Buttery Whole Wheat Sourdough Cinnamon Rolls Recipe

After the basic sourdough bread loaf I posted yesterday, here is another bread under the similar breads theme. Yes, you guessed it right. It is made with sourdough, but I have used whole wheat flour instead of all purpose flour. The recipe is much similar to the previous one, but uses wheat flour for the firm starter as well as the main dough. As the cinnamon rolls are supposed to be buttery, I have added a whole lot of butter in the dough. And also there is brown sugar in the dough as well as the filling. Cinnamon is one of my daughter’s favourite flavour, so I didn’t think much while settling on this recipe.

The recipe is totally developed in my kitchen and I was keeping fingers crossed until the rolls came out of the oven. The texture was so soft and I was really proud that I could nail it. This recipe gets done comparatively quickly when compared to the sourdough loaf. And the addition of butter makes the dough velvet soft. It was such a pleasure kneading the dough. It doesn’t stick to your hand and it is so so good to work with. Do try this to know what I am talking about. I also made another bread the same day and this was Sruti’s most favourite among the two even though she liked the other bread too. This can be easily refrigerated and served the next day. But make sure to warm it up in MW before serving to relish the pillow soft texture.

Ingredients:

Firm Starter:

Sourdough Starter – 1/3 cup

Whole Wheat Flour / Atta  – 1/2 cup

Water – 3-4 tbs

For The Dough:

Whole Wheat Flour – 1 cup

Salt – 1/2 tsp

Brown Sugar – 2 tbs

Butter – 2 tbs

Water / Milk – 1/4 cup

For The Filling:

Melted Butter – 1 tbs

Cinnamon Sugar – 2-3 tbs

Procedure:

Mix together bubbly sourdough starter along with water and whole wheat flour to make a sticky dough.

Cover and set aside for two hours.

Refrigerate overnight.

Remove it from fridge and set it on counter for four hours.

To the same bowl, add in butter, sugar, salt, water/milk and flour.

Mix to form a shiny soft dough.

Cover and set aside for 30 minutes.

Now take it to counter and knead it for five minutes until smooth and elastic.

Place it in a oiled bowl, rotate to coat the dough with oil, cover and set aside until double.

It may take two hours to four hours depending upon the temperature of your room.

Now take the proved dough to the counter and press it to form a rectangle.

Apply melted butter all over it and sprinkle the cinnamon sugar evenly.

No roll the rectangle from the shorter side into a tight log.

Slice it into 7 equal portions.

Grease a 7″ cake tin and arrange the rolls in it.

Cover and set aside for 30 minutes.

By the time it is proving, preheat oven to 250°C.

Apply milk wash on the rolls and bake in preheated oven for 25 minutes.

Remove from oven, and serve it warm.

Buttery Whole Wheat Sourdough Cinnamon Rolls Recipe

Print Recipe Pin Recipe

Course Breads, Desserts, Sweets

Cuisine International

Servings 7 Rolls

Ingredients

  

• Firm Starter:
• Sourdough Starter - 1/3 cup
• Whole Wheat Flour / Atta - 1/2 cup
• Water - 3-4 tbs
• For The Dough:
• Whole Wheat Flour - 1 cup
• Salt - 1/2 tsp
• Brown Sugar - 2 tbs
• Butter-2 tbs
• Water / Milk - 1/4 cup
• For The Filling:
• Melted Butter - 1 tbs
• Cinnamon Sugar - 2-3 tbs

Instructions

 

• Mix together bubbly sourdough starter along with water and whole wheat flour to make a sticky dough.
• Cover and set aside for two hours.
• Refrigerate overnight.
• Remove it from fridge and set it on counter for four hours.
• To the same bowl, add in butter, sugar, salt, water/milk and flour.
• Mix to form a shiny soft dough.
• Cover and set aside for 30 minutes.
• Now take it to counter and knead it for five minutes until smooth and elastic.
• Place it in a oiled bowl, rotate to coat the dough with oil, cover and set aside until double.
• It may take two hours to four hours depending upon the temperature of your room.
• Now take the proved dough to the counter and press it to form a rectangle.
• Apply melted butter all over it and sprinkle the cinnamon sugar evenly.
• No roll the rectangle from the shorter side into a tight log.
• Slice it into 7 equal portions.
• Grease a 7" cake tin and arrange the rolls in it.
• Cover and set aside for 30 minutes.
• By the time it is proving, preheat oven to 250°C.
• Apply milk wash on the rolls and bake in preheated oven for 25 minutes.
• Remove from oven, and serve it warm.

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