To say that I am in my sourdough era is an understatement. Next up on my list of things to make were sourdough cinnamon rolls. I’ve never had much luck in the past, but these turned out amazing!
What sourdough starter do you use?
The sourdough starter I use is from Clever Carrot. You can find that here. In all my recipes I’ve made with sourdough thus far, I’ve only used unbleached all purpose flour, because I know I’ll be able to use that in things other than sourdough. I didn’t want to buy a whole container of rye flour if I only needed a little bit for the starter.
What sourdough recipe do you use?
Sourdough Enzo has been my go to recipe for sourdough. It’s very forgiving and I get great results every time. Lately I’ve been feeding my starter mid-afternoon, and by supper time my dough is ready to be made. I’ll do the four folds, thirty minutes apart, before bed, and let the dough slowly rise overnight. In the morning I put the dough in the refrigerator. I refrigerate the dough for at least 4 hours before using. Her recipe makes two loaves – I used half the dough to make a loaf of rainbow bread, and the second half for these cinnamon rolls.
Â
Ingredients
- 1/2 portion of Sourdough Enzo bread dough
- 4 tablespoons I Can’t Believe It’s Not Butter Light
- 1/2 cup brown sugar
- 3 tablespoons cinnamon (I used Cinnadust)
- avocado oil spray
- 50 grams powdered sugar
- 10 grams unsweetened almond milk
Instructions
Heat oven to 325.
Roll out the dough into a large rectangle – mine was about 12 inches long and 8 inches high.
Spread the butter over the dough. Sprinkle with brown sugar and cinnamon. Leave a gap at the bottom of the dough.
Roll the dough from the long side, and when you get to the end, place a bit of water on the dough, and continue to roll and seal the dough. I typically pinch the seal so it stays shut.
Cut into 8 rounds. Place in a skillet. My skillet is 12 inches. Cover with plastic wrap (or a plastic bag) and let rise for one hour.
Bake for 35-40 minutes. While the rolls bake, make the frosting by combining the powdered sugar and milk. Let the rolls cool for 30 minutes, then drizzle with glaze.
 |
|
| This sourdough was used the day after making it. I simply stored in a bowl with plastic wrap. | Look at all those glorious bubbles! |
 |
 |
| These are the cut rolls. | Here are the rolls after rising for one hour before baking. |
Â
