Soft Sourdough Cinnamon Rolls

I love to cook! I took cake decorating in 7th grade and have a degree in restaurant management. My husband and I opened and owned a bakery for 9 years. We live at 5000 ft so I can adjust most recipes for high altitude. Succumbed to the instant pot craze after loving my stovetop pressure cooker & am a convert. Love to ski, bike, garden & cook.

subheading: Sweet Dough:

160 g ( ⅔ cup) milk, whole or 2%

subheading: 115g ( 8 tbsp) unsalted butter, melted (see note below):

1 large egg

100 g ( ½ cup) bubbly, active sourdough starter

24 g ( 2 tbsp) granulated sugar

360 g ( 3 cups) all-purpose flour (I use King Arthur)

5 g ( 1 tsp) fine sea salt

cooking spray or oil, for coating

subheading: Cinnamon-Sugar Filling:

28 g ( 2 tbsp) unsalted butter

100 g ( ½ cup) granulated sugar

3 tsp. ground cinnamon

1 level tbsp. flour

subheading: Glaze:

2 tbsp unsalted butter, softened

⅓ cup whipped cream cheese, room temperature

¼ to ½ cup powdered sugar, sifted (add more if you like it sweet!)

1 to 2 tbsp milk

subheading: Notes:

For a richer dough, increase the butter to 115 (8 tbsp) and use 360 g (3 cups) flour total. A reader recommended this tip, and I have to say, it’s my preferred method.

Make sure the melted butter and milk mixture has cooled slightly before making the dough. If it’s too hot, the dough will become incredibly sticky like cake batter (I’ve experienced this many times). If this happens to you, don’t worry- wait for the dough to cool down before adding more flour, if needed.

Recent recipe update: flour has been added to the cinnamon-sugar filling as a binder to prevent the butter from leaking out of the rolls.

Note: Ingredients may have been altered from the original.

Directions at theclevercarrot.com

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