Sourdough Cinnamon Buns Recipes

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SOURDOUGH CINNAMON ROLLS



Sourdough Cinnamon Rolls image

Sourdough makes everything wonderful and is for more than biscuits and bread. The rolls are easy to make. They are mixed with a Kitchenaid Mixer and only require 1 rise. These cinnamon rolls are delicious and can enjoyed warm right out of the oven.

Provided by PaulaG

Categories     Sourdough Breads

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 21

1 cup sourdough starter, freshly fed
1/4 warm water
1 teaspoon yeast (optional)
1 teaspoon salt
1/2 cup sugar
1/4 cup powdered milk
1/3 cup butter, melted and cooled
2 eggs, room temperature
1 tablespoon vital wheat gluten (optional)
2 -3 cups all-purpose flour (1/2 wheat can be used with the white)
2 tablespoons butter, room temperature
1/3 cup brown sugar
1 tablespoon cinnamon
1/4 cup dried cranberries
1/4 cup chopped pecans
2 tablespoons butter, room temperature
1 cup powdered sugar
2 tablespoons cream cheese, room temperature
1/2 teaspoon almond extract
1 -2 tablespoon milk
1 pinch salt

Steps:

  • Measure the sourdough starter into the large mixing bowl for a Kitchaid Mixer. Add the salt, sugar, melted butter, dry milk powder and eggs and with dough hooks, combine well.
  • If using the yeast, add to 1/4 cup warm water and allow to stand 5 minutes and then add to the sourdough mixture.
  • Gradually add the flour and wheat gluten till the dough forms a ball. It should be soft but not sticky.
  • Turn out onto lightly floured surface and need until smooth and elastic, place the dough into a lightly oiled bowl, turning to coat. Allow to rise until double. The length of rise will depend upon how active your starter is and whether you used the commercial yeast.
  • Punch dough down and roll out on a lightly floured surface into a 18 x 20 inch rectangle. Spread the dough with the softened butter and the brown sugar that has been mixed with the cinnamon. Sprinkle with the dried cranberries and chopped pecans.
  • Starting on a narrow end, gently roll the dough into a log. Using a bread knife, slice the dough into 12 equal slices, place in a 9 x 12 inch pan.
  • Preheat the oven to 400 degrees and bake for 10 to 15 minutes. Remove from oven and allow to cool while preparing the frosting.
  • For the frosting, beat together all the ingredients except milk until light and fluffy. Add in enough milk to make an easy spreading consistency. Spread over the rolls and enjoy.

Nutrition Facts : Calories 302.3, Fat 13.2, SaturatedFat 7, Cholesterol 60.1, Sodium 318.1, Carbohydrate 42.6, Fiber 1.2, Sugar 25.4, Protein 4.4

SOURDOUGH STICKY BUNS AKA CINNAMON ROLLS



Sourdough Sticky Buns Aka Cinnamon Rolls image

Make and share this Sourdough Sticky Buns Aka Cinnamon Rolls recipe from Food.com.

Provided by Chef Jen 1

Categories     Sourdough Breads

Time 12h35m

Yield 8 large cinnamon rolls, 8 serving(s)

Number Of Ingredients 11

1 cup sourdough starter
1/2 cup 2% low-fat milk
2 tablespoons olive oil
2 cups all-purpose flour
1/4 cup granulated sugar
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
8 tablespoons reduced fat margarine
1 cup firmly packed brown sugar
1 teaspoon cinnamon

Steps:

