Sourdough Cinnamon Rolls

I've been baking with Sourdough Starter for just under three months now. After many early flops, I'm finally managing to turn out a nice Sourdough Loaf of bread. However, in recent weeks my family kept insisting I try making cinnamon rolls with part of the dough. So, each batch of dough yields one large loaf of SD Bread and two pans of Cinnamon Rolls.

In my last blog, I promised I would post photos along with the recipe. So, without further delay - I share my easy and very tasty recipe.

CINNAMON ROLLS:

Prep time (from time dough is ready to roll): approx 15 mins. (longer for beginners)

Bake time: 9-11 mins in my oven - but can vary depending on your oven:).

Method:

-Place dough on a floured surface and gently shape/stretch into a rough rectangle shape. Please do not handle roughly or you will lose all the air in the dough.

-With a dusted rolling pin, gently roll dough in all directions to enlarge the rectangle. Do this until the dough is somewhere between 1/4 inch and 1/2 inch thick.

{Note: Some people prefer a more bready result so will roll a generous 1/2 inch thick. I roll my dough between 1/4 inch and 1/2 inch. So, keep this in mind when viewing the finished results below and deciding how thick you want the rectangle.}

-Now the dough will rest for a few minutes while preparing two 9inch pans with approx. 1 tblsp of butter (melted).

tip: The amount of time it takes me to finish prepping the dough allows the melted butter to cool enough so that it won't kill the yeast when placing the cut rolls into the pans.

-Melt approximately 1/2 cup of butter (or more if you prefer).

Add approx. 5 heaped tblsps of soft brown sugar

+ 1 heaped tblsp of cinnamon.

Combine and gently spread over dough with bendy/flexible spatula, making sure to spread to outermost edges. Try not to spill onto work surface, but if you do - it's not the end of the world, as your dough scraper will come to the rescue later when rolling.

-Once the mixture is spread somewhat evenly over the dough, gently lift the far edges (farthest away from you) and begin to roll the dough (working from one side to the other) evenly toward you.

 Roll snugly, but not too tightly.

 -STOP rolling once you have about two or three inches left on the counter (nearest you)!

-At this point, lift the dough edges (nearest you) - and you may need the help of the dough-scraper to lift it, begin to gently fold over (away from you) onto the top of the roll working your way from one end of the roll to the other. Pinch gently as you go, to seal the dough and keep the roll snugly together.

-Sometimes you may have to gently tug the dough 'corners' to make sure it evenly covers the ends of the log. I don't know about you, but I want the end pieces of the log to yield nice rolls - not yucky end pieces! Try not to tear the dough, in the process.

-Once the dough is neatly rolled into a 'log', using a sharp knife cut the log in half.

NB: Remember, we're working on the basis of filling 2 pans. So, each half-log will be designated for its own pan.

-Proceed to cut each log in half again.

-We now have 4 logs.

Proceed to cut each log into 3 pieces - aiming for 2+ inch width or thickness.

We will end up with 12 rolls (6 for each pan).

-As you cut each roll, gently lift into the pan on it's side (swirl up/down) using your knife to aid lifting if the dough sticks - spacing them evenly in the buttered pan.

-Move to warmish area to prove, until doubled in size

-Carefully place in hot oven (I cook on an Aga, and I use the hot oven). The baking time in my hot oven with both pans inside on the top shelf, takes about 9-11 minutes - depending on the temp variables. So, I almost cook by instinct!

Conventional Oven: I'd guestimate the temp would need to be approx. 400F/200C.

Once the rolls are golden, take them out and set aside whilst preparing the icing/frosting.

Frosting:

1/2 c Icing (Powdered) Sugar

1 tsp Coffee (brewed is preferable, but as you'll see in my photos, I subbed coffee granules..shhhhhh - don't tell anyone.)

Approx. 100g Cream Cheese (about 1/3 of normal sized packet - or 1/4 family packet)

1 tsp. Vanilla essence (use the genuine stuff - you can't beat the flavour)

1/2 tsp. Maple Syrup

1/4 tsp Milk

Sometimes I'm drinking coffee and just throw a little of that in, instead of religiously following the above measurements. My process can be a bit organic like that.

Whisk ingredients in small bowl until smooth.

Put a dollop on each roll.

Smooth over, making sure to cover the edges so the rolls remain moist.

Serve with a freshly brewed coffee, and eat!

Or, if - and I mean IF - you have any left over?

Cover with clingfilm once they have sufficiently cooled.

We leave ours on the counter so they maintain room temperature. Plus they don't last a day in my house.

Reheat in a medium-heat oven - covered with foil - for about 10 minutes (from fridge).

Alternatively, we sometimes throw them in the warming oven (a low-heat) for 15-18 mins.

These Cinnamon Rolls freeze very well (baked and frosted). We simply cover with a layer of cling film - then cover that over with foil - freeze. When ready to thaw/heat - I remove the clingfilm and discard, and replace the foil loosely over the rolls. I normally throw the frozen rolls (covered in foil) in the warming oven for about 30 minutes or so. In a conventional oven, I would imagined you could thaw/heat heat them in about 12 minutes at about 350F/180C. Alternatively, thaw and slowly heat on low heat.

One thing we noticed, after cooking one particular batch where I slightly overcooked them? They turned out with a nice crunch in some places on the bottom which reminded us of eating Cinnamon Toast. So, if you like 'em crunchy - bake a minute or two longer.

Please let me know if any of you try this. Also, please share any tips to improve!

Disclaimer

I take zero responsibility for the following:

-clothes that no longer fit

-costs of elastic waistbands

-people nagging you to make these again