Sourdough Cinnamon Rolls

I know what you’re thinking! The first reaction to sourdough cinnamon rolls is “Ugh! I don’t think that goes well together!”. I thought the exact same thing, but the more I thought about it, the more I came around. I mean, I’ve used my sourdough starter in cakes before. Why couldn’t it work for cinnamon rolls?

This recipe was also very easy. I started these rolls at about 4pm on a Saturday. I followed all instructions, and let the second rise happen overnight. When I woke up Sunday morning, the dough had risen beautifully and was ready and waiting to be rolled out and filled with gooey cinnamon filling.

Like I said, this recipe was very easy. I also found the recipe off of Pinterest, and they have wonderful options, so I was excited! The original recipe is found here. It wasn’t that time consuming, and the results were beautiful! I’d say that’s a win-win situation!

Holy man these were good! The sourdough becomes very subtle, but definitely adds something to the dough. The slight tang of the sourdough with the sweetness of the cinnamon and the the sugar? Oh yes. These are AWESOME!

Considering I’m always on the lookout for new ways to use my sourdough starter, I’d say this is a solid choice. I’ve been making tons of sourdough crackers lately (link here), and I wanted to change it up a bit. I mean, I love to snack on those freakin’ addictive crackers, but I wanted to satisfy my sweet tooth, and did I ever!

Ingredients

Yield: 16-24 cinnamon rolls, depending on how big you cut them

For the dough:

1 c. sourdough starter
1 tsp. salt
½ c. sugar
1/3 c. butter, melted and cooled
2 eggs
¼ c. warm milk
1 tsp. yeast
3-4 c. flour

For the filling:

5 tbsp. butter, softened
1 tsp. vanilla
½ c. brown sugar
1 tbsp. cinnamon

For the frosting:

1 c. icing sugar
1 tsp. vanilla
2 tbsp. milk

To make the dough, add the sourdough starter, salt, butter, sugar and eggs to the bowl of a stand mixer fitted with a dough hook. Combine.

Add yeast to the warm milk, mix in and allow to sit for 5 minutes, or until foamy. Once foamy, add the milk and yeast mixture to the starter mix. Combine again.

With the mixer on low, gradually add the flour, 1 cup at a time (when you get to 3 cups, add a small amount at a time. Mine only took about 3 1/3 cups of flour). Dough should be in a soft ball, that is not sticky.

Turn out onto a lightly floured surface and knead until smooth and elastic. Place dough in an oiled bowl and allow to rise until doubled (2-3 hours).

Punch down, and allow to rise again (I let the second rise happen overnight).

Punch down again, turn out onto your work surface and with a rolling pin roll out into a large rectangle.

Preheat the oven to 400°F. In a small bowl, mix the filling ingredients until smooth and cohesive. Spread over the dough evenly.

Roll the long side of the rectangle tightly, and keep rolling until the dough is a log. Using plain, unflavoured dental floss, cut the dough into 1-inch sections. Place in pie plates, and bake in the preheated oven for 10-15 minutes, or until slightly golden brown.

In a small bowl, whisk together the frosting ingredients until smooth. Drizzle the frosting over the cinnamon rolls. Serve warm.

Cinnamon Bread

image

Well, it’s no small secret that I love bread. Really, I just love baked goods. When I woke up this morning, I wanted something a little sweeter for breakfast, but wouldn’t be too dessert-like. I was stumped, and as per the usual these days, went straight to my Pinterest boards.
image

I found this Cinnamon Bread that I had pinned at least a year ago, and I knew that was what I wanted. It’s a super simple recipe, (the original found here), and I was a bit surprised to find that the basis of this recipe is an Amish friendship bread. I have heard about this bread before, and when I was younger my mother had a friend give her some of this batter, but it is so time consuming that I didn’t want to commit myself to another bread starter (sourdough is the only dough I need a starter for!).

I was extremely excited to find this recipe then, because it is so easy! It whipped up in about ten minutes or less, and takes more time to bake than it does to actually make. Sounds like a winning recipe to me!
image

Ingredients

Yield: 2 loaves

1 c. butter, softened
2 c. sugar
2 eggs
2 c. buttermilk (or milk with 2 tbsp. vinegar added)
4 c. flour
2 tsp. baking soda
2/3 c. sugar (to finish)
2 tsp. cinnamon (to finish)

Preheat oven to 350°F. Grease two loaf pans and set aside.

In the bowl of a mixer, cream together the butter, sugar and eggs. Add in the milk, flour, and baking soda, and mix until well combined. In a small bowl, mix together the cinnamon and sugar for finishing.

Spoon about ¼ of the mixture into the bottom of each loaf pan. Sprinkle some of the cinnamon sugar mixture over top. Layer the rest of the batter over the cinnamon sugar mixture in the pans, and sprinkle the rest of the cinnamon sugar over the batter. Use a knife to swirl the cinnamon sugar throughout the batter.

Bake for 45-50 minutes, or until a toothpick inserted in the center of the bread comes out clean. Slice, and serve.

Apple Chai Muffins

image

Like I said with my last post, muffin kick. You all know my tea addiction as well. I couldn’t resist. I saw these Apple Chai Muffins and just had to try them.

Now, the original recipe, found here, is a bit more complex. I usually follow all the steps and components to a recipe, but I just wanted a simple muffin. The original recipe also had a streusel topping, and a chai glaze, but I was content with just a muffin without all the pomp and circumstance. I took just the muffin recipe. If you would like to add the streusel and the chai glaze, head on over to the original recipe’s website.

