Made these today. Everybody said they were the best cinnamon rolls they ever had & I definitely agree! Thank you so much for all of the recipes you share in such great detail. Every one I've tried has turned out amazing! Blueberry scones, cheese it crackers, English muffins, cheesy biscuit bites. Next weekend is your ciabatta rolls. Thank you! Never knew all the wonderful things that can be made from sourdough starter!
I’ve tried 3 times this recipe and it is the best. For my icing I used butter and cream cheese together and it is very delicious. Thanks for sharing your recipe.
Absolutely delicious! My teen daughter said they were so soft and fluffy. Better than the ones they sell at our local Cinnabon shop! I froze half of the dough per your instructions to bake on Ressurection Sunday. Thanks for the recipe!
Ive made these 3 times within the last two weeks for friends and family, some have said they are the best cinnamon rolls they have had! I also use a cream cheese frosting, delicious!
Thank you for sharing a real sourdough recipe. Most of the sweet goods they bake in a few hours. For me the most important part is the transformation of the flour in something more digestible. Thanks again, this is the real deal❤
make a fairly thick book, wrap in cling film to avoid freezer burn. The yeast will be shocked by the cold though, i really don't know if you can get great results with sourdough. I'd probably freeze the finished product instead, easier, and already portioned.
I would recommend making the full recipe and freezing half of the dough, just due to the lengthy process and these being so yummy you'll want them again soon! I have a video on how to do that here ruclips.net/video/E5qStCqcFNA/видео.html
I made these cinnamon rolls today but have not tried them yet. It was an easy to follow recipe and mine turned out amazing and they smell so wonderful! We will have on later tonight! Thanks so much! I love all of your recipes I have tried so far!
Thank you for sharing your delicious recipe! I was a little worried that they wouldn't turn out because I had to freeze the dough for a few days after the taking it out of the fridge and letting it rise step. I took a few hours to thaw and rise a bit more. I added walnuts and apples, they turned out so good!
THANK YOU SO MUCH FOR SHARING YOUR RECIPE & TIPS! ♥️ I followed your instructions beginning yesterday & this morning I opened my fridge to the biggest most pleasant surprise ever! 🤩 A huge bowl of beautiful pillowy soft dough! I let it proof on my counter for 4 hours. I thoroughly enjoyed kneading this dough! Usually, I prefer my KitchenAid stand mixer to do the work, but this is the best dough I’ve ever felt! It made me want to play in it! Lol I cut in half & measured so they’d be equal halves. I never thought I could enjoy rolling out the rectangle, spreading butter & sprinkling cinnamon & dark brown sugar so much! It got even better when I rolled & stretched out my log as I was tightening it! The cutting was also quite satisfying! I got 12 rolls following your directions. I must’ve played your video a dozen times while prepping everything! You’re so helpful! While the one pan is rising, I’ll do the 2nd pan, wrap them & freeze for later! I’ll be back to add my reaction after they’re done & I get to taste one! I’ll be making a cream cheese icing to spread on top! 🤤 Can hardly wait! Edit to add: mine didn’t take a full hour to rise so I was happy about that! I poured 3/4 cups of heavy whipping cream over all of the rolls after 15 minutes of baking then baked for another 15 minutes. They came out PERFECTLY HUGE & MOIST! I poured the cream cheese frosting I made all over them & my husband & I shared one. WE LOVED IT! We couldn’t believe just how good it tasted! Now I have to take some to my neighbors & family so we don’t eat all 12 by ourselves! 😂 Thanks again @Daily Sourdough ♥️
Wow, that sounds absolutely incredible!! Thank you so much for sharing your reaction after they were finished, I'm so glad they turned out perfectly for you!!
@@dailysourdough my pleasure! I’ve been telling my family & friends to check out your channel because I think ALL of your recipes are absolutely fantastic!!! 😍
I made these and they are amazing and easy recipe to follow! Loved them my whole family enjoyed it they are worth the time and effort! Thank you for a wonderful recipe😋
I just finished kneading these and letting rest before the first S&F. My dough was super sticky even after 8 cups of flour. I used a bench scraper to help knead it for 20 minutes. How long so you knead yours? I did the window pane test and it was perfect, but dough was still very sticky. I’m hoping for some pillowy cinnamon rolls tomorrow! I love your videos and all your recipes! Looking forward to your new recipe book! ❤️
During the first rest, your dough will be very soft. But with each rest and S&F, the gluten will develop and become firmer. It's important to not over knead on the first cycle, you want that gluten to develop slowly! Thank you for the kind words! We are so excited to release the book very soon!
