Let it Rise, Sourdough Cinnamon Rolls

Ingredients

• 1 1/2 cup sourdough starter
• 2/3 cup milk
• 2 TBSP sugar
• 1 1/2 tsp vanilla
• 1 TBSP melted butter
• 1 tsp salt
• 1-2 cups flour
• 1/2 tsp baking soda
• 2 TBSP melted butter, for brushing dough
• 2 tsp cinnamon
• 1/3 cup raw sugar
• Powdered Sugar Glaze

Directions

1. Mix together the starter, milk, sugar, vanilla and melted butter. Stir in salt and enough flour to make the dough stiff enough to handle. Turn out onto a well-floured surface and sprinkle with 1/4 cup flour which has been mixed with baking soda. Knead dough for 4-5 minutes, adding more flour if necessary.
2. Place in a buttered bowl and turn once to butter the top. Cover and set in a warm place to rise over night.
3. Punch down dough and turn out onto a floured surface. Roll out to a 9×18 inch rectangle. Brush with melted butter then sprinkle with a mixture of the cinnamon and raw sugar. Then drop more melted butter over the top as well.
4. Roll up and cut into 1in slices. Arrange in a 9×13 pan. Cover and let rise for 30 minutes to an hour.
5. Bake at 400 degrees for 20-30 minutes.
6. Brush warm rolls with a sugar glaze

Don’t these make you want breakfast?

I was so confused when I set out to make my first true Sourdough bread. The concept of using the starter, but saving some of it so that you can continue to feed it and grown your sourdough flavor had me lost.

Luckily, Google to the rescue. Is there anything Google doesn’t know?

Let’s Make Sourdough Tutorial, Part 2

Click to read part 1

First you need to take the starter out of the fridge. Keep your starter in the fridge in a container like Tupperware or a glass jar. Make sure to either poke an air hole in the cap of the jar or leave the Tupperware slightly open. Your starter is technically alive and needs oxygen.

Taking out the starter will start the Proofing Process and create the Sponge. Take out the starter and put it in a glass bowl with 1 cup warm water and 1 cup flour. Let sit for a few hours in a dry-warm place. Once the starter is bubbly, foamy, and puffy it’s ready. The longer it sits the stronger the sourdough flavor will be.

This Sponge is what you will use to bake with. Measure out the amount of starter the recipe calls for from the Sponge. Then put the sponge back in your container and into the fridge. You’ve fed your sourdough starter for another week. Then continue with the recipe.

I really like this Glazed Icing on these rolls because it’s buttery and a little salty. The salt contrasts the intense sweetness perfectly. But any regular icing, frosting, or glaze will work.

Tagged as: breakfast, cinnamon roll, sourdough