Natural Yeast Cinnamon Rolls
This recipe requires Natural Yeast, see TheBreadGeek.com for instructions. Dough needs 10 hours to rise but worth the effort
- 1 1/2 cups Natural Yeast start
- 5 cups water
- 4 teaspoons salt
- 1/2 cup melted butter
- 1/2 cup honey
- 4 cups whole wheat flour
- put all ingredients in Bosch and mix for a few minutes.
Adapted from THeBreadGeek.com
While mixing, add about 6 cups white flour a little at a time until the dough pulls away from the edges of the bowl into a ball. Continue mixing for at least 10 more minutes.
Rise in a buttered bowl for 10 hours covered with plastic wrap.
Knead it down, divide in half, and roll it out into 2 large rectangle on a wet counter top.
1/2 cup butter - melted and smeared all over the dough.
Cinnamon sugar - sprinkle all over as much as you want
1 - 1 1/2 cups of brown sugar - sprinkle all over as much as you want.
Add 1-2 cups softened raisins if you want (soak in hot water for 2 minutes)
Roll up the dough into a long log. Cut into 20 rolls (I use a piece of thread, sliding it underneath the log and crossing it on top and pulling it through the dough. It cuts the rolls without smashing them.)
Place on baking pan that has been prepared with 1/4 cup melted butter all over it and sprinkled with about a cup of brown sugar.
Let rise until a gentle fingerprint is returned, about 1-2 hours.
Bake at 350° for 20 minutes. Don't over bake or they will be hard.
Frost with Cinnabon Frosting.
1 cup butter
8 oz cream cheese
1 lbs. powdered sugar
1 tsp. lemon juice
1 tsp. vanilla extract
Allow butter and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for at least an additional 12 minutes. When almost done, add in the extracts. Enjoy! Frosts 2 pans of cinnamon rolls.