Recipe by Impatient Chef
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.
- 177.44 ml milk
- 29.58 ml butter
- 4.92 ml active dry yeast
- 236.59 ml proofed sourdough bread
- 1 egg
- 4.92 ml salt
- 59.14 ml sugar
- 709.77 ml flour (or more)
- 236.59 ml raisins (optional)
- 14.79 ml melted butter
- 29.58 ml sugar
- 29.58 ml brown sugar
- 14.79 ml ground cinnamon
- 236.59 ml powdered sugar
- 4.92 ml pure vanilla extract
- 14.79 ml cream
Directions See How It's Made
- 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.