I wanted to finish 2015 making one more sourdough recipe for a number of reasons. First; to remember Selma, a blogging friend, who left us way too soon this past summer – she is missed by so many of us. She gifted me with some of her sourdough starter Twinkle – all the way from England back on April 2, 2015. I was thrilled with her generosity and that she took the time to share this way with someone she only knew virtually. She renewed my interest in sourdough baking which was always Gene’s favorite bread. By the way I named my starter Rosebud – They say you should give your starter a name and that way you won’t forget it. Sourdough starters need to be fed, used and taken care of. 🙂
Below is the package it came in, Selma’s note to me, and the dried starter from Twinkle.
Secondly, I was motivated by Jhuls, another favorite blogger, who has lots of good recipes, stories and charm to go with it. She recently made Selma’s Nutella Espresso Sticky Buns and that’s when a “light went on”. Be sure to check out her yummy recipe – I mean we all love Nutella, don’t we?
Finally, I am cutting way back on carbs, temporarily anyways . Unfortunately, I have put on weight this past year that desperately needs to come off. Making bread is one big area where I can do that.
This recipe is adapted from designs by jeanne r. I have changed some of the ingredients and directions. I’ve been wanting to make cinnamon rolls for a long time and there has been such a flood of recipes to choose from. When I read “sourdough” “my favorite sourdough recipe” and the sponge is made the night before I knew her recipe would be good. Those of us who bake with a sourdough starter know how much flavor an overnight rise can add.
Let me tell you, this is one of the best breads I have ever made – I guess the cinnamon, orange zest and creamy icing helped! If you want something extra special for New Year’s make these!
Normally, I do not post three recipes in a week but this is a special occasion – besides I’m a co-host!
Just click on the cute froggy below and come join the party with your favorite and best recipes, perhaps a story or maybe a song. Much thanks to Angie, our dedicated and creative host and the 4 co-hosts for this special party: Judi (me), Mollie, Steffi and Suzanne.
Sourdough Cinnamon Rolls
- 1/2 cup sourdough starter, fed or unfed
- 1 cup evaporated milk
- 2 cups flour
Combine the above ingredients in a large bowl. The dough is sticky and on the thick side. Cover and leave on the counter at room temperature overnight. I always turn the light on in my oven and stick my bread in there.
- 1/4 cup unsalted butter, melted and cooled
- 3 tbsp. sugar
- 1 egg
Combine the above three ingredients and add to the sourdough sponge.
- 1-1/2 cups flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. Vietnamese cinnamon
Add all of the dry ingredients to the wet ingredients and turn out onto a floured board. Knead until it doesn’t stick to the board. You can see (I think) from the picture below that the dough was not sticky and rolled very easily. I was glad I chose to knead it by hand rather than in my stand mixer as the cinnamon smell was heavenly to work with.
Roll the dough into a rectangle, 8″ x 16″. Brush the dough with 2 tbsp. melted unsalted butter, and sprinkle with a mixture of a 1/4 cup brown sugar and 1-1/2 tsp. Vietnamese cinnamon. More cinnamon… yum!
Roll up the dough, lengthwise. Cut into 1-3/4-inch pieces and dip each side in additional unsalted butter. Place in a buttered 9-inch baking dish. Cover loosely and let rise in a warm place for about 1 hour. I covered it with saran wrap, then a towel and placed in the oven with the light on. After 45 minutes I removed the rolls and turned my oven on.
Remove covering and bake at 375°F for 25 to 30 minutes, or until the crust is a golden brown.
- 2 cups confectioners’ sugar, sifted
- 1 tsp. vanilla
- enough milk to reach your desired consistency
- orange zest, minced finely – this adds a really nice flavor (I used the zest of a small tangerine)
Combine the above ingredients and drizzle over the rolls while they are still warm.
Recipe by cookingwithauntjuju.com