RORY'S GUARANTEED RISE SOURDOUGH CINNAMON ROLLS
This is my go-to recipe for cinnamon rolls, sticky buns, etc. The sourdough starter we use has been passed down for generations in my husband's family. It gives the rolls the characteristic sourdough punch that contrasts well with the sweet filling and frosting.
Provided by kristi
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 3h30m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 893.6 calories, Carbohydrate 134.4 g, Cholesterol 117.1 mg, Fat 35.7 g, Fiber 3.8 g, Protein 11.8 g, SaturatedFat 21.9 g, Sodium 426.6 mg, Sugar 75.4 g
SOURDOUGH STICKY BUNS AKA CINNAMON ROLLS
Make and share this Sourdough Sticky Buns Aka Cinnamon Rolls recipe from Food.com.
Provided by Chef Jen 1
Categories Sourdough Breads
Time 12h35m
Yield 8 large cinnamon rolls, 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 386.4, Fat 9.7, SaturatedFat 1.6, Cholesterol 1.2, Sodium 604.3, Carbohydrate 69.8, Fiber 1.4, Sugar 33.6, Protein 5.4
SOURDOUGH CINNAMON ROLLS
Unfed and long-fermented sourdough starter and buttermilk are used for these cinnamon rolls.
Provided by Katy Lenoir
Categories Bread Yeast Bread Recipes
Time 8h50m
Yield 15
Number Of Ingredients 11
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.
Nutrition Facts : Calories 219 calories, Carbohydrate 35 g, Cholesterol 17.7 mg, Fat 6.8 g, Fiber 1.5 g, Protein 4.9 g, SaturatedFat 4.1 g, Sodium 275.1 mg, Sugar 10.8 g
SOURDOUGH CINNAMON BUNS
Use a sourdough starter to make these moreish cinnamon buns. It adds a contrasting tang to the classic sweet and sticky flavours. Top with a soft cheese icing, if you like
Provided by Barney Desmazery
Categories Afternoon tea, Treat
Time 1h40m
Yield Makes 9-12
Number Of Ingredients 15
Steps:
- Make sure your starter is active - it should be nice and bubbly. If it isn't, feed it and wait until a tsp of the starter floats in warm water.
- Tip all the ingredients for the dough, except the butter, into a bowl and mix with your hands to form a shaggy dough - make sure all the flour from around the bowl is mixed in. Leave the dough in the bowl, covered with a damp cloth, for 30 mins.
- Work the butter into the dough with 1 tsp salt. Once fully combined, tip the dough onto a surface and knead gently for 5 mins until smooth and springy. Form the dough into a ball and sit back in the bowl. Cover and leave somewhere warm-ish for 3-4 hrs until the dough has just about doubled in size.
- Meanwhile, make the filling by beating together the sugar, butter, cinnamon and a pinch of salt. Set aside at room temperature to keep soft.
- Butter and line a square baking tin - smaller tins (20 x 20cm) will hold nine buns, larger tins (25 x 25cm) will hold 12. Tip the dough onto a floured surface and roll it to a rectangle roughly 50 x 25cm. Spread the filling over the rectangle so it's completely covered. Roll the dough along the long edge into a tight swiss-roll type sausage. Cut your dough into pieces and arrange them, spiral side-up, in the tin. Leave for 1 hr at room temperature, then cover and leave in the fridge overnight.
- Heat the oven to 200C/180C fan/gas 6. Cover the tin with foil and bake on a baking tray (this will stop any leaking mixture dripping into your oven) for 30 mins, then remove the foil and bake for 10-15 mins more to brown slightly.
- Meanwhile, mix the golden syrup with 1 tbsp boiling water. As soon as buns come out of the oven, brush them generously with the syrup, then leave to cool a little. Lift the buns out of the tin while still warm and leave to cool on a wire rack. To make the icing, beat the soft cheese, sugar and vanilla until thick but drizzly. Drizzle over the buns when completely cool.
Nutrition Facts : Calories 452 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
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