My Book is Available Now!! If you subscribe to my channel, you'll love my cookbook! It has over 70 Recipes that will have you drooling! order my new book here https://livesoblessed.com/product/the-backyard-farmgirl/ The books are ready to ship!
It is also available on Amazon for purchase https://amzn.to/3yDhvwH
Get my free guide to gut health and sourdough! ** https://page.co/b1ob4 **Free recipes, Instructions for the perfect bread every time, All of the many health benefits sourdough and fermented foods offer and so much more!
Want to my sourdough starter? Ive developed a lively healthy starter that I am making available to you! Click here ** https://amzn.to/3vqtJe5 ** for My healthy organic sourdough starter 'Simply Sourdough'!
Sourdough Cinnamon Roll Recipe
Ingredients
7 C All-purpose flour
2 C Active starter (sweet stiff or regular)
2 C milk
1/2 C water
2 eggs
2/3 C granulated sugar
1/2 C oil
2 tsp salt
Cinnamon Roll Filling Ingredients
1/2 C butter, melted
1/2 C brown sugar
Cinnamon, to taste
Cinnamon Roll Icing Ingredients
1/4 cup Butter Softened
1/4 cup Milk
1 tsp Vanilla
3 cups Powdered Sugar
Instructions
1. Make a tangzhong (roux)- In a small sauce pot, add 3 tbs (24g) of flour and 10 Tbsp (153g) milk. This is NOT in addition to the flour listed in the ingredients, this is taken FROM the ingredients list. Over medium heat, stir until it thickens up to look like mashed potatoes. Transfer it into a small bowl to cool before adding it to your dough.
2. Start the Dough- Add starter, milk, and water into a large bowl and stir until the starter has dissolved. Set aside.
3. Make Egg Mixture- In a medium bowl, beat eggs, sugar, oil and salt together with a whisk. Set aside.
4. Add Flour and Autolyse- In your starter mixture in the large bowl, stir it again to make sure there are no clumps. Add 4 cups of flour to your bowl and stir until incorporated. Cover your bowl with a wet towel or plastic wrap and let it sit on the counter for 30 minutes.
5. Add Tangzhong and Egg- Add your tangzhong to your egg mixture. Stir it until it's incorporated with the eggs. Add the egg mixture to your sourdough starter mixture. It will be pretty thick, so you can use your hands to mix the dough together. Squeeze the dough to help the flour incorporate into the wet ingredients.
6. Add Remaining Flour- Add 1 C of your remaining 3 C of flour. You will want to add 1 cup of flour at a time to make sure you don't over flour your dough. Add another cup of flour and mix until incorporated. Add your remaining cup of flour and mix. If you dough is still really sticky, don't worry because we will be stretching and folding which will help to tighten up the gluten and give a better texture of dough. Cover your dough with a wet towel or plastic wrap, and let it rest for 1 hour.
7. Stretch and Fold- Uncover your dough and do a series of stretching a folding. Grab one end of the dough and fold it into the middle. Do this to each side of the dough for a total of 4 stretch and folds. Cover your dough and allow it to rest for another 60 minutes. You will repeat this full process of letting your dough rest, then stretching and folding 4 times over a period of 4 hours. On your last stretch and fold, if it is still REALLY sticky, you can add flour to your hands and fold it in. I chose to not add flour because I want a really soft dough. Cover your dough and let it ferment overnight in the refrigerator.
I use three methods to shape the rolls. You can do all 3, or just the traditional one! Note: In each of the methods, you should cut your dough in half, and then half the halves (to make 4 quarters). If you are going to just do one method, you will repeat the method 4 times, once for each quarter.
9. Bake- Bake your cinnamon rolls at 375 for 25-30 minutes, until they turn golden brown. Once they have cooled a little, add your icing and enjoy!
Making Icing Instructions
1. Mix butter, milk, vanilla, and slowly add powdered sugar 1/2 cup at a time until you reach the desired consistency.