This post was created in partnership with East Fork Pottery. As always, all thoughts and opinions are my own.
Happy Fall! Despite a bit of a heatwave this past week, I’m ready to fully embrace the change of seasons. Apple picking, pumpkin spice, chunky sweaters — bring it all on!
I’m so excited to share these malted sourdough cinnamon rolls with you today, in partnership with East Fork Pottery. Inspired by East Fork’s new malt glaze, I added the toasty notes of malt to these classic breakfast treats by subtly weaving it into the dough, filling, and frosting. I honestly don’t think I’ll make cinnamon rolls any other way now! Plus, these rolls just look extra inviting on that beautiful bread & butter plate, don’t you think?
A few notes:
- The base dough for these rolls is the sourdough Hokkaido milk bread that I’ve used several times on this site before. If you haven’t tried this style of bread before, I highly recommend reading through those posts for more tips and tricks.
- To add the malt flavor I use both barley malt syrup malted milk powder (Ovaltine is easiest for me to find, but you can use Milo/Horlicks/Carnation/whatever is available in your local supermarket — just make sure it’s classic malted milk powder and not chocolate malt).
- To have these rolls ready to bake in the morning, I recommend mixing the dough 24 hours before you plan to bake (build the levain the night before). Shape the dough right before going to sleep, proof at room temperature overnight, and bake first thing in the morning. It takes a little planning ahead, but the actual hands-on time is fairly minimal.
- I highly recommend baking the rolls in an 8×8 or 9×9 square cake pan (square cake pan). They seem to bake most evenly in this kind of pan — ceramic dishes take too long to heat up and the tops dry out before the bottom is cooked.
Malted Sourdough Cinnamon Rolls
Makes 9 rolls
For the levain
- 18g starter (100% hydration)
- 31g milk
- 57g bread flour
- Mix and ferment at room temperature until ripe (mine is usually ready in 6-8 hours, but it depends on the ambient temperature and strength of your starter). When ready it should be more than doubled in volume, puffy, and domed. You should see large bubbles if you pull back the top.
For the final dough:
- 284g bread/AP flour (I use half and half)
- 35g barley malt syrup
- 21g malted milk powder
- 53g egg (about 1 large)
- 100g milk
- 80g cream
- All of the levain
- 6g salt
- 52g unsalted butter, at cool room temperature
For the filling:
- 100g brown sugar
- 15g malted milk powder
- 1 Tbsp ground cinnamon
- 1 Tbsp arrowroot powder or cornstarch
- Pinch of salt
- One egg, whisked with a bit of water or milk
For the malted cream cheese frosting:
- 90g cream cheese, softened
- 60g butter, softened
- 20g malted milk powder
- 75g icing sugar
- Pinch of salt
- Mix together all final dough ingredients except the salt and butter until just combined. Cover and autolyse (rest) for 45-60 minutes.
- Add salt, and knead dough (with the dough hook attachment if using a stand mixer) until gluten is moderately developed (I use speed 3-4 on a KA mixer). The dough will start out sticky and rough but should gradually come together and feel quite smooth and stretchy. Turn the mixer to low and add butter about a tablespoon at a time, incorporating each batch before adding the next. Turn the speed back up and continue kneading until the gluten is very well developed and the dough passes the windowpane test as demonstrated here. The dough should be smooth and supple (and quite lovely to handle!). This will take quite some time, especially if done by hand. Consider it your arm workout for the day!
- Transfer dough to a clean and lightly oiled bowl, cover, and bulk rise at room temp for 2 hours. The dough will be noticeably expanded, but not doubled. Fold, cover tightly with plastic wrap, and refrigerate overnight (or at least 8 hours, and up to 24).
- When ready to shape, mix together the filling ingredients and prepare the egg wash. Lightly grease a 8×8 square baking pan. Take the dough out of the refrigerator and transfer to a lightly floured surface. Roll into a large rectangle about 10″ x 14″, doing your best to maintain an even thickness.
- Brush the rectangle with an even coat of egg wash and sprinkle on the malted cinnamon-sugar mixture. Go all the way to the edges and gently press to adhere.
- Starting with the long edge closest to you, roll the dough up like a jelly roll, pinching to seal. Cut into 9 even pieces (~1.5 in. thick) using a sharp knife or dental floss (my preferred method). Transfer the rolls to the prepared pan, leaving space between each.
- Gently brush the rolls with a coat of egg wash (this keeps it from drying out) and cover with a piece of lightly oiled plastic wrap. Proof at room temperature until the dough is very puffy and roughly doubled. This usually takes me ~8 hours, or overnight.
- About 45 minutes before you’re ready to bake, preheat your oven to 400F with a rack in the middle. Bake the rolls for about 20 minutes, rotating about halfway between. When finished, the rolls should be golden brown and register 195-200F in the center.
- While the rolls are baking, prepare the frosting. Beat the cream cheese, butter, and salt together on medium until smooth. Add the malted milk powder and about half the icing sugar and beat to combine. Add the remaining icing sugar and beat for 1-2 minutes until fluffy.
- Allow the rolls to cool for a few minutes on a wire rack before spreading with frosting. Serve warm.