No-Knead Sourdough Cinnamon Rolls with Orange Glaze
Active Time1 hourhour
Resting Time8 hourshours
Cook Time25 minutesminutes
Total Time10 hourshours
Yield8rolls
Notes
*I keep my sourdough starter at around 100% hydration, so adjust your liquid/flour minimally as needed for a starter that resembles thick pancake batter.**I like the childhood nostalgia of an orangey Pillsbury pop-canister cinnamon roll, but you have options with your icing. For a classic vanilla glaze, omit the zest and use milk instead of orange juice. For maple icing (my second fave), use milk instead of juice and substitute 1/4 tsp. maple extract for zest. For coffee icing, use coffee or espresso instead of juice/milk and omit the zest.
Ingredients
Dough
½cupbuttermilkor plain yogurt
6Tbsp.vegetable oil
100gramssourdough discard(scant ½ cup)*
50gramsbrown sugar(¼ cup)
1large egg, lightly beaten
2tsp.active dry yeast
1tsp.kosher salt
¼tsp.baking soda
200gramsall-purpose flour(1 ⅔ cups)
150gramswhole wheat flour(1 ⅓ cups)
Filling
85gramsunsalted butter, softened (6 Tbsp.)
66gramsbrown sugar(⅓ cup)
2tsp.ground cinnamon
Glaze**
114gramspowdered sugar(1 cup)
2Tbsp.orange juiceor milk (for a milder flavor)
1Tbsp.orange zestfrom about 1/2 of the orange
½tsp.vanilla extract
Method
Dough
½ cup buttermilk
6 Tbsp. vegetable oil
100 grams sourdough discard
50 grams brown sugar
1 large egg
2 tsp. active dry yeast
1 tsp. kosher salt
¼ tsp. baking soda
In the bowl of a stand mixer, combine buttermilk, vegetable oil, sourdough starter, brown sugar, egg, yeast, salt, and baking soda. Mix on medium speed with the bread hook until relatively homogeneous, about 1 minute (break up remaining clumps of brown sugar/yeast/starter with your fingers if needed).
200 grams all-purpose flour
150 grams whole wheat flour
Add flours and mix on medium speed until fully combined into a tacky dough, about 2 minutes. Alternatively, mix by hand or with a wooden spoon in a large bowl until well combined.
Scrape bowl to incorporate any tough bits of dough stuck to the side into the main dough mass. Cover bowl with plastic wrap or a lightly damp clean kitchen towel.
Let dough rest at room temperature for 30 minutes. After the half-hour, fold it several times over itself in the bowl. If you’ve never done this before—don’t overthink it. We aren’t really “kneading” here. Just imagine that you’re bringing all the dough that’s sitting at the bottom of the bowl to the top, in 6 or so big stretchy folds. Repeat resting-and-folding process 3 more times, resulting in a total of 2 resting hours and 4 folding sessions. The dough will magically become less sticky and more elastic with each folding round (this is because the wheat flour fully hydrates and the gluten develops).
Chill dough in the refrigerator, covered, for at least 6 hours but up to 1 day.
Filling
85 grams unsalted butter
66 grams brown sugar
2 tsp. ground cinnamon
Mix softened butter, brown sugar, and cinnamon together until combined. Set aside until ready to use.
Turn chilled dough out onto a lightly oiled surface and roll into a 16×12-inch rectangle (if necessary, lightly oil your rolling pin to avoid the dough sticking).
Spread cinnamon butter evenly over the whole rectangle, then roll it tightly into a 16-inch log.
Slice log into 8 rolls and place them into a 12-inch cast-iron skillet or 13×9 pan. You can also use basically any other medium/large baking dish. The rolls will almost double while baking, so use whatever will give them an inch or so of space on all sides. Cover pan and let rise until rolls look and feel puffed, about 30 minutes (they will not rise much in this time).
Preheat oven to 350℉. Once preheated, bake rolls until deeply golden brown on top, about 25 to 35 minutes.
Glaze
114 grams powdered sugar
2 Tbsp. orange juice
1 Tbsp. orange zest
½ tsp. vanilla extract
Combine powdered sugar, orange juice or milk, orange zest, and vanilla to create an icing.
Let cinnamon rolls cool for 10 to 15 minutes, then pour glaze evenly over cinnamon rolls. The rolls are best when enjoyed warm and fresh. Store leftovers covered tightly at room temperature, and warm before serving.