Favourite Sourdough Cinnamon Rolls
Submitted by patty.davy
Knead Herman sourdough starter with eggs and flour, roll with cinnamon-sugar filling, and bake into soft, tangy cinnamon rolls that rise beautifully without commercial yeast.
YIELD
24 servingsPREP
20 minCOOK
20 minREADY
60 minHerman starter makes cinnamon rolls with personality.
The sweet sourdough culture provides all the leavening power, creating fluffy spirals without a speck of commercial yeast.
Brown sugar and cinnamon melt into the dough as it bakes, while optional walnuts or raisins add texture to every pull-apart piece.
Chef Tips
- Herman starter must be active and bubbly, if yours has been in the fridge a while, feed it first
- Roll the dough into a rectangle as thin as you can without tearing for more swirls
- These reheat beautifully, wrap in foil and warm in a 300°F oven for 10 minutes
Ingredients
Directions
In a large bowl combine Herman Sweet Sourdough Starter, flour, baking soda, salt, baking powder and eggs until well blended.
Knead dough in bowl for 5 to 7 minutes, or until mixture is smooth.
Let rise in warm place until doubled. Punch down. On a lightly floured surface, press dough into a 10 x 20 inch rectangle.
Combine melted margarine, sugar and cinnamon in a small bowl.
Spread mixture over dough. Sprinkle with walnuts or raisins, if desired.
Starting on long side, roll up dough, jellyroll fashion. Press ends together to make a seam.
Cut in 1-inch slices and place in an ungreased, 11×14 inch cake pan. Allow rolls rise to double their size.
Bake in a preheated 325 F oven (165 degree C) for 20 to 25 minutes, until lightly browned.
Comments
It wouldnt print