Rorys Sourdough Cinnamon Rolls Food

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 STICKY BUNS AKA CINNAMON ROLLS

Steps:

• To make the sponge: Pour the starter into a mixing bowl. Stir the milk and olive oil into the starter. Blend in the flour and sugar to make a fairly stiff sponge. Cover the bowl and let it stand at room temperature overnight.
• The dough: Blend 1/2 cup of the flour with the salt and baking soda and stir into the sponge to make a fairly slack dough.
• Using the remaining 1/2 cup of flour, make sure the kneading surface is well floured before you turn it out. Flour your hands and knead for 2 to 3 minutes enough to make the dough cohesive. Sprinkle flour on any sticky spots.
• Prepare the pans: Use one 9 x 11-inch baking pan. Grease the sides well.
• Melt 1/4 cup of the butter and spread in pans. Sprinkle 1/4 cup of the sugar over the butter, then sprinkle with the cinnamon. Roll out the dough with a well-floured rolling pin until it's about 12 x 18 inches. (While rolling, sprinkle flour on any sticky spots, either on top of or under the dough.) Spread the remaining butter over the dough, then spread the remaining brown sugar over the butter. You can also use nuts/raisins just spread them evenly over the brown sugar. Starting at the long edge, roll the dough up, jellyroll style. Seal the edges. Cut the roll into 3/4- to 1-inch slices and arrange them in the prepared pan. Cover the pans and let the dough rise for about 1 hour.
• Heat oven to 400 degrees F.
• Bake the rolls for 15 minutes, then turn the heat down to 350 degrees F and continue baking for about another 20 minutes. Rotate the pan halfway through baking to insure even browning. Remove the buns from the oven, place a serving plate over each pan and invert the buns onto the plate. Leave the pan in place until the buns are securely on the plate, topping and all. Serve warm if possible.

SOURDOUGH CINNAMON ROLLS

Steps:

• Night before: Proof your starter. I usually get mine out of the refrigerator, where I store it, and add a cup of flour and a cup of water. Then I let the mixture sit loosely covered overnight on the counter. It should be bubbly and active in the morning.
• Heat the milk and the butter in the microwave for one minute. Allow to cool slightly. Add yeast and let sit until yeast dissolves.
• In a large bowl, mix the proofed sourdough, egg, salt and sugar. Add the milk mixture. Gradually add the flour to make an elastic dough.
• Knead for 5 minutes.
• Let the dough rest for 10-15 minutes.
• Roll out the dough on a lightly floured surface to approximately 9" x 13".
• Sprinkle the surface of the dough with the cinnamon mixture (and raisins if you are adding them).
• Roll up the dough.
• Lightly score the roll to create 12 rounds. Cut firmly with a sharp knife.
• Put the rounds in a lightly buttered 13"x9" pan.
• Allow to rise until rounds are touching each other and the sides of the pan. Approximately 60 minutes in a warm place.
• Bake at 350 for 15-20 minutes.
• Mix the icing to your desired consistency. Some people like it thicker, some prefer thin. Pour over the cinnamon roles while hot.
• Serve warm.