Sunday, March 4, 2012

Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls

It's time to use that sourdough starter that I got going last weekend. I've been very good about stirring it at least twice daily and it's looking really good. The starter didn't take very long to ferment and is now ready for some baking action.

First up on the list is Sourdough Cinnamon Rolls. Cinnamon rolls are one of my sons favorite things for breakfast and since he's home from college for spring break it's a perfect time to make them. Now I usually make a different recipe for cinnamon rolls, so this is the first time I'm going to make these and I'm hoping they will pass the test.

The original recipe called for pecans in it. I just love pecans, but my son is not a fan of nuts so I just left them out. If you want to try it with the nuts please do and let me know how it tasted. Maybe next time I make these I'll add the pecans.

I also made these rolls the day before. Let them rise then placed them covered in the refrigerator overnight. I did, however, let them warm up a bit before baking them. Just place the pan on the stove top and preheat the oven. Once the oven beeps to let you know it is ready wait an additional 10-15 minutes more before placing them in the oven to bake.

Sourdough Cinnamon Rolls
1 C Sourdough starter (replenish after use)
1/3 c water
1 egg
3 T honey
1 T butter
3 C bread flour
3/4 t salt
1 1/4 t active dry yeast or bread machine yeast
1/2 C chopped pecans
1/3 C granulated sugar
2 T brown sugar
1 1/2 t ground cinnamon
2 T butter, melted
1/4 C whipping cream

Add the first 8 ingredients to the bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough frommachine. Punch down. Cover and let rest for 10 minutes.
In the meanwhile prepare the filling. In a small mixing bowl stir together the pecans, granulated sugar, brown sugar, and cinnamon.
On a lightly floured surface, roll dough into a 12 inch square. Brush with the melted butter and sprinkle with, filling. Roll up into a spiral; seal edge. Cut into 12 slices. Place , cut sides down, in a greased 13x9x2-inch pan. Cover and let rise in a warm place about 30 minutes or until nearly double. (This is when I put it in the fridge.) Drizzle whipping cream over rolls. Bake rolls in a 375 oven for 20 to 25 minutes or until golden brown. Cool in pan about 5 minutes; invert onto a wire rack. If desired, drizzle with Powdered Sugar Glaze.

Powdered Sugar Glaze
In a small bowl stir together 1 cup sifted powdered sugar and 1/2 teaspoon vanilla. Stir in enough milk (1 to 2 tablespoons) to make a glaze of drizzling consistency.

Replenishing sourdough starter
For each cup of starter used, replenish remaining starter by stirring in 3/4 cup all purpose flour, 3/4 cup water, and 1 teaspoon granulated or brown sugar. Cover; let mixture stand at room temperature for at least 1 day or until bubbly. Refrigerate. If not used within 10 days, stir in 1 teaspoon granulated or brown sugar. Repeat every 10 days, unless starter is replenished.  

No comments:

Post a Comment