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 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.
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.
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!
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!
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.
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'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.
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
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.
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.
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?
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 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?
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?
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.
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!
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?
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!
Did you say 4 cups flour initially, then went to 6;7; ended with 8, skipped 5, mine didn’t turn out following along. In recipe you have 7 c total flour. I’m so confused! But they turned out ok and edible and delicious, I made it work out. Thx.
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
Made the dough on Friday baking them after church on Sunday came out delicious however the directions need to include the proofing for 3 hours (7:14) it’s said but not written
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
The full recipe is written in the description of this video. In the future i will make these available as a printout, but i have been focused on finishing my book! which will include the cinnamon rolls! i will announce that when its available! thanks so much for your support!
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!
I want to make this recipe but I’m confused about cup #5 in the video you started with 4C flour then when you mixed everything you added 1C flour and said it was cup #6! So I didn’t see 8 cups going in. Can you tell me if it’s 7 or 8 cups total flour!
Hi, 2 Q: is this flour sifted, measured or measured, sifted ? Is dough covered when resting and rising ? Interesting, I see no yeast. Been my error huh? Mine have good flavor but crusty not soft and hugh like yours and alot more flour. Can't wait to make these tomorrow. Thx !
The sourdough starter has active yeast bacteria in it from fermenting, so no outside source of yeast is required. That is why the milk must cool to 105 degrees F prior to adding the starter. Also not sifted flour it appears, loosely scooped cups and sprinkle in with a light hand so no sifting required. My thought is that when resting, cover, and you can also see she uses plastic wrap to cover during the rest times. The ‘crusty’ consistency could be a number of things contributing, but I recommend give a try following the recipes and possibly knead more before letting it rise overnight in the fridge.
Can someone explain to me what time to start this project so that I can actually serve this for breakfast? Am I waking up at 4 a.m.? These look amazing but my brain cannot compute the timing. lol.
You need about 4 1/2 hours after you let it ferment to let the dough warm up, shape, let it rise, and bake it. I would recommend actually baking them the day before and then a gentle reheat for breakfast! They taste great the next day and that way you don't have to wake up super early!
hi, i'm kind of confused so i apologize. everyone one else seems to understand all the instructions but i have questions. u wrote to use the stiff sweet starter. i followed the instructions from your video on that starter. in the instructions u feed it the one time and then use it the next day. in this recipe it says to take 1/4c of starter and feed it. this recipe doesn't say what u are feeding it with. am i taking my oringinal stiff sweet starter thst has proofed over nite, or am i taking the regular starter and adding the feed to make a stiff sweet starter.? then on the second feed, what am i giving it? just water and flour ( if so, how much) or am 1:40 i again feeding it like i do to make the stiff sweet starter by adding the1/4c sugar and 1 cup flour and 1/2 c water? i cant find these instructions, i'm sorry, i just want to do it right
Just ignore everything I am saying in the beginning about the starter, you just want to use active starter for the recipe! So if you fed your starter to make it a sweet stiff starter and it's ready and active the next day, just use that 2 cups of active sourdough starter. If you want to use regular starter, that's great! Just make sure it's active!! I hope that helps! I also have the recipe written out on my blog, maybe that will be helpful
Hello Javier, Thank you for catching that! My recipe calls for 8 cups of flour. Use 7-8 cups and work your dough until it is soft but still slightly sticky. Different factors will determine the amount of flour you use such as the type of flour , the size of your eggs, the humidity in the air, and any number of reasons. After kneading in the 7th cup, if your dough is really sticky add another 1/2 cup and knead that in thoroughly. Then add the last 1/2 only if your dough is still difficult to work with and very sticky. The softer your dough is the more tender and soft your cinnamon roll will be. I hope that helps. Enjoy!
@DailySourdough Can this be frozen after rolls rise and then bake from frozen later? Or stored overnight after rolls are formed and bake the next morning
@@trishmatthews1218 yes you can freeze them. you can either bake them and freeze them, just pull them out and warm them up again. or you can freeze them before you bake, you would just pull them out, let them rise and then bake them
Hi, just found your channel and made couple of your recipes. One was chocolate cake and the pizza both turned out delicious! My question is do you use fresh milled flour or what brand flour do you use? TY
Your killing me lady !! Here I am back again a year later.....nah, still too much , too long....maybe when my life slows down! Dang they look so good tho
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 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😋
My first successful batch....first time I even tried. Note: a couple of the written instructions are different than what the video said. I followed the video.
