Beautiful recipe! I used ap flour and had 40% less starter than needed (I thought I had more), I also didn't use the stand mixer but slap and fold method, and they still turned out great.
I just want to let you know that 200 grams of milk is NOT 1/2 cup… 1/2 cup of milk = 120 grams of milk. I just started making the recipe in cups measurements, but double-checked… please correct
Yes with this recipe, if you don’t want them sour use a 50%hydration sourdough starter in the recipe I have other recipes of rolls where I use 50% hydration sourdough starter for that reason and I get better results. You can find the recipes for those here in my UA-cam channel! Actually the last recipe video I posted today uses a 50% hydration sourdough starter. I hope you can watch it
OK, I'm definitely baking these soon. Maybe tomorrow. Does the starter need to be at peak? I'm guessing so. I'll get up early to feed my starter, so before noon I can start the dough, and bake them for after dinner dessert.
Another amazing recipe! OMG were these good! I'm going to try a twist on these and instead of cinnamon sugar, I'm going to use fresh made blueberry sauce and same with the icing. I'm guessing this would work with most berries and fruits. @@AKneadtoBake
Hace unos días hice tu receta y estuvo buenísima! Super esponjosa y suave. Yo lo hornee después de un día tal vez por eso estaba un poquito muy ácida pero igual estaba delicioso. Gracias por compartir tu receta! TOP TOP! Saludos desde Bélgica!
Hola!! Dani, buenas tardes, se ve muy sabroso. Una pregunta, a qué te refieres con que la masa esté a 100 % de hidratacion? Me gustaría preparar esta receta. Gracias. Saludos
Quiere decir que esté alimentada con mismas cantidades de agua y harina, hay masas madre con 50% de hidratación que son más sólidas donde se alimenta con el doble de harina
My dough was very wet following your instructions. I didn’t feed the dough prior. My bad. It was super active. I would edit your video for novice like me to feed the starter x amount of hours prior to using for baking. I’m just experimenting now. Thanks
I baked these this morning after sitting in the fridge overnight. They turned out really good. I recommend this recipe. I was wondering though, if you have a non cream cheese icing recipe. My kids prefer regular icing. Thanks.
Rosalia Romo thank you for your feedback! Icing 2 c powdered sugar 2 Tbsp butter melted 2 tsp vanilla 4 Tbsp milk can substitute with heavy cream or half and half Mixed all the ingredients with melted butter until smooth Thank you for watching
These were very yummy! Thanks for the recipe and video, these are now my new favourite. I'm going to try your hot cross buns next. (I used a different Sourdough recipe for hot cross buns last time which didn't turn out great, but if your recipe is anything like this Cinnamon Roll one i'm sure it will be great!
Thank you Tony! I’m so glad you liked the recipe! The hot cross buns are delicious too! Stay tuned, I have more recipes coming! Thank you for watching!
La semana pasada los hice, que cosa tan deliciosa 👌 ¡Muchas gracias por compartir! Tengo una duda, en caso de dejar reposar para el día siguiente, ¿van directo al horno saliendo del frío o deben reposar?
Directo al horno, no es necesario dejarlos reposar solo checa que se horneen bien debido a que necesitarán un poco más de tiempo si horneas desde temperatura fría
I gained 2 lbs just watching the video. Looks delicious with a nice cup of coffee in the morning. I plan on later giving it a try. Nice video, you make it look easy....
I know this is an older video, but I want to thank you. I tried sourdough cinnamon rolls on my own, no recioe, and they turned out watery. It was weird! I need guidance and this was perfect!!
I made them!!!! They turned out great! Thanks a lot, your explanation was so helpful and clear. I was scared to let them stay in the fridge overnight but they still grew. Thanks!!!
Made your beignets for Christmas and they were a super hit. This is my next. Thanks for the no-nonsense or over-the-top excited “hi guyyyyys” type video ❤
I’m new to sourdough baking and I tried to make this and my rolls did not rise at all 😢, I used my sourdough starter discard, and I think it was not “active enough” as I’m still trying to make my main starter ripe, I’ve been feeding it for two months already or it could be something else !? I have not idea, my sourdough breads are also not rising much even though my starter doubles in size after each feed…
Hi, may I know the reason combining brown sugar and cinnamon with flour and butter for the filling? Most recipe just mix brown sugar wit cinnamon powder.
