Jason and I are spending the night in Boston so, of course, I had to leave some extra provisions for the boy. These cinnamon rolls turned out perfectly now that I’ve tweaked the recipe. I start by splitting my sourdough start and feeding both halves so that I have two cups for this recipe. I do let it get happy for an hour or two before I begin.
2 cups sourdough starter
1 cup milk
2 TBSP honey
2tsp vanilla
2 TBSP melted butter
1 1/2 tsp salt
4-5 cups all-purpose flour
3/4 tsp baking soda
4 TBSP melted butter, for brushing dough
3 tsp cinnamon
1/2 cup sugar
Powdered Sugar Glaze
1 1/2 cups confectioners sugar
1 TBSP butter, melted
1/2 tsp vanilla
pinch tsp salt
2 to 4 tsp milk
Directions
Mix together the starter, milk, honey, vanilla and melted butter. Stir in salt, baking soda, and enough flour to make the dough stiff enough to handle. Knead dough for 4-5 minutes, with dough hook, in the bowl of a mixer, adding more flour if necessary.
Place in an oiled bowl and turn once. Cover tightly and set in a warm place to rise 4 or 5 hours, or until doubled.
Punch down dough and turn out onto a floured surface. Roll out into a 9×18-inch rectangle. Brush with melted butter then sprinkle with a mixture of cinnamon and sugar. Dot with pecans. Roll up and cut into 1-inch slices. Arrange in a 9×13 pan. Cover and let rise overnight in the refrigerator. Let warm up 30-60 minutes before baking.
Bake at 400 degrees for 30 minutes. Drizzle warm rolls with glaze
