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These homemade sourdough cinnamon rolls with walnuts are as good as it gets! Made with active sourdough starter, the brioche type dough makes the rolls incredibly soft and full of flavor from the classic beautiful combo butter-sugar-cinnamon. After a convenient overnight bulk fermentation, they’re nestled into an buttery pan, baked, and served warm.
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Sourdough Starter
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Ingredients for the rolls:
180 grams active sourdough starter (about 3/4 cup plus 1 tablespoon)
4 egg yolks
1 teaspoon pink salt
70 grams (1/3 cup) raw cane sugar
1-2 teaspoons cinnamon & 10 teaspoons sugar
1 cup chopped walnuts
450 grams (2 cups) whole milk
1 tablespoon vanilla extract
750 grams (6 & 1/4 cups) all purpose flour or bread flour
80 grams (6 tablespoons) melted butter
Plus 3-4 tablespoons butter for the bottom of the pan size 9*13
1 egg (for egg washing)
2 tablespoons honey (to glaze rolls while they still warm, this is optional, I didn't do it in the video)
First, it is best to make the dough the night before. Add to the electric mixer with a whisk attachment: add sourdough ripe starter, sugar, milk, and whisk. Then add yolks, vanilla extract and whisk all together.
Then switch to the hook attachment and on low speed slowly add the flour, and when the flour is incorporated or close to being incorporated, then slowly pour in the butter. Mix everything on a low speed. Leave dough to rest for 5-20 minutes than add salt as the last ingredient. I didn't wait in the video.
Mix everything for 1-2 minutes or until the dough starts to lift up from the walls of the mixer.
Transfer dough onto a floured surface and let it rest for ideally but not more than for 20 minutes. I didn't in the video. Use a dough scraper to shape it into a ball. Yes, the dough will look like it needs more flour, but keep working with the scraper and don't add more flour. Depends on a brand of the flour you use-- dough can be sticky. But don't add more flour.
Oil a bowl and move the dough to the bowl. Cover it with plastic wrap and leave in a fridge for 8-12 hours.
Take the dough out of the fridge and let it come to room temperature. Allow 1-2 hours before working with the dough. This step is great but not must. I didn't in the video.
To make cinnamon sugar, mix together 1-2 teaspoons of cinnamon and 10 teaspoons of sugar. Set aside.
To the pan add melted butter and with brush apply generously bottom and walls of the pan. Sprinkle with half of your cinnamon-sugar mixture. Set aside.
Take dough and divide in half. Work with one half at the time on a well floured surface. One half roll into a rectangle and sprinkle with some cinnamon-sugar mixture and add half of the walnuts. Roll dough. Cut dough into 6 pieces with dough cutter or dough scraper. And place each on the prepped pan, with cutting side up. Repeat with other dough.
Cover with damp kitchen towel (try to not touch the dough with it) or use a plastic wrap. Leave dough at room temperature. Depending on the temperature of the dough before you started rolling and temperature in your kitchen, can take anywhere between 20 minutes to 2 hours time.
Preheat oven to 350F.
Egg wash and place in the oven for 40-45 minutes.
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TEMS I USED IN THIS VIDEO:
Mixing bowl: amzn.to/2Ya3Rzn
Kitchen Scale: amzn.to/2EBHHPI
Measuring cups: amzn.to/3g3iDye
Plastic wrap amzn.to/2FpSCfG
Rolling pan amzn.to/2Y7GOFs
Silicone spatula set amzn.to/3h3yJJc
Measuring spoons amzn.to/3iPbeUY
Baking glass dish amzn.to/35N58kK
Pastry silicone brush amzn.to/32GBDyM
Kitchen towels amzn.to/3c5Yveq
Electric mixer amzn.to/32EYnPX