The Best Sourdough Cinnamon Rolls

Weekend morning, I love making a hot, warm breakfast. This morning we are going to make the best sourdough Prepare the day before and finish in the morning we are going to make the best sourdough cinnamon rolls for a hot and sweet breakfast.

The Best Sourdough Cinnamon Rolls Video

WHAT IS SOURDOUGH AND HOW TO MAKE A GREAT STARTER

Did you know that, Modern day commercial yeast that I grew up on did not exist until after the 1800’s.

Before the 1800’s wild yeast was the only way to bake such as golden loafs of bread. Many of our ancestors grew yeast by creating a Sourdough Starter.

Sourdough Starter is a mixture of flour and water and over time creates a yeast. Creating a sourdough starter is leaven to making breads and other bakery treats.

Take note, after sourdough has stood on your counter for three days , it will give off a strong smell that is because it is fermenting. Sourdough Starter is a product of the environment; it will adapt and grow in the atmosphere it is raised in!

The fermentation period will provide tasty baked items, good probiotics for excellent gut health and regulate blood sugar.

Care and Maintenance of your Sourdough Starter

First, when caring your sourdough starter only store in a glass counter such as a gallon mason jar or empty pickle jar. For daily maintenance your sourdough starter needs a consistent time when it will be feed. I like to feed my sourdough starter in the mornings. I do like to bake and use my sourdough starter on the weekends.

If using daily continue to fed, if weekly continue to read on how to care for.

When feeding your sourdough starter your water needs to be at room temperature. Use an empty glass container with a lid and place on counter and it will be ready to go at ever feeding.

Never screw or secure lid. Place a tea towel over opening and lid on top.

Stir your sourdough starter thoroughly to ensure that the mixture is smooth and has not lumps.

Your sourdough starter should smell sour and have bubbles before any baking is considered

Sourdough Starter will do best in a seventy degree environment. Keep your environment clean from toxic such as room and air freshers and cleaning supplies.

If you are a weekend sourdough producer storing in the refrigerator is a great source. When ready to use take your sourdough starter out of refrigerator and place on counter to reach room temperature.

Once your sourdough starter has reach room temperature, fed it and use as normal.

Refrigerator Maintenance for your Sourdough Starter

If you are like me and work full time weekly feeding and bake days maybe a choice for your sourdough starter. After your sourdough starter is active and bubbly place her after a fresh feeding in a clean glass container with a lid that can be secured.

Place sourdough starter in your refrigerator and store twenty four hours before you are ready to bake.

If you cannot bake or use your sourdough starter daily this is a great option if you are going on vacation.

Do not skip feeding your sourdough starter after removing from refrigerator this is the only way to active your starter before baking.

Tips and Tricks in Creating a Thriving Sourdough Starter

Sourdough starter needs to be in an environment that is at least seventy degrees; free from drafts and toxins. If your counter is colder than normal place on a heating pad underneath or inside a bread proofer.

Water needs to be filtered; tap water is not purify enough to grow good probiotics within your sourdough starter.

Your sourdough starter will smell tangy and sour; at first this will not smell good and will take some time to get use too.

If you notice a liquid on top of your sourdough starter this is natural and a separation that occurs. Sometimes this water looks light to dark grey; this is called hooch! Skim the liquid off the sourdough starter and feed as normal.

The Best Sourdough Cinnamon Roll Recipe

Ingredients:

• 1 cup plus 2 tablespoons of warm milk
• 3 teaspoons of oil
• 2 farm fresh eggs
• ½ cup of sugar or raw honey
• 4 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of sea salt
• 1 cup of active sourdough starter

Sourdough Cinnamon Roll Filling

• 4 tablespoons of melted grass feed butter
• 1 cup of brown sugar
• 1 1/2 tablespoon of ground cinnamon

Sourdough Cinnamon Roll Icing

• 1 teaspoon milk·
• 1 ½ cups of powder sugar·         
• 4 tablespoons of softened butter·        
• 1 teaspoon vanilla 

First, in a large bowl combine sourdough starter, milk, oil, sugar (honey), all-purpose flour and mix well with a mixer. Once, dough is combined place in a well-greased bowl and secure with saran wrap or a warm tea cloth for twenty-four hours. You can simply grease a bowl with oil and a pastry brush. Dip pastry brush in oil and spread all over proofing bowl.

After a day add eggs, salt, baking soda and powder and kneed to combine let rise for eight to twelve hours.  

Next, combine ingredients for the filling, take sourdough and roll out to make a rectangle. Spread the sourdough cinnamon roll filling all over the center of the dough.  Roll, up the dough into a log lengthwise tightly. Take a sharp night and cut into 12-15 rolls about an inch and half thick and place into grease pre heated cast iron skillet. 

Pre heat oven to 375 degrees and bake for twenty minutes until the rolls are golden brown. 

Before baking a baking dish with several ice cubes to release steam and moisture in the baking process of the sourdough cinnamon rolls.

Finally, prepare the icing and spread the icing on as soon as the rolls come out of the oven!

Serve this on any crisp morning with fresh fruit, sausage or bacon and warm cup of joe.

Other Beginner Sourdough Recipes

EASY SOURDOUGH PUMPKIN CHOCOLATE CHIP MUFFINS

THE BEST SOURDOUGH CARROT CAKE RECIPE

EASY HAM AND CHEESE SOURDOUGH CASSEROLE FOR DINNER