Sourdough cinnamon rolls

I have never been a huge fan of cinnamon flavoured sweets but as of lately I’ve been growing on it and using it more than I ever have, and craved cinnamon rolls for some reason. It was my first attempt at these, they weren’t bad but the consistency could definitely have been softer. Using sourdough instead of yeast might have made things more tricky but essentially it shouldn’t be any different from an ordinary leavened bun. I put the dough together in the afternoon and then allowed them to rise a second time overnight.

They look rather impressive, however next time I will definitely try making them with fresh yeast and see whether that yields any difference in the final product.

Ingredients

For the dough:
500g/17.6oz strong white flour
350ml/12.3oz soya milk
125g/4.4oz natural yeast or 20g fresh yeast
70g/2.4oz caster sugar
50g/1.7oz margarine

For the filling:
150g/5.3oz brown sugar
50g/1.7oz margarine
2 tbsp cinnamon

Directions

1. ensure your sourdough culture is well ripe and active
2. in a large bowl weigh the flour and margarine
3. measure out the sugar and starter in a jug, add the milk and stir until the culture is fully melted
4. combine wet to flour and margarine and mix well with a spoon
5. continue working the dough with your hands until you have a nice and soft ball
6. cover with a damp towel and allow to rest for 4 hours
7. punch the dough down and roll it out in the shape of a rectangle which needs to be rather thick, about 1 centimetre
8. spread the margarine evenly (weight specified in filling ingredients) on the dough
9. combine the sugar and cinnamon in a glass and sprinkle on the margarine
10. roll up the dough so you end up with a roulade type shaped dough
11. cut in half and then the halves in halves, etc. until you have no halves left
12. place in a very well buttered baking tin/tray and cover again with a damp towl
13. allow to rest overnight for about 12 hours
14. brush some soya milk on the tops of the rolls before baking
15. bake for about 30 mins at 220C degrees
14. while still warm brush a little icing sugar thinned down with water on the tops to give a shiny finish to your rolls (quantities are approximate, just mix about 4 tbsp icing sugar with enough water to dissolve the sugar fully and have a rather thin concoction)
15. when cooled, cut with a knife and enjoy with a piping hot cup of tea

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