Hi made them....they were delicious.....and you explain everything so simple....could I replace the sugar in the cream cheese with honey? Thank you so much!!
Made these yesterday for my birthday and took to work. They turned out amazingly delicious!!! I will be making them again. I had several requests for the recipe but they do not bake with sourdough. Do you have a recipe for these rolls using yeast?
Glad to found your vid. Made this yesterday, and it came out great! Using palm sugar for both filling and dough. Cheated the final proof only 20mins (I put em on the top of my oven switched on, padded with stainless pan and covered with cloth) I'm afraid if it would ruin my dough, really. But no. It works! Really love your recipe, thank you!
I just made these tonight and they came out so soft and decadent like you say. The top of mine got a little too brown and burnt looking, but did not taste burnt. Is this because of the sugar? The inside was fine. Should I cover it with foil next time the way you cover your raisin bread recipe half way through baking? Or would you recommend reducing the temperature? Thank you for your recipes and help! My starter is less than a month old and I’ve been using your recipes to learn how to use starters and to bake bread in general.
My starter is made with mashed potato flakes and I feed it with the potato flakes and sugar and water. Will that kind of sourdough starter work just as well?
Hi Dana! Honestly I don’t have any experience with that kind of starter. But if you use it to make bread and get good results I don’t know why it wouldn’t work with this recipe. The only advice I can give you is that any time you add fat and sugar to a recipe with starter the proofing times have to be longer, sometimes it takes twice as long to proof the dough. My other concern would be the flavor, I don’t know if the potato flavor would blend good with the sweet cinnamon flavor? If you decide to make a flour starter, I recommend you my sourdough starter tutorial. ua-cam.com/video/RmfCgdpfvlY/v-deo.html Thank you for your comment and for watching my video!
made ... proofing now !! cannot wait ahahahahahah but will have to till tomorrow breakfast !! doh but for the frosting I think I will use my mixer again and do this instead :
I mixed these up yesterday. Then put them in fridge overnight and I baked them this morning. I don’t know what I did wrong :( I wasn’t sure if I kneaded the dough in the bowl long enough. Approximately how long should it take to get to the right stage? After 4 hours rising the dough was so wet that I had to add flour to my counter to shape it. They baked up beautiful but they are heavy and a little dry. I want to try again today - can anyone give me some tips?
Hello Norma. You have to knead the dough until it is soft and elastic and it passes the window pane test for at least 30 minutes or how much time it takes you to get to that stage. I hope you get a better result this time
samantha mae ong you can use discard but sometimes the discard depending of how old it is and the hydration level can have a strong flavor. For this recipe I used a mature starter and if you want a less acidic flavor you can use a 50% hydration starter 👌🏽 thank you for watching!
Cinnamon roll dough is resting/fermenting for 4 hours, the family will have fresh baked sourdough rolls for breakfast on Sunday morning. Easy recipe even without a mixer. Thx
It means that you have the same ratio of water and the same ratio of flour on your starter recipe. For example when you feed your starter with 50 grams of flour and 50 grams of water. If you have a 50% hydration starter then you would add in the example 50 grams of flour and 25 grams of water. Thank you for watching!
Thank you, I made these yesterday! They were delicious! The dough is very soft even the day after..Btw I used my own tested recipe for the filling and icing, but I used the dough here and it's definitely for keeps. :) Happy to learn another way to use sourdough discard!
Baked this morning and had a happy breakfast with some tea 🤤. My neighbor liked them too. I would add a bit more salt to the dough next time. I'm amazed by how little sugar there is, which I love because I don't like those sugary rolls you can't even eat because they are tooooooo sweet. Do you have any idea if sugar could be replaced for something else?
@@carolina900831 yes you can use any sweetener, I use honey a lot to replace caster sugar, but you can use your favorite sweetener. I have also used agave sweetener in the past which is a healthier option and it works great too.
