Sourdough Cinnamon Rolls With Caramel Pecan Topping

I recently shared how to make a sweet stiff levain, and I use that in this recipe. It really does make the best cinnamon rolls. The bread is so soft and fluffy. These rolls are sweet and gooey with their cinnamon-brown sugar filling and delicious caramel pecan topping. Give these a try and let me know what you think!

Sourdough Cinnamon Rolls with Caramel Pecan Topping

Ingredients

Dough

• 150 grams sweet stiff levain
• 400 grams lukewarm water
• 65 grams sugar
• ¼ cup butter, melted
• 1 egg
• 10 grams salt
• 900 grams bread flour

Filling

• 1 stick butter, softened
• 3 tablespoons cinnamon
• 2 cups brown sugar

Caramel Pecan Topping

• 1 stick butter
• ¾ cup brown sugar
• ¼ cup maple syrup
• ½ teaspoon salt
• 1 teaspoon vanilla
• 1⅓ cups chopped pecans

Instructions

1. Break the sweet stiff levain into small pieces and place in the bowl of a stand mixer.
2. Add water, melted butter, and egg. Whisk until most of the levain is dissolved.
3. Add salt, sugar, and about 1 cup of flour.
4. With the mixer on low, add remaining flour one cup at a time. Mix for about 10 minutes until the dough is smooth and passes the windowpane test.
5. Grease a 9×13-inch pan and place the dough inside to rise.
6. Allow the dough to rise for about 6 hours, or until doubled in size and light.
7. Combine filling ingredients in a bowl.
8. To make the topping, melt butter and whisk in brown sugar, maple syrup, salt, and vanilla.
9. Turn dough out onto a floured surface and roll into a large rectangle about ¼ inch thick.
10. Spread filling over dough, roll up from the long side, and cut into 12 rolls.
11. Pour topping into the pan and sprinkle with pecans.
12. Arrange rolls in the pan. Let rise 1–2 hours or refrigerate overnight.
13. Preheat oven to 375°F. Bake for 25–30 minutes, until rolls reach 195–200°F internally.
14. Cool in the pan for 15 minutes, then invert onto a baking sheet.
15. Serve warm.