prep time: 30 minutes & cook time: 25 minutes / serves: 12
Nutritional Information (per serving): 350 Calories, 15g Fats, 45g Net Carbs, 2g Fiber, 5g Protein.
ingredients
For the dough:
1 cup active sourdough starter
1/2 cup warm milk
1/4 cup sugar
1/4 cup melted butter
2 eggs
4 cups all-purpose flour
1/2 teaspoon salt
For the cinnamon filling:
1/2 cup softened butter
1 cup brown sugar
2 tablespoons ground cinnamon
For the cream cheese frosting:
4 ounces cream cheese, softened
1/4 cup softened butter
1 cup powdered sugar
1 teaspoon vanilla extract
instructions
For the dough:
In a large mixing bowl, combine the sourdough starter, warm milk, sugar, melted butter, and eggs. Mix until well combined.
Add the flour and salt to the wet ingredients and mix until a dough forms.
Turn the dough out onto a floured surface and knead it for 5-7 minutes, or until smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 4-6 hours, or until doubled in size.
For the cinnamon filling:
In a small mixing bowl, combine the softened butter, brown sugar, and ground cinnamon until well combined.
Assembling the cinnamon rolls:
Punch down the risen dough and roll it out into a large rectangle on a floured surface.
Spread the cinnamon filling evenly over the dough.
Starting from one long edge, roll the dough into a tight log.
Use a sharp knife to cut the log into 12 equal slices.
Place the cinnamon rolls in a greased 9x13-inch baking dish, leaving a little space between each one.
Cover the baking dish with a clean kitchen towel and let the cinnamon rolls rise for another 1-2 hours.
Preheat the oven to 375°F (190°C).
Bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through.
For the cream cheese frosting:
In a medium mixing bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth.
Spread the frosting over the warm cinnamon rolls.
Serve the cinnamon rolls warm and enjoy!
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