Classic Sourdough Cinnamon Rolls
Sourdough Cinnamon Rolls recipe
Yield
14 servingsPrep
30 minCook
40 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup | sourdough starter | * |
| ½ | cup |
milk, skim, (non fat) powder
skim |
|
| 2 | teaspoons | salt |
|
| 3 | tablespoons | sugar |
|
| 2 | tablespoons | vegetable shortening |
|
| ½ | cup |
milk
whole |
|
| 2 ½ | cups | unbleached all-purpose flour |
|
| 1 ½ | teaspoons | baking soda |
|
Low Cholesterol, Trans-fat Free
Directions
Mix ingredients together, working in the flour until a good dough results.
Divide the dough into two parts, rolling each out into thin cakes about ¼ inch thick.
Do the following with each half: Dot with butter, sprinkle with ¼ to ½ cup of brown sugar mixed with 1 teaspoon cinnamon or to your taste.
Roll dough into foot long sizes. Cut off 1- inch slices and place in pan in which has been place a mixture of 2 tablespoon of melted butter, 1 tablespoon liquid coffee, 2 tablespoon of brown sugar, ½ teaspoon of cinnamon and a dash of salt.
Let dough rise about an hour and bake at 325℉ (160℃).
Serve with sticky side up.
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