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. ❤
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!
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.
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❤
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:)
What a treat to watch your wonderful video on Sourdough Cinnamon Rolls! You are truly amazing! ❤️😋
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’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!
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 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 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.
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!
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!
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!
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!
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 is the best cinnamon roll recipe. Thank you for sharing.❤
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'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
Oh my goodness, what a fantastic recipe. Thanks so much.
Fell in love with you. Those buns are amazing too. Can’t wait to try them.
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
These rolls are seriously good! Thank you so much for the recipe and clear instructions. This is a keeper!
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 🤗
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!
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?
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.
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!
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...
oohh you gotta link with more recipes ? YES.... I will look at those :)
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?
Very good. I liked the tips and explanations.
Thank you!
I made them and everyone enjoyed them😊
Love the way explain your recipe!
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?
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
The best cinnamon rolls will be making these again
So glad you liked them!! They are my families all time favorite, we make them often!
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!
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.
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!
Can I bulk ferment on the counter and then roll out, shape and then refrigerate?
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.
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
What type of flour for your sourdough starter ? And what type of salt did you use for your recipe?
I usually use all purpose flour! and just regular salt or sea salt works perfectly
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?
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?
That looks amazing! Your video says 8 cups of flour but your website says 7 cups. Just wanted to be sure on the amount.
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!
Did you say 4 cups flour initially, then went to 6;7; ended with 8, skipped 5, mine didn’t turn out following along. In recipe you have 7 c total flour. I’m so confused! But they turned out ok and edible and delicious, I made it work out. Thx.
Can I replace the oil with butter?
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
Made the dough on Friday baking them after church on Sunday came out delicious however the directions need to include the proofing for 3 hours (7:14) it’s said but not written
Can I use melted butter instead of oil ?? Would it change much? Is your cookbook available?
hallo, wenn ich feste lievito madre habe wiviel gr. muss ich nehmen ?? danke für Antwort
This recipe calls for scolding the milk, is the milk you are using already pasteurized?
Hey! I was wondering why the oil and not melted butter for the dough?
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
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:)
Where do I find the written recipe?
The full recipe is written in the description of this video. In the future i will make these available as a printout, but i have been focused on finishing my book! which will include the cinnamon rolls! i will announce that when its available! thanks so much for your support!
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!
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 want to make this recipe but I’m confused about cup #5 in the video you started with 4C flour then when you mixed everything you added 1C flour and said it was cup #6! So I didn’t see 8 cups going in. Can you tell me if it’s 7 or 8 cups total flour!
I left a note about that mistake in the caption where the recipe is written out, it's 7 cups:)
Between the autolease and adding the egg mixture you go from 4 cups of flower to 1 cup and you say your at 6 cups? Where did the 5th cup go?
I made a mistake in the video, I clear that all up in the written recipe on my blog!
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!
Hi,
2 Q: is this flour sifted, measured or
measured, sifted ? Is dough covered when resting and rising ?
Interesting, I see no yeast. Been my error huh? Mine have good flavor but crusty not soft and hugh like yours and alot more flour. Can't wait to make these tomorrow. Thx !
The sourdough starter has active yeast bacteria in it from fermenting, so no outside source of yeast is required. That is why the milk must cool to 105 degrees F prior to adding the starter. Also not sifted flour it appears, loosely scooped cups and sprinkle in with a light hand so no sifting required. My thought is that when resting, cover, and you can also see she uses plastic wrap to cover during the rest times. The ‘crusty’ consistency could be a number of things contributing, but I recommend give a try following the recipes and possibly knead more before letting it rise overnight in the fridge.
what are the total cups of flour in this recipe
Can someone explain to me what time to start this project so that I can actually serve this for breakfast? Am I waking up at 4 a.m.? These look amazing but my brain cannot compute the timing. lol.
You need about 4 1/2 hours after you let it ferment to let the dough warm up, shape, let it rise, and bake it. I would recommend actually baking them the day before and then a gentle reheat for breakfast! They taste great the next day and that way you don't have to wake up super early!