My first attempt with my new sourdough starter. I confess to using a tiny pinch of dried yeast because I only had 1.5 cups of starter instead of two cups and I was worried about wasting all those ingredients if the buns didn’t work. But oh! So so good. They were perfect. What a great recipe.
Made these last week and they rose so wonderful! Every one of them was eaten up! Worth the prep time!! They were so good it got me thinking, can you make other things with this same dough recipe. Will it work for Rolls or do I have to adjust recipe in any way??
Im not usually one to comment on RUclips recipe videos but I gave this recipe a go and I must say I was so happy with the results and so was everyone else who tried them! Such an easy recipe to follow, so soft and tasty! I already want to make more! Thank you so much for sharing! Can’t wait to try more of your recipes!
I'm so glad to hear that! Thank you so much for your feedback, I'm so so happy the recipe turned out great! This is hands down my favorite sourdough recipe:)
Thank you for your excellent and easy teaching techniques!!! I am so happy I found your channel! I was looking for a step by step sourdough cinnamon recipe and you have it!! Thank you.
Happy Easter. Just dropping you a note to say I followed your recipe and technique for cinnamon rolls. They turned out to the best ever. Thank you so much for sharing. ❤
I was gifted a starter last Sunday and this is my first time attempting sour dough anything! I’m on my second stretch and fold, and I’m so ready to get up early get these baking. The dough already smells amazing.😊. Thanks for sharing and explaining everything so simply.
Yum! I will try these but half the recipe. I new at sourdough recipes. I’ve made sourdough bread and each one gets better every time. I guess the starter is getting stronger. Love watching you with the music in the background make it so relaxing
Love to rolls. Made a batch for the first time with family. They also loved them and learning how to make rolls. Yum. 🥰 Made cinnamon and other half jelly. Can not wait to make more recipes on your channel.
I love your easy explanations for baking with sourdough. I have watched hours of sourdough videos with more and more confusion on how to use my sourdough. Due to that, I have placed my sourdough starter in the frig for 9 months. I pulled it out this week and started feeding it again. I hope to make #sourdoughcinnamonroll today. Wish me luck!
Thank you so much for this! I am not a great cook, but I made this for my Philippino friends, there were about 30 of them and they loved it! They said these are much better then store ones and that they could tell that I did not cut on any ingredients. 😃 I also like doing sour dough here in the Philippines because I can cut all the waiting time in half because of the heat and humidity here. So that is nice, my family of 8 also loves when I make your muffins or biscuits, they get eaten really fast, thank you again!
Hi- Just discovered your channel and appreciate the “approachable” recipes for sourdough! I had a question, do I wait another 60 minutes after the last stretch and fold before putting it in the fridge?
Wow! Eating one now! My husband and granddaughter were very impressed and were waiting by the oven. This was the first thing besides the bread that I've made with my starter that I began almost 2 months ago. The rise I got in the oven was insane! Thank you for my first and only recipie I will ever need for these Cinnamon Rolls. The recipie and the way you explained it were very easy to follow.
I've baked bread with yeast for quite awhile, just started experimenting with sourdough. Even though it takes longer, and uses more utensils and bowls, sourdough is more fun to work with. Today I baked my first sourdough cinnamon rolls. They look beautiful, and taste wonderful. Worth all the effort. Look forward to trying more of your recipes.
Your'e recipe looks amazing and was explained VERY well. Probably the best I've seen yet. I have a few noted from sourdough books, and have watched a ton of other folks recipes the past few days; trying to prep for this weekend as my wife LOVES cinnamon rolls. I look forward to not having to use the canned ones! I've got a lot of sourdough experience, but have never made deserts, nor anything breakfast related other than "discard pancakes". Trying to branch out with learning new things...
I’ve made cinnamon rolls of ratio similar to hers and have always used a total of eight cups. So essentially, you would begin hand mixing on the fifth cup, incorporate, and repeat three times. Depending on the state of your dough/environment, even 7-7.5 cups of flour would be acceptable.
Hello! Thank you, thank you, thank you 🙏🏼 just made this recipe today! Oh boy!! They are delicious, soft and puffy! Yum 😋 thanks a lot for sharing your recipe ❤ y followed the instructions exactly the way you described 👍🏼👌🏼👌🏼
I'm in the middle of making these and noticed you jumped from 4C. flour to adding #6. Hoping the most important thing is to end up with about 8 cups. Can't wait until tomorrow to bake and taste these.
@@willowbee6125 I noticed that too. She went from 4 cups of flour to 6 cups of flour. What happened to the 5th cup of flour? Thanks for letting me know that you need about 8 cups of flour.
