Sourdough Cinnamon Rolls
2 cups bread flour, 1+1/2 cups water, 1/4 cup sugar, 1/2 cup sour starter
1
Mix together well.
2
Cover and let sit at room temperature for 8-12 hours.
3
Add 2 cups bread flour, 1/4 cup powdered milk, 3/4 tsp. salt, 2 Tbl. oil or butter.
4
Begin kneading for 7-10 minutes.
5
Add up to 1/2 cup more flour until dough pulls away from side of bowl.
6
Dough should be soft and elastic. Tacky but not sticky.
7
For filling: 1 cup dark brown sugar, 2 tsp. cocoa powder, 2 Tbl. cinnamon
8
Mix together well.
9
Lightly flour counter and roll into a thin rectangle.
10
Spread 4 tablespoons softened butter over the dough.
11
Generously cover with sugar mixture.
12
Spread to the edges of the dough and press with a rolling pin to adhere.
13
Roll up tightly into a log, pulling to keep it taut.
14
Trim off ends with a sharp knife and cut into 12 equal pieces.
15
Lightly butter baking dish and arrange cut pieces so that they can rise.
16
Cover and let rise until doubled in size. Up to 2 hours
17
Bake at 375 for 15 to 20 minutes or until tops are well browned.
18
For cream cheese icing: 1 cup powdered sugar, 2 oz. cream cheese, 1 Tbl. heavy cream.
19
Beat with mixer until light and fluffy.
20
Let cool 5-10 minutes before icing.
21
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