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.

Sourdough Crackers


Hello friends! Sorry for the silence around this part of the internet lately. It’s been a little hectic to say the least. With all the marking, planning, et cetera that comes with being a teacher, this past month I’ve been finding it a little hard to make time for baking at all!

I have these crackers, that I decided to make on a whim because I knew that I needed to use my sourdough starter. I hate to throw the discard part of the starter away, so I’m always on the hunt for new recipes to try using the discard starter.

Of course, I was browsing through Pinterest this morning, trying to figure out what to use my starter for, and these crackers jumped out at me. I’m not sure why, but I was drawn to them. They looked good. They sounded good. I had to try them. It also didn’t hurt that they had a five-star rating on the original recipe, found here. I did change one thing. The original recipe called for butter, but of all the 5 star reviews left on these crackers, so many reviewers said to use oil instead. I took their advice, and they worked out beautifully.

So, if you think that homemade crackers are too complicated, you are wrong! I have made homemade graham crackers in the past (which I need to do again and put on here!), and these crackers took me all of 10 minutes to mix together. After that, you chill the dough, roll, top, cut and bake. Sounds complicated, but very easy. I promise.

**As an update, I have made these crackers quite a few times now, and I have tried various different combinations of herbs and seasoning. Just adding salt for a plain sourdough cracker works well, as does salt and pepper, and adding in shredded cheese to the dough to make cheese crackers. The options are limitless! I have heard (haven’t made them yet, but plan to!) that cinnamon sugar, and garlic and parmesan is also good on or in these crackers! Experiment and have fun!**

Let’s get cracking!

(Sorry… I couldn’t resist…)

Ingredients

Yield: Approx. 100 crackers

1 c. flour (can use Whole Wheat flour)
1 c. unfed sourdough starter
½ tsp. salt
¼ c. olive oil (or butter)
2 tbsp. dried herb of choice (I used rosemary)

Mix together the flour, starter, salt, oil and herbs until a cohesive dough forms. Split dough into two halves. Pat down into even rectangles, wrap in plastic wrap, and chill at least 30 minutes (or longer), until dough is firm.

Preheat the oven to 350°F.

*Rolling out the dough for the crackers can be done two ways – pasta rollers or rolling pin. I will put instructions for both ways.*

If using pasta rollers, lightly flour pasta rollers and pass one piece at a time through the rollers on setting 1. If you want a thinner cracker, go to setting 2 or 3. Place on a piece of parchment paper on a cutting board.

If using a rolling pin, place a piece of parchment paper on your work surface, then lightly flour the parchment, your rolling pin, and the top of the dough. Roll the dough out to about 1/16″ thick. Try to get it as even as you can. Transfer the parchment paper to a cutting board.

Lightly brush the rolled dough with olive oil and coarse salt (sea salt, kosher or flake salt works), and prick the dough all over, evenly, with a fork.

Cut the dough into 1¼ inch squares. Using a pizza wheel works well.

Bake the crackers for 13-20 minutes, turning to prevent over-browning. Take them out when the crackers begin to brown around the edges. Transfer to a cooling rack, and store in an airtight bag for 1 week or freeze.

Sourdough Burger Buns


I have been looking for so long for a good sourdough bun! I actually used these as the bun for a homemade beef dip that I made when Paul was working one night, but I was so happy with how these turned out!

I was able to use my starter right out of the fridge (bonus!!), and these buns were so good right out of the oven and slathered with butter (one of my favourite ways to eat a bun/my guilty pleasure bread confession… warm bun with melted butter? I’m there).

These buns also didn’t take that long to make. I was worried, because I had decided to make buns after the meat was cooking (I also cooked it from frozen though), and wasn’t sure what would take longer – the buns to rise and cook, or the frozen meat to cook to tender and done in the oven. Turns out, the buns took slightly longer, but not by much.

I found the original recipe here, and the only thing I modified was to add a teaspoon of active dry yeast. I wasn’t sure, like I said, if the buns would rise in time with just the starter, so I wanted to help the buns along. I changed this in the recipe below.

Ingredients

Yield: 8 buns

2 c. sourdough starter, fed or unfed
3 tbsp. butter
½ c. milk, lukewarm
2 eggs, beaten
1 tsp. salt
2 tbsp. sugar
1 tsp. active dry yeast
3 c. flour

In a mixer bowl fitted with the dough hook attachment, add the sourdough starter, butter, milk, eggs, salt, sugar and yeast. Stir together. Add flour, and mix until a cohesive dough forms. If the dough is sticky, add a bit more flour. If it is very dry, add a tablespoon or so of water until the dough becomes smooth and satiny.

Place the dough into a greased bowl and cover with plastic wrap. Let rise until doubled in size, about 1-2 hours.

Preheat the oven to 350°F.

Once risen, form the dough into tennis-ball sized buns, making sure to pinch closed any seams to make the buns as seamless as possible. (If you want, you can roll out the dough and cut rounds with a 4 inch cookie cutter and then do the rise.)

Place buns on a baking sheet lined with parchment paper or a silicone baking mat. Bake in the preheated oven for 15-18 minutes, or until the tops are golden brown.

