Sourdough Cinnamon Rolls

"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."
 
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photo by Brandi W. photo by Brandi W.
photo by Brandi W.
photo by Margaret Mary H. photo by Margaret Mary H.
photo by Brandi W. photo by Brandi W.
photo by Betty A. photo by Betty A.
photo by VeggieVal photo by VeggieVal
Ready In:
1hr 45mins
Ingredients:
21
Serves:
12
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ingredients

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directions

  • 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.
  • If using the yeast, add to 1/4 cup warm water and allow to stand 5 minutes and then add to the sourdough mixture.
  • Gradually add the flour and wheat gluten till the dough forms a ball. It should be soft but not sticky.
  • 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.
  • 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.
  • 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.
  • Preheat the oven to 400 degrees and bake for 10 to 15 minutes. Remove from oven and allow to cool while preparing the frosting.
  • 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.

Questions & Replies

  1. Can i replace VITAL WHEAT GLUTEN with psyillium husk? Or chia? Or another binder?
     
  2. Can I used dry whey powder instead of dry milk??
     
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Reviews

  1. I did this in the bread machine, set to “dough”. Because this is sour dough, I let this rise in the bread machine for about three hours, until I could poke the dough, and my finger indentation stayed in the dough. Did not use nuts or cranberries, just butter, brown sugar and cinnamon. Make a glaze of milk, confectioners’ sugar, and almond extract. Very good!
     
    • Review photo by Margaret Mary H.
  2. Forgot to say that I add vanilla instead of almond extract and I let them rise twice. They also rise even more as I bake them. (I always add a package of yeast instead of 1 tsp and my sourdough starter). Perfect recipe.
     
  3. Trying this tomorrow...while reading your directions, I saw a slight mistake...we all “need” to have dough to make the cinnamon rolls, but we “knead” the dough with our hands. Need vs. Knead in your directions. I doubt too many people have noticed and if they did, I’m sure they knew what you meant...
     
  4. What a beautiful way to use my KAF sourdough starter! I used 3 cups of KAF whole wheat white flour. The first time I made these, I only used 1 tsp. of yeast; I wanted a bit more of a rise this time and so I increased the yeast to 2 tsp. In my experience, the whole wheat flour needs a bit of a "boost" for a fluffy rise. I also used the vital wheat gluten as called for in the recipe. I used my dough setting on my bread machine to mix the ingredients and for the first rise (about 90 minutes). After shaping, I allowed the rolls to rise again, approximately 45 min - 1 hour. The first time I made these, I didn't have cream cheese for the frosting, so I substituted heavy whipping cream for the cream cheese and milk. This time I STILL didn't have any cream cheese, but I substituted some mascarpone for the cream cheese. Make sure your sourdough starter is well-fed and active. Excellent recipe!
     
  5. Rapaciously awesome cinnamon rolls. The sour of the dough makes them taste like they've been flavored with lemon peel, but way better. I just made some with pecans AND coconut. I also baked them with caramel and butter in the bottom of the pan (like pineapple upside down cake) instead of making frosting. Sourdough coconut-pecan upside down cinnamon rolls. Ima get fat.
     
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Tweaks

  1. I tweaked your directions... it is “knead”, not “need”...
     
  2. Shouldn't you let the rolls raise again after panning and before baking?
     
  3. What a beautiful way to use my KAF sourdough starter! I used 3 cups of KAF whole wheat white flour. The first time I made these, I only used 1 tsp. of yeast; I wanted a bit more of a rise this time and so I increased the yeast to 2 tsp. In my experience, the whole wheat flour needs a bit of a "boost" for a fluffy rise. I also used the vital wheat gluten as called for in the recipe. I used my dough setting on my bread machine to mix the ingredients and for the first rise (about 90 minutes). After shaping, I allowed the rolls to rise again, approximately 45 min - 1 hour. The first time I made these, I didn't have cream cheese for the frosting, so I substituted heavy whipping cream for the cream cheese and milk. This time I STILL didn't have any cream cheese, but I substituted some mascarpone for the cream cheese. Make sure your sourdough starter is well-fed and active. Excellent recipe!
     
  4. Forgot to say that I add vanilla instead of almond extract and I let them rise twice. They also rise even more as I bake them. (I always add a package of yeast instead of 1 tsp and my sourdough starter). Perfect recipe.
     

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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