  • To make the sponge: Pour the starter into a mixing bowl. Stir the milk and olive oil into the starter. Blend in the flour and sugar to make a fairly stiff sponge. Cover the bowl and let it stand at room temperature overnight.
  • The dough: Blend 1/2 cup of the flour with the salt and baking soda and stir into the sponge to make a fairly slack dough.
  • Using the remaining 1/2 cup of flour, make sure the kneading surface is well floured before you turn it out. Flour your hands and knead for 2 to 3 minutes enough to make the dough cohesive. Sprinkle flour on any sticky spots.
  • Prepare the pans: Use one 9 x 11-inch baking pan. Grease the sides well.
  • Melt 1/4 cup of the butter and spread in pans. Sprinkle 1/4 cup of the sugar over the butter, then sprinkle with the cinnamon. Roll out the dough with a well-floured rolling pin until it's about 12 x 18 inches. (While rolling, sprinkle flour on any sticky spots, either on top of or under the dough.) Spread the remaining butter over the dough, then spread the remaining brown sugar over the butter. You can also use nuts/raisins just spread them evenly over the brown sugar. Starting at the long edge, roll the dough up, jellyroll style. Seal the edges. Cut the roll into 3/4- to 1-inch slices and arrange them in the prepared pan. Cover the pans and let the dough rise for about 1 hour.
  • Heat oven to 400 degrees F.
  • Bake the rolls for 15 minutes, then turn the heat down to 350 degrees F and continue baking for about another 20 minutes. Rotate the pan halfway through baking to insure even browning. Remove the buns from the oven, place a serving plate over each pan and invert the buns onto the plate. Leave the pan in place until the buns are securely on the plate, topping and all. Serve warm if possible.

Nutrition Facts : Calories 386.4, Fat 9.7, SaturatedFat 1.6, Cholesterol 1.2, Sodium 604.3, Carbohydrate 69.8, Fiber 1.4, Sugar 33.6, Protein 5.4

RORY'S GUARANTEED RISE SOURDOUGH CINNAMON ROLLS



Rory's Guaranteed Rise Sourdough Cinnamon Rolls image

This is my go-to recipe for cinnamon rolls, sticky buns, etc. The sourdough starter we use has been passed down for generations in my husband's family. It gives the rolls the characteristic sourdough punch that contrasts well with the sweet filling and frosting.

Provided by kristi

Categories     Bread     Yeast Bread Recipes     Sourdough Bread Recipes

Time 3h30m

Yield 8

Number Of Ingredients 15

4 cups all-purpose flour
1 cup fed sourdough starter
¾ cup lukewarm milk
¾ cup white sugar
1 teaspoon instant yeast
½ cup butter, melted and cooled
1 egg, at room temperature
½ teaspoon salt
½ cup butter, melted and cooled
1 cup brown sugar, or more to taste
3 tablespoons ground cinnamon
½ pound confectioners' sugar
1 (4 ounce) package softened cream cheese
¼ cup softened butter
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 893.6 calories, Carbohydrate 134.4 g, Cholesterol 117.1 mg, Fat 35.7 g, Fiber 3.8 g, Protein 11.8 g, SaturatedFat 21.9 g, Sodium 426.6 mg, Sugar 75.4 g

SOURDOUGH CINNAMON ROLLS



Sourdough Cinnamon Rolls image

Unfed and long-fermented sourdough starter and buttermilk are used for these cinnamon rolls.

Provided by Katy Lenoir

Categories     Bread     Yeast Bread Recipes

Time 8h50m

Yield 15

Number Of Ingredients 11

3 cups all-purpose flour, plus more as needed, divided
2 cups buttermilk
1 cup unfed sourdough starter
2 tablespoons butter, cubed
2 tablespoons white sugar
1 teaspoon baking powder
¾ teaspoon salt
½ teaspoon baking soda
6 tablespoons butter, melted
½ cup brown sugar
2 tablespoons ground cinnamon

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.

Nutrition Facts : Calories 219 calories, Carbohydrate 35 g, Cholesterol 17.7 mg, Fat 6.8 g, Fiber 1.5 g, Protein 4.9 g, SaturatedFat 4.1 g, Sodium 275.1 mg, Sugar 10.8 g

SOURDOUGH CINNAMON BUNS



Sourdough cinnamon buns image

Use a sourdough starter to make these moreish cinnamon buns. It adds a contrasting tang to the classic sweet and sticky flavours. Top with a soft cheese icing, if you like

Provided by Barney Desmazery

Categories     Afternoon tea, Treat

Time 1h40m

Yield Makes 9-12

Number Of Ingredients 15

200g active white sourdough starter
350g strong white bread flour , plus extra for dusting
50g wholemeal flour
1 tsp ground cinnamon
50g golden caster sugar
200ml warm milk
1 egg
50g butter , softened, plus extra for the tin
150g light brown sugar
125g butter , softened
2 tbsp ground cinnamon
2 tbsp golden syrup
100g soft cheese
150g icing sugar
¼ tsp vanilla paste or extract

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.

