Come make my sourdough

A few of you have been asking for my sourdough cinnamon roll dough recipe, so here it is! 🤍 Today I’m making two dozen cinnamon rolls for customer orders—half classic and half Biscoff. I’ll make the dough today, roll and shape them tonight, let them cold proof overnight, and bake them fresh in the morning. I love this method because it develops amazing flavor and makes mornings so much easier. Sourdough cinnamon roll dough Recipe (Grams) 375g active sourdough starter 750g warm whole milk 3 large eggs 150g granulated sugar 25g honey 1,500g bread flour 20g salt 180g softened butter Mix the milk, starter, eggs, sugar, honey, flour, and salt until a shaggy dough forms. Knead until the dough begins developing gluten, then add the softened butter a little at a time. Continue kneading until smooth and elastic. Bulk ferment until puffy, shape the rolls, cold proof overnight, then bake the next morning. Recipe (Cups) 1½ cups active sourdough starter 3 cups warm whole milk 3 large eggs ¾ cup granulated sugar 1 tablespoon honey About 12 cups bread flour (start with slightly less and adjust as needed) 1 tablespoon plus 1 teaspoon salt ¾ cup plus 2 tablespoons softened butter #sourdoughcinnamonrolls #cinnamonrollrecipe #sourdoughbaking #homebakery #bakingfromscratch