Sweetly Curious by Jaya

  Yield: 11 palm-sized rolls These pillowy-soft sourdough buns combine the nutty richness of almond cream with the tropical sweetness of coconut, rolled up Swiss-roll style into gorgeous, shareable pinwheels. Naturally leavened and packed with flavor, they make an incredible treat for breakfast, brunch, or an afternoon coffee break! Ingredients For the Sourdough Enriched Dough: Bread Flour: 275 g Active Sourdough Starter: 90 g (bubbly and at peak activity) Whole Milk: 95 g (lukewarm) Egg: 45 g (approx. 1 large egg, beaten—save a small spoonful for the egg wash) Sugar: 45 g Salt: ½ tsp Unsalted Butter: 55 g (softened, added at the end) For the Almond Coconut Filling: Unsalted Butter: 80 g (softened) Almond Flour: 90 g Icing (Powdered) Sugar: 15 to 20 g (adjust slightly higher or lower based on your sweetness preference) Salt: ¼ tsp Egg: 45 g (from your remaining beaten egg) Almond Extract: ⅓ tsp (adjust to taste) Sweetened Coconut Flakes: 60 g Sweetened Condensed Milk:...

Ingredients ✨ This makes approximately 8 cinnamon rolls. If you double the recipe, use a 9x13 baking dish! For the dough: 62.5 g active sourdough starter 65 g milk, room temperature 85 g unsalted butter, melted & cooled ½ tsp vanilla extract 1 large egg 250 g all-purpose or bread flour 1 Tbsp granulated sugar ½ tsp fine sea salt For the filling: 42.5 g unsalted butter, softened 71 g packed light brown sugar ¾ Tbsp ground cinnamon For the bake: 2 Tbsp heavy cream (the secret to gooey, bakery-style rolls!) For the frosting: 28 g unsalted butter, softened 2 oz cream cheese, softened ¾ tsp vanilla extract 60 g powdered sugar Pinch of salt Step-by-Step Instructions If I want fresh cinnamon rolls for tomorrow afternoon, this is my timeline 👇🏼 🌙 Day 1 — Make the dough Morning: Take the sourdough starter out of the fridge, feed it, and let it become fully active and bubbly. This usually takes me until evening. Mix: Once active, mix the starter with room-temperature milk, melted & ...