Method
Make the Dough
- In a stand mixer bowl, combine active starter, milk, melted butter, sugar, and egg. Add bread flour and salt. Knead with the dough hook for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let it rise in a warm place for 4-6 hours, or until it has increased in size by about 50% (bulk fermentation).
- Optional: For better flavor, refrigerate the dough for 12-24 hours after the bulk fermentation for a cold proof.
Assemble and Bake the Rolls
- Roll the dough into an 18x12 inch rectangle on a floured surface. Spread softened butter over the dough, leaving a small border on one long edge.
- Mix brown sugar and cinnamon. Sprinkle evenly over the butter. Roll the dough into a tight log and pinch the seam to seal.
- Cut the log into 12 rolls and place them in a greased 9x13 inch baking dish. Cover and let them proof for 1-2 hours (or 2-4 hours if dough was cold) until puffy.
- Preheat oven to 375°F (190°C). Bake for 25-30 minutes until golden brown.
Prepare the Frosting
- While rolls cool slightly, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until light and fluffy.
- Spread the frosting generously over the warm cinnamon rolls and serve immediately.
Nutrition
Notes
Tip 1: For the softest rolls, be careful not to add too much extra flour when rolling out the dough.
Tip 2: The overnight cold proof is optional but highly recommended as it develops a much deeper and more complex flavor in the rolls.
Tip 2: The overnight cold proof is optional but highly recommended as it develops a much deeper and more complex flavor in the rolls.