The same, only try to knead your dough in the bowl as long as possible before kneading on your working table. Start combining all the ingredients in the bowl with a dough whisk if you have one or a wooden spoon. Here is the link for the written recipe www.akneadtobake.com/post/sourdough-cinnamon-rolls
I am new to your channel...wow...love your recipes and cast iron methods. You are a great teacher. I am new to sourdough..but..you make it simple. Thanks
Thank you Judy! It’s great to know that I am really helping someone out there. Please let me know if you have any questions! Stay tuned! Thank you for watching!
Yes, you can try to use a younger starter but I’m afraid you won’t have a big rise. If your starter is mature you can use discard for sure. Thank you for watching
@@karenfry5506hi Karen, the discard is referring to the sourdough that you usually discard/throw away when you're feeding your sourdough with new flour each day or whenever you feed it. So instead of throwing it away, you'd use it in this recipe!
They can stay long time but the longer you leave them the more you will encourage the acetic acids in the sourdough to make your dough more acidic, so if you need to make them and freeze them do so. Freeze them when they are fully proofed and thaw them overnight before baking
Tatiana Loza hola Tatiana, lleva 400 gramos aquí está la receta escrita bilingüe. Gracias por ver este vídeo www.akneadtobake.com/post/sourdough-cinnamon-rolls
Si es posible, el resultado en sabor va a ser diferente ya que la fermentación en frío acentúa el sabor ácido de la masa madre, pero si lo puedes hacer. Gracia por ver el vídeo
My first time making anything with sourdough. Your instructions we excellent. Here is the problem I had, cooking temperature. You call for a preheated oven at 400 degrees. After 15 minutes the top was almost too dark so I removed them. I found the insides under cooked. I double checked my oven temperature using a good digital thermometer and it was only off by 5 degrees. Next time, and there will be a next time I will cook at 350.
Thank you for your quick reply! I left the dough overnight and it turned out beautifully. This recipe exceeded my expectations! I didn’t know what to expect with a sourdough cinn rolls recipe, but this blew me away! So soft and delicious! Also thank you for the easy instructions and the great tips on oiling the mat and rolling pin. It was a delightful dough to work with! You have a new subscriber!
@@AKneadtoBake I made this up to the point of the last proof, but it is getting late in the day now and I have an appointment in the morning? Should I leave it in the fridge or on the counter or does it matter. THANKS. I am excited about this.
hello how are you, excellent video very well explained and practical, I am CRISTIAN from Mendoza, Argentina. my question is how much flour do you use in the recipe. Thank you very much, a hug from Mendoza.
Hola Cristian! I used 400 grams here is the link to the written recipe www.akneadtobake.com/post/sourdough-cinnamon-rolls thank you for watching! Saludos hasta Mendoza!
I tried these last week, and they are perfect! My mom has a great recipe we've always used, but these were even better.
Oh thank you! Enjoy the recipes!
Beautiful recipe! I used ap flour and had 40% less starter than needed (I thought I had more), I also didn't use the stand mixer but slap and fold method, and they still turned out great.
Awesome! I’m glad you liked them!
I just want to let you know that 200 grams of milk is NOT 1/2 cup… 1/2 cup of milk = 120 grams of milk. I just started making the recipe in cups measurements, but double-checked… please correct
Thank you for catching that! I will correct it, the cup measurements are approximate, always use grams.
@@AKneadtoBake your recipe is delicious, thank you very much!
Well. After the final resting period in a warm place mine have not risen much at all. Into the oven they go. I’m sure they won’t turn out like yours.
I hope they turn out
if ya dont have string, place role in freezer, until stiff, cut with sharp knife, then let defrost.....
Good advice!
How to feed a starter when You say 50 percent hydrations. Thanking you for your reply. Patricia
25% sourdough starter + 25% water + 50% percent flour
I just tried that recipe today... It was absolutely fantastic! Thanks so much!
My pleasure! Thank you for watching!
I tried it yesterday and the result is perfect . Just only thing it was a bit sour . Is that normal right ?
