Sourdough Cinnamon Rolls

Dough:

* 150 g whole milk, scalded & cooled

* 150 Grams Sourdough Starter

* 113 g unsalted butter (8 tbsp)

* 3 eggs

* 550 g all-purpose flour (≈4 cups)

* 60 g sugar

* 11 g kosher salt

Cinnamon Rolls

Cinnamon Sugar Filling:

113 g butter softened

80 g dark brown sugar (½ cup)

10 g ground cinnamon (2 Tbsp)

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Icing
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2 cup powdered sugar
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2 Tbsp melted butter
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4 Tbsp milk
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2 tsp vanilla
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Instructions

1. Build Levain: Mix starter, flour, water. Cover, let rise 5 hr @75–80°F until doubled/bubbly. (Or skip and use 150 g active starter.)

2. Make Dough: Mix flour, salt, sugar, zest. Add eggs & levain, mix low speed. Add warm milk to form shaggy dough. Gradually mix in butter slices. Knead 10–15 min until windowpane smooth.

3. Bulk Fermentation: Cover, rise warm 6 hr until doubled. Refrigerate overnight (up to 48 hr).

4. Make Topping: Toast pecans. Boil maple syrup, butter, vanilla, salt, brown sugar 30 sec. Pour into pan, top with pecans.

5. Make Filling: Mix brown sugar & cinnamon.

6. Shape: Roll cold dough to 12×18". Brush butter, sprinkle filling. Slice or roll & cut into 12. Place on topping in pan. Proof 2–3 hr until puffy.

7. Bake: 350°F for 30 min until 190–200°F inside. Rest 5 min, flip onto platter. Sprinkle flaky salt. Serve warm.

Cinnamon Rolls

Conchas