Thank you for the recipe,one question before I start it please. My starter is still a little immature. If I remove all the starter except 1/4 cup how much flour and water to use? Can I use bread flour as well. Thank you.
Followed you closely and they turned out wonderful! Question….can these be frozen? I really shouldn’t eat all of them 😮😊 if so what do you think the best way would be?
Yes they can be frozen. you can Freeze them and then pull them out, let them rise and bake them. or you can cook them and then freeze them and just pull them out and warm them up before you eat them!
Please, please need advice! I absolutely love these! Especially my son-in-law! I making for Christmas presents but made my dough yesterday, too early, and don’t need rolls til Sunday! Can I go ahead and form rolls and keep in fridge til I bake on Saturday or Sunday morning? If so do I let them rise before or after putting in fridge. HELP!! And thank you and merry Christmas!
I tried this recipe and now my family will never be able to eat cinnamon rolls anywhere else because mine were way too delicious! I’ve already done them twice thank you best recipe! The second time I added raisins. Can I ask what can I substitute the egg with if I want to make them vegan?
Hi there I have tried to make cinnamon rolls and they are dry then I saw your channel and yours looks amazing and I want to try your recipe any pointers to help me to have success
I am in the process of making these rolls. I have a question and I truly hope you will answer it. Following the recipe exclusively, by the time I had mixed in the 7 cups of flour,my dough was still extremely wet and sticky. I had to add 3 more cups before it became manageable. It was still pretty stick after a LOT of kneading. I live at 7800 fft elevation. Is that what is causing the extreme wetness? Shall I reduce the milk to one cup instead of two?
Hi, I am for sure making these. I would like to know if I can freeze them for a future brunch and if so, what point in the process would be best to freeze? thank you
Is this recipe in the book :) I went to pastry school but I have not had as much as exposure to sourdough so I started my own I am so excited about this channel
I'm so glad you found us, I'm sure you'll be a master at sourdough in no time! I don't have the sourdough version of my cinnamon rolls in my book, but I did include the original recipe I've been making for years that is a quick rise dough with yeast. It's super delicious and has been a favorite for years, but it's not the sourdough recipe:)
Hello and thank you for your recipe for those Great sourdough cinnamon rolls. I watched your video and then actually went into your description and copy down the recipe. One thing I did notice was maybe you could add into your written recipe description the part about leaving your donuts on the counter for 1 to 3 hours before cooking, which I only happen to notice by watching your video and didn’t see it in the written description. Just thought I’d mention it in case you accidentally forgot it. Again, thanks for the great recipes. I’ve checked out several already and have more to go.
Did you know dumping dirty containers from sourdough will clog sewer lines like cement. Thank you for this recipe. I have to add raisins and nuts. Mine would not turn out. They look so good.
I plan to make these tomorrow. You started with 4 cups of flour in your bowl, however the next time you go to add flour you you say that is 6 cups...where did I miss the 5th cup? Thanks.
I noticed similar in recipe 4 cups then later 3 cups. Equals 7, but she mentions that will be your 8th cup. So I'm equally confused about the extra cup
Mine turned out beautifully using 7 cups and your instructions. Next on my list is Foccacia. It's prepped in the fridge ready for tomorrow. Love your Daily Sourdough recipes. ❤️
@@dailysourdough Thank you for your response. I did make the cinnamon rolls and wow...they are the bomb....everyone had said they are amazing. Thanks again for you guided video.
I like to get some caramel like for ice cream topping and a cup full of chopped pecans and add that to it, and I would go ahead and make a cream cheese icing or either buy it at the grocery store, but that makes a really really great sourdough cinnamon roll
Because you are the second person to ask, I decided to look into it and here's what I found out- Butter is fat and proteins (and water), while oil is all fats. So using oil will give the dough a better texture, keep it more moist and assist in browning and conducts heat more evenly for a better bake. I would recommend oil, but I'm sure they would still turn out delicious with butter!
Hey, I just wanted to share something that might be useful when making dough that you want to have a powerful rise but not be sour. You can make an Italian sourdough starter that uses a method that eliminates most of the bacteria (sour-makers) while allowing the yeast (fluff-makers) to thrive. Italian sourdough starters, called lievito madre, are made with a very dry dough mix (not so dry there is any unincorporated flour, but stiff enough that you can hand form the dough into a long rope, spin the "rope" to form a spirl, and it will hold its spiral shape in the jar). You don't have to start from scratch to make this stater either. You can take your existing starter, use the discard to make up a secondary starter with a stiff dough feeding, and keep that stiff starter for recipes you might want to make (like this one) where a very fluffy (but not sour) dough is desired. I wouldn't make a lievito madre with your only/main starter unless you are sure you don't ever want to make a sour bread/dough again (with that starter) in the future because once you've converted it to a lievito madre starter, you won't be able to make the starter sour again (even if you go back to the hydration of a standard starter). So it is best to use the discard from your normal starter to make a separate lievito madre starter to use for non-sour recipes.
