Sourdough Cinnamon Rolls (Sunset Cookbook of Breads)
Submitted by maryann
Overnight sourdough cinnamon rolls with brown sugar, cinnamon, and raisins. An overnight starter builds tangy flavor, then you roll, fill, and bake to dark golden with buttery edges.
YIELD
9 rollsPREP
25 minCOOK
35 minREADY
2 hrsThese cinnamon rolls start the night before, and that’s exactly what makes them special.
Sourdough starter, evaporated milk, and flour hang out overnight, developing a tangy, complex dough that no quick-rise recipe can touch.
Come morning, you knead it satiny smooth, roll it into a rectangle, and load it up with melted butter, brown sugar, cinnamon, and raisins.
The jelly-roll technique gives you those gorgeous spirals, and after dipping each cut roll in melted butter before placing them in the pan, every edge bakes up golden and slightly caramelized.
Kitchen Tips
- Use a sharp knife, not a sawing motion, to cut the rolls. A dull blade will squish the spirals flat. Dental floss works even better: slide it under the roll, cross the ends, and pull to slice cleanly.
- Don’t skip dipping each roll in melted butter. It creates a rich, almost sticky-bun quality on the tops and bottoms.
- The dough should feel satiny after kneading, not sticky. Add flour gradually during kneading until you hit that sweet spot.
- Let them rise until nearly doubled, about an hour. Under-proofed rolls will be dense in the center.
Ingredients
Directions
Combine starter, evaporated milk and 2 cup flour in large bowl; cover and leave at room temperature overnight.
The next morning, beat together butter, sugar and egg; blend into sourdough mixture.
Combine the 1½ cup flour, soda, baking powder and salt; mix with other mixture.
Turn onto floured board and knead until the surface is satiny and doesn’t stick to board (add flour if necessary).
Place ball of dough in the center of board and roll out to a rectangle 8 inch by 16 inch.
Brush with melted butter and sprinkle with a mixture of brown sugar, cinnamon and raisins.
Roll up dough, jelly roll fashion.
Cut at 1 ¾ inch intervals with sharp knife to form 9 rolls.
Dip top and bottom of each roll in melted butter and place in a 9 inch square pan, cover loosely and let rise in a warm place for about an hour, until nearly doubled.
Bake 375℉ (190℃) 30 to 35 minutes, or until crust is dark golden.
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