I think we are 2 weeks into our self isolation. I haven’t really been keeping track, but what I have been doing is baking. Baking lots and lots of sour dough goodness. We tried these for the first time on Birdie’s 3rd birthday tweaking what limited ingredients we had in our quarantine pantry and the results were DELICIOUS. My kids all dubbed these as the best cinnamon buns ever and they will certianly be my “go to” recipe when I need a fix (or a fun birthday breakfast – possibly a new tradition in the works here)!
- 4 cups flour
- 1 cup fed sourdough starter
- 3/4 cup lukewarm milk (I use almond)
- 3/4 cup sugar
- 1 teaspoon instant yeast (this will guarantee a rise and make them extra fluffy, optional, but highly reccomend)
- 1/2 cup butter, melted
- 1 egg, at room temperature
- 1/2 teaspoon salt
- For the filling: brown sugar and cinnamon – I didnt measure, just coated the dough after I rolled it flat.
- Mix 1 cup flour, starter, milk, sugar, and yeast together in the bowl of a stand mixer. Let stand until spongy and bubbling, about 5 minutes.
- Add 1/2 cup butter, egg, and salt; stir to combine.
- Add remaining flour 1 cup at at time until a soft, slightly sticky dough forms.
- Transfer dough to a floured work surface; knead until dough comes together, 3 to 5 minutes.
- Place in a greased bowl. Cover with plastic wrap or damp towel ; allow to rest until doubled in size, about 1 hour but for extra fluff and sourdough flavor, mix before bed and leave covered overnight.
- After your dough has done its thing, deflate and roll out the best you can on a floured surface until its a rectangle about 1/4 inch thick and smother it with your brown sugar and cinnamon mixture.
- Roll it up in to a log and seal the edge with water
- Cut in to rolls about 1-1.5inch depending on how big you want them to be. Place them on your pan you will bake them on and let them rise again covered with warm damp towel – about 45 mins on the counter. Preheat your oven.
- Bake at 375 for about 35 mins. I had enough to fill a whole 9×13 pan.
- Make a glaze or icing of your choice for the top or leave them as is. We made a vanilla buttercream frosting using a Pamelas Icing mix we had in the pantry (#quarantinelife). They are sinfully good.
To get quicker rises I have been preheating my oven to the lowest temp – 170* and then turning it off and putting my dough covered with a wet towel in the oven. You can put a pan of water on the bottom rack if you are worried about it drying out, but it cuts your rise time down a lot.