Sourdough Cinnamon Rolls

Discussion in 'Breads' started by bassman, Sep 20, 2009.

  1. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Decided to do a batch of giant rolls. Did some with chocolate frosting, some with orange frosting and a pan of pecan rolls.
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That looks fantastic [​IMG]
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    We definetly have to get thats taste avision around here. I've been licking the monitor for 10 minutes and I still cann't taste anything. Man they look great there bassman. Can you send a dozen of them ?[​IMG]
  4. I can't say that I've ever heard of sourdough cinnamon rolls. I'm not so sure I've heard of anything that ever sounded better. If I concentrate hard enough, I can smell them through the screen.[​IMG]
  5. alx

    alx Master of the Pit OTBS Member

    Oh,WOW.I didnt eat dessert.MMMMMMMMMMMMMMM[​IMG]
  6. the iceman

    the iceman Smoking Fanatic

  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Those look Delicious...

    What is the best way to get DROOL off a Keyboard?
  8. phreak

    phreak Meat Mopper

    are you planning on sharing the recipe/directions???
  9. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I just used my sourdough white bread recipe except increased the honey by 3 tablespoons just to sweeten it up a bit. Then rolled it out to about 3/8 to 1/2 inch thick. Spread with melted butter and sprinkle heavily with cinnamon sugar. I also added about a cup of chopped walnuts. Roll up and slice thick. Bake at 375 for roughly 30 minutes. Here's the bread recipe. If you need further instruction, let me know.

    Sourdough White Bread

    1 cup sourdough starter
    2 cups lukewarm water
    2 ½ cups white flour

    The night before you plan to make bread, prepare your sourdough batter. Place the starter n a warm bowl. Add the lukewarm water and stir until well combined. Gradually add the flour, beating until the batter is smooth. Cover the bowl tightly with plastic wrap and set the bowl in a warm place until morning.

    6 – 6 ½ cups white flour
    2 Tb honey
    2 tsp salt
    1 ½ cups lukewarm water
    ½ cup dry milk
    2 Tb butter, melted
    1 egg
    1 Tb water

    Return one cup of the sourdough batter to your original starter. To the remainder in the bowl, add one cup flour, honey, salt, water, dry milk and melted butter. Beat until smooth. Add flour, one-half cup at a time until the dough starts to pull away from the sides of the bowl and becomes too stiff to stir with a spatula. Turn the dough out onto a lightly floured board and begin kneading, using the remaining flour as necessary to keep the dough from sticking to the board and your hands. Continue to knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a damp cloth and let rise in a warm spot (85*) until doubled in bulk. This will probably take at least two hours. Punch the dough down, cover the bowl and let rise again for 30-45 minutes. Turn the dough out onto the floured board and divide it into two equal pieces. Shape each into a loaf and place in well oiled loaf tins. Cover and let rise until doubled in bulk. Slit the tops of the loaves lengthwise about one-half inch deep. Combine the egg and water and brush the tops of the loaves with a little of the glaze. Bake the loaves in a preheated 375* oven for 35-45 minutes or until they test done. Turn out immediately onto a rack to cool.

    Note: I also mix one egg in the original dough to lighten the loaf.
  10. alx

    alx Master of the Pit OTBS Member

    Man,that just hurts.enough said-awesome..............
  11. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Im going to have to try this one out. Thanks for the post. [​IMG]

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