I also wanted to make smaller muffins this time, so I put less batter in each muffin cup, and was able to get two dozen muffins. I was also wanting more apples in my muffins, so I doubled the amount of apples, and this is reflected in the recipe that I have written. I also realized that there is no actual chai in the muffins. If you wanted to, you could omit the spices, and substitute about 2 tea bags of your favourite chai tea.
image

Ingredients

Yield: 24 (2 dozen) small muffins

2 c. flour
1 c. sugar
3 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1½ tsp. cinnamon
½ tsp. ginger
½ tsp. cloves
½ tsp. cardamom
2 eggs
1 c. sour cream
¼ c. butter, melted
1 tsp. vanilla
1½ c. apples, peeled, cored and diced

Preheat the oven to 400°F. Line two muffin trays with paper liners.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and spices. Whisk together. In a medium mixing bowl, whisk together the eggs, sour cream, butter and vanilla.

With a spatula, fold in the wet ingredients into the dry ingredients. Be careful not to over-mix. Fold in the apples.

Spoon batter into the muffin cups until they are about two-thirds full. Bake for 18-22 minutes, until a toothpick inserted into the centre of the muffin comes out clean.

Cinnamon Rhubarb Muffins

image

I am on a muffin kick right now. With how much substitute teaching I’ve been doing, I need some snacks that I can quickly pack and take to lunch if I get a call early in the morning. I also need something that will fill me up, and muffins, especially muffins with fruit in them, are one of the top contenders.

I had some rhubarb in the freezer left over from my farmer’s market finds in the summer, and when I stumbled upon this recipe, I was extremely excited.
image

Ingredients:

Yield: 12 large muffins or 16 medium muffins

2 c. flour
¾ c. sugar
2½ tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 tsp. cinnamon
1 c. sour cream
8 tbsp. (½ c.) butter, melted and cooled slightly
2 large eggs
1 tsp. vanilla
1½ c. diced rhubarb
3 tbsp. sugar (for finishing)
½ tsp. cinnamon (for finishing)

Preheat oven to 400°F. Line a muffin tin with paper liners and set aside.

In a large mixing bowl, blend the flour, sugar, baking powder, baking soda, salt and cinnamon together. In a separate bowl, whisk together the sour cream, butter, eggs, and vanilla.

Fold in the wet ingredients into the dry ingredients, being careful not to over-mix. Gently fold in the rhubarb with a spatula. Spoon into muffin liners. Fill full and slightly mounded for larger muffins, fill about two-thirds full for smaller muffins.

Whisk together sugar and cinnamon and sprinkle over the tops of the muffins. Bake for 18-22 minutes, until a toothpick inserted in the centre of the muffins comes out clean.

Let cool in pans 5-10 minutes before transferring to a wire rack. Serve warm.

Gingerbread Scones with Maple Glaze

image

Hello all of you lovelies! It’s been a while. I think I forgot to tell you all why. I’m substitute teaching! This is incredibly exciting for me, because in the last two years of me finishing my Education degree, it was a bit of a rough time. So hard for me, that I actually took two years off after I graduated. It was a hard decision, but it was definitely for the best, and finally, two years later, I was ready to get back into the classroom.

Life has been a bit crazy since I started substituting, because I am now on-call 5 days of the week, and still have my restaurant job 5 different days. I still try to keep up and bake something at least every week, but it has been a bit trickier to make sure I stay updated with all of you beautiful people.

For example, last week, I made sourdough soft pretzels. Oh yeah. But Stephanie, where is the post on those? You ask. Well… they were good. Like REALLY good. Like I made them, asked Paul not to eat all of them, went out for dinner with a friend, and came home to three pretzels left, which were reduced to zero by the next morning. Yeah. That good.

So, either way, sourdough soft pretzels will be coming on Thursday or Friday (because both Paul and I want more!), but I woke up this morning and wanted something comforting and warm and loaded with carbs. Scones seemed like the perfect way to go, and boy was I right.

I like scones, but don’t make them often. I don’t know why. Either way, these scones are really good, and even better with a glaze. I found the original scone recipe here, and just made a simple icing sugar glaze with maple syrup, icing sugar, and milk.
image

I have big plans for the next month and a bit… muffins, scones, cakes, eggnog… The Christmas countdown is on, and that means I bake more.

Go make these scones! They are very easy, and are made with most pantry staples. (Yes, I consider molasses a pantry staple because sometimes, you just need molasses. In gingerbread… and Gingerbread Scones!)

Ingredients

Yield: 8 scones

2 c. flour
3 tbsp. brown sugar
2 tsp. baking powder
1 tsp. ginger
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
¼ c. cold butter, cut into cubes
1/3 c. molasses
¼ c. milk
1 egg, separated
sugar, to garnish

Preheat oven to 400°F. In a large bowl, mix the flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon until evenly incorporated together. Cut in the butter with a pastry blender until mixture resembles coarse crumbs.

In a medium mixing bowl, whisk together the molasses, milk, and egg yolk until smooth. Add to dry ingredients, tossing with a fork until combined. Turn dough out onto a lightly floured surface, kneading until a cohesive dough is formed.

Form dough with hands into a circle about 8 inches wide. Cut into 8 wedges, and place on a baking sheet lined with parchment paper. Scones should be about 1 inch apart.

Whisk the egg white until frothy, then brush over tops of scones. Sprinkle a little bit of sugar on top, and bake in the preheated oven for 12-15 minutes, until bottoms are golden brown. Transfer to a cooling rack and let cool 5-10 minutes. Serve warm.

If desired, you can top your scones with a sprinkle of icing sugar, or a simple maple glaze. For the glaze, in a liquid measuring cup combine 1 tbsp. maple syrup and 1 tsp. milk. Add 1-2 cups of icing sugar, a half cup at a time, until glaze is thick and smooth, not too runny. Drizzle or pour glaze over scones and let set. Enjoy!