Churros Cinnamon Rolls Cake
How about some Churros Cinnamon Rolls to warm up these sad and cold mornings? 🥶
This is my second take on sourdough cinnamon rolls and yes, they are not perfect yet.
They didn't come out perfectly shaped but I'm sharing it with you anyway because
They were delicious.
I topped them with dark chocolate sauce and Cinnamon Toast Crunch CHURROS and slice them as a cake so who cares really about their underneath shape? 😂
If you want to make them too I suggest following Amy Duska's recipe for the dough because I still have a lot to learn but if you are curious you can read how I made it below.
56g cold butter
150g all-purpose flour
50g sourdough starter discards*
100g buttermilk or milk*
15g sugar or honey
1/2 teaspoon baking powder
1/4 teaspoon baking soda
--- FILLING ---
25g melted butter
60g dark brown sugar
1 teaspoon cinnamon
--- CHURROS CHOCOLATE GLAZE ---
50g dark chocolate
12 hours before you plan to bake: Grate the cold butter into a mixing bowl with a cheese grater. Add the flour and cut the butter into the flour with a scraper or a fork. Add the sourdough starter discard, buttermilk and honey. Mix with a spatula until the ingredients are well incorporated. Cover the bowl and let rest on the counter for 12 hours.
Preheat oven to 375°F (190°C) and cover with parchment paper a 18cm spring form pan.
Mix the brown sugar and cinnamon in a small bowl and set aside.
Mix the salt, baking powder and baking soda in a small bowl with a fork until there are no lumps. Sprinkle the mixture on top of the dough and mix it in with your hands.
Flour the counter and turn the dough onto it. Flour the top of the dough and roll it with a rolling pin into a rectangle (15 x 28 cm).
Melt the butter and spread it on the surface with a brush; cover with cinnamon sugar mixture leaving 1cm along the edges.
Roll up the dough starting from the longer side and carefully slice it into 6 rolls with a sharp knife or, even better, dental floss.
Place the rolls inside the pan leaving some space from one another and bake it for about 30 minutes until golden brown.
Melt dark chocolate with a small amount of milk in the microwave or on a double boiler until you get a pourable consistency.
Pour the glaze on top of the rolls with a spoon and sprinkle with Cinnamon Toast Crunch CHURROS.
The sourdough discard is cold from the fridge and has been fed within a week.
I made buttermilk simply mixing 125g milk with 8ml fresh lemon juice and letting it rest for 30 minutes at room temperature.
For any other information about the dough follow the original recipe here.
If you make it let me know! :)