Sourdough Cinnamon Roll Recipe:
1 cup Sourdough Starter*
3/4 cup milk (heated approximately 1 minute in microwave)
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
Cinnamon Filling (see recipe below)
Frosting (see recipe below)
Place all ingredients into a Kitchen Aide Mixer bowl with a dough hook and mix for 5-10 minutes on low to med-low speed until dough is forming a ball and stays together. Once it is to
this point then take it out and roll into an oval shape and place in a bowl , cover with plastic wrap and let rest for 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.
Remove from oven and let cool slightly. Spread prepared Butter Frosting over the cinnamon rolls while still warm.
Best served warm, but room temperature is also
2 tablespoons butter, melted or softened
1/2 cup firmly-packed brown sugar
1 teaspoon ground cinnamon
3/4 to 1 cup chopped nuts (optional)
Soften the butter; set aside. In a bowl, combine brown
sugar and cinnamon; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.
1 cup powdered (confectioners) sugar1 teaspoons pure vanilla extract
hot water (I used room temperature milk)
In a medium bowl, combine powdered sugar, vanilla extract, and hot water until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.
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. I used my Kitchen-Aide Mixer with the dough hook instead of a bread machine.
It was very simple and did not take but about 5-10 minutes on low to medium low speed.