Sourdough Cinnamon Rolls! Soft and Amazingly Fluffy Cinnamon Rolls! Stays Soft for Days!
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- Опубликовано: 7 сен 2024
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Sourdough Cinnamon Roll Recipe
Ingredients
7 C All-purpose flour
2 C Active starter (sweet stiff or regular)
2 C milk
1/2 C water
2 eggs
2/3 C granulated sugar
1/2 C oil
2 tsp salt
Cinnamon Roll Filling Ingredients
1/2 C butter, melted
1/2 C brown sugar
Cinnamon, to taste
Cinnamon Roll Icing Ingredients
1/4 cup Butter Softened
1/4 cup Milk
1 tsp Vanilla
3 cups Powdered Sugar
Instructions
1. Make a tangzhong (roux)- In a small sauce pot, add 3 tbs (24g) of flour and 10 Tbsp (153g) milk. This is NOT in addition to the flour listed in the ingredients, this is taken FROM the ingredients list. Over medium heat, stir until it thickens up to look like mashed potatoes. Transfer it into a small bowl to cool before adding it to your dough.
2. Start the Dough- Add starter, milk, and water into a large bowl and stir until the starter has dissolved. Set aside.
3. Make Egg Mixture- In a medium bowl, beat eggs, sugar, oil and salt together with a whisk. Set aside.
4. Add Flour and Autolyse- In your starter mixture in the large bowl, stir it again to make sure there are no clumps. Add 4 cups of flour to your bowl and stir until incorporated. Cover your bowl with a wet towel or plastic wrap and let it sit on the counter for 30 minutes.
5. Add Tangzhong and Egg- Add your tangzhong to your egg mixture. Stir it until it's incorporated with the eggs. Add the egg mixture to your sourdough starter mixture. It will be pretty thick, so you can use your hands to mix the dough together. Squeeze the dough to help the flour incorporate into the wet ingredients.
6. Add Remaining Flour- Add 1 C of your remaining 3 C of flour. You will want to add 1 cup of flour at a time to make sure you don't over flour your dough. Add another cup of flour and mix until incorporated. Add your remaining cup of flour and mix. If you dough is still really sticky, don't worry because we will be stretching and folding which will help to tighten up the gluten and give a better texture of dough. Cover your dough with a wet towel or plastic wrap, and let it rest for 1 hour.
7. Stretch and Fold- Uncover your dough and do a series of stretching a folding. Grab one end of the dough and fold it into the middle. Do this to each side of the dough for a total of 4 stretch and folds. Cover your dough and allow it to rest for another 60 minutes. You will repeat this full process of letting your dough rest, then stretching and folding 4 times over a period of 4 hours. On your last stretch and fold, if it is still REALLY sticky, you can add flour to your hands and fold it in. I chose to not add flour because I want a really soft dough. Cover your dough and let it ferment overnight in the refrigerator.
I use three methods to shape the rolls. You can do all 3, or just the traditional one! Note: In each of the methods, you should cut your dough in half, and then half the halves (to make 4 quarters). If you are going to just do one method, you will repeat the method 4 times, once for each quarter.
9. Bake- Bake your cinnamon rolls at 375 for 25-30 minutes, until they turn golden brown. Once they have cooled a little, add your icing and enjoy!
Making Icing Instructions
1. Mix butter, milk, vanilla, and slowly add powdered sugar 1/2 cup at a time until you reach the desired consistency.
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I made these and my family absolutely loved them. My 89 year old grandmother who usually eats like a bird ate her entire cinnamon roll! We couldn’t pull her away from the table. She kept saying it reminded her of the cinnamon rolls her grandmother made when she was a little girl. She was wondering if your recipe is an old family recipe. Thank you for showing us how to make these most delicious, soft cinnamon rolls!
Oh my goodness, that just warms my heart! I'm so glad she loved them! This is an old recipe that I've used for years and converted it to sourdough a few years ago. It's been my favorite recipe for years!
