Sourdough Cinnamon Rolls
Unfed and long-fermented sourdough starter and buttermilk are used for these cinnamon rolls.
Unfed and long-fermented sourdough starter and buttermilk are used for these cinnamon rolls.
If you let them rise again, you will not be disappointed
Read MoreThe recipe is inaccurate. Once you knead, rollout and cut, you need to proof the rolls in the pan for 1 hour at room temperature lightly covered with a towel. Otherwise they will not batch bake in the cast iron pan and will be dry. The recipe also does not indicate dough thickness or size prior to spreading filling. Needs work!
Read MoreThe recipe is inaccurate. Once you knead, rollout and cut, you need to proof the rolls in the pan for 1 hour at room temperature lightly covered with a towel. Otherwise they will not batch bake in the cast iron pan and will be dry. The recipe also does not indicate dough thickness or size prior to spreading filling. Needs work!
The dough was too soft to roll. Perhaps the recipe missed some details. They tasted okay, but I would not make them again.
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