These cinnamon rolls were delicious! They were not too sweet, and could easily be eaten with breakfast for that reason. If you were going to eat them as a dessert, I would recommend making an icing, just because they lack a bit of the sweetness on their own that you’d want in a dessert.
I did have some problems with this recipe. First, I store my starter in the fridge, and to add cold milk to that, it took a very long time for my dough to rise. I made this dough around lunch time, and by dinner time, the dough wasn’t even at room temp yet. The next morning, however, it was fully proofed. Once I mixed in the additional ingredients, I placed it on a floured surface, and it just stuck to everything. It was a very soft and sticky dough that loved my counter top. I mixed in more flour to no avail, and so i deiced to roll it out on a generous bed of flour. I mixed the filling and coated the dough,and tried to roll, but it was just so sticky I had to move very slowly, constantly scraping the dough off the counter. I didn’t want to overwork the dough when I was mixing, but I should have added even more flour. I would also proof the rolls before baking, because they didn’t rise during the baking step, they only expanded in width. I’ve made some alterations to the recipe and added it below.
- Heat 1/2 cup of butter until partially melted. Add to 3 1/2 cups flour in your mixing bowl. Mix in 1 Tbsp sugar and 1/2 cup milk, then add starter until dough comes together. Cover and let proof in a warm spot for 2-3 hours
- Sprinkle 1 tsp salt, 1 tsp baking powder and 1/2 tsp baking soda over the dough and gently knead into dough, add more flour as needed, but don’t overwork.
- Roll out the dough into a rectangle until it is about 1/2 inch thick.
- In a side bowl, melt 5 Tbsp butter. Add 1/2 brown sugar and 1 1/2 tsp cinnamon and stir. Spread evenly over dough.
- Starting along the long edge, roll up the dough. Cut the roll into 1 inch thick slices.
- Heat oven to 400 F
- Place slices into a well greased baking dish and bake for 30 minutes or until golden.