1 tsp instant yeast (optional if starter is ripe)
½ cup (150 grams) sourdough starter ripe or discard
4 cups (500 grams) Heritage bread flour
1 tsp sea salt
2 eggs beaten
4 tbsp butter, soft
1 tbsp melted butter, for brushing baked loaf pans or trays with oil.
Filling (roll it)
2 tbsp Soft butter
2 1/2 tbsp Cinamon powder
1 cup Dark brown sugar lightly packed
instructions
In the pan combine the whole milk and sugar until dissolved. Add 4 tbsp butter until mix on midium flame .
Remove on counter top. Milk should be warm to touch (NOT HOT). At eggs little at a time and whisk until mix in milk.
Add yeast and sourdough starter, stirring to combine.
Add flour and sea salt. At this stage I used kitchaid stand mixer.
Now on stand mixer using hook attachment Mix on medium-low speed #2 until dough comes together, about 3 minutes.
Increase speed to medium # 4 and let the mixer knead the dough for 7 minutes.
Transfer to a large oiled bowl. Cover with plastic wrap and let rise until nearly doubled, about 2 hours if using the optional added yeast.
(If using only starter, the proofing time takes ¹¹ hours, which yields a beautiful dough with a more pronounced sour flavor.)
Turn proofed dough out onto a clean counter top and stretch it several times to develop the gluten. I stretch it for 6 to 8 times.
Roll in out in rectangle shape 8x4 inches. Brush with soft butter. Apply cinnamon and brown sugar, sprinkle raisin everywhere.
Roll it tightly into a loaf, pinching the seams together.
Transfer to an oiled loaf pan and cover with plastic wrap to rise again, about 1 hour or until dough is about 1-inch above the rim of the pan.
(this step will take a few hours if not using the additonal yeast).
Preheat oven to 350°F.
Bake at 350° for 30 minutes until golden and internal temperature reaches 190°-200°F on an instant-read thermometer.
Topping
Cream cheese
Icing sugar
Vanilla extract
Combine everything together and pour on top of cinnamon rolls. And serve hot.
Enjoy!!!🤗
notes
For best results, measure ingredients by weight.
Whole-wheat version: Use 200 grams whole wheat flour, and 200 grams of bread flour or all-purpose flour
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