How To Make Sourdough Cinnamon Rolls | Recipe | Laila O'Boyle | Simply Bread Co.

SOURDOUGH CINNAMON ROLLS
Made in the Simply Bread oven
Laila O’Boyle is back! And this time she’s bringing us scrumptious Cinnamon Rolls! So strap on your aprons, charge up those tablets and iPhones, and come hang out with Laila as she walks us through how to make Sweden’s favorite breakfast pastry!
If you love it as much as we do, share it on social and tag us!
@simplybreadco
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RECIPE:
Sweet Levain:
25g starter
15g sugar
35g milk
75g all purpose flour
Main Dough:
300g bread flour
300g all purpose flour
90 g sugar
10 g salt
250 g whole milk
100 g eggs two medium-sized eggs
150 g sweet levain
110 g unsalted butter softened (one stick)
Cinnamon Filling:
113 g unsalted butter softened (or one stick)
100 g white sugar
100 g brown sugar
15 g cinnamon 2 tbsp
Frosting:
1 cup powdered sugar
½ t vanilla
Splash of whole milk, half and half or cream
INSTRUCTIONS:
Sweet levain:
#1 Mix all the ingredients in a bowl and stir to combine.
#2 Cover and rest in a warm spot for 4 hours.
Main Dough:
#1 Mix everything except the butter in your stand mixer for 3-5 minutes, just until it comes together and let rest for 10 minutes.
#2 Start your mixer again and slowly add in the butter, one piece at a time.
#3 When all the butter is added, continue mixing on low speed for 20-35 minutes, or until the dough is smooth and silky and comes completely away from the sides of the bowl.
#4 Place the dough in a clean bowl and proof in a warm spot, until it is visibly larger in size, about 2-3 hours.
#5 Transfer the dough to the fridge to cold-proof for a minimum of six hours, can leave it for up to 12 hours.
Cinnamon Filling:
#1 Add softened butter, sugars, and cinnamon to a bowl.
#2 Mix with a fork until you have a spreadable paste. You can also do this in a mixer, you want it to be soft and malleable.
#3 Leave at room temperature until you're ready to shape.
Shape
#1 Roll out the dough on a slightly floured work surface to approximately 19inx12in (20x30cm) and spread the cinnamon filling on top. Tip: spoon small amounts evenly across the dough before spreading to make it easier to evenly layer the filling.
#2 Roll the dough up as tightly as you can, starting from the longest side of the roll.
#3 Cut each roll into 1.5inches/4cm, you should get 12 and have an extra small amount of dough in either side that you can trim off.
#4 Place the rolls on a half sheet pan lined with parchment paper or a non stick pan and let proof, covered, for 10-12 hours.
#5 Don’t focus too much on the time, they should be light and doubled in size and very puffy.
Bake:
Preheat the oven to 355°F/180°C. Bake for 18-20 minutes or until they’re lightly golden brown.
Frosting:
Mix all ingredients, adding the liquid just a tiny bit at at ime, until you reach a thick but spreadable consistency. Let the rolls cool slightly before frosting and enjoy!
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What you saw in this video:
Simply Bread Oven L12: Simply Bread Oven
Simply Bread Pans: Baking Pans (Set of 3)
Simply Bread Baking Mats: Simply Bread Non-Stick Baking Mat
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Guest Baker:
Laila OBoyle
‪@Theearlyrisesf‬
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[@lusineroy]

I love your videos ❤, this looks amazing 🤩

[@simplybreadco]

it was delicious! Will you be trying out this recipe? :)

[@lusineroy]

@@simplybreadco absolutely 💯 once I get a break from weekly porch pickup and markets 🤣🤪