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Lisa K's Cinnamon roll made with sourdough

Made with sourdough starter, very morish, freezes well, best with all organic ingredients.

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Ingredients

12oz soft cake & pastry flour

 

2 eggs beaten

Pinch of Himalayan salt

2 tsp vanilla paste

1tbsp light honey

 Whole milk

4 oz soft butter

Method

Add ingredients to sourdough starter and mix together with enough whole milk with 2oz of butter to make a soft dough, and leave for half an hour. Knead into a soft dough, roll on a lightly floured table to make a rectangle. Smear 2oz of soft butter on the top, sprinkle with ground cinnamon powder and dark brown soft  sugar evenly over the surface. Roll it up (like a Swiss roll), divide into portions and put on a greased baking tray. Cover and let it rise overnight in the fridge.

Heat up the oven to 200 degrees, spray the rolls with spring water, bake for 30 to 35 minutes at 180 degrees.

When cool, add topping of your choice, salted caramel with toasted pecans is very nice.

Added by: Lisa Kafton


Tags: Bread Sourdough Rolls

Add comment

Hi! Can you please share how much sourdough should be used? Thanks!

minichau1 05 November 2018

Reply
RE: sourdough cinnamon rolls..

Hi.. depending how strong and age is your sourdough starter and happy on the day you decide to make bread..for this amount I only have to use half a cup or two tables spoons full . hope this helps! Thanks

Mrs Kafton Lisa Kafton 06 November 2018


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