Sourdough Cinnamon Rolls
These sourdough cinnamon rolls are so good! We love anything made with sourdough because we always have our sourdough starter ready to go!
Servings: 6 servings
Ingredients
- 1/2 cup sourdough starter
- 3/4 cups warm water
- 3/4 teaspoon salt
- 1/4 cup white sugar
- 1/4 cup olive oil can use corn, vegetable or canola
- 3 cups all-purpose flour
- 1 stick butter or 1/2 cup
- 2 tablespoons cinnamon
- 1/2 cup brown sugar
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Mix starter, warm water, salt, sugar, oil, and 3 cups flour in a large bowl. Pour out onto floured surface and work with it until you can pick it up and place in an oiled bowl. Turn the dough once so that it is oiled on both sides, cover and let rise overnight. (I cover it with a clean dishtowel).
- The next morning, punch down the dough, take out and put on floured surface and roll out to about 1/2 inch thick rectangle. Soften butter in the microwave just to spreading consistency and spread over the dough, sprinkle with 2 tablespoons cinnamon, and half cup of brown sugar. Roll the dough up into a long roll and cut into slices. Place in round cake pan or cast irons skillet (I cover them with a dish towel) and let rise about 5- 6 hours.
- Once rolls have doubled in size, bake on 350 for 30-40 minutes or until brown on top. Then add optional nuts and glaze. Serve warm.
Notes
If I am in a hurry, I will place my cinnamon rolls in my oven (with a dish towel over them) with the oven light on to help speed up the second rise. This will allow the cinnamon rolls to double in size in about half the time (2-3 hours).
I like to use our powdered sugar glaze on these cinnamon rolls. If you double this recipe, you will need to double the glaze recipe. You can always use our cream cheese frosting on these cinnamon rolls as well.