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high altitude sourdough cinnamon rolls
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High Altitude Sourdough Cinnamon Rolls

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

The best cinnamon rolls you will ever make! The dough is incredibly light and fluffy, wrapped with buttery cinnamon sugar, and dripping with vanilla frosting for an unforgettable bite. Make ahead and freeze an easy breakfast or brunch.
Prep Time20 hours
Cook Time45 minutes
Total Time20 hours 45 minutes
Course: Breads, Breakfast
Cuisine: American
Keyword: cinnamon rolls, high altitude, sourdough
Yield: 12 rolls
Calories: 686kcal
Author: Rebekah S.

Equipment

  • Electric stand mixer
  • Measuring Tools - digital scale or measuring cups
  • Rolling Pin
  • Plastic wrap
  • mixing bowls
  • Pizza Cutter or sharp knife
  • 9x13 Baking Dish

Ingredients

Dough:

  • 200 grams Active Sourdough Starter 1 cup
  • 110 grams Water - warm ½ cup
  • 42 grams Butter - melted 3 tablespoons
  • 100 grams White sugar ½ cup
  • 1200-1300 grams Bread Flour 8-8½ cups
  • 240 grams Whole Milk - warm 1 cup
  • 1 Large Egg
  • 3 grams Kosher Salt ½ teaspoon

Cinnamon-Sugar Filling:

  • 113 grams Butter - melted 4 tablespoons
  • 200 grams Brown Sugar 1 cup
  • 100 grams White Sugar ½ cup
  • 6 grams Cinnamon 1 tablespoon

Heavy Cream

  • 120 grams Heavy Cream ½ cup

Vanilla Frosting:

  • 113 grams Butter - softened 4 tablespoons
  • 360 grams Powdered Sugar 3 cups
  • 4 grams Vanilla Extract 1 teaspoon
  • 60-90 grams Whole Milk 4-6 tablespoons
  • 1.5 grams Table Salt ¼ teaspoon

Instructions

  • MIX STARTER & WATER – combine the starter and warm water together until fully incorporated in a large mixing bowl.
  • ADD WARM MILK, SUGAR, MELTED BUTTER, AND EGG – add to the starter mixture and combine all the ingredients until mixed together.
  • ADD FLOUR & SALT – add the salt and bread flour to the wet ingredients. Add the flour 1 one cup at a time, mixing on medium speed in between adding more flour.
  • MIX DOUGH – mix the dough for 5-10 minutes until it starts pulling away from the sides of the bowl. 
    NOTE: the dough will be sticky but should look smooth when done mixing. The dough will still be sticking at the bottom of the bowl. IF the dough is still wet and shiny slowly add additional flour 1/4 cup at a time as you mix or knead on a lightly floured surface until the dough is smooth.
  • FORM A BALL – on a clean lightly floured work surface place the dough and form a ball by pushing the edge of the dough away from you and pulling the opposite edge of the dough toward you. Rotating the dough and repeating until a nice ball is form. Place the dough back into the bowl.
  • RISE 8+ HOURS – cover the bowl with plastic wrap and let it sit at room temperature for a minimum of 8 hours. The dough should double, almost triple in size.
  • ROLL OUT DOUGH – on a lightly floured surface roll out the dough into a large rectangle, approximately 12×18 inches. The dough should be 1/2 inch thick.
  • MIX CINNAMON SUGAR & BUTTER FILLING – melt the butter then add the cinnamon, brown sugar, and white sugar together. Spread the filling evenly over the top of the dough.
  • CUT INTO STRIPS & ROLL – cut the dough into 12 equal strips, approximately 1 1/2 inches wide. Then roll each strip up to form rolls. Place each roll into the baking dish.
  • FREEZE OR REFRIGERATE – FREEZE OPTION: cover tightly and freeze for up to 6 months. Thaw in the fridge overnight. REFRIGERATE OPTION: cover tightly and place in the refrigerator overnight.
  • SET OUT AT ROOM TEMPERATURE & PREHEAT – the next morning uncover the cinnamon roll dough and let sit in a warm place for 1 hour. Preheat the oven to 350° F.
  • ADD HEAVY CREAM – drizzle the heavy cream of the top of the unbaked rolls.
  • BAKE – bake uncovered for 40-45 minutes until the top of the rolls are golden brown.
  • MIX FROSTING – while the rolls are baking mix the powdered sugar, butter, vanilla, and salt together. Slowly add the milk 1 tablespoon at a time until desired consistency is reached.
  • ADD FROSTING – let the warm rolls sit for 5-10 minutes and then spread frosting over the top rolls.
  • ENJOY!

Notes

STORAGE - cover tightly and store at room temperature for up to 3 days
BAKING AT SEA LEVEL - decrease the warm milk to 180 grams (3/4 cup) and bake for 30-35 minutes.

Nutrition

Serving: 1roll | Calories: 686kcal | Carbohydrates: 106g | Protein: 12.1g | Fat: 24.9g | Saturated Fat: 15.2g | Polyunsaturated Fat: 0.88g | Monounsaturated Fat: 3.5g | Trans Fat: 0.83g | Cholesterol: 103mg | Sodium: 402mg | Potassium: 159mg | Fiber: 2.1g | Sugar: 62.5g | Vitamin A: 583IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 1.09mg