Classic Sourdough Cinnamon Rolls
Submitted by rjtbv
Roll sourdough dough with butter, brown sugar, and cinnamon, then bake over a sticky coffee-spiked glaze for pull-apart rolls with tangy sweetness.
YIELD
14 servingsPREP
30 minCOOK
40 minREADY
2 hrsThese aren’t your typical cinnamon rolls, they’ve got sourdough’s signature tang weaving through all that brown sugar and spice.
You roll the dough thin, spread it with cinnamon butter, slice into spirals, then nestle them into a pan lined with a coffee-brown sugar mixture that caramelizes into a sticky glaze.
Flip them sticky-side-up to serve and watch them vanish.
Pro Tips
- The coffee in the glaze adds depth without tasting like coffee, don’t skip it
- Let the dough rise fully, sourdough takes longer than yeasted doughs
- Serve warm for maximum gooeyness and that irresistible cinnamon aroma
Ingredients
Directions
Mix ingredients together, working in the flour until a good dough results.
Divide the dough into two parts, rolling each out into thin cakes about ¼ inch thick.
Do the following with each half: Dot with butter, sprinkle with ¼ to ½ cup of brown sugar mixed with 1 teaspoon cinnamon or to your taste.
Roll dough into foot long sizes. Cut off 1- inch slices and place in pan in which has been place a mixture of 2 tablespoon of melted butter, 1 tablespoon liquid coffee, 2 tablespoon of brown sugar, ½ teaspoon of cinnamon and a dash of salt.
Let dough rise about an hour and bake at 325℉ (160℃).
Serve with sticky side up.
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