Sourdough Saturday Cinnamon Rolls Food

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.

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 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.

RORY'S SOURDOUGH CINNAMON ROLLS

Steps:

• In bowl of stand mixer, mix together the starter, milk, sugar, yeast, and about 1 cup of the flour. Let stand for about five minutes to allow the starter and yeast to start working. After about five minutes the mixture should look spongy and bubbled up. Add egg, 1/2 cup melted butter, and salt and mix together. Start adding the flour about a cup at a time until a soft dough forms and it starts climbing up the dough hook (this may not take all four cups or it might take more). It should still be slightly sticky but able to hold its shape. Remove dough to a floured surface and knead for a couple minutes to bring the dough together. Place in a slightly greased bowl and cover. Place in a warm place and allow the dough to double in size.
• After dough has doubled in size (about and hour), punch it down and place on your lightly floured work surface. Roll dough into a square about 1/4 to 1/3 inch thick. Spread remaining 1/2 cup melted butter on the dough and sprinkle with the sugar and cinnamon. Roll dough up tightly and gently pinch the seam together. With a sharp knife, I used a serrated blade, trim the edges and cut log into eight even pieces. Place the cut rolls in a greased 9" by 13". Cover and let rise about 45 minutes until they have not quite doubled in size. Preheat your oven to 375 degrees and bake for about thirty five minutes until golden brown (until an instant read thermometer reads 190 to 200 degrees). Remove from oven and let cool about twenty minutes and frost.
• Frosting.
• • 4 oz. softened cream cheese.
• • 1/4 Cup softened butter.
• • 1/2 Pound powdered sugar.
• • 1 teaspoons vanilla extract.
• Mix ingredients together until smooth and fluffy.

SOURDOUGH CINNAMON ROLLS

Steps:

• Mix 3 cups all-purpose flour, buttermilk, sourdough starter, 2 tablespoons cubed butter, and white sugar in a glass bowl. Cover and set in a warm area until double in size, 8 to 12 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine baking powder, salt, and baking soda in a small bowl. Add to flour mixture.
• Knead dough until it is soft but no longer sticky, adding flour as needed. Roll dough with floured rolling pin until it is 1/4 to 1/2-inch thick.
• Combine 6 tablespoons melted butter, brown sugar, and cinnamon until it has the consistency of a paste. Spread sugar paste evenly on rolled dough.
• Roll up dough into a cylinder shape. Cut dough into 1/2-inch pieces using dental floss or a serrated knife. Arrange rolls into a cast iron skillet.
• Bake cinnamon rolls in the preheated oven until golden brown, 20 to 30 minutes.