Ingredients
Method
Make the dough
- In a stand mixer or mixing bowl, Combine the starter, water, olive oil, and honey and whisk until milky, then add the flour and salt and mix until fully combined. I recently started using my stand mixer, but a bowl with a dough whisk works fine too!
- Once fully combined, cover and rest 1 hour and preform a round of stretch and folds. This is the only round I do. Sometimes, I do none. It is very forgiving.
- Next, re-cover and allow to bulk ferment for about 8 hours. I love starting this the night before so it's ready to go in the morning.
- Line a 9x13 pan with parchment on the bottom.
- In a small bowl, melt your butter. In another bowl, combine the brown sugar and cinnamon.
- when bulk fermentation is done, use a cookie scoop or buttered hands and grab a 2in piece of dough, dunk it in melted butter let it drip off a little then roll it in the brown sugar cinnamon mixture until fully coated, then place in the prepared pan. Repeat with the rest of the dough, placing each ball next to each other so they're squished together. Pour any remaining melted butter over them.
- Cover with plastic wrap and allow to rise for 2 more hours to get puffy.
- Preheat oven to 425° pour a couple tablespoons of melted butter over top and dimple the dough like focaccia. this is optional, but I love doing it.
- Bake uncovered for 25 minutes.
- You can dip them in a simple glaze if desired.
Dipping icing
- Whisk together all ingredients adding a little milk at a time until it is your desired consistency.