Sourdough cinnamon rolls are ALWAYS a good suggestion.
When you like sourdough then you will love these sourdough cinnamon rolls. We love something made with sourdough as a result of we all the time have our sourdough starter able to go! These cinnamon rolls are tremendous simple to organize and all the time a success after I serve them.
Sourdough Cinnamon Roll Substances Wanted:
Sourdough starter
Heat water
Salt
White sugar
Oil (I take advantage of olive oil, however can use corn, vegetable or canola)
All-purpose flour
Butter
Cinnamon
Brown sugar
Nuts-optional
Recipe Notes: I actually like this recipe as a result of it simply makes 8-10 cinnamon rolls (relying on how huge you chop them). When you make our sourdough bread recipe, you’ll discover that that is simply that bread recipe minimize in half. You may actually simply make up the bread recipe and that might make twice as many cinnamon rolls. I like to make use of our powdered sugar glaze on these cinnamon rolls. When you double this recipe, you will want to double the glaze recipe. You may all the time use our cream cheese frosting on these cinnamon rolls as effectively. I wish to sprinkle pecans on prime after the glaze.
After the dough has risen in a single day, made into cinnamon rolls and ready on the second rise.
After the second rise and able to bake.
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Sourdough Cinnamon Rolls
These sourdough cinnamon rolls are so good! We love something made with sourdough as a result of we all the time have our sourdough starter able to go!
Servings: 6 servings
- 1/2 cup sourdough starter
- 3/4 cups heat water
- 3/4 teaspoon salt
- 1/4 cup white sugar
- 1/4 cup olive oil can use corn, vegetable or canola
- 3 cups all-purpose flour
- 1 stick butter or 1/2 cup
- 2 tablespoons cinnamon
- 1/2 cup brown sugar
- 1/2 cup chopped walnuts or pecans elective
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Combine starter, heat water, salt, sugar, oil, and three cups flour in a big bowl. Pour out onto floured floor and work with it till you possibly can choose it up and place in an oiled bowl. Flip the dough as soon as in order that it’s oiled on either side, cowl and let rise in a single day. (I cowl it with a clear dishtowel).
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The following morning, punch down the dough, take out and placed on floured floor and roll out to about 1/2 inch thick rectangle. Soften butter within the microwave simply to spreading consistency and unfold over the dough, sprinkle with 2 tablespoons cinnamon, and half cup of brown sugar. Roll the dough up into an extended roll and minimize into slices. Place in spherical cake pan or solid irons skillet and let rise about six hours.
I like to make use of our powdered sugar glaze on these cinnamon rolls. When you double this recipe, you will want to double the glaze recipe. You may all the time use our cream cheese frosting on these cinnamon rolls as effectively.
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