Sourdough Cinnamon Rolls with Caramel and Pistachio

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4.59 from 12 votes

Sourdough Cinnamon Rolls with Caramel and Pistachio

Sourdough cinnamon rolls glazed with delicious salted caramel and topped with lightly toasted pistachios.

Prep Time1

Cook Time20

Proofing Time16 30

Total Time17 50

Course: Breakfast, Dessert

Cuisine: American

Keyword: Cinnamonrolls, Recipe, Sourdough

Servings: rolls

Calories: 512kcal

Author: Elise

Equipment

Digital scale
Stand mixer
Brød & Taylor Proofer Box
Rolling Pin
13x10 inch baking pan

Ingredients

Sweet Levain

45 g active sourdough starter
45 g whole milk cold from the fridge
45 g bread flour
10 g granulated sugar

Main Dough

550 g bread flour
90 g granulated sugar
10 g salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
250 g whole milk cold from the fridge
100 g eggs two medium eggs
145 g sweet levain
110 g unsalted butter softened, cubed

Cinnamon Filling

100 g unsalted butter softened
50 g granulated sugar
50 g dark brown sugar
8 g ground cinnamon

Egg Wash

1 egg
1 tbsp water

Caramel Glaze

100 g granulated sugar
35 g water
50 g unsalted butter softened, cubed
100 g whipping cream
½ tsp sea salt

Other

50 g pistachios

Instructions

Sweet levain

Mix all the ingredients in a bowl and stir to combine. Cover and rest in a warm spot for 4 hours or until at least doubled in size.
45 g active sourdough starter, 45 g whole milk, 45 g bread flour, 10 g granulated sugar

Main Dough

Start by gathering all your ingredients. Add them all, except the butter, to the bowl of your stand mixer fitted with a dough hook. Mix on medium speed until the dough comes together. Cover, and autolyse/rest for 30 minutes.
550 g bread flour, 90 g granulated sugar, 10 g salt, 1/2 tsp ground cinnamon, 1/2 tsp ground cardamom, 250 g whole milk, 100 g eggs, 145 g sweet levain
Start your mixer again and knead on medium speed for about 10 minutes.
After 10 minutes, slowly add cubed, softened butter, one cube at a time.
110 g unsalted butter
Once all the butter has been added, continue kneading at medium speed for 15-20 minutes until your dough passes the window-pane test.
Place the dough in a clean bowl and proof in a warm spot, ideally at around 78°F/26°C, for two hours.
After two hours, transfer the dough to the fridge to cold-proof for 6-12 hours.

Shape

Transfer the dough to a lightly floured work surface. You might want to leave it at room temperature for 10-15 minutes if it's cold and hard to roll out.
Roll the dough into a 19x12in/50x30cm rectangle with a rolling pin.
Evenly spread out softened butter over the surface of the dough.
100 g unsalted butter
Combine the sugars and cinnamon in a bowl and sprinkle over the dough, leaving a small gap around the edges.
50 g granulated sugar, 50 g dark brown sugar, 8 g ground cinnamon
Roll the dough up as tight as possible, starting from the longest side of the rectangle.
Cut half an inch off the edges of the roll. Use a sharp knife or floss to cut the dough into 1,5-inch/4 cm pieces. You should end up with 12 cinnamon rolls.
Place the cinnamon rolls in a 10x13-inch/25x34cm baking pan lined with parchment paper. Cover and proof at around 78°F/26°C for about 10-12 hours or until they've doubled in size. Please don't focus too much on time but on how they look and feel.

Bake

Preheat the oven to 355°F/180°C.
Prepare the egg wash by whisking together an egg and water.
1 egg, 1 tbsp water
Lightly brush the proofed cinnamon rolls with egg wash and bake for 18-25 minutes until golden brown—internal temp when finished: 205°F/96°C minimum.
Transfer your cinnamon rolls onto a cooling rack and allow them to cool for at least 20 minutes.

Caramel Glaze

To make the caramel glaze, add sugar and water to a stainless steel pot. Bring it to a boil over medium heat. Avoid stirring at this step, or the sugar may crystallize, turning the caramel a little grainy.
100 g granulated sugar, 35 g water
Let the sugar and water mixture boil over medium heat, without stirring, until the mixture turns light golden. If you want to, gently swirl the pan and use a wet heatproof pastry brush to wash down the sides of the pot to prevent the sugar crystals from burning on the sides. For me, this step took 6 minutes. Please keep an eye on the caramel at all times.
When the mixture is lightly golden, reduce the heat to a minimum and add the cubed butter. Now you can stir, so grab a silicone spatula or whisk and combine.
50 g unsalted butter
Add whipping cream a little at a time, and stir between additions. When you have added all the cream, allow the caramel to boil for approximately 1 minute.
100 g whipping cream
Next, take the pot off the heat and stir in salt. Transfer to a large bowl and set aside. Cool to room temperature. The caramel glaze will thicken as it cools.
½ tsp sea salt

Assemble

Drizzle a generous amount of caramel glaze over the cinnamon rolls with a spoon.
Lightly toast pistachios for 2-3 minutes in a dry pan over medium heat while constantly stirring/moving the pan.
50 g pistachios
Finely chop the pistachios and sprinkle them over the caramel-glazed cinnamon rolls. Serve and enjoy!

Notes

Nutritional analysis per serving (12 servings) Disclosure: The nutrition facts are automatically calculated. I can not guarantee the accuracy of the data. Please don’t consider it a substitute for a professional nutritionist’s advice.

Nutrition