Made these cinnamon rolls today for my husband‘s birthday instead of a cake and everyone loved them! Most definitely I will be making these again!
Made these today. Everybody said they were the best cinnamon rolls they ever had & I definitely agree! Thank you so much for all of the recipes you share in such great detail. Every one I've tried has turned out amazing! Blueberry scones, cheese it crackers, English muffins, cheesy biscuit bites. Next weekend is your ciabatta rolls. Thank you! Never knew all the wonderful things that can be made from sourdough starter!
I’ve tried 3 times this recipe and it is the best. For my icing I used butter and cream cheese together and it is very delicious. Thanks for sharing your recipe.
Will you share your cream cheese frosting recipe? Please please please!
I made this & it was fabulous! Fluffy delicious cinnamon rolls
Absolutely delicious! My teen daughter said they were so soft and fluffy. Better than the ones they sell at our local Cinnabon shop! I froze half of the dough per your instructions to bake on Ressurection Sunday. Thanks for the recipe!
Ive made these 3 times within the last two weeks for friends and family, some have said they are the best cinnamon rolls they have had! I also use a cream cheese frosting, delicious!
It is the best recipe out there. Thank you for sharing. I have made this over a dozen times and every time it turns out amazing.
What a treat to watch your wonderful video on Sourdough Cinnamon Rolls! You are truly amazing! ❤️😋
Thank you for sharing a real sourdough recipe. Most of the sweet goods they bake in a few hours. For me the most important part is the transformation of the flour in something more digestible. Thanks again, this is the real deal❤
Can you make a video on how to freeze one of the pans of rolls to make another day.
make a fairly thick book, wrap in cling film to avoid freezer burn. The yeast will be shocked by the cold though, i really don't know if you can get great results with sourdough. I'd probably freeze the finished product instead, easier, and already portioned.
I'm so anxious to try this recipe! It looks delicious. Can I half the recipe successfully? Thank you❤
I would recommend making the full recipe and freezing half of the dough, just due to the lengthy process and these being so yummy you'll want them again soon! I have a video on how to do that here ruclips.net/video/E5qStCqcFNA/видео.html
I made these cinnamon rolls today but have not tried them yet. It was an easy to follow recipe and mine turned out amazing and they smell so wonderful! We will have on later tonight! Thanks so much! I love all of your recipes I have tried so far!
The absolute best cinnamon buns ever 🎉🎉🎉 Tasted great 👍 Thanks for the recipe
Thank you for sharing your delicious recipe! I was a little worried that they wouldn't turn out because I had to freeze the dough for a few days after the taking it out of the fridge and letting it rise step. I took a few hours to thaw and rise a bit more. I added walnuts and apples, they turned out so good!
THANK YOU SO MUCH FOR SHARING YOUR RECIPE & TIPS! ♥️ I followed your instructions beginning yesterday & this morning I opened my fridge to the biggest most pleasant surprise ever! 🤩 A huge bowl of beautiful pillowy soft dough! I let it proof on my counter for 4 hours. I thoroughly enjoyed kneading this dough! Usually, I prefer my KitchenAid stand mixer to do the work, but this is the best dough I’ve ever felt! It made me want to play in it! Lol I cut in half & measured so they’d be equal halves. I never thought I could enjoy rolling out the rectangle, spreading butter & sprinkling cinnamon & dark brown sugar so much! It got even better when I rolled & stretched out my log as I was tightening it! The cutting was also quite satisfying! I got 12 rolls following your directions. I must’ve played your video a dozen times while prepping everything! You’re so helpful! While the one pan is rising, I’ll do the 2nd pan, wrap them & freeze for later! I’ll be back to add my reaction after they’re done & I get to taste one! I’ll be making a cream cheese icing to spread on top! 🤤 Can hardly wait!
