Overnight sourdough cinnamon rolls

Method

1. • 370 g wheat flour, Type 550
   • 170 ml milk
   • 1 egg
   • 75 g softened butter
   • 60 g sugar
   • ½ tsp salt
   • 180 g active wheat sourdough starter

   Mix and knead the flour, milk, egg, starter and sugar together. Add the salt and butter last, then knead everything for about ten minutes until the dough is soft and supple.

2. Shape the dough into a ball, cover and leave at room temperature until it has grown considerably. The timing depends on your starter’s activity and the room temperature — watch the dough rather than the clock.

3. • 100 g softened butter for the filling

   Grease a baking dish with a little butter. Roll the dough into a large rectangle on a lightly floured surface and spread with the softened butter.

4. • 80 g sugar for the filling
   • 1½ tsp cinnamon
   • Pecans to taste, roughly chopped

   Mix the sugar and cinnamon, then scatter evenly over the butter. Sprinkle the chopped pecans on top.

5. Using a pizza cutter, cut the topped dough into twelve strips of roughly equal width. Roll each strip into a spiral and place in the prepared dish, leaving a little space between them. This takes a little longer than slicing one large roll, but gives you beautifully even cinnamon rolls.

6. Cover the shaped rolls and leave to rise overnight at room temperature. By morning, they should be visibly risen and feel airy.

7. Preheat the oven to 180°C, conventional heat (top and bottom heat). Bake for 30–35 minutes, until golden brown.

8. • 100 g cream cheese, or 50 g sour cream and 50 g crème fraîche
   • 50 g powdered sugar
   • Vanilla to taste

   For the frosting, stir either the cream cheese or the sour cream and crème fraîche together with the powdered sugar and vanilla until smooth. Spread over the rolls while they are still warm and serve straight away.