Sourdough Cinnamon Rolls


1 pkg. dry yeast
1 cup warm water
1/2 cup sugar
2 tsp. salt
1/2 cup melted butter
2 cups starter
5 cups flour (roughly)

Combine yeast and warm water in bowl, stirring until dissolved. Add in dry ingredients. Stir in starter and 2 cups of flour - beat until smooth. Add flour to make workable dough. Knead until smooth and elastic. Cover, let rest. Prepare filling.

1 cup brown sugar, packed
1 cups chopped nuts (pecans, cashews, etc.)
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup melted butter

Combine, mix well.

Butter two baking sheets. Roll dough out ON A CUTTING SURFACE (duh!) into 15x9 inch rectangled. Spread filling to within 1/2 inch of the borders. Roll up, seal seam, slice into 1-inch thick rolls. Be careful - this is the most delicate part to make the rolls appear nice, round and curled.

Cover, let rise one hour.

Preheat oven to 375 degrees. Bake rolls 20 or 25 minutes - until brown. Remove to wire racks and frost WHEN COOL.

1 cup powdered sugar
2 tsp. lemon juice
Enough water to make creamy frosting. Beat together with whisk.

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