Edit to add: mine didn’t take a full hour to rise so I was happy about that! I poured 3/4 cups of heavy whipping cream over all of the rolls after 15 minutes of baking then baked for another 15 minutes. They came out PERFECTLY HUGE & MOIST! I poured the cream cheese frosting I made all over them & my husband & I shared one. WE LOVED IT! We couldn’t believe just how good it tasted! Now I have to take some to my neighbors & family so we don’t eat all 12 by ourselves! 😂 Thanks again @Daily Sourdough ♥️
Wow, that sounds absolutely incredible!! Thank you so much for sharing your reaction after they were finished, I'm so glad they turned out perfectly for you!!
@@dailysourdough my pleasure! I’ve been telling my family & friends to check out your channel because I think ALL of your recipes are absolutely fantastic!!! 😍
I made these and they are amazing and easy recipe to follow! Loved them my whole family enjoyed it they are worth the time and effort! Thank you for a wonderful recipe😋
Hello Shawnte! i'm so glad you like them! thank you for your support!
I just finished kneading these and letting rest before the first S&F. My dough was super sticky even after 8 cups of flour. I used a bench scraper to help knead it for 20 minutes. How long so you knead yours? I did the window pane test and it was perfect, but dough was still very sticky. I’m hoping for some pillowy cinnamon rolls tomorrow!
I love your videos and all your recipes! Looking forward to your new recipe book! ❤️
During the first rest, your dough will be very soft. But with each rest and S&F, the gluten will develop and become firmer. It's important to not over knead on the first cycle, you want that gluten to develop slowly!
Thank you for the kind words! We are so excited to release the book very soon!
My first attempt with my new sourdough starter. I confess to using a tiny pinch of dried yeast because I only had 1.5 cups of starter instead of two cups and I was worried about wasting all those ingredients if the buns didn’t work. But oh! So so good. They were perfect. What a great recipe.
I love how much information you pack into your video, I have learned so much. You make it look very achievable and delicious!
Thank you so much for the kind words! im so glad it has helped you! plenty of new videos on the way!
I made these this past weekend and they turned out fantasticly! My family loved them. Thanks!
I'm so glad this recipe worked for you! I love this one too, it's a keeper!
I’ve made these cinnamon rolls twice now, and they are so good!! Just follow what she says and u have a winner!! Thank u little lady 😘!!
Thank you Nancy!
Made these last week and they rose so wonderful! Every one of them was eaten up! Worth the prep time!! They were so good it got me thinking, can you make other things with this same dough recipe. Will it work for Rolls or do I have to adjust recipe in any way??
Im not usually one to comment on RUclips recipe videos but I gave this recipe a go and I must say I was so happy with the results and so was everyone else who tried them! Such an easy recipe to follow, so soft and tasty! I already want to make more! Thank you so much for sharing! Can’t wait to try more of your recipes!
I'm so glad to hear that! Thank you so much for your feedback, I'm so so happy the recipe turned out great! This is hands down my favorite sourdough recipe:)
Mine too!! Thanks again!😊
This recipe is the BOMB! According to friends and family I have perfected it.!! Thank YOU
Yay!! Im so glad your family loves it!
Your video came on top when I was trying to find good recipe. They will be in my oven tomorrow.
Hey Ola! You will Love them! I would love to hear how they turn out!
Thank you for your excellent and easy teaching techniques!!! I am so happy I found your channel! I was looking for a step by step sourdough cinnamon recipe and you have it!! Thank you.
Thank you! Im so glad you love my recipes and the videos are helpful! Let me know if there are any recipes you would like me to do a video on!
I love your method a applying the butter and brown sugar. Will definitely give this a try.
Thank you, I hope you enjoy the recipe!
Thank you very much, from Peru. Your explanations and tips are spectacular. I made them and had a great ones. Love the recipe.
Thank you Maria!
Happy Easter. Just dropping you a note to say I followed your recipe and technique for cinnamon rolls. They turned out to the best ever. Thank you so much for sharing. ❤
Wonderful! Thank you so much! Happy Easter!
These cinnamon rolls really are the best! Thank you for sharing!
I made this cinnamon rolls today,this recipe is sssooo good! Wow,thank you for sharing .
Thank you Marcela!
I was gifted a starter last Sunday and this is my first time attempting sour dough anything! I’m on my second stretch and fold, and I’m so ready to get up early get these baking. The dough already smells amazing.😊. Thanks for sharing and explaining everything so simply.
Yum! I will try these but half the recipe. I new at sourdough recipes. I’ve made sourdough bread and each one gets better every time. I guess the starter is getting stronger. Love watching you with the music in the background make it so relaxing
Love to rolls. Made a batch for the first time with family. They also loved them and learning how to make rolls. Yum. 🥰
Made cinnamon and other half jelly. Can not wait to make more recipes on your channel.
