Cinnamon rolls are a real treat around our house. I'm sure you love them too - hot out of the oven with a cup of coffee! There was a very kind lady who attended our church whose specialty was baking homemade cinnamon rolls. She has passed away, but we still fondly remember when she would come to our house and knock on our door with a pan full of fresh, homemade cinnamon rolls still hot from the oven in her hands. They wouldn't last long, that's for sure.
Tricia makes sourdough weekly. She makes loaves of bread, hamburger buns, hot dog/poboy buns, dinner rolls, and all sorts of other goodies - all sourdough. Sunday morning she was making sourdough cinnamon rolls and I thought I would capture the process for you. She makes her sourdough the normal way and then sweetens the dough. A cinnamon/sugar/butter combination is whipped up and put on top of the dough once rolled out into a rectangle.
The cinnamon concoction is spread evenly over the dough and then chopped pecans are sprinkled on top.
The dough is a little sticky, so you have to be careful with this step, lifting the edge with a tool and beginning to roll (hence the name cinnamon roll) the dough up into a big "log."
Almost done. You can see how that tool is helpful in getting the dough 'un-stuck' from the counter.
And here we are. Ready to start cutting into individual cinnamon rolls.
The tool is used to cut the log into individual rolls. The left side (as you're looking at it) is done. The ones on the right have to be cut one more time.
The rolls are arranged in a pan and baked. We did have another pan with four of them that I didn't show in the photo.
A glaze is whipped up and poured over the top while still a little warm.
Now comes the best part - eating them! I took a big bite out of this one. Delicious!
Whether someone drops off a pan of these at your house or if you make a pan of them yourself, you can't go wrong with homemade sourdough cinnamon rolls.
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