This week we still had an extra loaf of bread in the freezer but our sourdough starter still needed either a feeding or use. I decided to try something new with this week’s dough. Something delicious, a little lighter than the normal ooey gooey cinnamon roll, and exquisitely soft and tender. I liked the texture of these rolls even better than my favorite cinnamon roll recipe, which is really saying something.
This batch went to the freezer immediately after cutting for breakfast on Saturday
Sourdough Cinnamon Rolls -the skinny version
1 sourdough dough PLUS 1 egg and 2 T. sugar *Mix dough as usual, adding egg and sugar
1/4 c. Splenda for baking
2/3 c. raisins, nuts, chocolate chips, etc.
3 T. cinnamon
3-4 T. margarine
Topping:
1/2 c. light cream cheese
1/4 c. margarine
1/4 c. powdered sugar or substitute
1t. vanilla extract
sprinkling of cinnamon
After dough has risen once, roll to rectangle of 1/4″ or so. Mine was about 12×18″. Using a spatula, spread a thin layer of margarine atop dough. Sprinkle with Splenda, raisins or other topping, and cinnamon. Roll up from center tightly. Using kitchen scissors (the dough is too soft for even a serrated knife unless you freeze it) cut into 2″ rolls. Place in greased 9×13″ baking dish and allow to rise in a warm place. (I place dish in warm oven with a mug of boiling water, uncovered.) When doubled, preheat oven to 350F and bake rolls for 18-25 minutes, or until done. Mix up topping and smear over rolls. Sprinkle with cinnamon and enjoy.
Leave a Reply