Wow, that sounds so yummy! I'm so glad you got to make them together with your family, that really is most of the joy of baking
Made these a few times now and your recipe is a gem for sure 🎉 yum yum
This is the best cinnamon roll recipe. Thank you for sharing.❤
Oh my goodness, what a fantastic recipe. Thanks so much.
I love your easy explanations for baking with sourdough. I have watched hours of sourdough videos with more and more confusion on how to use my sourdough. Due to that, I have placed my sourdough starter in the frig for 9 months. I pulled it out this week and started feeding it again. I hope to make #sourdoughcinnamonroll today. Wish me luck!
Thank you so much for this! I am not a great cook, but I made this for my Philippino friends, there were about 30 of them and they loved it! They said these are much better then store ones and that they could tell that I did not cut on any ingredients. 😃
I also like doing sour dough here in the Philippines because I can cut all the waiting time in half because of the heat and humidity here. So that is nice, my family of 8 also loves when I make your muffins or biscuits, they get eaten really fast, thank you again!
Hi- Just discovered your channel and appreciate the “approachable” recipes for sourdough! I had a question, do I wait another 60 minutes after the last stretch and fold before putting it in the fridge?
Hello Brittany! you can put your dough in the fridge right after the last stretch and fold!
Wow! Eating one now! My husband and granddaughter were very impressed and were waiting by the oven. This was the first thing besides the bread that I've made with my starter that I began almost 2 months ago. The rise I got in the oven was insane! Thank you for my first and only recipie I will ever need for these Cinnamon Rolls. The recipie and the way you explained it were very easy to follow.
I've baked bread with yeast for quite awhile, just started experimenting with sourdough. Even though it takes longer, and uses more utensils and bowls, sourdough is more fun to work with. Today I baked my first sourdough cinnamon rolls. They look beautiful, and taste wonderful. Worth all the effort. Look forward to trying more of your recipes.
This recipe is perfection ❤️ don’t skimp on the brown sugar, look at how much she puts on hers and load up to get that gooey deliciousness
I enjoyed this video so much. Your explanation for the processes was so thorough and helpful. I can’t wait to try this recipe out.
I’m going to give your recipe a try. Thanks 🎉
Your'e recipe looks amazing and was explained VERY well. Probably the best I've seen yet. I have a few noted from sourdough books, and have watched a ton of other folks recipes the past few days; trying to prep for this weekend as my wife LOVES cinnamon rolls. I look forward to not having to use the canned ones! I've got a lot of sourdough experience, but have never made deserts, nor anything breakfast related other than "discard pancakes". Trying to branch out with learning new things...
Your directions went from 4 cups of all purpose flour to 6 cups of all purpose flour. When do I add the 5th cup of flour?
This has me stumped a lil also.
Yes, I’m confused as well 🙄
I’ve made cinnamon rolls of ratio similar to hers and have always used a total of eight cups. So essentially, you would begin hand mixing on the fifth cup, incorporate, and repeat three times. Depending on the state of your dough/environment, even 7-7.5 cups of flour would be acceptable.
Wow, they look amazing. Will make this coming weekend
You will love them! i make them way too often!
Im making them today! Starters all ready and waiting. Thanks
Hello! Thank you, thank you, thank you 🙏🏼 just made this recipe today! Oh boy!! They are delicious, soft and puffy! Yum 😋 thanks a lot for sharing your recipe ❤ y followed the instructions exactly the way you described 👍🏼👌🏼👌🏼
I’ve probably watched this 100x in the past week…making these for the second time this month! Such great direction! Thanks for the content 🥰
Thank you so much for saying that Roberta! Im so glad it was helpful to you!
I'm in the middle of making these and noticed you jumped from 4C. flour to adding #6. Hoping the most important thing is to end up with about 8 cups. Can't wait until tomorrow to bake and taste these.
I noticed that too! I was following the recipe and was like, "wait, what?" 😂
You definitely need the 8 cups to get the dough firmer though.
@@willowbee6125 I noticed that too. She went from 4 cups of flour to 6 cups of flour. What happened to the 5th cup of flour? Thanks for letting me know that you need about 8 cups of flour.
@@willowbee6125 I wish I read all your comments here first, I ended up with a very wet dough, so frustrated
Great l love your video and cinnamon rolls is it possible to have the recipe in grams I live in Italy we don't use cups here thank you
just buy measuring cups on amazon. I also think it is better to weigh when baking. Good recipe though
I have to try this recipe!! Thanks for sharing!
I hope you do! It's one of my all time favorites:) Enjoy!
Very good. I liked the tips and explanations.
Thank you!
