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Sourdough Cinnamon Rolls | Sourdough Companion

Sourdough Cinnamon Rolls

I've been baking with Sourdough Starter for just under three months now. After many early flops, I'm finally managing to turn out a nice Sourdough Loaf of bread. However, in recent weeks my family kept insisting I try making cinnamon rolls with part of the dough. So, each batch of dough yields one large loaf of SD Bread and two pans of Cinnamon Rolls.

 

In my last blog, I promised I would post photos along with the recipe. So, without further delay - I share my easy and very tasty recipe.

 

CINNAMON ROLLS:

Prep time (from time dough is ready to roll): approx 15 mins. (longer for beginners)

Bake time: 9-11 mins in my oven - but can vary depending on your oven:).

 

Method:

-Place dough on a floured surface and gently shape/stretch into a rough rectangle shape. Please do not handle roughly or you will lose all the air in the dough.

 

-With a dusted rolling pin, gently roll dough in all directions to enlarge the rectangle. Do this until the dough is somewhere between 1/4 inch and 1/2 inch thick.

{Note: Some people prefer a more bready result so will roll a generous 1/2 inch thick. I roll my dough between 1/4 inch and 1/2 inch. So, keep this in mind when viewing the finished results below and deciding how thick you want the rectangle.}

 

-Now the dough will rest for a few minutes while preparing two 9inch pans with approx. 1 tblsp of butter (melted).

tip: The amount of time it takes me to finish prepping the dough allows the melted butter to cool enough so that it won't kill the yeast when placing the cut rolls into the pans.

 

-Melt approximately 1/2 cup of butter (or more if you prefer).

Add approx. 5 heaped tblsps of soft brown sugar

+ 1 heaped tblsp of cinnamon.

Combine and gently spread over dough with bendy/flexible spatula, making sure to spread to outermost edges. Try not to spill onto work surface, but if you do - it's not the end of the world, as your dough scraper will come to the rescue later when rolling.

 

-Once the mixture is spread somewhat evenly over the dough, gently lift the far edges (farthest away from you) and begin to roll the dough (working from one side to the other) evenly toward you.

 

 Roll snugly, but not too tightly.

 

 -STOP rolling once you have about two or three inches left on the counter (nearest you)!

 

 

-At this point, lift the dough edges (nearest you) - and you may need the help of the dough-scraper to lift it, begin to gently fold over (away from you) onto the top of the roll working your way from one end of the roll to the other. Pinch gently as you go, to seal the dough and keep the roll snugly together.

 

 

-Sometimes you may have to gently tug the dough 'corners' to make sure it evenly covers the ends of the log. I don't know about you, but I want the end pieces of the log to yield nice rolls - not yucky end pieces! Try not to tear the dough, in the process.

  

-Once the dough is neatly rolled into a 'log', using a sharp knife cut the log in half.

NB: Remember, we're working on the basis of filling 2 pans. So, each half-log will be designated for its own pan.

 

 

-Proceed to cut each log in half again.

 

 

-We now have 4 logs.

Proceed to cut each log into 3 pieces - aiming for 2+ inch width or thickness.

We will end up with 12 rolls (6 for each pan).

 

  

-As you cut each roll, gently lift into the pan on it's side (swirl up/down) using your knife to aid lifting if the dough sticks - spacing them evenly in the buttered pan.

 

 

-Move to warmish area to prove, until doubled in size

 

 

-Carefully place in hot oven (I cook on an Aga, and I use the hot oven). The baking time in my hot oven with both pans inside on the top shelf, takes about 9-11 minutes - depending on the temp variables. So, I almost cook by instinct!

Conventional Oven: I'd guestimate the temp would need to be approx. 400F/200C.

 

Once the rolls are golden, take them out and set aside whilst preparing the icing/frosting.

 

 

Frosting:

1/2 c Icing (Powdered) Sugar

1 tsp Coffee (brewed is preferable, but as you'll see in my photos, I subbed coffee granules..shhhhhh - don't tell anyone.)

Approx. 100g Cream Cheese (about 1/3 of normal sized packet - or 1/4 family packet)

1 tsp. Vanilla essence (use the genuine stuff - you can't beat the flavour)

1/2 tsp. Maple Syrup

1/4 tsp Milk

 

 

Sometimes I'm drinking coffee and just throw a little of that in, instead of religiously following the above measurements. My process can be a bit organic like that.

 

 

Whisk ingredients in small bowl until smooth.

 

Put a dollop on each roll.

 

 

  

Smooth over, making sure to cover the edges so the rolls remain moist.

 

 

  

Serve with a freshly brewed coffee, and eat!

 

  

Or, if - and I mean IF - you have any left over?

 

 

Cover with clingfilm once they have sufficiently cooled.

 

We leave ours on the counter so they maintain room temperature. Plus they don't last a day in my house.

 

Reheat in a medium-heat oven - covered with foil - for about 10 minutes (from fridge).

Alternatively, we sometimes throw them in the warming oven (a low-heat) for 15-18 mins.

 

 

These Cinnamon Rolls freeze very well (baked and frosted). We simply cover with a layer of cling film - then cover that over with foil - freeze. When ready to thaw/heat - I remove the clingfilm and discard, and replace the foil loosely over the rolls. I normally throw the frozen rolls (covered in foil) in the warming oven for about 30 minutes or so. In a conventional oven, I would imagined you could thaw/heat heat them in about 12 minutes at about 350F/180C. Alternatively, thaw and slowly heat on low heat.

 

 

One thing we noticed, after cooking one particular batch where I slightly overcooked them? They turned out with a nice crunch in some places on the bottom which reminded us of eating Cinnamon Toast. So, if you like 'em crunchy - bake a minute or two longer.

