THE BEST Cinnamon Rolls
These rolls are a bit of a legend in our home. I’ve kept the recipe a secret until now. They are gooey, soft, warm, and flavorful. They use LOTS OF BUTTER… but you “butter” believe its worth it.
Enjoy!
DOUGH
2 cups of milk or cream or milk alternative
1/2 cup of butter
1/2 cup of sugar
1/2 cup of ripe starter (fed 4-6 hours before baking)
4 cups of all purpose flour
1/2 cup of whole wheat flour
1/2 tsp. of baking powder
1/2 tsp. of baking soda
1/2 tsp. of salt
FILLING
1 cup of melted butter
1/8 cup of ground cinnamon
1 cup of sugar
ICING
1 lb. of powder sugar
4 TBS. of softened butter
1/8 cup of milk or cream or milk alternative
1 tsp. of maple extract
HOW TO:
Start by melting the butter, milk, and sugar on the stove. Let it reach a gentle boil and then remove from the heat. Cool until its lukewarm/slightly warm.
Add the ripe starter to the cooled butter/milk/sugar mixture. If the mixture is too hot it will kill the starter. If it is too cold, it will slow the process down (but will still work).
Mix 3 cups of flour with the butter/milk/sugar/sourdough mixture. Let it rest for 1 hour at room temperature. Cover with a clean dish cloth.
Next, add the remaining flour (1.5 cups), baking powder, baking soda, and salt on-top of the dough. Stir thoroughly until it is combined. Let it rise for 1-2 hours.
Use the dough after the rise, or put in the fridge for up to 3 days.
Roll the dough thinly. Pour over melted butter. Sprinkle sugar and cinnamon.
Roll the rectangle towards you (starting from the end that is farthest from you). Pinch the ends and seam so that it is tightly sealed. Cut into 1.5 in. rolls.
Place in a greased baking dish/dishes. Cover and let rise for 1 hour.
Pre-heat the oven to 375 degree F.
Bake for 13-17 minutes. Make sure the oven has been pre-heated for at least 20 minutes.
Prepare the frosting while the rolls bake.
Start by creaming the butter and powder sugar together. Slowly add the milk until desired consistency. Add the flavor and a pinch of salt. Set aside.
Let the rolls cool for 5-10 minutes before adding the icing.
Generously drizzle the icing over the top. Enjoy for 3 days on the counter or 2 weeks (not iced) in the freezer.
Happy Baking
