I won’t waste your time explaining how delicious and easy these are to make. And I won’t tell you that this is one more wonderful way to use the extra sourdough starter that we usually have to toss at a feedings.
I won’t bore you with little stories of how long I’ve been making cinnamon rolls (45 years) or that when I was a young mama I sold them to make money to Christmas shop for my babies. Nor about the mile long trek through the snow and ice I had to make to sell them. (not)
What I will say is LOOK AT THIS PICTURE.
And Here’s the recipe!!!
- 1 cup sourdough starter, fed and risen almost double
- 3 cups bread flour
- 1 tsp salt
- 2 TBLS sugar
- 1 cup milk
- 1 egg
- 1/2 cup chopped pecans or your favorite nuts
- 1/2 stick butter, melted
- 1/2 cup of brown sugar
- 1/4 cup raisins, optional
- 2 Tablespoons ground cinnamon
- Combine ingredients and knead with mixer until smooth. Remove and place in oiled pan and allow to rise until doubled.
- Roll out into rectangle and top with butter. brown sugar, nuts and raisins.
- roll up and slice.
- Place on buttered cookie sheet one inch apart
- Allow to rise
- Bake 400* until lightly browned
- Top with glaze:
- 1 cup 10X sugar
- 4-6 TBLS milk