When Kevin and I lived in Windsor, Sunday mornings were for long lie-ins, thick stacks of newspaper and a special breakfast at our favourite coffee shop. In this life, Sundays start pretty much at the same time as every other day - early - and consist of the same routine as every other morning. Our one nod to that previous life is a special breakfast, served with a big pot of coffee and lingered over a little longer than the goats would like.
Most Sundays, Kevin is the one to get up early, switch the oven on and pop in the sourdough cinnamon rolls he made the night before. Sourdough cinnamon rolls are quite different than their commercial counterparts - a bit denser and they have a lovely depth of flavour lacking in their very sweet counterparts. He's become the pro in our house and has graciously shared his recipe here (possibly in hopes that I will be the one to get up this Sunday and make them).
- 200g starter
- 160g whole milk
- 1 large egg
- 60g butter, softened
- 1T sugar
- 360g bread flour
- 10g salt
For the Filling:
- 200g brown sugar
- 1T ground cinnamon
For the Icing:
- 60g icing sugar
- 2T orange juice
Method for Cinnamon Rolls:
1. Mix all ingredients until no lumps remain
2. Rest in a warm, covered spot for 3-4 hours, doing 3-4 stretch and folds in that time.
3. Roll out dough into a long rectangle.
4.Spread 200g of brown sugar and 1T of cinnamon all over the dough.
5. Roll up from the long edge. Cut into pieces 5cm in length. Place in a lined pan.
6. Refrigerate over night.
1. Bake at 180c for 35 minutes.
2. Serve with icing. Our favourite icing recipe is about 60g of icing sugar with the juice of one blood orange.
New to sourdough baking? We've launched an online version of our popular Everyday Sourdough workshop. You can find the details here.