Fell in love with you. Those buns are amazing too. Can’t wait to try them.
looking forward to trying this! Can I cut the recipe in halft if I don't want two pans of rolls? TIA
Yes you can cut it in half. or you could freeze one pan in a tin foil pan and just pull it out later
Thank you for the recipe,one question before I start it please. My starter is still a little immature. If I remove all the starter except 1/4 cup how much flour and water to use? Can I use bread flour as well. Thank you.
I'll def have to try these! I love your choc cake recipe ❤
Hi...wow your cinnamon looks so delicious...you also looks gorgeous...thank you for such wonderful recipe....
When you say feed the 1/4 cup starter how much flour and water are you adding?
Followed you closely and they turned out wonderful!
Question….can these be frozen? I really shouldn’t eat all of them 😮😊 if so what do you think the best way would be?
Every video I’ve watched is just awesome!🤗
Wow thank you so much Joy! That really means a lot to me!
OMG! 😍 These look so delicious! 🤤 They’re huge!!! 🤩 Absolutely amazing! Thank you for sharing your recipe & all the tips! New subscriber! ❤️
Thank you so much 🤗
Hi! Thanks for sharing, How many servings do you get from this recipe?
You get about 12 large cinnamon rolls, which fill a 9x13 pan
Can these be frozen and then baked the next day?
Yes they can be frozen. you can Freeze them and then pull them out, let them rise and bake them. or you can cook them and then freeze them and just pull them out and warm them up before you eat them!
These rolls are seriously good! Thank you so much for the recipe and clear instructions. This is a keeper!
They look amazing,thank you,
Thank you Murray!
@@dailysourdough You're welcome, thank you for making this video,💖💖😊
Please, please need advice! I absolutely love these! Especially my son-in-law! I making for Christmas presents but made my dough yesterday, too early, and don’t need rolls til Sunday! Can I go ahead and form rolls and keep in fridge til I bake on Saturday or Sunday morning? If so do I let them rise before or after putting in fridge. HELP!! And thank you and merry Christmas!
these are the best cinnimon rolls i have ever had by far
Thank you so much!
I tried this recipe and now my family will never be able to eat cinnamon rolls anywhere else because mine were way too delicious! I’ve already done them twice thank you best recipe! The second time I added raisins.
Can I ask what can I substitute the egg with if I want to make them vegan?
Hi there I have tried to make cinnamon rolls and they are dry then I saw your channel and yours looks amazing and I want to try your recipe any pointers to help me to have success
I give all the advice in my video, if you follow the steps I give they will turn out great!! They always turn out amazing for me!
Thank you so much
I am in the process of making these rolls. I have a question and I truly hope you will answer it.
Following the recipe exclusively, by the time I had mixed in the 7 cups of flour,my dough was still extremely wet and sticky.
I had to add 3 more cups before it became manageable. It was still pretty stick after a LOT of kneading.
I live at 7800 fft elevation. Is that what is causing the extreme wetness? Shall I reduce the milk to one cup instead of two?
Hi, I am for sure making these. I would like to know if I can freeze them for a future brunch and if so, what point in the process would be best to freeze? thank you
Yes you can! i made a video on just that! here is the link ruclips.net/video/E5qStCqcFNA/видео.html you can freeze them cooked and uncooked.
@@dailysourdough thanks, thawing now for out of town guests. Thank you
Can I bulk ferment on the counter and then roll out, shape and then refrigerate?
Oh. My. Goodnessssss. Thank You! Amazing!
Thank you!
Hi! Just came over from your doughnut recipe where you used the sweet stiff starter. Can I use that starter in this recipe as well? Same measurement?
They look amazing!!Can these be frozen before baking?
If so at what point should I freeze please?
Great question! I actually made another video on how to freeze the dough which you can watch here! ruclips.net/video/E5qStCqcFNA/видео.html
@@dailysourdough thank you 😊
Is this recipe in the book :) I went to pastry school but I have not had as much as exposure to sourdough so I started my own I am so excited about this channel
I'm so glad you found us, I'm sure you'll be a master at sourdough in no time! I don't have the sourdough version of my cinnamon rolls in my book, but I did include the original recipe I've been making for years that is a quick rise dough with yeast. It's super delicious and has been a favorite for years, but it's not the sourdough recipe:)
Hello and thank you for your recipe for those Great sourdough cinnamon rolls. I watched your video and then actually went into your description and copy down the recipe. One thing I did notice was maybe you could add into your written recipe description the part about leaving your donuts on the counter for 1 to 3 hours before cooking, which I only happen to notice by watching your video and didn’t see it in the written description. Just thought I’d mention it in case you accidentally forgot it. Again, thanks for the great recipes. I’ve checked out several already and have more to go.
