You will learn how to make the best soft, cinnamony, and buttery sourdough cinnamon rolls that are perfect for the holidays or any cozy morning!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
SOURDOUGH CINNAMON ROLLS INGREDIENTS:
►125 grams active sourdough starter
►130 grams milk, room temperature (1/2 cup + 1 Tbsp) 170 grams (1 1/2 sticks) butter, melted and cooled
►1 tsp vanilla extract
►2 large eggs, room temperature
►500 grams all-purpose flour or bread flour
►2 Tbsp granulated sugar
►1 tsp fine sea salt
FILLING:
►6 Tbsp unsalted butter, softened, plus more to grease the pan
►2/3 cup packed light brown sugar
►1 1/2 Tbsp ground cinnamon
FROSTING:
►1/4 cup (4 Tbsp) unsalted butter, softened
►4 oz cream cheese, softened
►1 1/2 tsp vanilla extract
►1 cup confectioners sugar (powdered sugar)
►Pinch of fine sea salt
⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Stand mixer:
French rolling pin:
Metal baking dish (9×13):
Kitchen scale:
Magnetic measuring spoons:
Magnetic measuring cups:
Pizza cutter:
ALWAYS IN MY KITCHEN (affiliate):
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►Glass Storage Containers:
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⏱️TIMESTAMPS⏱️
[0:00] Introduction & Recipe Overview
[0:27] Mixing the Dough: Ingredients & Tips
[2:00] Kneading and Resting the Dough
[2:45] Rolling & Shaping the Dough
[3:30] Filling & Rolling the Cinnamon Rolls
[4:30] Proofing the Rolls: Perfect Rise
[4:50] Baking the Rolls: Temperature & Tips
[5:10] Making the Frosting
[6:00] Taste Test: Final Thoughts
[8:20] Outro & Viewer Interaction
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Natasha’s Kitchen
PO Box 161
Meridian, ID 83680
USA
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