Sourdough Cinnamon Rolls with Sweet Cream Icing

5 from 1 vote

Sourdough Cinnamon Rolls with the most delightful Sweet Cream Icing. The Icing is really "the cherry on top" for these rolls. Such a treat!

Author Mariah Nienhuis

In a bowl of a stand mixer, combine the starter, sugar and 200g of the water together until combined. Set aside.
Next, take the 100g of remaining water and shortening and heat in a small saucepan until the shortening is dissolved. Cool until no warmer than 85 degrees.
Once that mixture is cooled, add to the bowl, the shortening/water, flour and mix with the dough hook until dough just begins to form (1 minute). It should still be shaggy.
Autolyse (let rest) covered with a tea towel for 45 minutes.
Next, add the egg and kosher salt to the bowl and knead/mix for 10 minutes on the lowest setting.
Then move to a shallow container such as the one pictured and do an envelope fold and flip over.
Let sit 50 minutes and preform a fold again. Let rest again for 50 minutes and do a fold. Let rest altogether for a total of 150 minutes doing a fold every 50 minutes.
After the 150 minutes do one last fold and transfer to a lightly greased bowl, turn to coat.
Set on the counter covered with plastic wrap for 1 hour than move to the fridge and proof overnight or 12 hours.

Take the dough out of the fridge and transfer to a lightly floured surface.
Flatten slightly by hand and then with a rolling pin, roll to a 12" x 18" rectangle.
Next, take the butter and spread it generously all over the dough. Sprinkle with a layer of brown sugar and then a generous sprinkling of cinnamon. This is the cinnamon swirl.
Next, start on the long side and start rolling the dough. Roll it tightly and continue rolling until you reach the end.
Then, take the edge of the dough pull it to the top of the roll and pinch it to make it stick to the roll.
This recipe makes 18 rolls. If you want bigger rolls you can make less. Cut the dough (I use a sharp chef's knife) in half and then thirds and then the thirds in thirds to make 18 rolls.
As you are cutting them place them in the pan. You can either use a 12" cast iron pan or a 9"x13" pan.
Let rise for 1 hour in a warm place. When there is 15 minutes left to rise preheat the oven to 425 degrees.
Once the rolls are done rising they should be puffed up and bigger in size. Pour the room temperature cream around the sides and edges of the rolls so it can make it to the bottom of the pan.
Put them in the oven and bake for 10 minutes at 425 degrees then reduce the heat to 325 degrees and bake for 32 minutes more or until golden brown.
Remove from the oven and let cool for 15-20 minutes. While you wait you can put together the Sweet Cream Icing.

In a medium sized bowl add the softened cream cheese, powdered sugar and vanilla.
Mix well adding the cream as you mix. Whip the icing for around 3 minutes by hand or until it thickens and reaches the desired spreading consistency.
Wait 15-20 minutes and spread on slightly cooled rolls. Enjoy!

Store: Store leftover iced rolls in the refrigerator.

https://thefarmchicken.com/sourdough-cinnamon-rolls-with-sweet-cream-icing/