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Sourdough Cinnamon Roll Recipe

Sourdough Cinnamon Roll Recipe
By Pat Lawson on Thursday, July 18, 2013 at 11:56pm

Ingredients:
1 cup sourdough starter
3/4 cup milk (heated approximately 1 minute in microwave)
2 tablespoons butter, room temperature
1 egg, room temperature
1 teaspoon salt
1/4 cup granulated sugar
3 1/4 cups bread flour or unbleached all-purpose flour
1 teaspoon instant active dry yeast (I use SAF Instant Active Dry Yeast)

Cinnamon Filling (see recipe below)

Frosting (see recipe below)

Cinnamon Filling Recipe:
1 tablespoon butter, melted
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 tablespoon ground cinnamon
1/2 cup raisins, optional

Brush the melted butter on the dough. In a small bowl, combine the granulated sugar, brown sugar, cinnamon, and raisins; sprinkle over prepared dough.

Frosting Recipe:
2 cups powdered (confectioners’) sugar
2 teaspoons pure vanilla extract
4 tablespoons hot water

In a medium bowl, combine powdered sugar and vanilla extract. Add hot water gradually, stirring just enough to give it a thick spreading consistency.

* If you don’t presently have a sourdough starter, either make your own Sourdough Starter or purchase Packaged Sourdough Starter Mix by mail-order.

Preparation:

I find working with a sourdough starter can be very time consuming. Especially if you follow what most sourdough books say and feed them every day. That’s too much work for me as I already have a cat. You even need a sourdough sitter when leaving town. Because I don’t use my starter every day, I store it, covered, in the refrigerator until ready to use. When I decide I want to use my starter, I then remove it from the refrigerator and let it come to room temperature (usually I let it sit overnight on the counter). I then feed it with 1 cup flour and 1 cup warm water. I let this site 8 hours or preferably overnight. It is now ready to use in your sourdough recipes!

Add all the ingredients in the bread pan of your Bread Machine. Process according to manufacturer’s instructions for a dough setting. NOTE: Don’t be afraid to open the lid and check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). /P>

When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 to 15 minutes.

Butter a 9 x 13 x 2-inch baking pan; set aside.

After dough has rested, roll and stretch the dough into approximately a 15 x 24-inch rectangle. Brush the softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

With a knife, lightly mark roll into 1 1/2-inch sections. Slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place rolls, cut side up, in prepared pan, flattening them slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

Two Options or Choices:

1. Refrigerating or Freezing Unbaked Cinnamon Rolls:

At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I’ve actually made them two days in advance) or frozen for one (1) month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.

If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I’ve done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.

2. Bake Immediately After Making:

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

Preheat oven to 350 degrees F. Bake approximately 20 to 25 minutes in a regular oven until they are a light golden brown. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 190 and 200 degrees.

Remove from oven and let cool slightly. Spread prepared Butter Frosting over the cinnamon rolls while still warm.

Sourdough Cinnamon Roll Recipe was last modified: by

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