Foods | Cooking
Hints & Tips
Another delicious recipe to use with your sourdough starter. These cinnamon rolls are wonderful - so easy to make
in your Bread Machine and so rewarding!
Bread Making Hints:
Secrets to using the bread machine,
About yeast in bread making, and
Sourdough Starter - How to make a Sourdough Starter.
Sourdough Bread Recipes and
Quick Bread Recipe for all your bread making.
Sourdough Cinnamon Roll Recipe:
Brunch and Breakfast,
Yields: 12 Cinnamon Rolls
Prep time: 5 min
Cook time: 20 min
3/4 cup milk (heated approximately 1 minute in microwave)
2 tablespoons butter, room temperature
, room temperature
1 teaspoon salt
1/4 cup granulated sugar
3 1/4 cups bread flour
or unbleached all-purpose
1 teaspoon instant active dry
(see recipe below)
(see recipe below)
* If you don't presently have a sourdough starter, either
make your own
Sourdough Starter or purchase
Packaged Sourdough Starter Mix by mail-order.
I find working with a sourdough starter can be very time consuming. Especially if you follow what most sourdough books say and feed them everyday.
That's too much work for me as I already have a cat. You even need a sourdough sitter when leaving town. Because I don't use my starter everyday,
I store it, covered, in the refrigerator until ready to use. When I decide I want to use my starter, I then remove it from the refrigerator and let it
come to room temperature (usually I let it sit overnight on the counter). I then feed it with 1 cup flour and 1 cup warm water. I let this site 8 hours or
preferably overnight. It is now ready to use in your sourdough recipes! - Linda
Add all the ingredients in the bread pan of your Bread Machine. Process according to manufacturer's instructions for a dough setting.
NOTE: Don't be afraid to open the lid and check the dough. It should form a nice elastic ball. If you think the dough is too moist,
add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly
floured surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 to 15 minutes.
Butter a 9 x 13 x 2-inch baking pan; set aside.
After dough has rested, roll and stretch the dough into approximately a 15 x 24-inch rectangle. Brush the softened butter (listed below in the
Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal.
NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.
With a knife, lightly mark roll into 1 1/2-inch sections. Slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and
crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place rolls, cut side up, in prepared pan,
flattening them slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.
Options or Choices:
1. Refrigerating or Freezing Unbaked Cinnamon Rolls:
At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight
(I've actually made them two days in advance) or frozen for one (1) month. Before baking, allow rolls to thaw
completely and rise in a warm place if frozen.
I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake.
I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.
If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways).
They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.
If you rolls are not rising enough after
being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve
the desired rising before baking.
2. Bake Immediately After Making:
Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled
in size (after rising, rolls should be touching each other and the sides of the pan).
Preheat oven to 350 degrees F. Bake approximately 20 to 25 minutes in a regular oven until they are a light golden brown.
A good check is to use an instant
digital thermometer to test your bread. The temperature should be between 190 and 200 degrees.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world.
Remove from oven and let cool slightly. Spread
prepared Butter Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great!
Yields 15 large cinnamon rolls.
Cinnamon Filling Recipe:
1 tablespoon butter, melted
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 tablespoon ground cinnamon
1/2 cup raisins, optional
Brush the melted butter on the dough. In a small bowl, combine the granulated sugar, brown sugar, cinnamon, and raisins; sprinkle over prepared dough.
2 cups powdered
2 teaspoons pure vanilla extract
4 tablespoons hot water
In a medium bowl, combine powdered sugar and vanilla extract. Add hot water gradually, stirring just enough to give it a thick spreading consistency.