Place 200 grams warmed milk and granulated sugar in a large mixing bowl of stand mixer. Stir to dissolve sugar. Attach dough hook attachment. Add flour, active Sourdough Starter, eggs, egg yolk and vanilla bean paste. Beat on medium-low speed until a shaggy dough forms, stopping mixer to scrape down sides of bowl as needed. Let stand for 15 minutes.
Recipe
Author
Hy-Vee Seasons
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Description
These treasures combine the sweetness of cinnamon rolls with the iconic acidic flavor you get from homemade sourdough bread.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| Dough | ||
| 200 grams Hy-Vee whole milk, warmed (85 to 90°F); plus additional for brushing | ||
| 50 grams Hy-Vee granulated sugar | ||
| 540 grams unbleached bread flour | ||
| 120 grams active sourdough starter | ||
| 2 Hy-Vee large eggs, plus 1 large egg yolk, at room temperature | ||
| 3 grams vanilla bean paste | ||
| 110 grams Hy-Vee unsalted butter; cut into pieces, softened | ||
| 5 grams kosher sea salt | ||
| Filling | ||
| 55 grams Hy-Vee unsalted butter, softened | ||
| 8 grams vanilla bean paste | ||
| 106 grams Hy-Vee brown sugar | ||
| 6 grams Hy-Vee ground cinnamon | ||
| Frosting | ||
| ½ recipe Cream Cheese Frosting | ||
Things To Grab
- Hy-Vee canola oil cooking spray
- Stand mixer
- 2 (9-in.) round cake pans
- Wire rack
Directions
Add butter and salt to mixing bowl. Knead on medium speed until dough pulls away from the sides of the bowl and forms a smooth ball.
Lightly spray a large bowl with cooking spray. Transfer dough to prepared bowl, turning dough to coat top. Cover with plastic wrap. Let stand at room temperature for 8 to 12 hours or until the dough has doubled in size.
For the filling, stir together butter and vanilla bean paste in a small bowl until combined; set aside. In a separate small bowl, combine brown sugar and cinnamon; set aside.
Lightly spray 2 (9-in.) round cake pans with cooking spray; set aside. Roll dough into a 16x14-in. rectangle on a lightly floured surface. Spread butter mixture on dough and sprinkle with cinnamon-sugar mixture. Starting at a long edge, roll up dough into a log and pinch seam to seal. Using a serrated knife or dental floss, cut log into 12 even pieces. Arrange 6 pieces, cut sides up, in each prepared pan. Loosely cover with plastic wrap. Let stand at room temperature for 1 to 2 hours or until slightly puffed.
Place oven rack in center of oven. Preheat oven to 350 degrees. Place both pans of rolls on center oven rack. Bake for 24 to 28 minutes or until light golden brown and bread portion of rolls reach an internal temperature of 190 degrees to 200 degree, rotating pans halfway through.
Cool rolls in pans on wire rack for 5 minutes. Meanwhile, prepare Cream Cheese Frosting recipe. Frost warm cinnamon rolls with prepared frosting. Serve warm.