Sourdough Cinnamon Rolls Recipes

SOURDOUGH CINNAMON ROLLS

Steps:

• Measure the sourdough starter into the large mixing bowl for a Kitchaid Mixer. Add the salt, sugar, melted butter, dry milk powder and eggs and with dough hooks, combine well.
• If using the yeast, add to 1/4 cup warm water and allow to stand 5 minutes and then add to the sourdough mixture.
• Gradually add the flour and wheat gluten till the dough forms a ball. It should be soft but not sticky.
• Turn out onto lightly floured surface and need until smooth and elastic, place the dough into a lightly oiled bowl, turning to coat. Allow to rise until double. The length of rise will depend upon how active your starter is and whether you used the commercial yeast.
• Punch dough down and roll out on a lightly floured surface into a 18 x 20 inch rectangle. Spread the dough with the softened butter and the brown sugar that has been mixed with the cinnamon. Sprinkle with the dried cranberries and chopped pecans.
• Starting on a narrow end, gently roll the dough into a log. Using a bread knife, slice the dough into 12 equal slices, place in a 9 x 12 inch pan.
• Preheat the oven to 400 degrees and bake for 10 to 15 minutes. Remove from oven and allow to cool while preparing the frosting.
• For the frosting, beat together all the ingredients except milk until light and fluffy. Add in enough milk to make an easy spreading consistency. Spread over the rolls and enjoy.

RORY'S GUARANTEED RISE SOURDOUGH CINNAMON ROLLS

Steps:

• Mix 1 cup flour, starter, milk, white sugar, and yeast together in the bowl of a stand mixer. Let stand until spongy and bubbling, about 5 minutes. Add 1/2 cup butter, egg, and salt; stir to combine. Add remaining flour 1 cup at at time until a soft, slightly sticky dough forms.
• Transfer dough to a floured work surface; knead until dough comes together, 3 to 5 minutes. Place in a greased bowl. Cover with plastic wrap; allow to rest until doubled in size, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Punch dough down; transfer back to the floured surface. Roll into a square 1/4-inch to 1/3-inch thick. Spread 1/2 cup butter on top; sprinkle brown sugar and cinnamon on top. Roll dough up tightly; pinch seam together.
• Trim the edges and cut the log into 8 equal pieces using a sharp knife. Place rolls in the prepared baking pan. Cover with plastic wrap; let rise until not quite doubled in size, about 45 minutes.
• Bake in the preheated oven until golden brown, about 35 minutes. Remove from oven; cool for 20 minutes.
• Mix confectioners' sugar, cream cheese, 1/4 cup butter, and vanilla extract together until frosting is smooth and fluffy. Top each cooled roll with an equal amount of frosting.

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.