I love your videos! Always so informative. Thanks.
These are the best! I used discard instead of ripe starter (I can't stand to throw it away). I followed the beginning of the recipe exactly, with a few time changes. Instead of the initial 30 minute rest, I did an hour. Proceeded along with the turns each hour, and then left it overnight. The dough was beautiful. After shaping the rolls, they set for about 5 or 6 hours to rise. They didn't rise as much as yours, but after coming out of the oven, they were all the way to the top of my 13X9. I put a batch of rolled, raw, not risen rolls in a pie tin and into the freezer for later. They were very liquidy after the second rise, so I lowered the temp on the oven 10°, and left them in for 30 minutes. All the liquid caramelized and left a delicious gooey syrup at the bottom.
❤thanks for the recipe🙏 so yummi
I would love a scone recipe. I find so many sourdough recipes just use discard as a filler and don't ferment the dough at all. Also, a sourdough vanilla cake.
Hope all is well! I found your channel and i love going through and seeing the different ways you use sourdough! Makes me excited for what i can make next!
I'm so glad you found me!
I just made these delicious cinnamon rolls! My husband said they were the best cinnamon rolls he ever tasted! Your recipes are easy to follow and turn out great! I just ordered your book.
Made these this weekend. So tasty and soft. But, they make SO MUCH. I had two 13x9 pans of rolls. I did freeze one right after making the rolls (before they rise) and can look forward to those in a few weeks. You are responsible for my weight gain as I just can't stop making your recipes. Thank you for another delicious experience. Do you have a vanilla cake recipe with sourdough? I tried one and it was awful.
This is definitely a recipe to share or freeze some haha! I actually have NEVER made vanilla cake because my family is so in love with chocolate. I will have to add that to the list!
Can’t wait to give these a try. Not sure I am up for the twisting one 😂 but yours turned out beautiful! Thanks for sharing your new method and Merry Christmas to you and your family.
Thank you so much:) I wanted to get a little more decorative for the holidays, but the regular rolls turned out just as beautiful! Happy holidays!
I am just getting started in sourdough and I was so excited to find your channel and I was so happy you had a cookbook. I purchased it and looking forward to it's arrival. Your channel is a wealth of information. Thank you again ❤️
These looks amazing. Can’t wait to try.
Wow, I noticed that the quality of your new video has improved a lot. It should be because you have used a better machine. The background has also been better arranged. I am a huge fan of yours and a huge sourdough lover. I will buy your book and please keep sharing the goodness of sourdough with us, thanks! Love you!🥰😍😘😛🥰😍
These are so gorgeous, thank you for sharing recipe & roll layout!
Great updated video! I absolutely love making your cinnamon rolls and keep dropping the hint of your new book for my birthday present 😂❤
Thank you so much, that is so sweet of you! I hope you get it haha!
I am having such a hard time making cinnamon raisin bread with my sourdough. It turns out very dense and heavy like a brick. I don’t understand what I am doing wrong. I sure wish you lived near me and you could tell me what I am doing wrong. I love your channel.
I love your baking cause it's simple. I'm trying your cinnamon rolls, but mine are not rising. Can you please help me?
could you put the recipe out for this one? It is different to the one on your website. This looks soooooo good and I would love to try it.
I just got the recipe written in the description, there will be a blog out soon on the instructions!
@@dailysourdough Thank you
Thank you🎉
I love all your cooking. I tried the cinnamon rolls, but mine did not rise in the fridge. Can you let me know what I did wrong?
Can you give us the grams unit of measurements? I have tried converting 2 cups of starter to grams and I get anywhere from 330 grams to 500 grams. yikes... and your starter seems a bit runny, like its almost at discard stage? Which also changes the weight if it has less air? It can be pretty confusing to us newbies. Thank you!!! I am anxious to try these but its a lot of ingredients to waste if I do it wrong. ❣
250 g
Thanks for the tip to keep them fresh longer! Hubby loves deep fried cinnamon rolls. Is that possible with sour dough?
