🥕🍥 beginner friendly Carrot Cake Cinnamon Roll Sourdough

🥕🍥 Carrot Cake Cinnamon Roll Sourdough

Ingredients

Dough:

• 500g bread flour

• 300g water

• 100g active sourdough starter

• 10g salt

• ½ box carrot cake mix (~200–220g)

Mix-ins (during stretch & folds):

• 2–3 carrots, finely shredded + patted dry

• Walnuts (as much as you want)

• Pineapple tidbits, VERY well dried

Cinnamon Roll Filling:

• ½ cup brown sugar

• 1–1.5 tbsp cinnamon

• 3 tbsp softened butter

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Step 1: Mix

Mix water + starter.
Add flour + carrot cake mix, mix until no dry flour.
Add salt → shaggy dough.

Rest 30–45 min.

Step 2: Stretch & Folds

5 rounds every 30 min:

• Rounds 1–3: normal

• Round 4: add carrots + walnuts

• Round 5: add pineapple (gently!)

Step 3: Bulk Fermentation

Let rise until puffy + jiggly (30–50% bigger).
⏱ 4–6 hours

Step 4: Shape + Add Filling (IMPORTANT)

Lightly flour surface and gently stretch dough into a rectangle.

Spread:

• thin layer of softened butter

• sprinkle brown sugar + cinnamon evenly

👉 Leave a 1-inch border so it doesn’t leak

Then:

• Fold like a letter OR roll it up like a cinnamon roll

• Gently shape into a boule

⚠️ Don’t overfill or it will burst while baking

Step 5: Into Banneton

Place seam-side up into a WELL-floured banneton.

Step 6: Cold Proof

Fridge 8–16 hours

Step 7: Bake

450°F Dutch oven

• 20 min covered

• 20–25 min uncovered

👉 If sugar starts browning too fast, lower to 425°F for the uncovered part