Sourdough cinnamon rolls

Found this recipe on BBC Good Food and OMG! Didn’t change a thing, nether will I! Ever! It is perfect! 
 
Ingredients
For the dough:
200g active white sourdough starter
350g strong white bread flour, plus extra for dusting
50g wholemeal flour
1 tsp ground cinnamon
50g golden caster sugar
200ml warm milk
1 egg
50g butter , softened, plus extra for the tin 

For the filling:
150g light brown sugar
125g butter , softened 
2 tbsp ground cinnamon

For the topping:
2 tbsp golden syrup
100g soft cheese
150g icing sugar
¼ tsp  vanilla paste or extract

Process:

·      STEP 1
Make sure your starter is active – it should be nice and bubbly. If it isn’t, feed it and wait until a tsp of the starter floats in warm water. 
·      STEP 2
Tip all the ingredients for the dough, except the butter, into a bowl and mix with your hands to form a shaggy dough – make sure all the flour from around the bowl is mixed in. Leave the dough in the bowl, covered with a damp cloth, for 30 mins. 
·      STEP 3
Work the butter into the dough with 1 tsp salt. Once fully combined, tip the dough onto a surface and knead gently for 5 mins until smooth and springy. Form the dough into a ball and sit back in the bowl. Cover and leave somewhere warm-ish for 3-4 hrs until the dough has just about doubled in size. 
·      STEP 4
Meanwhile, make the filling by beating together the sugar, butter, cinnamon and a pinch of salt. Set aside at room temperature to keep soft.
·      STEP 5
Butter and line a square baking tin –  smaller tins (20 x 20cm) will hold nine buns, larger tins (25 x 25cm) will hold 12. Tip the dough onto a floured surface and roll it to a rectangle roughly 50 x 25cm. Spread the filling over the rectangle so it’s completely covered. Roll the dough along the long edge into a tight swiss-roll type sausage. Cut your dough into pieces and arrange them, spiral side-up, in the tin. Leave for 1 hr at room temperature, then cover and leave in the fridge overnight. 
·      STEP 6
Heat the oven to 200C/180C fan/gas 6. Cover the tin with foil and bake on a baking tray (this will stop any leaking mixture dripping into your oven) for 30 mins, then remove the foil and bake for 10-15 mins more to brown slightly. 
·      STEP 7
Meanwhile, mix the golden syrup with 1 tbsp boiling water. As soon as buns come out of the oven, brush them generously with the syrup, then leave to cool a little. Lift the buns out of the tin while still warm and leave to cool on a wire rack. To make the icing, beat the soft cheese, sugar and vanilla until thick but drizzly. Drizzle over the buns when completely cool. 

Sourdough Cimet rolnice

Našla sam ovaj recept na stranici BBC Good Food i Bože! Savršen je. Nisam ništa mijenjala, niti imam namjeru. 
 
P.s. Ako nemate aktivan starter, probajte sa jednom kesicom (7g) suhe germe. 
 
Sastojci za tijesto:
200g aktivnog startera 
350 jakog bijelog brašna (tip 550)
50 g integralnog brašna 
1 kašika cimeta 
50 g smeđeg krupnog šećera 
200 ml toplog mlijeka 
1 jaje 
50 g putera (razmekšanog), biće vam potrebno još malo da podmažete pleh 
 
Sastojci za fil:
150 g tamnog šećera (ja sam koristila Muscovado)
125 g putera (razmekšanog na sobnoj temperaturi)
2 kašike cimeta 
 
Za glazuru:
2 kašike meda (jer mi nemamo golden syrup)
100 g mazivog sira poput Filadelfije, Vajkrema ili Mascarponea
150 g šećera u prahu 
aroma vanilije 
 
Postupak: 
 
KORAK 1 
Najprije provjerite da li vam je starter, nakon hranjenja, aktivan i spreman za upotrebu. U ćašu vrele vode stavite kašiku startera, ako pliva na površini spreman je, ako tone treba mu još vremena. 
 
KORAK 2 
Sve sastojke za tijesto, osim putera, sastavite u jednu veću zdjelu i zakuhajte rukama. Kad sjedinite sve sastojke, prekrijte pamučnom krpom i pustite da odmori pola sata.
 
KORAK 3 
Dodajte tijestu puter i prstohvat soli, pa gnječite dok sve ne sjedinite. Onda nastavite gnječiti tijesto, primjenjujući metodu koja vam odgovara dok ne dobijete elastično tijesto koje možete oblikovati u loptu. Potom vratite u zdjelu, pokrijte pamučnom krpom i ostavite do 4h da duplo naraste.
 
KORAK 4
 
Pripremite fil. Mikserom dobro izmiješajte puter, šećer i cimet za punjenje i ostaviti da stoji na sobnoj temperaturi. 
 
KORAK 5 
Kockicom putera podmažite pleh. Ja sam koristila i papir za pečenje. Manji pleh, promjera 20:20 je za 9 rolnica, a ako uzmete pleh 25:25 moći ćete smjestiti do 12 rolnica. Ja sam dobila 11. Na lagano pobrašnjenoj površini razvaljajte tijesto u pravougaoni oblik promjera 50:25. Premažite filom, srolajte, isijecite na jednake dijelove, pa redajte u pleh s malim razmakom između. Ostavite pokriveno pamučnom krpom, neka stoji na sobnoj temperaturi do sat vremena, prije nego pleh spremite u frižider do ujutro. 
 
KORAK 6 
Rernu zagrijte na 190. Rolnice prekrijte alu folijom i tako pecite prvih 30 minuta. Potom skinite foliju i pecite još 15tak minuta da zarumene. 
 
KORAK 7 
Za to vrijeme u manju zdjelicu stavite dvije kašike meda s jednom kašikom vrele vode. Dobro izmiješajte. Ostavite sa strane. Pripremite glazuru tako sto ćete pomiješati sir, šećer u prahu i aromu vanilije dok ne dobijete finu kremu. Kada rolnice budu pečene, premažite ih medom, pa pustite da se potpuno ohlade prije nego ukrasite glazurom.