I'll bet they taste great
They are so amazing! They are a family favorite!
Merry Christmas!!! I'm going to make your cinnamon rolls! Can you please tell me what is the best time to mix the dough since it has to stay in the fridge around 12 hours so when is the best time to start
Newbie here -- do you rest the dough between the strench and folds?
Did you use the sweet stiff starter or regular?
Hello 👋 what time do you start this whole procedure? Thank you in advance for your reply
I halved the recipe they turned out good rose good but they seemed a little gummy inside. Feedback please. Maybe a liytle more flour or cook longer. Baked at 400 for 20 minutes they were beautiful
thank you!
if the dough has to sit 30min too autolyse wwhy would you start with the roux first? that will be cold 10 times by the time the dough is ready to receive all the ingredients.
@dailysourdough Can u do poppy seed as the filling instead? Or apple cinnamon? How would you do it?
Have you converted the recipe to grams instead of cups?
No she is an American
@@firstnamemikeand so what…? Such an ignorant comment. There are lots of American chefs that use grams moron.
@@allkindsofstaci The imperial system is intuitively human based on real measurements that are memorable and usable. Not a mindless base 10 system that has no actual workability in real life. Why do you think the measurements are done in the imperial system for most industry and always will be. We are created in the image of our Creator and we have not been turned into robots. 7-day work week not a 10-day work week because the earth was created in 6 days in he rested on the 7th. The human body cannot function on a 10-day workweet or derivative of that it has been tried and does network Man works for 6 days rest for one day. This may be too deep for you to understand but try to understand. There's no memorable aspect of the metric system. It was founded on BS science the circumference of the earth which is an utter lie and not founded in true science.
Hi there. I love your cookware. The white you used for the milk and flour on the stove. Would love to know where you got them. Thank you in advance. Kim
It’s from a store called country kitchen! A family member gave it to me!! Thank you so much!
I would be interested to see you use a yudane instead of a tanzohong. Same use, but you just get the liquid to boiling and mix it into the flour.
I thought I would add that the ratio of boiling liquid to the flour is 1:1 for the yudane. You can do 10-25% of the flour in the recipe as yudane.
I have never tried that method, I should give it a shot!
Can I use almond milk?
Yum. Can a person freeze the rolls after rolling and slicing? Then take them out to rise? Curious to know if this works with sourdough. If you have tried that I would love to know.
this is a sour dough cinnamon roll. that's what was in her crock
I have a video that explains how to freeze your dough or cooked rolls! ruclips.net/video/E5qStCqcFNA/видео.html
It should be called a cinnamon Log
If my starter is too small how do I increase it so I have 2 cups starter to make this recipe?
Here's a video to show you how to increase your starter! ruclips.net/video/PMYCCKaIVG4/видео.html
was this ur stiff sweet starter or a regular starter?
This was my regular starter, but it's great with a sweet stiff starter too!
Please put up recipe
This was the worst recipe I’ve ever tried. I’ve made cinnamon rolls many times before with sourdough but I decided to try this recipe since I never tried to make them with the tangzhong before. I followed the recipe to a t and I usually use olive oil or butter but since I went by the recipe I did avocado oil and all I can taste and smell is the avocado oil I’m so sad. This was a two day process with lots of dirty dishes and a dirty kitchen and it wasn’t worth it. The rolls are nothing special and the avocado oil is a big no no.
WARNING: ANY channel that does not have their alt accounts with telegram, Skype, line, WhatsApp or whatever contact means as the channel name as one of their channels DO NOT REPLY THEY ARE SCAMMERS AND HACKERS. If the contact means is not in the channel about as well. Be sage and safe.
Where can we find the original site?
I absolutely love your vids
But
Please
Don’t wear nail polish next time eeek
Disclaimer: I’m autistic
Bad choice of music and noisy. It ruin your show,