Sourdough Cinnamon Rolls

PaulaG's Note:

Sourdough makes everything wonderful and is for more than biscuits and bread. The rolls are easy to make. They are mixed with a Kitchenaid Mixer and only require 1 rise. These cinnamon rolls are delicious and can enjoyed warm right out of the oven.

• Total Time: 1 hrs 45 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 12

Dough

• 1 cup sourdough starter , freshly fed
• ¼ warm water
• 1 teaspoon yeast (optional)
• 1 teaspoon salt
• ½ cup sugar
• ¼ cup powdered milk
• 1⁄3; cup butter , melted and cooled
• 2 eggs , room temperature
• 1 tablespoon vital wheat gluten (optional)
• 2 -3 cups all-purpose flour (1/2 wheat can be used with the white)

Fillling

• 2 tablespoons butter , room temperature
• 1⁄3; cup brown sugar
• 1 tablespoon cinnamon
• ¼ cup dried cranberries
• ¼ cup chopped pecans

Frosting

• 2 tablespoons butter , room temperature
• 1 cup powdered sugar
• 2 tablespoons cream cheese , room temperature
• ½ teaspoon almond extract
• 1 -2 tablespoon milk
• 1 pinch salt

Directions:

1. Measure the sourdough starter into the large mixing bowl for a Kitchaid Mixer. Add the salt, sugar, melted butter, dry milk powder and eggs and with dough hooks, combine well.
2. If using the yeast, add to 1/4 cup warm water and allow to stand 5 minutes and then add to the sourdough mixture.
3. Gradually add the flour and wheat gluten till the dough forms a ball. It should be soft but not sticky.
4. Turn out onto lightly floured surface and need until smooth and elastic, place the dough into a lightly oiled bowl, turning to coat. Allow to rise until double. The length of rise will depend upon how active your starter is and whether you used the commercial yeast.
5. Punch dough down and roll out on a lightly floured surface into a 18 x 20 inch rectangle. Spread the dough with the softened butter and the brown sugar that has been mixed with the cinnamon. Sprinkle with the dried cranberries and chopped pecans.
6. Starting on a narrow end, gently roll the dough into a log. Using a bread knife, slice the dough into 12 equal slices, place in a 9 x 12 inch pan.
7. Preheat the oven to 400 degrees and bake for 10 to 15 minutes. Remove from oven and allow to cool while preparing the frosting.
8. For the frosting, beat together all the ingredients except milk until light and fluffy. Add in enough milk to make an easy spreading consistency. Spread over the rolls and enjoy.

Reviews

[VallecitoKim]

These were wonderful - made recipe as stated - easy and didn't last very long at this home!

[Chef #1426998]

I made these Sunday morning. I should let then rise more, they are not soft enough and I never tasted the cranberries. When I make it again I will make it the night before, so it will have time to rise.

[VeggieVal]

Huge, scrumptious and flavorful best describe this lovely recipe! Did I mention HUGE? I was so pleased I could use my sourdough starter, too. Recipe worked perfectly for me, although the second dozen found me doubling up on the filling (pictured) and I substitued organic orange flavoring for the almond in the frosting. I added the optional yeast both times as my starter is still a bit 'young'. Also, the recipe makes a lovely dozen even after I cut off the not so perfect ends of roll. I added chopped walnuts to the top rather than in the recipe. I will be making this again and perhaps try a fruit filling on the inside. I suspect they will freeze well, but I've never been able to squirrel any away before they are devoured. Thanks, Paula!