Cranberry Sourdough Cinnamon Bread Recipe

Method

Dough Mixing and Bulk Fermentation: In a mixing bowl of a spiral mixer, combine the flour, sourdough powder, sugar, and salt. Crumble the fresh yeast into the bowl and add 550ml of the cold water. Mix on low speed for 4 minutes until the ingredients form a shaggy dough. Increase to high speed and mix for 6-8 minutes. While mixing, gradually add the softened butter. Continue mixing until the dough is smooth, elastic, and pulls away from the sides of the bowl. The final dough temperature should be cool, around 24°C to 26°C. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 40-60 minutes, or until it has nearly doubled in size. 

Assembling the Rolls: Gently deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 1/4-inch thick. Brush the entire surface of the rectangle with the melted butter. In a separate bowl, mix together the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the buttered dough. Scatter the dried cranberries over the cinnamon-sugar layer. Starting from one of the long edges, roll the dough up tightly into a log. 

Shaping and Final Proof: Using a sharp knife or bench scraper, cut the log into 12-15 equal-sized rolls. Arrange the rolls cut-side up in a greased baking dish or on a parchment-lined tray, leaving a little space for them to expand. Cover the rolls and let them proof for another 45-60 minutes, or until they are visibly puffy and pressing one gently leaves a slight indent. 

Baking: Pre-heat your oven to 190°C (375°F). Bake for 20-25 minutes, or until the rolls are a deep golden brown and cooked through. Let the rolls cool in the pan for about 10-15 minutes before applying the glaze. 

Glazing: While the rolls are cooling, whisk together the powdered sugar, milk/water, and vanilla extract until smooth. Adjust the consistency with more milk or sugar if needed. Drizzle the glaze generously over the warm rolls. Serve warm.