"The belly rules the mind."--Spanish Proverb

Sourdough Cinnamon Rolls Recipe

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This recipe for Sourdough Cinnamon Rolls, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Jackson
Added: Sunday, September 28, 2008


See Below

1st Feed starter:

Half starter into two equal parts and add to each part:

½ cup sugar
1 Tbs. potato flakes
½ cup warm water
(This should make 2—1½ cup mixtures)

Leave starter at room temperature for 8 to 12 hours. Use one to make bread and refrigerate the other. It will keep in the refrigerator for about 10 days.

3 cups unbleached flour
2 Tbs. salt
¼ cup sugar
½ cup oil
¼ cup applesauce
1 ½ cups sourdough starter
1 cup warm water

Sugar mixture:
2 cups sugar
1-1½ Tbs. cinnamon
Dash nutmeg

Two pounds powdered sugar
½ & ½ (just enough to mix—it needs to be thick)
1—2 tsp. vanilla

Mix flour, salt, and sugar together. Make a well in the dry mixture; add oil, applesauce, starter, and water. Mix and knead dough until completely blended. Let dough rise in a warm place between 6 to 8 hours. Knead until smooth, and then roll dough until it is about a quarter inch thick. Spread with butter or margarine. Add sugar mixture, raisins, and pecans evenly over dough’s surface. Roll dough into a log and cut about an inch & a half thick. Place in a baking dish, butter the tops and cover. Let rise for about 4—5 hours. Cook cinnamon rolls at 350˚ degrees for about 25 minutes or until done. Do not over cook. Glaze while warm.




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