This recipe was one of the many devises I blatantly used to impress Linda at the beginning of our relationship. She, being a brilliant cook, would lay the table with the most incredible meals so I decided to pull out the old, ”How about this?!” card. I brought my starter from Oregon to her place in Colorado and set to work. The process had pluses at every juncture. The unique odor of the activated starter first thing in the morning set the plan in motion. With the kitchen as my stage, I made the most out of the mixing and kneading and setting it to rise. The entire section of getting them rolled and into the dish to rise again was observed with my hoped for, reaction. The coup de gras was the smell of the rolls baking. The deal was sealed when she tasted the first roll, toasty warm, fresh from the oven. So have at it you all. A definite pleaser from start to finish.
Sourdough Cinnamon Rolls
- Mixing Bowl
- Pre-Greased Bowl for dough ball
- Clean hand towel
- French Rolling Pin
- Pre-Greased Baking Dish we used 9x12
- 1 cup Duffy's Dough starter
- 3 cups flour
- 1 egg optional
- 1 tsp salt
- 2 tbsp sugar
- 3 tbsp liquified butter or substitute
- 1 packet commercial yeast optional
- 1 ½ cups sugar with cinnamon Add cinnamon to taste
- 4 tbsp melted butter or substitute
- Raisins to taste
REFER TO 'How To Prepare & Save The Starter' TO BEGIN RECIPE
Prepare The Yeast
- Place packet of yeast in 1/2 cup of very warm water. Stir slightly and let sit of 10 minutes. (Adding yeast is optional...it will not change the flavor and will make the dough rise more quickly.)
Mix It Up!
- In a large mixing bowl add egg, salt, sugar and tepid melted butter to the starter. Mix well.
- Add yeast water and mix again.
- Start adding the flour about 1/2 cup at a time. Keep stirring it in until it thickens into a ball. You may find you will not need the full 3 cups of flour to do so.
- Sprinkle ample flour on your kneading surface (at least 18 inches square) and roll the ball out onto it. Start kneading.
- Keep adding flour to the surface until the dough absorbs it and becomes harder. Put the dough ball, round side down, in a pre-oiled bowl then flip it upright again.
- Cover it and place it in its resting place. The dough will rise to about double the size in 2-4 hours.
- Remove the dough from the bowl and lay it out on a generously flour dusted rolling surface of at least 2x2 feet and punch down the dough so it can be rolled out to the thickness desired
- Once flattened, brush the entire surface with melted butter (margarine etc.) Saving about a tablespoon for later.
- Cover the surface with the cinnamon/sugar mix. Follow that with your choice of quantity of raisins.
Roll It Up!
- Roll that into a log, using your scraper to lift it off the work table as needed.
- Start cutting the log into 1/2’s. You will end up with 8-12 rolls depending on the thickness of the sections you cut.
- Place the rolls into a pre-greased baking dish (We used a 9x12) leaving just enough space for them to expand.
- Cover with a towel and set in a safe place & let rise approximately 2 hours. Remove the towel.
Preheat Oven To 375°
- Once heated, place rolls into oven and bake for 18-20 minutes. Check them frequently and make sure they're baked to just the color you like.
- Baste them with the remaining butter and sprinkle with the remaining cinnamon/sugar mix for the last 5 minutes.
- Remove from the baking dish immediately and place them onto your serving dish. Enjoy!