Cinnamon Buns (Sourdough)

I was suppposed to make bagels today. I did not feel like making bagels today, so I decided to make cinnamon buns instead.

Cinnamon Buns

Slightly adapted from Baking Sense

Ingredients

Dough

• 250g fresh/active sourdough starter
• 1 c. milk
• 1/4 c. water
• 480g all-purpose flour¹, divided
• 1/3 c. sugar
• 1/4 c. unsalted butter, melted
• 1 large egg
• 1 tsp. coarse sea salt
• 1 tsp. instant yeast (optional)

Filling

• 1 egg, beaten
• 1/2 c. sugar
• 1/2 c. brown sugar
• 1 Tbsp. ground cinnamon
• 2 Tbsp. unsalted butter, melted

Icing

• 1/4 c. unsalted butter
• 1/4 c. cream cheese
• 1 c. icing (powdered/confectioners') sugar
• 1/2 tsp. vanilla extract
• 1/2 tsp. lemon juice (optional)

Directions

1. Combine starter, milk, water, and 240g of the flour and mix well. Cover and set aside for 30-60 minutes.
2. Add sugar, butter, egg, and salt. If you would like your dough to go faster, feel free to toss in the instant yeast at this point. If a longer slower fermentation works better with your schedule, leave it out.
3. Mix in the remaining flour.
4. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes. You may need to add a littl more flour for this, but be very careful not to overdo it!
5. Shape into a smooth ball, cover, and set aside for 30 minutes.
6. Stretch and fold: reach down the side of the bowl and stretch and pull the dough up and over the centre, turn 90° and repeat three more times. Flip the dough over. Cover and set aside for another 30 minutes.
7. Continue to repeat the stretch and fold procedure every 30 minutes until the dough is light and well-risen.
8. Turn the dough out onto a lightly floured surface and carefully roll it out. Aim for a size of 40x45cm (16x18") while trying to avoid knocking too much of the air out of it.
9. Brush the dough liberally with the beaten egg.
10. Combine the sugar, brown sugar, and cinnamon in a bowl.
11. Sprinkle the cinnamon-sugar mixture over the egg-washed dough.
12. Starting from one of the long sides, roll the dough up to form a 45cm (18") long log.
13. Slice the log crosswise into 12 discs.
14. Place the cinnamon rolls in a well-greased 23x33cm (9x13") pan.
15. Brush the tops with the melted butter.
16. Cover and set aside for 1-2 hours. (The exact time will depend on the temperature of the room and whether or not you added the instant yeast.)
17. Preheat oven to 190°C (375°F).
18. Bake rolls for 30-35 minutes at 190°C (375°F).
19. Meanwhile, combine butter, cream cheese, and icing sugar in a bowl and beat until fluffy.
20. Mix in vanilla extract and lemon juice (if using).
21. Adjust consistency as desired. Add a little milk to thin it out or more icing sugar to make it thicker.
22. Once cinnamon rolls are baked, remove from oven and allow to cool in pan for 10 minutes.
23. Carefully remove from pan.
24. Spread icing on top and serve!