Simple Sourdough Cinnamon Rolls (for lazy people)
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Published 2024-01-24
Easiest way to make sourdough starter: • The Easiest Way to Make Sourdough Sta...
Buttermilk 101: • Buttermilk 101: The MOST Important In...
Toys in the video:
Side Swipe Blade (never scrape down a mixer bowl again!): sideswipeblade.com/
(Knockoffs on Amazon like Beater Blade are NOT remotely as effective.)
My scale (takes AAA batts or plug in...restaurant grade): amzn.to/3Of3ttz
My "pretentious spatula" (precise little offset): amzn.to/3vRcanx
RECIPE:
In a large bowl, combine:
8oz / 227g sourdough starter (at 100% hydration...ideally unfed, straight from the fridge)
6oz / 170g buttermilk (any type)
2oz / 57 g (half a stick) unsalted butter, melted
2oz / 57g brown sugar (light or dark)
1 egg
1 Tablespoon vanilla extract
Stir/whisk until smooth. Then add:
1 pound / 454g all purpose flour (or bread flour)
Stir with a fork, then finish mixing with your hand until you have a cohesive smooth dough. (A few seconds is generally sufficient.) Grease the bowl, cover tightly, and rise at least 12 hours, up to 24 hours...only longer if it takes that long for your starter to double the dough.
Soften 3 sticks (12 oz) unsalted butter and 8oz cream cheese.
In a bowl, combine:
8oz / 227g (2 sticks) unsalted butter, softened
8oz / 227g brown sugar (light or dark)
1 tsp coarse or kosher salt (or 1/2 tsp fine or table salt)
2 Tablespoons cinnamon
Mash with a fork until well blended.
Generously flour the work surface, hands, and rolling pin. Remove the dough to the work surface, gently stretch into a rectangle shape, and gently roll out to 16-18" long and 12" wide (40-46cm x 20cm). Distribute globs of the cinnamon/butter/sugar mixture across the dough, and spread the mixture evenly across the rectangle, leaving a 1" border around the bottom and sides, but spreading the mixture almost to the edge of the top. Roll from the top edge down, carefully, ensuring a tight roll. Moisten the bottom edge of the dough, lift it up to meet the roll, and pinch to seal it well.
Using dental floss, fine kitchen twine, or a bread knife, cut an inch or two off each end of the log to even it, then divide the log into as many rolls as you wish to make. (12 is ideal, but it can be divided into fewer rolls for taller rolls, or more rolls for shorter rolls.)
Place the rolls into a greased heavy pan (pyrex, ceramic, cast iron are ideal, and I use a 10.5" x 14.5" pyrex). Rise 1 hour.
(If refrigerating overnight, after cutting, cover and immediately place rolls in refrigerator. Transfer them straight to the preheated oven to bake.)
Bake on the center rack of a preheated 325F / 160C oven for 35 minutes, rotating after 20 minutes. Gently brush with a small amount of frosting or soft/melted butter immediately after removing from oven. Let cool at least 15 minutes before final frosting, and serve.
If baked in advance, warm cinnamon rolls in a 300 degree oven for 10 minutes before serving.
FROSTING:
In the bowl of a stand mixer, combine:
4oz / 113g unsalted butter (softened)
8oz / 227g cream cheese (or mascarpone or lebni) (softened)
Beat until perfectly smooth. Add:
1 pound / 454g powdered sugar
Beat slowly at first, then on high speed until smooth. Then add:
pinch salt
1-2 tsp vanilla extract
Beat slowly at first, then on high speed for a few minutes until light and fluffy. This is more frosting than you will need for only 12 cinnamon rolls, but it keeps for weeks in the refrigerator.
NOTE: I am an Amazon affiliate. If you buy something from one of my Amazon links, I'll get a few cents. Thanks!
All Comments (21)
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Dear Ben, your cinnamon rolls are by far, the best out there, whereas I thought mine were best! Delicious, superb,...the middle butter/brown sugar melts and covers every piece of the dough, making the flavor extend throughout the whole roll, rather than just on top. And the dough is tender and stays that way the next day, if there is any left over. Bravo! Thanks so much for all your help.
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Love your videos. Don't worry about "perfect" production and THANK YOU for not having annoying music.
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I'm only 2.5 minutes in and my mind is already blown! Sleepy starters good, recently fed starters bad....excuse me while I go take notes 📝
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You remind me of Alton Brown who I grew up watching and I'm all here for it lol. Thank you for the recipe!
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I look forward to making (and eating) these cinnamon rolls, Ben. What I really want to tell you, though, is how you made me a hero among our family and friends with your Simple Sourdough Bread for Lazy People recipe and method. My wife and our families just can't get enough of it! My wife and I eat about a loaf per week. Approaching the holidays, I make about twenty extra loaves and they seem to be one of the favorite gifts our people receive from us. I am so glad you're back to teach us amateurs even more.
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Sir you are slashing folk tales left and right!!! Thank you for all your honesty!
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“Line it with parchment if you’re looking to waste money.”🤣🤣🤣
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Preach it ! The buttermilk thing is one of my peeves. There is no substitute, or trick/ hack for it. Thanks for the tip about making more of it!. Can’t wait to try this recipe too.
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Thank you ! I almost gave up on sourdough recipes UNTIL… I came across your fantastic videos👍😁
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This video was my first introduction to your channel. I am a scientist, so I absolutely love how detailed you are making this recipe! You answered every question in your video, as well as dispelled a few myths. The other commenters were spot on with the comparison to the Alton Brown show. Don't change a thing! Subscribe
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Science lesson and baking classes…..awesome!
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I dare you to do lazy bagels and lazy English muffins next. Love the series.
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You do a good job of explaining things quickly and concisely where others assume a listener has complete knowledge. Thanks!
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I keep learning from your videos. Every one of them has helped me to be a better cook and baker. I still have a looooooong way to go, but at least I can make a loaf of sourdough bread that doesn't feel like a doorstop. This vid lead me to the buttermilk video and now I am going to always have buttermilk on hand. And that will lead me to having cheese, and whey and more deliciousness coming out of my kitchen. I'm 63 and proof that you CAN teach an old dog new tricks. Thanks so much. Love ya' man.
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You are so damn funny! Thanks for not only teaching us a recipe but also explaining so many of the “whys” and the science behind how it all works. I ALWAYS learn so much when I watch you videos. Thanks for keeping cooking real. You’re awesome !
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Just watched Dr Berg tell me the dangers of eating carbs and right next in line is this vdeo 😂
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Wow! First time watching Ben’s videos. I was just looking for a Sourdough cinnamon roll recipe. And everything about this video recipe was amazing, everything has an explanation. I literally used my starter out of my fridge without feeding it for a week, left the dough in my countertop for 12hrs and the next morning shaped and baked those delicious cinnamon rolls. They were superb! Amazing taste and consistency! Sharing this to my sourdough friends!
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Hey Ben Starr! Thanks for making this video and especially thanks for the scientific explanation behind the process of creating a healthy sourdough starter! After watching, i had the intuition to rinse my spoons in vinegar before mixing my starters to both clean my spoons from any dishwasher detergent, and to raise the acidicy of my starter. So far i had incredible results. Within 6 days i had a starter that almost tripled in size once i fed it to 100% hydration.
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The sass in this video is unmatched 😂 the cinnamon rolls are making Ben act up 😅
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I really like how you explain the science of cooking/baking. I always say it's Chemistry
