SOURDOUGH CINNAMON ROLLS
A delicious way to use a cup of sourdough. I can't remember where I found it, but it is here for safekeeping and other's enjoyment.
Provided by Impatient Chef
Categories Brunch
Time 1h45m
Yield 12 Cinnamon Rolls, 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 234, Fat 4.6, SaturatedFat 2.6, Cholesterol 28.8, Sodium 229.9, Carbohydrate 43.7, Fiber 1.2, Sugar 18.4, Protein 4.5
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