Sourdough Maple Cinnamon Rolls
Indulge in these easy overnight Sourdough Maple Cinnamon Rolls filled with a maple butter cinnamon filling and topped with a maple glaze and candied bacon. Pillowy, soft and decadent, these maple cinnamon rolls will melt in your mouth.
Servings: 12 Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- 310 grams milk 1 ¼ cup
- 57 grams butter, softened ¼ cup
- 1 large egg 50 grams
- 100 grams sugar ½ cup
- 5 grams salt 1 teaspoon
- 200 grams bubbly sourdough starter scant 1 cup
- 650 grams unbleached all purpose flour 4 ⅔ cup
- 150 grams heavy whipping cream ⅔ cup
Maple Cinnamon Filling
- 113 grams butter ½ cup
- 80 grams pure maple syrup ⅓ cup
- 3 grams salt ½ teaspoon
- 220 grams brown sugar 1 cup
- 12 grams Tablespoon cinnamon 1 ½ Tablespoon
Maple Icing
- 57 grams butter, melted ¼ cup
- 80 grams powdered sugar ⅔ cup
- 30-45 grams pure maple syrup 2-3 Tablespoons
- 55 grams chopped pecans, optional ½ cup
Candied Bacon
- 340 grams bacon 12 ounces
- 60 grams maple syrup ¼ cup
- 165 grams brown sugar, divided ¾ cup
Instructions
- Mix together all the dough ingredients, except the heavy cream, until combined.310 grams milk, 57 grams butter, softened, 1 large egg, 100 grams sugar, 5 grams salt, 200 grams bubbly sourdough starter, 650 grams unbleached all purpose flour
- Place dough onto a lightly floured surface and knead the dough for a couple of minutes until it is soft and forms a smooth ball. Add a little more flour if too sticky.
- Let the dough rise covered overnight for 8-12 hours until doubled.
- In the morning, make the maple butter. Combine the maple syrup, butter and salt and whip together until light and fluffy.113 grams butter, 80 grams pure maple syrup, 3 grams salt
- To a small bowl mix the brown sugar and cinnamon until combined.220 grams brown sugar, 12 grams Tablespoon cinnamon
- Punch down the dough and roll it out into a large rectangle on a lightly floured surface.
- Spread maple butter onto the dough and then sprinkle the brown sugar and cinnamon on top.
- Roll up the dough tightly and using floss cut the roll into 12 even slices.
- Place the rolls in a greased 9×13 pan. Cover and let the rolls rise in a warm spot for an additional hour to rise or until puffy.
- While the dough is on it's second rise, prepare the candied bacon. Mix ½ cup brown sugar and ¼ cup maple syrup in a bowl and then coat bacon in mixture. Wrap a baking sheet in foil and place a baking rack on top. Add bacon on top of the baking rack and then sprinkle with the remaining ¼ cup brown sugar. Bake at 375℉ for 30 minutes or until crisp. Cut into small pieces to be sprinkle on top after the rolls are finished baking. 340 grams bacon, 60 grams maple syrup, 165 grams brown sugar, divided
- When the rolls are ready to bake, pour ⅔ cup heavy whipping cream on top of rolls. 150 grams heavy whipping cream
- Preheat the oven to 350℉ and bake for 25-30 minutes until lightly browned.
- While the rolls are baking, make the maple icing by mixing together the butter, maple syrup and powdered sugar until smooth. You can add more maple syrup if you would like the maple flavor to be stronger. 57 grams butter, melted, 80 grams powdered sugar, 30-45 grams pure maple syrup
- Let the rolls cool for 5-10 minutes after baking and then cover with the icing. Sprinkle with chopped pecans and the candied bacon.55 grams chopped pecans, optional
- Serve warm and enjoy.
Notes
Let the dough rise in a warm spot so it doubles in size in a timely manner.
How to make cinnamon rolls ahead of time:
- Bake & Reheat- This is a great option because you don't have to worry about the rolls over proofing in the fridge or even worry about baking the next day. For this method, feed your starter in the evening 2 nights prior and make the dough the morning before you want the rolls. I recommend starting as soon as you get up. Go through the entire process and finish the night by baking the rolls. Cover with foil and leave on the counter. In the morning, preheat the oven to 350F and brush the tops with just a little bit of water to rehydrate them. Cover and bake for 8-10 minutes or until warm and then add your icing.
- Final Rise & Bake- If you prefer to have the rolls freshly baked the morning of I find this is a good option. For this method, feed your starter in the evening 2 nights prior and make the dough in the late morning/early afternoon the day before you want the rolls. Once the dough has doubled, shape the rolls as normal and place into the fridge. Or if you prefer to assemble in the morning, refrigerate the dough after it doubles and then shape in the morning. I don't recommend leaving the rolls longer than 12 hours as you don't want them to overproof. In the morning place the rolls in a warm spot to rise and get puffy before baking. Note the rolls may take a little longer to rise since the dough will need to come to room temperature.
- Bake directly from fridge- This option can work but if your rolls overproof they may not be as light and fluffy when baking. Don't leave the rolls longer than 12 hours in the fridge. For this method, feed your starter in the evening two nights prior to when you want to eat them and make the dough the morning prior. Follow all the instructions for the first and second rise and then once the rolls have almost doubled in size in the pan, place in the fridge overnight. Then, the next morning remove the rolls from the fridge and bake right away (don't use a glass pan).
Nutrition
Serving: 1roll | Calories: 782kcal | Carbohydrates: 104g | Protein: 12g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 598mg | Potassium: 272mg | Fiber: 3g | Sugar: 56g | Vitamin A: 735IU | Vitamin C: 0.2mg | Calcium: 112mg | Iron: 3mg
