Post by @hellofalife_55

I made this dough last night because I have cinnamon roll orders to finish today. One of my favorite things about this dough is that I can mix it the night before, let it slowly bulk ferment overnight in a cool room, then shape the rolls the next day. It makes the process so much easier, and the flavor is incredible! Here’s the recipe for about 12 rolls Shelly’s Sourdough Cinnamon Rolls (12 Rolls) Dough 188g active sourdough starter 375g warm whole milk 2 large eggs 75g granulated sugar 13g honey 650g bread flour 100g all-purpose flour 10g salt 90g softened butter Mix the milk, starter, eggs, sugar, honey, bread flour, all-purpose flour, and salt until a shaggy dough forms. Knead until the dough begins developing gluten, then add the softened butter. Continue kneading until smooth and elastic. Let the dough bulk ferment until puffy. Roll into an 18 × 12-inch rectangle. Cinnamon Filling 113g (1 stick) softened butter 220g (1 cup) brown sugar 2–3 tablespoons cinnamon Spread the butter over the dough, sprinkle with the brown sugar and cinnamon, roll up tightly, and cut into 12 large rolls. Place in a greased pan and let rise until light and puffy. Pour 1/2 cup warm heavy cream over the rolls just before baking. Bake at 350°F for 25–30 minutes, or until the centers reach 190–195°F. Cream Cheese Frosting 8 oz cream cheese, softened ½ cup (1 stick) butter, softened 3 cups powdered sugar 2 teaspoons vanilla bean paste 2–3 tablespoons heavy cream Pinch of salt Beat the cream cheese and butter until smooth. Add the vanilla bean paste, powdered sugar, and heavy cream until smooth and creamy. Frost the rolls while they’re still warm. #s#sourdoughcinnamonrollsc#cinnamonrollrecipes#sourdoughbakingh#homebakerybakingfromscratch