Nutrition Facts : Calories 452 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium

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From livelytable.com


GLUTEN-FREE SOURDOUGH CINNAMON ROLLS RECIPE - CULTURES FOR HEALTH
2022-06-23 In a medium mixing bowl, beat the egg with the milk and gluten-free sourdough starter. Sprinkle in the flax seed, psyllium seed, melted coconut oil, and vanilla extract. Whisk together until completely combined. In a separate bowl, whisk together the sorghum flour, potato starch, and tapioca starch with the coconut sugar, baking soda, and salt.
From culturesforhealth.com


FLUFFY SOURDOUGH CINNAMON ROLLS [WITH SOURDOUGH DISCARD OPTION]
2021-11-30 Mix and knead dough for sourdough cinnamon rolls. 9.00am. Cover dough and allow to bulk ferment. 5.30pm. Roll out dough, spread filling and roll. Cut into individual rolls and place into cast iron skillet. 6.00pm. Allow rolls to sit for around an hour before covering in plastic wrap and placing into fridge for the night.
From pantrymama.com


SOURDOUGH CINNAMON ROLLS (LONG-FERMENTED) - AMY K. FEWELL
2020-05-05 1/2 cup butter, softened (salted or unsalted, I prefer salted) 1/3 cup sugar. 1.5 cups fed sourdough starter*. 2.5 cups milk. 5-6 cups flour. In a stand mixer, cream butter and sugar until mixed together well. Add sourdough starter and milk, mix. Add 5 cups of all purpose flour.
From thefewellhomestead.com


SOURDOUGH CINNAMON ROLLS - FARMHOUSE ON BOONE
Step 1: Make The Dough. In a bowl or stand mixer, combine fed sourdough starter, flour, honey, water, and melted coconut oil. Mix together and then form into a ball. Knead for a few minutes on medium low speed, until just combined. This helps develop the gluten strands.
From farmhouseonboone.com


SOURDOUGH CINNAMON ROLLS RECIPE | THE MOISTEST ROLLS | FOODGEEK
Cut off the edges to get to the filling. Slice them into 12 equally sized pieces, and put the pieces on two baking sheets lined with parchment paper. Then mix an egg wash made from one egg and one tablespoon of water. Brush the cinnamon rolls lightly with egg wash. 1 egg, 1 tbsp water.
From foodgeek.dk


SOURDOUGH CINNAMON ROLLS RECIPE - KITCHN
2021-09-15 Arrange a rack in the middle of the oven and heat the oven to 375°F. Uncover the cinnamon rolls and bake until puffed, golden-brown, and a toothpick or skewer inserted in several spots comes out clean, 25 to 30 minutes. Remove from the oven and let cool for 30 minutes until warm but not hot. Meanwhile, make the frosting.
From thekitchn.com


PERFECT SOURDOUGH CINNAMON ROLLS – THE BAKING NETWORK
1. Mix together the starter, water, milk, butter or oil and sugar. 2. Add the flour and salt and mix thoroughly by hand, spoon or slowly in a stand mixture with the dough hook attachment. 3. The dough will be shaggy and rough looking. Cover the dough and let ferment at room temperature (75F/23C - 78F-25C) for approximately 3 hours.
From thebakingnetwork.com


CINNAMON SOURDOUGH HONEY BUNS • BUTTER FOR ALL
2021-06-01 Use a sharp knife to cut 20 equal sections. Place the buns into a buttered baking dish. Cover the buns and let them rise in a warm spot (I use the oven with the light on) until they have doubled in size. Preheat your oven to 350°F. Bake the …
From butterforall.com


CINNAMON ROLLS RECIPE FOR 100 - THERESCIPES.INFO
The Best Cinnamon Rolls Recipe - Food Network new www.foodnetwork.com. Whisk together the granulated sugar, eggs and 1 1/2 teaspoons of the salt in a small bowl. Add the bread flour, whole-wheat flour, milk powder and beaten eggs to the yeast and mix with a wooden ...
From therecipes.info


SOURDOUGH CINNAMON BUNS - THE SOURDOUGH CLUB
As they are sourdough buns, they provide a healthier alternative to yeasted cinnamon buns. To access to the most comprehensive online sourdough course and our library of video tutorials, sourdough recipes, expert interviews and tips, subscribe now to The Sourdough Club. Learn to make Sourdough and you can order a free starter to get you going.
From thesourdoughclub.com


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