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!!!
Sourdough Cinnamon Rolls
Ingredients
- 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
Instructions
- 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* about 20-25 minutes or until lightly browned
- Top with glaze:
- 1 cup 10X sugar
- 4-6 TBLS milk
12 Comments
Hi, these look really good, but although they’re called cinnamon rolls, how much cinnamon goes in them please?
September 11, 2016 at 12:37 pmI see the problem, Yvette, I left the amounts off! oh my…thanks for pointing this out to me….
September 13, 2016 at 7:21 pmI don’t have an exact measurement…I just sprinkle heavily after I roll out dough and sprinkle with everything else..then I sprinkle with cinnamon….after you make them once, you can adjust the amount. I’d start with 2 tablespoons and go from there….;)
My dough was really goes. Used lots of flour to roll out but could hardly roll up and didn’t even cut them. What did I do wrong?
January 15, 2017 at 3:15 pmIf your dough was really gooey(?) I would suggest adding additional flour.
January 15, 2017 at 6:27 pmHi, I’m very excited to try this recipe. Always looking for ways to use the sourdough surplus. How much do you feed the cup of starter you set out with?
February 19, 2017 at 4:53 amI take out a cup of the starter and feed it as usual, then allow it to rise and use that. Enjoy!
February 20, 2017 at 2:26 pmDo you use a cup of sourdough starter or feed the cup of starter and use that?
March 1, 2017 at 5:35 pmI use the leftover sourdough that gets thrown out.
March 11, 2017 at 9:51 amI did. They were wonderful and will be better next time, with experience 🙂 Thank you! <3
February 23, 2017 at 3:32 pmI’m so glad to hear! yes, I always get better the more I do something.
February 23, 2017 at 11:15 pmI am currently making these. The dough is rising and I just noticed you didn’t put a bake time on the recipe. It just says, “until lightly browned.” It would be really helpful to have at least a window for reference. Are we talking 10 minutes? 30? My sourdough bread takes 45 minutes at 350, but it starts in a cold oven and these are obviously started in a preheated oven. Any more specific instructions would really be appreciated, since I really can’t just sit in front of my oven for the entire time watching them. Thanks!!
August 4, 2018 at 1:59 pmOoops….I’ve updated the recipe…..20-25 minutes or until lightly browned. Thank you for pointing this out to me…
September 9, 2018 at 2:45 pm