Maple Sourdough Cinnamon Rolls with Maple Frosting
These maple sourdough cinnamon rolls are a healthier treat made with unrefined maple sugar and a tangy sourdough base. They're naturally sweet, easy to digest, and perfect for satisfying cravings guilt-free!
Equipment
- Stand Mixer (Kitchen Aid)
Ingredients
Dough
- 160 g Unsweetened nut milk dairy or soy (optional)
- 113 g unsalted butter (melted) vegan (optional)
- 1 whole egg (skipped if vegan)
- 100 g active sourdough starter (bubbly) 2 1/4 tsp of instant yeast
- 1 tsp vanilla extract
- 360 g all-purpose flour
- 1 tsp sea salt
Cinnamon filling
- 2 tbsp unsalted butter (melted) vegan (optional)
- 1/2 cup maple sugar
- 1 tbsp ground cinnamon
Maple Glaze
- 1 cup powdered maple sugar (blended maple sugar)
- 1-2 tbsp unsweetened nut milk dairy or soy (optional)
Maple Cream Cheese Frosting
- 1/2 cup cream cheese (softened) vegan (optional)
- 1/2 cup unsalted butter (softened ) vegan (optional)
- 1/4 cup powdered maple sugar (blended maple sugar)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- pinch of sea salt
Instructions
Butter and milk mixture
- Place the milk and butter in a microwave-safe bowl.
- Warm the mixture for 1 minute .
- Set aside.
Make the dough
- In a mixer bowl, combine 1 large egg, bubbly sourdough starter, and maple sugar. Use a paddle attachment on low speed to mix until well combined.
- While the mixer is still mixing, slowly pour in the milk-butter mixture.
- Add in the flour and sea salt and continue to mix until it's combined, roughly and sticky for 1-2 minutes.
Let the dough rest
- Stop the mixer and cover with a damp towel or a plastic wrap for 30 minutes.
Knead the dough
- After the dough has rested, switch the paddle attachment to the dough hook attachment.
- Knead the dough on medium speed for 8 minutes until its smooth. If the dough is too sticky, lightly flour the dough and knead again until its smooth.
Bulk Fermentation
- Cover the dough with a damp towel or plastic wrap. Let it rise overnight or until its doubled in size. This should take up 8-12 hours, depending on temperature. If you live in a humid environment this process should take up 6 hours.
Stretch and Fold
- This step is optional and feel free to skip this step
- Perform 4 folds during the bulk fermentation. About 30 minutes into fermentation, gently stretch the dough upward and fold it over itself. Rotate the bowl and repeat a few times to build strength. Repeat this process every 30 minutes.
Roll the dough
- Spray the baking pan with non-stick spray or line it with parchment paper.
- On the countertop, or baking mat, lightly dust with some flour to prevent the dough from sticking.
- Gently take out the dough from the bowl.
- Gently pat it into a rectangle.
- Let it rest for 10 minutes.
- Lightly dust the dough with flour.
- Using a rolling pin, roll the dough into a 18 x 12 rectangle.
Make the Cinnamon Sugar
- In a microwave safe bowl, melt the butter in the micowave for 10-15 seconds. Set aside to cool down.
- Combine maple sugar and cinnamon.
- Using a pastry brush, coat the dough evenly with melted butter. Sprinkle the cinnamon sugar mixture over the top and use your hands to smooth it out until it feels wet and sandy.
Shape into rolls
- Roll the dough tightly into a log, then slice it evenly into individual rolls using a pastry cutter or cut using a twine.
- Place the rolls into the prepared baking pan, leaving a bit of space between them for proofing.
Last rise
- Let the rolls proof for at least 1-2 hours.
Bake
- Preheat the oven to 350℉.
- Bake the rolls for 35-38 minutes, or until golden brown.
- Once it's baked and golden brown, remove the pan from the oven and cool in the pan for 15 minutes.
- Transer to a wire rack to cool down.
Make the Maple Glaze
- Blend 1 cup of maple sugar into powdered sugar in a high-speed blender for 15 seconds. In a separate bowl, mix the powdered maple sugar with 2-3 tablespoons of milk (or plant-based milk) and 1/2 teaspoon of vanilla extract until smooth. Drizzle over the warm rolls.
Make the Maple Cream Cheese Frosting
- Blend 1 cup of maple sugar into powdered sugar in a high-speed blender for 15 seconds. Using a stand mixer or hand mixer, in a bowl, beat 1/2 cup softened cream cheese and 1/2 cup softened butter until smooth. Gradually add 1/4 cup of the powdered maple sugar, 1 tbsp of maple syrup for a little sweetness, and 1/2 teaspoon of vanilla extract. Mix until creamy, then spread over cooled rolls.