By PaulaG on August 09, 2009
Photo by VeggieVal
Photo by VeggieVal
"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."
Serving Size: 1 (76 g)
Servings Per Recipe: 12
"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."
"These were wonderful - made recipe as stated - easy and didn't last very long at this home!"
"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!"
"These are awesome! I just started making sourdough recipes, and found this recipe online. It is great. It has become my family's favorite thing. :)"
"These are amazingly good. Loved how soft they are and such wonderful flavors together. I did let them rise for an hour after forming the rolls. My oven needed 13 min. to bake. Only had almonds for nuts and used golden raisins. Love them!!"
"Wow! These rolls are perfect in every way. Tender, just the right balance of cinnamon and sweetness, with an icing to die for. Loved the hint of almond extract. Made the day before: mixed in the bread machine using 3 c flour, formed into 16 rolls, placed in a 13x9 pan, covered and refrigerated overnight, then let rise and baked Christmas morning. Only change I made was to use 1/2 cup dried cranberries and omit the nuts since I have a nut hater in the bunch (though nuts would have been a delicious addition). Have been experimenting with my relatively new starter from KAF. This is the best recipe I've made. Thanks for staring the recipe, Paula! Merry Christmas!"
"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."
"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."