@@dailysourdough Thank you! That makes so much sense. We had these this morning for a late breakfast and they were fantastic.
Just boiled milk?
Not boiled, scalded which is just less than beginning a simmer - bring it slowly to about 180 degrees fahrenheit- hope this helps
Hello Jeanne, does this recipe make one or two 9x13 pans of rolls?
You should be able to fill up 2, 9 x 13 pans of cinnamon rolls
hi, i'm kind of confused so i apologize. everyone one else seems to understand all the instructions but i have questions. u wrote to use the stiff sweet starter. i followed the instructions from your video on that starter. in the instructions u feed it the one time and then use it the next day. in this recipe it says to take 1/4c of starter and feed it. this recipe doesn't say what u are feeding it with. am i taking my oringinal stiff sweet starter thst has proofed over nite, or am i taking the regular starter and adding the feed to make a stiff sweet starter.? then on the second feed, what am i giving it? just water and flour ( if so, how much) or am 1:40 i again feeding it like i do to make the stiff sweet starter by adding the1/4c sugar and 1 cup flour and 1/2 c water? i cant find these instructions, i'm sorry, i just want to do it right
Just ignore everything I am saying in the beginning about the starter, you just want to use active starter for the recipe! So if you fed your starter to make it a sweet stiff starter and it's ready and active the next day, just use that 2 cups of active sourdough starter. If you want to use regular starter, that's great! Just make sure it's active!! I hope that helps! I also have the recipe written out on my blog, maybe that will be helpful
What happened to the second half of the dough
Hi ! You say the recipe contains eight cups of flour, but in the attached description there are only seven cups (4+3). Why? Thanks!
Hello Javier,
Thank you for catching that! My recipe calls for 8 cups of flour. Use 7-8 cups and work your dough until it is soft but still slightly sticky. Different factors will determine the amount of flour you use such as the type of flour , the size of your eggs, the humidity in the air, and any number of reasons. After kneading in the 7th cup, if your dough is really sticky add another 1/2 cup and knead that in thoroughly. Then add the last 1/2 only if your dough is still difficult to work with and very sticky. The softer your dough is the more tender and soft your cinnamon roll will be. I hope that helps. Enjoy!
@@dailysourdough Hi !! 👏🏽👏🏽👏🏽👏🏽 I really appreciate your answer … Could you share to me your frosting recipe? 😃 Regards from Lima, Perú 🇵🇪☺️
@@javiermiranda401 I Just added the Frosting recipe to the description of the video! Let me know how much you love it!
@DailySourdough Can this be frozen after rolls rise and then bake from frozen later? Or stored overnight after rolls are formed and bake the next morning
@@trishmatthews1218 yes you can freeze them. you can either bake them and freeze them, just pull them out and warm them up again. or you can freeze them before you bake, you would just pull them out, let them rise and then bake them
Where’s the fifth cup of flour
That threw me off too. Is it 5 cups or 6? She goes from 4 cups, adds 1 more and says its the 6th.
The printed recipe instructions (linked in the description) explain that she misspoke.
Hi, just found your channel and made couple of your recipes. One was chocolate cake and the pizza both turned out delicious! My question is do you use fresh milled flour or what brand flour do you use? TY
is there a reason you want sourdough stuff to taste less sour ? isnt that the point of sourdough ?
Nice video. Bakers math formula and ingredients in grams would have been great.
Your killing me lady !! Here I am back again a year later.....nah, still too much , too long....maybe when my life slows down! Dang they look so good tho
Has anyone had success with cutting this recipe in half?
i luv you
Thank you so much Friend!
5th cup is missing😂
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.
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!
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 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!
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.
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!
My first successful batch....first time I even tried. Note: a couple of the written instructions are different than what the video said. I followed the video.
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!
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!
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.
Oh. My. Goodnessssss. Thank You! Amazing!
Thank you!
Love❤️❤️❤️❤️❤️❤️
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!
Hi...wow your cinnamon looks so delicious...you also looks gorgeous...thank you for such wonderful recipe....
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❤
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!
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.
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
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??
Wow, they look amazing. Will make this coming weekend
You will love them! i make them way too often!
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!😊
Can you do half of Doug just by cutting on half the ingredients?