 

Please let me know if any of you try this. Also, please share any tips to improve!

 

Disclaimer

I take zero responsibility for the following:

-clothes that no longer fit

-costs of elastic waistbands

-people nagging you to make these again

 

 

12 comments

YYYYYYYUUUUUUUUUUUUUUUUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!!

I'd have to do them minus the coffee frosting as can't stand coffee (I know, I've heard it must mean I'm a mutant!), will just stick with vanilla instead.

Crikey I'm potentially going to be ready for eating by Xmas!

K.

Hi karnicoops - if you must leave out the TINY bit of coffee:), then be sure to substitue with Maple Syrup....just 1/2 a tsp will do and the flavour of that mingled with the vanilla is an awesome substitute:).

 

These are so easy to make - please do let me know if you try them:)!!

When cutting my cinnamon rolls I use dental floss.  I pull off about 18" of dental floss; slide it through the flour then under the end of the rolled up dough.  Bring the ends of the floss up and criss cross it over the rolled up dough pulling the floss through the dough.  This really works great and much less effort on your part.  Try it you'll like it!!

Thanks Jerri - that's an excellent tip!! I will try that next time.

 

I've never had any trouble with the knife -- as I always use a very sharp knife and cut swiftly. But this method sounds so easy and I love it! I will definitely try it on the next batch:)!! Thanks again for the tip!! That's one thing I love about this site/community of bakers. So encouraging - and many are willing to share their pearls that help others out.

[quote=Jerri]

When cutting my cinnamon rolls I use dental floss.  I pull off about 18" of dental floss; slide it through the flour then under the end of the rolled up dough.  Bring the ends of the floss up and criss cross it over the rolled up dough pulling the floss through the dough.  This really works great and much less effort on your part.  Try it you'll like it!![/quote]

 

Hahaha! One of the things I like so much about home baking (and bakers) is the endless inventiveness in improvising! Good one, Jerri!

that's what I thought rossnroller!

 

You didn't say anything about my rolls, buddy!

Your rolls look wonderful.  I love the coffee idea in the frosting.  Most of all I want to hear about your AGA.  I just learned of that type of stove.  Post a picture and how you cook and bake with it.  Thanks. 

Hi Doma,

 

Have a look at this blog entry to see photos of my Aga:

http://sourdough.com/blog/my-journey-sourdough-breadmaking-help-please

edit: sorry I put the wrong link in the first time...it's now corrected above

 

(scroll down in the post)

 

The Aga is always on. So it's always ready to cook on or bake in. It has four ovens. Two on the far left (upper is simmering oven while the lower is a warming oven) and two on the far right (upper is the roasting oven while the lower is the baking oven). On top of the Aga are two large hob rings with enamel lids. The left plate/ring (which sits in the middle on the whole stove) is the hot ring for frying, etc....while the right plate/ring (sits on the right on top) is the lower temp. I can cook directly on either plate/ring (sear steaks on the left...cook pancakes, or do grilled sandwhiches on the right). Cooking on the plate/rings is great - just wipe with a little oil - and cook. Close the lid when done and clean any spatters on the enamel.

 

When cooking in the ovens - it's wonderful too. If I'm doing a roast - I can put that on the top shelf in the upper right roasting oven - and cook roast potatoes below it on the bottom. I bake bread directly on the bottom and it's just like baking in a bread oven...the temp is constant. I usually put a pan of cold water on the top shelf a few mins before popping the dough in to bake bread (for the steam).

 

I tend to use the lower left oven to keep plates warm. When some food is cooked and ready - but I'm waiting for other food - I can put the cooked food into the upper left or lower left ovens to keep it warm until the other courses are ready.

 

I also hang clothes to dry on the rails....and press sheets and pillow cases on the enamel lids (on top) to 'iron' them :). It provides hot water, heats the house and cooks for us...so it's been a really great investment. I try to keep the enamel clean -- by simply wiping it down with a fairly wet cloth (not dripping...but remembering the Aga is very warm to the touch so evaporates a damp cloth pretty quick).

 

I don't ever have to clean the ovens....everything just burns up. When the Aga is serviced (it gets turned off to cool right down)...we just give it a brush:).

 

Have a look at the photos in the other blog to see it. :)

 

p.s. I forgot to mention - I use pots and pans that have level, flat bottoms..it's important they are flat so there is maximum contact for the heat. I don't tend to cook steaks directly on the middle plate (on top) because it's very messy to clean up the spatters, lol...but we do make a lot of pancakes, french toast, grilled sandwiches on the right plate.... and I love that the plate/rings are so large because I can get, for example, a kettle and a small sauce pan on the hot plate....while simmering two pans of veg (etc) on the right hot plate.

For many many years I wanted an Aga.  There is even a dealer in our area.  Alas, I live in the southern part of the US.  A large block of iron, always hot, no matter how beautiful, would make our house uninhabitable in the summer.  *sigh* 

 

ken

Hi kenc,

 

Hot summers shouldn't prevent you from having an Aga. You simply turn it off during the hot months...and fire it up for the cool/cold months.

 

Honestly, they are easy to turn off and on:). Look into it -- you might be surprised at what you find. And, I love the benefit of it warming our house, whilst providing all the cooking/baking needs.....and of course hot water (we opted to have the boiler installed and connected to our hot water system and frankly it was worth it for us).

How do you make your dough???  I have been struggling with my sour sough starter in the bread department - pancake and waffle expert though, haha.  I need a cinnamon roll recipe, so we can have them Christmas morning!  Serious situation here.  They are a tradition.

Hello Stephanie,

I have posted a recipe for Chelsea buns and the dough for those could make a good starting point.  The main difference between the two items is the filling and the icing I would think.

Good luck and Merry Christmas.

Farinam