Classic Sourdough Cinnamon Rolls

Recipe by Kerenza De Freitas. After smelling these Sourdough Cinnamon Rolls baking in your kitchen, it will be difficult to make them without sourdough! This recipe can be made with your choice of All-Purpose Einkorn Flour or Whole Wheat Einkorn Flour. As far as the sourdough starter, you can create your own starter, or you can purchase a piece of our founders' heirloom Einkorn Sourdough Starter.

Instructions

1. In a small bowl, combine the stiff sweet levain ingredients. Mix with a fork and continue to bring together with your hands until you form a dough ball. Cover with cling wrap for 8-10 hours.
2. In a large bowl, mix all the dough ingredients except the salt, until it comes together and forms a sticky mass of dough. Sprinkle the salt on top and let rest for 30 minutes.
3. Mix in the salt with your hands until fully incorporated.
4. Flour your work surface and knead the dough just until a smooth dough forms.
5. Transfer back to the bowl, cover, and let ferment in a warm spot for 5-6 hours.
6. During the 5-6 hours, do 2-3 folds, 30 minutes apart. Empty the dough onto a floured work surface to perform each fold. To fold, gently form the dough into a rectangle using your hands to pat and stretch the dough out about 1" thick. Fold the left end towards the middle of the dough, followed by the top end, then the right end and then the bottom end. Fold the entire dough over seam side down and return to the bowl. This process is one fold, which you will repeat 1-2 more times.
7. Transfer the dough to the refrigerator for at least 8 hours.
8. Mix together all the ingredients for the cinnamon filling.
9. Empty the cold dough onto an oiled work surface and roll to approximately an 18" x 12" rectangle.
10. Spread the filling evenly over the surface of your dough.
11. Use a pizza wheel to cut 1.5" strips of dough, then roll each strip. Place each roll onto a greased 9" x 13" dish. Cover the dish and let rise for 2-3 hours.
12. Preheat oven to 375 degrees F. Brush some heavy cream over each roll (optional) and bake for 25-30 minutes until lightly browned.
13. Add the butter to a small saucepan heated over medium heat. As the butter melts, swirl with a rubber spatula. It will begin to darken and get foamy after 6-8 minutes and there will be dark brown specs with a nutty aroma as the foam goes away. Remove from the heat and transfer to a bowl to cool for a few minutes. Add the cream cheese and powdered sugar to another bowl. Pour the brown butter over the cream cheese and add the vanilla extract. Whisk with a hand mixer until it forms a smooth and creamy frosting. Add milk to thin out the frosting if it’s too thick.
14. Frost your cinnamon rolls and serve warm. Store tightly wrapped or in an airtight container at room temperature for up to 3 days.
     

Notes

• Rise times for your starter and dough are very dependent on your environment and may vary. The stiff starter should double in size and look spongy.
• Oiling your work surface before rolling out the dough helps it not to stick and makes it easier when cutting and rolling your strips.
• Feel free to roll your dough into a log and cut the rolls if you prefer this method.
• Be careful not to over bake the cinnamon rolls as they can get too stiff. Bake just until it lightly browns and still feels soft. Times may vary.