Sourdough Sticky Buns Aka Cinnamon Rolls Recipes

Steps:

• Mix 2 tablespoons sugar with water until dissolved. Add yeast and let sit until foamy, 5 to 10 minutes.
• Meanwhile, mix remaining sugar, flour, and salt in a large mixing bowl. Combine sourdough starter and egg yolk in a separate bowl. Whisk egg white lightly and reserve in the refrigerator.
• Pour yeast and sourdough mixtures over the flour mixture. Mix with a wooden spoon until dough starts to form and all dry ingredients are incorporated. Turn out onto a work surface and knead into a smooth ball.
• Spray the inside of the bowl with cooking spray. Place dough in the bowl and cover with a cloth. Let rise for 1 hour.
• Punch down dough and divide into 12 portions. Roll out into small balls; shape into 3- to 4-inch-long sticks. Divide bread sticks between 2 greased or nonstick pans. Cover with cloths and let rest for 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until light brown, 15 to 20 minutes. Remove 1 pan at a time and brush tops with egg white. Continue baking until medium brown, 5 to 10 minutes more.

Steps:

• Mix 1 cup flour, starter, milk, white sugar, and yeast together in the bowl of a stand mixer. Let stand until spongy and bubbling, about 5 minutes. Add 1/2 cup butter, egg, and salt; stir to combine. Add remaining flour 1 cup at at time until a soft, slightly sticky dough forms.
• Transfer dough to a floured work surface; knead until dough comes together, 3 to 5 minutes. Place in a greased bowl. Cover with plastic wrap; allow to rest until doubled in size, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Punch dough down; transfer back to the floured surface. Roll into a square 1/4-inch to 1/3-inch thick. Spread 1/2 cup butter on top; sprinkle brown sugar and cinnamon on top. Roll dough up tightly; pinch seam together.
• Trim the edges and cut the log into 8 equal pieces using a sharp knife. Place rolls in the prepared baking pan. Cover with plastic wrap; let rise until not quite doubled in size, about 45 minutes.
• Bake in the preheated oven until golden brown, about 35 minutes. Remove from oven; cool for 20 minutes.
• Mix confectioners' sugar, cream cheese, 1/4 cup butter, and vanilla extract together until frosting is smooth and fluffy. Top each cooled roll with an equal amount of frosting.

Steps:

• Make sure your starter is active - it should be nice and bubbly. If it isn't, feed it and wait until a tsp of the starter floats in warm water.
• Tip all the ingredients for the dough, except the butter, into a bowl and mix with your hands to form a shaggy dough - make sure all the flour from around the bowl is mixed in. Leave the dough in the bowl, covered with a damp cloth, for 30 mins.
• Work the butter into the dough with 1 tsp salt. Once fully combined, tip the dough onto a surface and knead gently for 5 mins until smooth and springy. Form the dough into a ball and sit back in the bowl. Cover and leave somewhere warm-ish for 3-4 hrs until the dough has just about doubled in size.
• Meanwhile, make the filling by beating together the sugar, butter, cinnamon and a pinch of salt. Set aside at room temperature to keep soft.
• Butter and line a square baking tin - smaller tins (20 x 20cm) will hold nine buns, larger tins (25 x 25cm) will hold 12. Tip the dough onto a floured surface and roll it to a rectangle roughly 50 x 25cm. Spread the filling over the rectangle so it's completely covered. Roll the dough along the long edge into a tight swiss-roll type sausage. Cut your dough into pieces and arrange them, spiral side-up, in the tin. Leave for 1 hr at room temperature, then cover and leave in the fridge overnight.
• Heat the oven to 200C/180C fan/gas 6. Cover the tin with foil and bake on a baking tray (this will stop any leaking mixture dripping into your oven) for 30 mins, then remove the foil and bake for 10-15 mins more to brown slightly.
• Meanwhile, mix the golden syrup with 1 tbsp boiling water. As soon as buns come out of the oven, brush them generously with the syrup, then leave to cool a little. Lift the buns out of the tin while still warm and leave to cool on a wire rack. To make the icing, beat the soft cheese, sugar and vanilla until thick but drizzly. Drizzle over the buns when completely cool.

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.