Prepare to embark on a flavour-filled journey with these homemade Sourdough Cinnamon Scrolls! A delightful combination of tangy sourdough, aromatic cinnamon, and a sweet glaze, these scrolls are a true testament to the wonders of homemade baking. Whether you're a seasoned sourdough enthusiast or a baking novice, this recipe will guide you through the process of creating pillowy-soft scrolls that are sure to make your taste buds dance with joy.
Picture this: warm, freshly baked scrolls straight out of the oven, with the intoxicating scent of cinnamon wafting through your kitchen. The anticipation builds as you prepare to indulge in a treat that offers comfort and excitement. The sourdough-based dough provides a subtle tanginess that perfectly balances the sweetness of the cinnamon filling, resulting in a harmonious symphony of flavours.
What sets these scrolls apart is the use of sourdough starter in the dough. Sourdough adds depth and complexity to the flavour profile, creating a rich and nuanced taste that elevates these scrolls to new heights. The dough itself is a masterpiece, with its soft and fluffy texture that melts in your mouth. The combination of Plain Flour and Whole Wheat Flour adds a touch of nuttiness and wholesome goodness, making these scrolls a satisfying treat.
Now, let's talk about the star of the show—the cinnamon filling. The blend of light brown sugar, cinnamon, and a hint of salt creates a luscious, caramel-like filling that oozes out as you take your first bite. Each swirl is a revelation, offering a burst of warmth and sweetness that will leave you craving for more.
To top it all off, a velvety smooth icing drizzled over the scrolls adds the perfect finishing touch. The sweet icing, made with butter, icing sugar, vanilla extract, and a touch of milk, complements the flavours of the scrolls and adds an irresistible sweetness that ties everything together.
Whether you choose to enjoy these scrolls for breakfast, as a midday snack, or as a delightful dessert, one thing is certain—they will transport you to a realm of pure indulgence. So, grab your apron, dust off your rolling pin, and let's dive into the delightful world of Sourdough Cinnamon Scrolls. Prepare to savour the warmth, the aroma, and the sheer bliss of homemade goodness in every single bite.
- 1 cup (227g) active sourdough starter
- 3/4 cup (170g) lukewarm milk
- 4 tablespoons (57g) butter, softened.
- 1 large egg
- 2 3/4 cups (330g) plain flour
- 1/2 cup (57g) wholemeal flour
- 1/4 cup (50g) caster sugar
- 1 1/2 teaspoons (9g) salt
- 3/4 cup (160g) light brown sugar
- 1/4 cup (30g) plain flour
- 1 tablespoon cinnamon
- 1/8 teaspoon salt
- 1 tablespoon (14g) butter, melted.
- 1 1/2 cups (170g) icing sugar
- 1 1/2 tablespoons (21g) butter
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons of milk
- Combine the sourdough starter, lukewarm milk, softened butter, egg, plain flour, whole wheat flour and caster sugar in a mixing bowl. Mix until the flour is moistened and the dough forms a sticky, cohesive mass. This can be done using a low-speed stand mixer for 2 to 3 minutes or by hand mixing and kneading.
- Sprinkle the salt over the dough without incorporating it. Cover the dough and let it rest for 20 minutes, allowing an autolyse period.
- After the autolyse period, incorporate the salt into the dough and knead until the dough becomes smooth, supple, and slightly soft and tacky.
- Cover the dough and let it rest in a warm place for 4 hours. Throughout this resting period, perform three to four stretch and folds in the bowl, aiming for one per hour. This enhances the dough's strength and elasticity.
- In a medium-sized bowl, combine the filling ingredients (light brown sugar, plain flour, cinnamon, salt) to create a damp sand-like mixture.
- Transfer the dough onto a lightly greased or floured work surface and gently press or roll it into a rectangle measuring approximately 35cm by 50cm.
- Evenly distribute the filling across the dough, leaving a 1-2cm border along one of the short edges.
- Roll the dough from the short edge coated with the filling, forming a log shape. The log will naturally elongate to approximately 45cm in length.
- Slice the log into 12 even pieces and arrange them in a lightly greased 9" x 13" pan. Cover the pan and let the scrolls rise for 2 to 3 hours until they become puffy.
- Baking option A (same day): Preheat the oven to 200°C. Place the scrolls inside and bake for approximately 18 to 22 minutes until golden brown.
- Baking option B (overnight): Cover the pan and refrigerate it overnight (within a maximum of 24 hours). Remove from the refrigerator and let the scrolls come to room temperature. Bake as per step 10. This method helps to develop the tangy sourdough flavour that makes these scrolls truly amazing!
- After removing the sourdough cinnamon scrolls from the oven, combine icing ingredients until a smooth paste is formed and spoon over hot cinnamon scrolls. The heat will melt the icing mixture and it will spread all over your scrolls creating a deliciously sweet flavour that compliments the tanginess of the sourdough.