sourdough, a spoonful of it will float in a bowl of lukewarm water. If it sinks, it isn't ready yet and should sit a little longer.
MAKE THE VANILLA CUSTARD AT THIS POINT
Halve the vanilla pod and scrape out the seeds. Add both the pod and seeds to a pot on a medium-low heat, pour in the milk and bring just to the boil. Remove from the heat and pull out the vanilla pod, but leaving all the seeds.
Whisk egg yolks and sugar well in a bowl. Add the corn starch and mix well.
Gradually add the warm milk to the yolks, whisk very well.
Pour the mixture back into the pot and cook gently on a low heat until thickened, whisking continuously.
Pour the vanilla custard into a shallow bowl, cover with cling film on the custard surface, and let it cool completely in the fridge.
Remove egg, milk and butter from the fridge and let it warm to room temperature, before the starter is ready.
Pour the whole milk in the bowl of your stand mixer, and mix well with the 150 g of your sourdough starter. (The rest of the starter is your new mother starter.)
Add egg, sugar and cardamom and mix well. Add the flour and mix at low speed until no dry flour is visible. Mix at medium speed until the dough comes together and pulls from the sides of the bowl. (Approx. 5 minutes.)
Cover the dough and let it rest for 30 minutes.
Spread the salt at the dough's surface and add the butter. Knead the dough using your stand mixer, until your dough is shiny and soft, and the butter is fully incorporated. (Takes approx. 6-8 minutes.)
Transfer the dough to a bulk container and let ferment for 1 hour. Do a stretch and fold after 30 minutes, and let set for the last 30 minutes.
A stretch and fold is done this way: Wet your hand in cold water, grab one side of the dough, stretch up and fold over to the other side. Turn the bowl 90°, and repeat until you have stretched and folded all four sides.
Mix the cinnamon spread, while the dough ferments. Mix the soft butter with sugar and cinnamon in a bowl with a spoon. Set aside at room temperature until needed.
Lightly flour your work surface. Turn the dough out on the flour and roll it with a rolling pin until measuring 30×50 cm.
Spread the cinnamon butter on the dough rectangle, all the way to the edges, leaving the last 5 cm of one of the short sides bare. Continue spreading the vanilla custard on top of the cinnamon spread.
Roll the dough from the short side, rolling it tightly, until you have formed a thick, 30 cm long roll. The bare edge will keep the dough together.
Carefully place your roll in the fridge for 30 minutes. This will make it easier to cut the dough.
Prepare 2 baking sheets with baking paper.
Cut off the ends of your cinnamon roll, and carefully cut 12 slices with a sharp knife. Place the slices on the prepared baking sheets, with some space between them. Tuck the bare end of each roll under it. This will prevent them from opening.
Cover your cinnamon rolls with a freezer bag and a dry dishtowel. Leave them to proof for 2 hours at room temperature. (You can also proof the rolls for 12 hours in the fridge.)
Preheat your oven at 210° C (Top and deck heat, not fan assisted.) Bake the cinnamon rolls for 20 minutes, just below the center rack.
Leave the rolls to cool for a few minutes, before you cover them with a dry dishtowel to cool completely.
Mix a thick glaze of powdered sugar and boiling water. Spread the glaze in stripes on the cooled sourdough cinnamon rolls.
The sourdough cinnamon rolls freeze well without the glaze up until 3 months.