If you want, you can give the buns an egg wash and sprinkle sesame seeds on top.

Buttery Sourdough Buns


We all know how much I love bread and all things bread related. It’s been a while since I’ve posted anything sourdough, and I had a hankering to experiment with a recipe I’ve never tried before using sourdough.

I mean, my fall-back recipe using my sourdough starter are my Sourdough Soft Pretzels, except recently, I’ve been turning them into dinner by wrapping the dough around hot dogs and then proceeding with the recipe – BAM! Sourdough Pretzel Dogs.If you think that sounds good – seriously try it! It’s FANTASTIC! It’s also my new favourite way to eat hot dogs… and I was never a hot dog fan.

But, back to all things bread and buns. The great thing about bread and bun recipes are that they take so long. However, this is also the downfall. I can’t make a loaf of bread if I’ve got school, or if I’ll be out of the house all day. However, I got up this morning, Thanksgiving Monday, and thought “I need to use my sourdough starter”. I always love looking for recipes that use the unfed “discard” part of the starter – waste not, want not. This bun recipe was great, because it uses pantry staples (if your pantry, like mine, includes a sourdough starter) and didn’t take long to whip together. I was going to spend the day lounging around the house and getting some marking done anyways, so it was the perfect thing to make… also considering it just snowed overnight! Boo. 😦


Either way – I love bread, I love buns. I’m really and truly a carb fan. This recipe is simple, and the longest part is waiting for the buns to rise. Still, one more way to use my sourdough starter, and I’m fine with that!

Ingredients

Yield: 16 buns

½ c. sourdough starter (fed or unfed)
3 c. flour
2½ tsp. instant yeast
1 tbsp. sugar
1¼ tsp. salt
1 egg
5 tbsp. butter, at room temperature
2/3 c. lukewarm water

4 tbsp. butter, melted, for topping

In the bowl of a mixer fitted with a dough hook, or by hand, combine all ingredients and knead until you get a soft, smooth dough.

Transfer to a lightly oiled bowl and cover with plastic wrap or a tea towel and let rise until almost doubled, about 1½ – 2 hours.

Gently deflate dough and transfer to a lightly greased work surface. Roll and pat the dough into a rough rectangle about 12″ x 16″. Brush some of the melted butter over the surface of the dough.

Starting with the long side, roll the dough into a log. Cut 16 buns out of the dough log with a sharp knife or use dental floss. Lightly grease two 8 or 9 inch cake pans, and arrange 8 buns in each pan.

Cover the pans with a tea towel, and let rise for about 1 hour, until they are noticeably puffy. Toward the end of the rising time, preheat the oven to 350° F.

Uncover the buns, brush with remaining melted butter, and bake for 22-25 minutes. They may only darken on the top very slightly. Remove from the oven, and turn out onto a wire cooling rack. Serve warm or hot with more butter as desired. You can also save some of the melted butter to brush over the buns when they come out of the oven.

Sourdough Chocolate Cake

Yes, you read that right. Sourdough Chocolate Cake. There is actual sourdough starter in the cake batter. Don’t worry though, because you can’t taste the sourdough. It mixes into the cake batter (with a bit of effort!) but it makes the cake a little denser, almost bread-like, and tones down the chocolate so the cake is still sweet, but not overly sweet. It gives a different depth of flavour to the cake, and the result is – surprisingly – good!

I was really unsure about how the cake would turn out, because of the sourdough in the cake, but I was pleasantly surprised. I found the recipe because I was looking for another way to use up my sourdough starter, and this was a great way!

The original recipe calls for a fed sourdough starter, but I hate throwing anything away, so I used my unfed starter, and the cake turned out fine. I am assuming, then, that either a fed or unfed sourdough starter would work in this cake and it will turn out just fine.

Ingredients

Yield: 1 large Bundt cake

1 c. sourdough starter
1 c. milk
2 c. flour
1½ c. sugar
1 c. canola or vegetable oil
2 tsp. vanilla
1 tsp. salt
1½ tsp. baking soda
¾ c. cocoa powder
1 tsp. espresso powder (instant coffee grounds work as well)
2 eggs

In a large mixing bowl, stir together the sourdough starter, milk, and flour. The mixture will be thick. Let sit, covered, at room temperature for 2-3 hours. Mixture will expand slightly.

Preheat oven to 350°F. Spray a Bundt pan with cooking spray or brush with Miracle Cake Release.

In the bowl of a mixer fitted with the paddle attachment, combine the sugar, oil, vanilla, salt, baking powder, cocoa, and espresso powder. Beat on low speed to combine. Don’t worry – the batter might be grainy. Add the eggs, one at a time, and beating after each addition.

Add the starter mixture to the batter, and beat on low until fully incorporated (this might take a while – it took me about 10-15 minutes). The starter is a bit elastic-like and will not want to cooperate for the first few minutes, but just keep at it – it will incorporate eventually.

Pour batter into the prepared pan, and place in preheated oven. Bake for about 45 minutes, until a sharp knife or toothpick comes out clean.

Transfer the pan to a cooling rack for 10 minutes, then turn out cake and let cool. Glaze with your favourite icing sugar glaze (with different flavours if desired) or icing. Slice and serve!