Did you know dumping dirty containers from sourdough will clog sewer lines like cement. Thank you for this recipe. I have to add raisins and nuts. Mine would not turn out. They look so good.
Love the way explain your recipe!
Thank you so much!
Hi. the cinnamon rolls look great! Would you have the weight of the ingredients in grams/kgs instead of cup measurements? Thanks
I don't use the weights, so I usually just have to look up all of the conversions. I will add those to the recipe when I get the time!
I made them and everyone enjoyed them😊
Hello, after cutting prepared dough in half, can I store other half on fridge to make next day? Thank you.
You can! They might become a little more sour, but that could be really yummy!
oohh you gotta link with more recipes ? YES.... I will look at those :)
It says your page can’t be found from the link you gave. I wanted to read about sourdough and gut health.
I have fixed the link, it should work just fine now! Thank you so much for your support
I plan to make these tomorrow. You started with 4 cups of flour in your bowl, however the next time you go to add flour you you say that is 6 cups...where did I miss the 5th cup? Thanks.
I noticed similar in recipe 4 cups then later 3 cups. Equals 7, but she mentions that will be your 8th cup. So I'm equally confused about the extra cup
Yes, I apologize for the confusion! That mistake was noticed after we released the video:) It's 7 cups!
Mine turned out beautifully using 7 cups and your instructions. Next on my list is Foccacia. It's prepped in the fridge ready for tomorrow. Love your Daily Sourdough recipes. ❤️
@@dailysourdough Thank you for your response. I did make the cinnamon rolls and wow...they are the bomb....everyone had said they are amazing. Thanks again for you guided video.
I'm so glad to hear that!!
Best cinnamon rolls ever!
Thank you Carol!
Can I use melted butter instead of oil ?? Would it change much? Is your cookbook available?
What is scald milk and what is the fed starter 🤔🤔
Hi! Love your videos! I’m just a bit confused if this recipe makes 1 pan of 12 cinnamon rolls or 2 pans of 24 cinnamon rolls? TIA!! 💖
I noticed that too.
I can’t wait to make these
Great video
This is definitely one of my favorite recipes! I hope you enjoy making them as much as I have!
I like to get some caramel like for ice cream topping and a cup full of chopped pecans and add that to it, and I would go ahead and make a cream cheese icing or either buy it at the grocery store, but that makes a really really great sourdough cinnamon roll
It would be great if you would compile all of your sourdough recipes and produce a cookbook!
Im working on a Cookbook right now! thank you so much! stay tuned
Is you book done yet?
Can I use melted butter or ghee instead of oil, does the oil keep the rolls moist? Thank you 🌸
Because you are the second person to ask, I decided to look into it and here's what I found out- Butter is fat and proteins (and water), while oil is all fats. So using oil will give the dough a better texture, keep it more moist and assist in browning and conducts heat more evenly for a better bake. I would recommend oil, but I'm sure they would still turn out delicious with butter!
Hello, can I use butter instead of oil, would you know how much? Thank you 🌸
I've never tried! It seems like it might change the texture of the dough, but you can give it a try and let me know how it turns out!
Hey, I just wanted to share something that might be useful when making dough that you want to have a powerful rise but not be sour.
You can make an Italian sourdough starter that uses a method that eliminates most of the bacteria (sour-makers) while allowing the yeast (fluff-makers) to thrive.
Italian sourdough starters, called lievito madre, are made with a very dry dough mix (not so dry there is any unincorporated flour, but stiff enough that you can hand form the dough into a long rope, spin the "rope" to form a spirl, and it will hold its spiral shape in the jar).
You don't have to start from scratch to make this stater either. You can take your existing starter, use the discard to make up a secondary starter with a stiff dough feeding, and keep that stiff starter for recipes you might want to make (like this one) where a very fluffy (but not sour) dough is desired.
I wouldn't make a lievito madre with your only/main starter unless you are sure you don't ever want to make a sour bread/dough again (with that starter) in the future because once you've converted it to a lievito madre starter, you won't be able to make the starter sour again (even if you go back to the hydration of a standard starter). So it is best to use the discard from your normal starter to make a separate lievito madre starter to use for non-sour recipes.
This confused the stew out of me.
When you say to save a quarter cup of starter and feed it, how much flour and water are you feeding that quarter cup? Thank you in advance.
1 cup of flour and 1/2 cup of water roughly:)
Can I replace the oil with butter?