Sourdough Cinnamon Rolls
1 tablespoon dry yeast
3-1/2 cups all-purpose flour
1/4 cup warm water
1 tablespoon cinnamon
1-1/2 cups sourdough starter
1 cup sugar
3/4 cup milk
½ pound of butter, softened
1 teaspoon vanilla extract
½ cup brown sugar
2 teaspoons salt
½ cup chopped walnuts (optional)
2 tablespoons sugar
½ cup raisins (optional)
1 Tbsp butter - melted
Topping
1-1/2 cups powdered sugar
3 drops vanilla
2 tablespoons milk
Directions:
Sprinkle yeast over water; set aside for 5 minutes. In a large bowl combine yeast, starter, milk, vanilla, 2 tbsp sugar, salt and 1 tbsp butter. Stir in enough flour to make a fairly stiff dough. Turn out onto a lightly floured surface. Clean and grease the bowl; set aside. Knead dough 8 to 10 minutes or until smooth and elastic. Add more flour if necessary. Place in greased bowl, turning to grease all sides. Cover with a clean cloth and set in warm place to rise for two hours or until doubled in size.
In a small bowl, combine cinnamon, 1 cup sugar, and ½ cup brown sugar; set aside. Grease two 8 inch square baking pans; set aside.
Punch down dough. Turn onto a lightly floured surface. Roll out dough to a 24 x 10 inch rectangle. Spread softened butter over dough, leaving a 1 inch strip along one of the long sides uncovered with butter. Sprinkle buttered surface evenly with cinnamon/sugar mixture. Sprinkle with nuts and raisins, if desired. Beginning with the buttered length edge, roll up. Pinch edges to seal. Cut roll into 24 slices. Place slices in buttered baking pan with sides touching. Cover with a cloth and set in a warm place to rise for 1-1/2 hours or until doubled in size. Bake in pre-heated 400 degree oven for 25 to 30 minutes or until golden brown. Cool in the pans for 5 minutes. Combine ingredients for topping and whisk until smooth. Turn rolls out onto serving plate and drizzle with topping while still warm.
1 tablespoon dry yeast
3-1/2 cups all-purpose flour
1/4 cup warm water
1 tablespoon cinnamon
1-1/2 cups sourdough starter
1 cup sugar
3/4 cup milk
½ pound of butter, softened
1 teaspoon vanilla extract
½ cup brown sugar
2 teaspoons salt
½ cup chopped walnuts (optional)
2 tablespoons sugar
½ cup raisins (optional)
1 Tbsp butter - melted
Topping
1-1/2 cups powdered sugar
3 drops vanilla
2 tablespoons milk
Directions:
Sprinkle yeast over water; set aside for 5 minutes. In a large bowl combine yeast, starter, milk, vanilla, 2 tbsp sugar, salt and 1 tbsp butter. Stir in enough flour to make a fairly stiff dough. Turn out onto a lightly floured surface. Clean and grease the bowl; set aside. Knead dough 8 to 10 minutes or until smooth and elastic. Add more flour if necessary. Place in greased bowl, turning to grease all sides. Cover with a clean cloth and set in warm place to rise for two hours or until doubled in size.
In a small bowl, combine cinnamon, 1 cup sugar, and ½ cup brown sugar; set aside. Grease two 8 inch square baking pans; set aside.
Punch down dough. Turn onto a lightly floured surface. Roll out dough to a 24 x 10 inch rectangle. Spread softened butter over dough, leaving a 1 inch strip along one of the long sides uncovered with butter. Sprinkle buttered surface evenly with cinnamon/sugar mixture. Sprinkle with nuts and raisins, if desired. Beginning with the buttered length edge, roll up. Pinch edges to seal. Cut roll into 24 slices. Place slices in buttered baking pan with sides touching. Cover with a cloth and set in a warm place to rise for 1-1/2 hours or until doubled in size. Bake in pre-heated 400 degree oven for 25 to 30 minutes or until golden brown. Cool in the pans for 5 minutes. Combine ingredients for topping and whisk until smooth. Turn rolls out onto serving plate and drizzle with topping while still warm.
