Date: Fri, 15 Jul 94 11:50:42 +0400
From: firstname.lastname@example.org (Aiko Pinkoski)
** Sourdough Cinnamon Rolls **
Have the dough as soft as possible that you can roll it out on well
floured board (not like a bread dough, really).
Works well to refrigerate overnight after putting into 8" sq. pan,
covered with plastic wrap. Bake maybe 25 minutes, a bit longer.
alternative fillings: 1) use canned plum puree instead of FF cream cheese.
2) Just spread marmalade, sprinkle w/raisins and some brown sugar and
fresh nutmeg. (glaze this one using orange juice and/or orange liqueur).
Adapted from Bread Machine Baking by Brody & Apter
I got some Sourdough starter from the supermarket to
experiment with sourdough breads. This is the best fatfree
gooey sticky buns... (if you have a better recipe, send it
to me please!) and pretty easy too. The hardest part is to
get the liquid proportion right as the dough mixes.
I make mine in a 1lb panasonic. If you want proportions for other
machines, send me mail.
Make the dough:
2c. unbleached flour (I've used King Arthur's whole wheat white, as
well as whole wheat bread flour & they were both fine)
2 TBSP sugar
1/2 tsp salt
1/4 c. warm water (very warm if applesauce is cold)
2TBSP applesauce (if it's cold out of the fridge, add into the 1/4c. warm
1/2 c. sourdough starter (I leave mine out for a day before using it)
1 tsp yeast (in the dispenser)
Program for dough (takes 2.5 hours in mine). About 5 minutes into mixing,
check & add some more water if needed (I need 1 - 2 TBSP water usually)
to make a fairly soft dough.
Make the filling:
1/3c. brown sugar
1/3c. Healthy Choice Fatfree cream cheese (the bar kind works a bit better)
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
mix together in a small bowl. I find the cream cheese works out better if
not softened (filling gets too soft & oozes out).
At the end of the cycle, remove the dough from the machine. On a floured
board, roll the dough into a 9 x 12 inch rectangle. Spread thinly with
1.5 TBSP applesauce or marmalade. Spread the above filling up to the edges.
Sprinkle with raisins if you like. Roll tightly starting from one of the
9 inch edges to form a roll. Cut the roll into 9 equal slices and place
cut side doesn in a 9" square pan. (leave some room inbetween the rolls).
If a lot of the filling oozes out, I just spoon it back onto the rolls.
I use a glass pan & don't have a sticking problem. You might need to
spray other pans.
Cover with plastic wrap & let rise in a warm place until doubled in bulk,
about 1 hour. I let them rise until the sides touch, they seem to turn out
moister. The original recipe said to bake them separated on a baking sheet,
but they seemed too dry that way.
Preheat the oven to 375 and bake in the center for 20 minutes or until
Make a thin glaze:
3/4c confectioner's sugar
3tsp hot coffee
2 tsp Kahlua
(I've also made this w/conf. sugar & lemon juice or orange liquer)
Drizzle over the tops of the rolls while they are still warm.
These reheat well in the microwave, 20 seconds on medium for my oven.