This recipe from Chefs in Disguise makes the softest cinnamon rolls ever! I do recommend that you double or maybe even triple the caramel sauce =) Warning: it takes FOREVER to be ready! (totally worth it though!) And it makes a dozen HUGE (cinnabon size) cinnamon rolls. You will want to have two boxes of butter so you can use it generously throughout this recipe!
Seriously, you will need to start making these two nights before you want to eat them… The total rising time is 24-36 hours, plus prep time and baking time… I put suggested times down here for rolls at 9 am on day two. If you have questions about any details, I highly recommend visiting their website where they have lots of detailed pictures.
I have taken the liberty to subsitute honey for sugar and change the measurements from grams.
- 5 oz sourdough starter
- 12 oz water
- 2 1/2 cups flour (I used mostly unbleached white with a litte bit of kamut and a little bit of oat flour)
Step One: Night one, at 8pm, take 5 oz of your sourdough starter and add 12 oz water and 2 1/2 cups of flour. Let this sit overnight for 8-12 hours or until doubled. I would recommend that you refrigerate it to slow it down. (this sourdough mix is now called “the levain”)
- 1/2 cup soft BUTTER
- 3 large eggs
- 1 1/2 tablespoons of honey
- 2 tablespoons of vanilla
- 4 oz mashed potatoes
- 3/4 cup buttermilk
- 5 cups of flour (same mix as above)
- 21 grams of salt (1 tablespoon plus 3/4 teaspoon???)
Step Two: Day one, at 8 am, cream 1/2 cup soft BUTTER and then add 3 large eggs, 1 1/2 tablespoons of honey, 2 tablespoons of vanilla and 4 oz of mashed potato. Blend well. Next add 3/4 cup of buttermilk and the sourdough mixture (levain) that sat overnight, mixing gradually, and then add 5 cups of flour or until it makes a very sticky dough, almost a batter. The recipe calls for 21 grams of salt, but I didn’t add that much, it sounded like a LOT to me!
Allow the dough to rest, covered, for 20 minutes and then mix again for 2-3 minutes.
Around 9am on Day one, turn the dough out into a large, lightly-oiled bowl. Cover and allow to ferment in a cool location for 8-12 hours or until doubled (I did this in a warm location and it took only 3-4 hours) If you do the cool method, every 4 hours, lift the dough to stretch and then fold it onto itself.
When the dough is close to being ready, around 8pm, begin mixing the filling: (I will definitely double or triple this next time)
- 1 1/2 cups of soft BUTTER
- 1/3 cup cream
- 4 1/2 Tablespoons of honey with a 1/4 teaspoon of molasses or more if you like more brown sugar flavor
- 1 tablespoon of vanilla extract
At 8 or 9 pm on night two, once the dough has finished fermenting, roll it out in two large rectangles. Be sure to use a VERY WELL floured surface! Spread melted or soft BUTTER on the dough and sprinkle generously with cinnamon and drizzle with honey. Roll the dough up and slice into your desired roll size. Pour the sauce in the bottom of two BUTTERED 9×13 pans and if desired add chopped pecans. Place the rolls on top of the sauce in each pan and then BUTTER the top of the rolls lightly. At 9 or 10 pm on night two, cover and let rise for 8-12 hours or until they have doubled. Again, I did this in a warm house and it took half the time. You can refrigerate overnight to slow down the ferment and then put them directly into the oven from the refrigerator.
At 8am on day two, bake at 400º for 25-35 minutes or until internal temperature is 195º. Remove from oven and brush AGAIN with MORE melted BUTTER! =) Then flip the entire pan over onto a cookie sheet with sides that is larger than the 9×13, so the caramel sauce is on TOP. This is quite a feat to do without burning yourself or spilling it everywhere… Allow to cool
- 4 oz cream
- 5.3 oz cream cheese
Cream together. Add more milk if needed.
When the rolls have cooled or when you can’t wait any longer, frost them and eat them! =)
***These can be frozen and then warmed at 200º for 10-15 minutes.