Sourdough Shokupan (Japanese Milk Bread) Cinnamon Rolls

I think every part of a cinnamon roll should taste like the middle piece.

These cinnamon rolls combine the pillowy, tender crumb of Japanese milk bread with a cinnamon heavy filling that forms a layer of soft caramel on the bottom, a hint of sourdough depth and a not-too-sweet, light as air whipped cream cream cheese frosting.

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Sourdough Shokupan Cinnamon Rolls

Yield: 9 rolls

Author: Erika Turk

Prep time: 30 MinCook time: 35 MinInactive time: 18 HourTotal time: 19 H & 5 M

These cinnamon rolls combine the pillowy, tender crumb of Japanese milk bread with a cinnamon heavy filling that forms a layer of soft caramel on the bottom, a hint of sourdough depth and a not-too-sweet, light as air whipped cream cream cheese frosting.

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Ingredients

Sweet Starter

• 30 g Sourdough Starter
• 100 g Bread Flour
• 40 g Filtered Water
• 10 g Granulated Sugar

Dough

• All of Sweet Starter
• 320 g Bread Flour
• 140 g Milk
• 1 Large Egg
• 40 g Granulated Sugar
• 4 g Salt
• 40 g Salted Butter

Filling

• 115 g salted butter, softened
• 210 g light brown sugar, packed
• 2 T cinnamon
• 1/2 t kosher salt
• 60 grams heavy cream (for pouring over the rolls pre-bake)

Frosting

• 226 g (8 oz block) cream cheese
• 80 g powdered sugar
• 187 g heavy cream
• pinch salt
• 1 teaspoon vanilla

Instructions

For the sweet starter

1. Mix 30 grams of sourdough starter, 100 grams of flour, 40 grams of water and 10 grams of sugar in a lidded container.
2. Allow to rise at room temperature until doubled, about 6-8 hours.

For the rolls

1. In the bowl of a stand mixer with the hook attachment, mix all dough ingredients except the butter until the dough is strong and fairly elastic, 8-10 mins.
2. Add butter in small cubes gradually and allow to mix until the dough is strong, smooth and pulls into a ball away from the sides and bottom of the bowl, another 8-10 mins.
3. Remove the dough hook from the mixer, cover the bowl with a tea towel or plastic cap and proof the dough until double - 2-3 hours.
4. On a floured surface, roll the dough out into a rectangle as thin as you can without the dough tearing, about 1/4 inch.
5. Allow to rest for 15 minutes.
6. While the dough is resting, make the filling. Combine butter, brown sugar, cinnamon and salt.
7. Spread the filling onto the dough, covering it evenly edge to edge.
8. Using a pizza cutter or sharp knife, cut the dough into 9 even strips.
9. Roll the strips into cinnamon rolls and place the rolls into an oiled or lined 9x9 pan.
10. Cover and proof until the rolls have doubled in size, about 2 hours.
11. At this point I highly recommend placing the rolls into the fridge overnight to develop flavor and cold proof. However, you can bake straight from this stage.
12. Before baking, pour 1/4 cup heavy cream evenly over the rolls.
13. Post overnight cold-proof (or not), preheat the oven and bake at 375º for 35 min until golden brown and bubbly.

For the frosting

1. With a hand mixer or stand mixer with whisk attachment, beat the cream cheese and sugar together until light and fluffy, 1 to 2 minutes.
2. Add the heavy cream, a pinch of salt, and the vanilla. Beat again until stiff peaks form and the frosting is fluffy, 1 to 2 minutes more.
3. Once the rolls are baked, spread generously with frosting and serve.

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