Saturday, July 20, 2013

Sourdough Cinnamon Rolls



Can I tell you how elated I was when I read that our next Sourdough Surprises project was going to be Cinnamon Rolls!  Pretty sure I did a happy dance.  Ever since I made Julie's Morning Rolls (Julie from Willow Bird Baking) I've been looking for an excuse to make them again, plus I was curious to see how they would be with a sourdough element to them.  It's like you guys read my mind!

The rolls have a ton of leavening in them already so it's the perfect recipe to use up some discard starter.  They turned out super scrumptious; moist, tender and sweetly coiled with loads of cinnamon.  The recipe is delicious to begin with and adding starter made them even more tender with a richer tasting dough!  The perfect thing to have for breakfast on Sunday morning.  And to bring to work on Monday, yes they were still delicious on Monday.

As this batch of dough makes 24 rolls I split up the love with two different fillings: toffee cinnamon with blond butter glaze, and sticky raisin.  Enjoy!!
 
dough (adapted from Julie's Morning Rolls)

1 tablespoon active dry yeast
1/4 cup warm water
2 tablespoons white vinegar
1 and 1/3 cups warm milk
1 cup sourdough starter (100 % hydration, discard)
2/3 cup butter, cut into small pieces
4 and 1/2 cups white whole wheat flour
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 egg

In a small bowl combine warm water and yeast (and a pinch of sugar if you desire). Mix and set aside in a warm place to proof. Combine milk and vinegar, set aside. In a large bowl combine flour, sugar, baking powder, baking soda and salt. 

With a pastry cutter or your hands, cut in the butter until you have pea sized pieces. Combine yeast mixture, milk, sourdough starter and egg. Add to flour mixture and mix until your dough forms. Knead a few times to smooth; transfer to a large buttered bowl. Cover the top of the bowl with plastic wrap and put in the fridge to rise overnight.  Makes enough for 24 rolls.

toffee cinnamon rolls with blond butter glaze

1/2 batch dough
1/2 stick butter, melted
1 tablespoon cinnamon
3/4 cup white sugar
8 ounces toffee chips

blond butter glaze

2 tablespoons butter
3/4 cup confectioners sugar
1-2 tablespoons milk
1 teaspoon vanilla extract
 

Next morning pull dough out of fridge and knead it on a floured surface briefly.  Cut dough in half and return one half to fridge for later use. Roll out the other half into a large rectangle about 1/4 inch thick.  Brush melted butter (save 3 tablespoons of butter to brush on the baked rolls) onto dough leaving a half inch on the far corner.  Whisk cinnamon into sugar and sprinkle over dough followed by toffee chips.  

Starting at the end closest to you begin rolling dough away from you, keeping it tight as you go until you reach the end.  You should now have a long log.  Even it out with your hands to get it as uniform as possible.  Cut the log in half and cut each half in half again to get 4 smaller logs.  Cut each of these into 3 to get 12 cinnamon rolls. 

Butter a 9 by 12 baking pan and transfer rolls into pan leaving space for them to raise.  Cover and let rise in a warm, draft free spot for 1 to 2 hours.

Once the rolls are raised, preheat oven to 350 degrees.  Bake rolls for 20 minutes or until golden.  Remove from oven and brush with remaining 3 tablespoons melted butter.  Return to oven for another minute or two.

Make the blond butter glaze: melt butter in a small heavy bottomed pot.  Whisk in confectioners sugar and vanilla, add enough milk to achieve a spreading consistency.  Spread glaze over cooled rolls.  




 






sticky raisin rolls

sticky batter

1/2 cup butter
1 teaspoon cinnamon
1/2 cup white sugar
1/2 brown sugar
1 1/2 cups raisins 

filling

1/2 batch of dough
1/2 cup melted butter
1 tablespoon cinnamon
3/4 cup white sugar
1/2 cup raisins

For sticky batter: cream butter in a stand mixer and add sugars and cinnamon.  Spread the sticky batter in the bottom of a 12 by 9 baking pan and sprinkle with raisins.

Follow the directions above for rolling out the dough with the addition of raisins. Place rolls on top of sticky batter leaving room for them to raise.  Let raise for 1 to 2 hours.

Preheat oven to 350 degrees.  Bake for 20 minutes or until golden.  Let rolls cool for a minute or two and then carefully place a cookie sheet on top of pan and flip the baking pan.  Carefully lift off baking pan and let rolls cool before eating.


Print Friendly and PDF

2 comments:

  1. Wow, awesome job Robyn! Your cinnamon rolls look so delicious! Wish I had one right now! :) Our linky tool was really touchy this month, make sure you have the whole website in your back link - from "www." to ".com" and that should work! If that still doesn't work, shoot us an email and we will figure it out! :)

    ReplyDelete
  2. I like how your toffee cinnamon rolls aren't buried under a lot of icing. That always tuns me off because most cinnamon rolls are sweet enough to begin with.

    ReplyDelete