strawberry cinnamon rolls sourdough
Soft, fluffy, and naturally fermented strawberry cinnamon rolls made with sourdough starter, filled with sweet strawberry cinnamon filling, and topped with a smooth glaze. Perfect for breakfast, brunch, or dessert.
Equipment
- Mixing bowl
- Rolling Pin
- Measuring cups and spoons
- Saucepan
- Knife or floss cutter
- 9x13 baking dish
- Oven
- Wire rack
Ingredients
- 1 cup active sourdough starter
- 3½ cups all-purpose flour
- ¾ cup warm milk
- ¼ cup sugar
- 1 egg
- ¼ cup butter
- 1 teaspoon salt
- For the Filling
- 1½ cups chopped strawberries
- ⅓ cup brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- For the Glaze
- 1 cup powdered sugar
- 2 tablespoons cream cheese or butter
- 2 to 3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- In a bowl, mix sourdough starter, milk, sugar, egg, butter, and salt. Add flour gradually and knead into a smooth dough.Cover and let rise until doubled, about 6 to 8 hours or overnight.Cook strawberries, brown sugar, cinnamon, cornstarch, and lemon juice in a saucepan until thick. Cool completely.Roll dough into a rectangle and spread strawberry filling evenly.Roll tightly into a log and cut into equal slices.Arrange rolls in a greased baking dish. Cover and let rise again for 1 to 2 hours.Bake at 350°F (175°C) for 25 to 30 minutes until golden brown.Mix glaze ingredients until smooth and drizzle over warm rolls.Serve fresh and enjoy.