Sourdough Spelt Brioche Cinnamon Rolls
A sourdough starter and spelt flour lend an earthy aroma and beautiful flavor to luscious and pillowy cinnamon rolls.
- 1 1/2 cups plus 1 Tbsp. Spelt Flour or Whole Wheat Flour 250 grams
- 1 1/2 cups plus 1 Tbsp. All Purpose Flour 250 grams
- 3/4 cup plus 1 Tbsp. Milk, cold 200 grams
- 2 eggs, cold about 100 grams
- 1 tsp salt 10 grams
- 1/4 cup Ripe Sourdough Starter about 78 grams
- 1/4 cup Sugar 50 grams
- 11 Tbsp Unsalted Butter, slightly softened 150 grams
For the Filling
- 3/4 cup Brown Sugar
- 2 Tbsp Butter, melted
- 2 Tbsp Cinnamon
For the Glaze
- 1 cup powdered sugar
- 3 Tbsp Milk
- 1/4 tsp Vanilla
Fermenting the Dough
Form the ball into a round shape and cover with plastic wrap. Let ferment all day or overnight at room temperature (about 8-10 hours), so it doubles in size. A sourdough culture ferments dough much more slowly than dry yeast, so you won't have to worry about it over-fermenting.
Shaping and Proofing the Dough
Flatten the dough out to a 13 x 13 inch square on a lightly floured surface. Melt the 2 Tbsp butter and brush the surface of the dough. Mix the cinnamon and brown sugar together and sprinkle over the surface of the dough.
Roll the dough semi-tightly into a log and cut into 8 slices for larger cinnamon rolls or 10-11 slices for medium-sized ones. Place them in a buttered casserole dish and cover.
Turn the oven on to 350 degrees and set the casserole dish on top of the stove so it has a warm place to proof. It will take about 40-45 minutes to proof, but it varies on the temperature of your house. The rolls will puff up about 30% and the spaces between them will be filled.
Baking the Cinnamon Rolls
Bake in a 350 degree oven for about 40-45 minutes. You can puncture the inside of the dough with a knife to see if the dough is cooked through.
Mix the powdered sugar, 3 Tbsp milk, and vanilla together with a fork or whisk. Pour over the hot cinnamon rolls. Serve immediately.
The best way to ensure that your sourdough starter is ripe is to feed it 8-12 hours before you mix the dough. It should have risen and have a bubbly top.
You can use only all-purpose flour if that's all you have, or all bread flour too.