Sourdough Saturday Cinnamon Rolls Recipes
SOURDOUGH CINNAMON ROLLS
Unfed and long-fermented sourdough starter and buttermilk are used for these cinnamon rolls.
Provided by Katy Lenoir
Categories Bread Yeast Bread Recipes
Time 8h50m
Yield 15
Number Of Ingredients 11
Steps:
- Mix 3 cups all-purpose flour, buttermilk, sourdough starter, 2 tablespoons cubed butter, and white sugar in a glass bowl. Cover and set in a warm area until double in size, 8 to 12 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine baking powder, salt, and baking soda in a small bowl. Add to flour mixture.
- Knead dough until it is soft but no longer sticky, adding flour as needed. Roll dough with floured rolling pin until it is 1/4 to 1/2-inch thick.
- Combine 6 tablespoons melted butter, brown sugar, and cinnamon until it has the consistency of a paste. Spread sugar paste evenly on rolled dough.
- Roll up dough into a cylinder shape. Cut dough into 1/2-inch pieces using dental floss or a serrated knife. Arrange rolls into a cast iron skillet.
- Bake cinnamon rolls in the preheated oven until golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 219 calories, Carbohydrate 35 g, Cholesterol 17.7 mg, Fat 6.8 g, Fiber 1.5 g, Protein 4.9 g, SaturatedFat 4.1 g, Sodium 275.1 mg, Sugar 10.8 g
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