Spectacular Sourdough Cinnamon Rolls

This recipe produces a satiny smooth dough that is easy to form into beautiful rolls.

Course Bread, Brunch, Tea

Keyword Cinnamon Rolls, Sourdough

Servings 12 Rolls

In a mixer bowl, combine sourdough starter, water, milk and 2 cups of the flour. Mix to form a thick batter.
Cover the bowl and set aside to rise for 30 minutes
Add the sugar, melted butter, egg and salt and mix to combine. Change to a dough hook and with mixer on low, add the remaining flour, ½ cup at a time. The dough should be soft and elastic and able to clear the sides of the bowl and gather on the hook. Knead for 2-3 minutes.
Transfer the dough to lightly oiled bowl, turning once to coat the dough. Cover the bowl and set aside at room temperature. After 30 minutes, uncover the bowl and lift one side of the dough over into the middle of the dough. Repeat with the other three sides of the dough and then flip the dough over.
Cover the bowl and after 30 minutes, repeat the procedure. Cover the bowl and after 60 minutes, repeat the procedure. Cover the bowl and after 60 more minutes, repeat the procedure one last time. By now the dough should be lively, elastic and airy. If the dough is still sluggish, give it another hour or two at room temperature.

Generously brush a 9"x13" baking pan with some of the melted butter, reserve the rest.
In a small bowl, combine the sugars and cinnamon.
Turn the dough out onto a floured surface without kneading out the air. Roll the dough to a 18"x16" rectangle. Generously brush the surface of the dough with the egg wash to get a good coating for the cinnamon sugar to stick to.
Sprinkle the cinnamon sugar mixture evenly over the egg washed dough, using your hands to smooth the layer all the way to the edges of the dough.
Working from the long side, tightly roll the dough into a log, pinching the seam to seal.
Straighten out the log so it's of even thickness and is 18" long.
Use a serrated knife to cut the log into twelve 1.5" wide rolls. Place the rolls in the prepared pan and generously brush the tops of the rolls with the melted butter.
Cover and allow the rolls to proof at room temperature until they're puffy and almost filling the pan, about 2 hours. The exact time needed for proofing will vary depending on how active your starter was and the temperature of your room.
Set pan of buns in a preheated 375°F oven and bake until they're lightly browned and set in the center, 25-30 minutes.
Frost with your favorite icing while the rolls are still warm.