October 5, 2012 Cinnamon Rolls

October 5, 2012

The house smells amazing; I made 2 dozen sourdough cinnamon rolls last night. I must call the kids to come take them away. I absolutely love to bake, today I made 3 loafs of sourdough bread. Forgot to take pictures of the bread so I will make more bread this week with pictures.

Here is my Sourdough starter:
Sourdough starter I keep at room temperature and feed twice a day.  I'm still playing around with my starter trying to improve the flavor and crumb. 

Recipe for Sourdough Starter
2 cups all-purpose flour
2 teaspoons granulated sugar 
2 tsp dried malt extract (optional)
1 packet (2 1/4 teaspoons) of active-dry  yeast 2 cups filtered warm water (105 to 115 degrees F.) (Chlorine in the water can stop the development of yeast)

Mix the flour, sugar, and yeast together in a clean and sterile container.

Cover the container with loose lid or loose plastic bonnet (one of the disposable shower caps works well), let it set on the counter it will start bubbling and fermenting.  This is when you start to feeding it twice daily.  If I'm not going to be baking for a couple of day I will remove 1 c of the starter and discard it.  Otherwise I would have starter all over the kitchen. Then  feed it 1 c filtered warm water, 1 c flour and only on the Second feeding I use another 2 t dried malt extract. 

Use the discarded  starter to make pancakes, waffles or biscuits (you get the idea)  I have even used it to make fry bread coated with powder sugar or honey as breakfast, snack or dessert.

 



Here is my recipe:

2 1/2 c filtered water

2 c active starter

2 T soften unsalted butter

1/2 c sugar

1 T salt

5 to 7 c bread flour

 

Mix water, starter, butter, sugar, salt and 2 c of flour until combined.  Slowly add remaining flour.  Dough should be soft and slightly sticky.  Let dough rest for 5 minutes then knead until smooth and elastic.  Place dough ball in a bowl  that has been  coated with 2 T olive oil until it doubled in size.

 

Punch dough down and knead for about 4  to 5 minutes.  Shape into a flattened log

 



 

Roll dough into a 15 x 24- rectangle

Spread 1 1/4 stick of unsalted butter over the rolled out dough



 

Mix 2 c brown sugar and 1/3 c Cinnamon in a bowl

Spread Sugar mixture over the dough

Spread 2 c Chopper Pecan

 

 

 

Roll dough toward yourself

Cut in half

Cut in half yet again

Cut each of those halves into thirds

Place cut side down into a greased 9" x 13" pan

Cover and let rise about 45 minutes

Preheat oven to 350 degrees

Bake for 30 to 35 minutes or until golden brown

Cool on baking rake

 

 

Frost with  a simple powder sugar, milk and vanilla glaze

or 

Simple Glaze

1 c Powder Sugar

1 - 2 T milk

1 t vanilla extract

 

 

Cream Cheese Frosting

2 T butter, room temperature
1 c powdered sugar
2 T cream cheese, room temperature
1/2 t vanilla extract
1 -2 T milk
1 pinch salt