Sunday, October 8, 2017

Sourdough Cinnamon Rolls with Pumpkin

I fed my sourdough starter and had some pumpkin in the fridge to use up.  I took a sourdough recipe and greatly adapted it.  These were soft and tender.
Sourdough Cinnamon Rolls with Pumpkin

1 cup sourdough starter, recently fed
1 tsp salt 
1/2 cup sugar
1/3 cup butter, melted and cooled 
2 eggs 
½ c pumpkin
1/4 cup warm milk 
2 tsp yeast 
4 cups flour

Filling

8 Tbsp butter, softened 
2 t cinnamon 
2 tsp pumpkin pie spice
1 cup brown sugar 

Frosting

3 cups powdered sugar 
2 tsp vanilla 
3 Tbsp milk 
1 t pumpkin pie spice
pinch of salt
  1. Add sourdough starter, salt, sugar, butter, pumpkin and eggs to your KitchenAid Mixer bowl. Combine these ingredients with the dough hook.
  2. Add yeast to the warm milk, mix in and allow to sit for 5 minutes or until foamy.
  3. Add the milk/yeast mixture to the starter mix.
  4. Gradually add flour, while mixing on setting 2, until you have a soft ball of dough that is not sticky.
  5. Turn out onto a floured surface and knead until elastic.
  6. Put the dough in an oiled bowl and allow to rise until doubled, about an hour.
  7. Punch down, and roll out into 2 rectangles, 12" x 24, each.
  8. Spread the butter on the dough.  Mix the brown sugar, pumpkin pie spice and cinnamon and sprinkle over the dough.  
  9. Starting on the long side, roll the dough into a tight log.
  10. Pat the ends flat, then slice in one inch rounds.
  11. Place them in greased pans. (12 rounds in each) Let rise for 30-60 minutes.  Preheat the oven to 400°F.  Beth got 1 jelly roll pan and 1 9 x 13 pan.  I also let put them in the fridge over night and took them out about 1-2 hours before baking.  Let them rise in a warm oven for 1 hour.
  12. Bake for 10-15 minutes.
  13. Combine the powdered sugar, milk, pumpkin pie spice and vanilla.
  14. Mix until smooth.
  15. Pour over top and serve!

4.14


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