1 1/2cups plus 1 Tbsp. Spelt Flour or Whole Wheat Flour250 grams
1 1/2 cupsplus 1 Tbsp. All Purpose Flour250 grams
3/4 cupplus 1 Tbsp. Milk, cold200 grams
2eggs, coldabout 100 grams
1tspsalt10 grams
1/4cupRipe Sourdough Starterabout 78 grams
1/4cupSugar50 grams
11TbspUnsalted Butter, slightly softened150 grams
For the Filling
3/4 cupBrown Sugar
2TbspButter, melted
2 TbspCinnamon
For the Glaze
1cuppowdered sugar
3TbspMilk
1/4 tspVanilla
Instructions
Mixing the Dough
Mix all ingredients together except for the butter in a stand mixer. Mix on 1st speed for about 5 minutes. Turn the mixer on 2nd speed and mix until the dough comes together and pulls away from the side of the bowl. Turn the mixer back to 1st speed and add butter to incorporate. Turn back to 2nd speed and mix until the dough pulls away from the side of the bowl and is shiny and elastic.
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.
Video
Notes
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.
Flour Substitutions
You can use only all-purpose flour if that's all you have, or all bread flour too.