Rorys Sourdough Cinnamon Rolls Recipes

RORY'S SOURDOUGH CINNAMON ROLLS

Steps:

• In bowl of stand mixer, mix together the starter, milk, sugar, yeast, and about 1 cup of the flour. Let stand for about five minutes to allow the starter and yeast to start working. After about five minutes the mixture should look spongy and bubbled up. Add egg, 1/2 cup melted butter, and salt and mix together. Start adding the flour about a cup at a time until a soft dough forms and it starts climbing up the dough hook (this may not take all four cups or it might take more). It should still be slightly sticky but able to hold its shape. Remove dough to a floured surface and knead for a couple minutes to bring the dough together. Place in a slightly greased bowl and cover. Place in a warm place and allow the dough to double in size.
• After dough has doubled in size (about and hour), punch it down and place on your lightly floured work surface. Roll dough into a square about 1/4 to 1/3 inch thick. Spread remaining 1/2 cup melted butter on the dough and sprinkle with the sugar and cinnamon. Roll dough up tightly and gently pinch the seam together. With a sharp knife, I used a serrated blade, trim the edges and cut log into eight even pieces. Place the cut rolls in a greased 9" by 13". Cover and let rise about 45 minutes until they have not quite doubled in size. Preheat your oven to 375 degrees and bake for about thirty five minutes until golden brown (until an instant read thermometer reads 190 to 200 degrees). Remove from oven and let cool about twenty minutes and frost.
• Frosting.
• • 4 oz. softened cream cheese.
• • 1/4 Cup softened butter.
• • 1/2 Pound powdered sugar.
• • 1 teaspoons vanilla extract.
• Mix ingredients together until smooth and fluffy.

SOURDOUGH CINNAMON ROLLS

Steps:

• Mix 3 cups all-purpose flour, buttermilk, sourdough starter, 2 tablespoons cubed butter, and white sugar in a glass bowl. Cover and set in a warm area until double in size, 8 to 12 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine baking powder, salt, and baking soda in a small bowl. Add to flour mixture.
• Knead dough until it is soft but no longer sticky, adding flour as needed. Roll dough with floured rolling pin until it is 1/4 to 1/2-inch thick.
• Combine 6 tablespoons melted butter, brown sugar, and cinnamon until it has the consistency of a paste. Spread sugar paste evenly on rolled dough.
• Roll up dough into a cylinder shape. Cut dough into 1/2-inch pieces using dental floss or a serrated knife. Arrange rolls into a cast iron skillet.
• Bake cinnamon rolls in the preheated oven until golden brown, 20 to 30 minutes.

SOURDOUGH CINNAMON BUNS

Steps:

• Make sure your starter is active - it should be nice and bubbly. If it isn't, feed it and wait until a tsp of the starter floats in warm water.
• Tip all the ingredients for the dough, except the butter, into a bowl and mix with your hands to form a shaggy dough - make sure all the flour from around the bowl is mixed in. Leave the dough in the bowl, covered with a damp cloth, for 30 mins.
• Work the butter into the dough with 1 tsp salt. Once fully combined, tip the dough onto a surface and knead gently for 5 mins until smooth and springy. Form the dough into a ball and sit back in the bowl. Cover and leave somewhere warm-ish for 3-4 hrs until the dough has just about doubled in size.
• Meanwhile, make the filling by beating together the sugar, butter, cinnamon and a pinch of salt. Set aside at room temperature to keep soft.
• Butter and line a square baking tin - smaller tins (20 x 20cm) will hold nine buns, larger tins (25 x 25cm) will hold 12. Tip the dough onto a floured surface and roll it to a rectangle roughly 50 x 25cm. Spread the filling over the rectangle so it's completely covered. Roll the dough along the long edge into a tight swiss-roll type sausage. Cut your dough into pieces and arrange them, spiral side-up, in the tin. Leave for 1 hr at room temperature, then cover and leave in the fridge overnight.
• Heat the oven to 200C/180C fan/gas 6. Cover the tin with foil and bake on a baking tray (this will stop any leaking mixture dripping into your oven) for 30 mins, then remove the foil and bake for 10-15 mins more to brown slightly.
• Meanwhile, mix the golden syrup with 1 tbsp boiling water. As soon as buns come out of the oven, brush them generously with the syrup, then leave to cool a little. Lift the buns out of the tin while still warm and leave to cool on a wire rack. To make the icing, beat the soft cheese, sugar and vanilla until thick but drizzly. Drizzle over the buns when completely cool.