Yes with this recipe, if you don’t want them sour use a 50%hydration sourdough starter in the recipe I have other recipes of rolls where I use 50% hydration sourdough starter for that reason and I get better results. You can find the recipes for those here in my UA-cam channel! Actually the last recipe video I posted today uses a 50% hydration sourdough starter. I hope you can watch it
Please could you give me the actual measurements for the filling.
You can find all the eritreo recipes on my website here it is
www.akneadtobake.com/post/sourdough-cinnamon-rolls
I'm so happy to leave this comment for you: YOUR BUNS ARE AMAZING!!!! Thanks so much for this recipe! It's amazing!
Thank you very much for your comment! I hope you can try more of my recipes! Enjoy!
Why shouldn't we use strong flower with higher protein?
You can use it. The hydration level in this recipe is calculated to be used with all purpose flour for softer buns
You are my go-to person for all things sourdough!! Keep making videos!!
Oh thank you! Enjoy all the recipes!!!
OK, I'm definitely baking these soon. Maybe tomorrow. Does the starter need to be at peak? I'm guessing so. I'll get up early to feed my starter, so before noon I can start the dough, and bake them for after dinner dessert.
Yes it is better to have the starter at its peak
Another amazing recipe! OMG were these good! I'm going to try a twist on these and instead of cinnamon sugar, I'm going to use fresh made blueberry sauce and same with the icing. I'm guessing this would work with most berries and fruits. @@AKneadtoBake
My starter needs to be fed now. Is that the time to bake with it????
No it is to be at its peak
Hace unos días hice tu receta y estuvo buenísima! Super esponjosa y suave. Yo lo hornee después de un día tal vez por eso estaba un poquito muy ácida pero igual estaba delicioso. Gracias por compartir tu receta! TOP TOP! Saludos desde Bélgica!
Un placer! Qué bueno que te gustó!!!
Hola!! Dani, buenas tardes, se ve muy sabroso. Una pregunta, a qué te refieres con que la masa esté a 100 % de hidratacion? Me gustaría preparar esta receta. Gracias. Saludos
Quiere decir que esté alimentada con mismas cantidades de agua y harina, hay masas madre con 50% de hidratación que son más sólidas donde se alimenta con el doble de harina
@@AKneadtoBake gracias 🙂
How much of flour??
400 grams here is the link to the written recipe. Thank you for watching www.akneadtobake.com/post/sourdough-cinnamon-rolls
is it true that you can use starter discard for this recipe?
Yes
Hey. I’m making these now. On my 4 hour rest, the dough is super wet. Is this normal??
No it doesn’t have to be super wet
My dough was very wet following your instructions. I didn’t feed the dough prior. My bad. It was super active. I would edit your video for novice like me to feed the starter x amount of hours prior to using for baking. I’m just experimenting now. Thanks
Best recipe and directions on UA-cam! Thank you ❤
Thank you! Enjoy!
I baked these this morning after sitting in the fridge overnight. They turned out really good. I recommend this recipe. I was wondering though, if you have a non cream cheese icing recipe. My kids prefer regular icing. Thanks.
Rosalia Romo thank you for your feedback!
Icing
2 c powdered sugar
2 Tbsp butter melted
2 tsp vanilla
4 Tbsp milk can substitute with heavy cream or half and half
Mixed all the ingredients with melted butter until smooth
Thank you for watching
Delicious! You have made sourdough everything I've always hoped it would be. I'm sharing your channel. Please keep baking and making videos.
Thank you! I will keep making more videos!
These were very yummy! Thanks for the recipe and video, these are now my new favourite. I'm going to try your hot cross buns next. (I used a different Sourdough recipe for hot cross buns last time which didn't turn out great, but if your recipe is anything like this Cinnamon Roll one i'm sure it will be great!
Thank you Tony! I’m so glad you liked the recipe! The hot cross buns are delicious too! Stay tuned, I have more recipes coming! Thank you for watching!
thank you for the recipe
My pleasure, enjoy!
How much flour do we put in?
400 grams Here is the written recipe
www.akneadtobake.com/post/sourdough-cinnamon-rolls
La semana pasada los hice, que cosa tan deliciosa 👌 ¡Muchas gracias por compartir! Tengo una duda, en caso de dejar reposar para el día siguiente, ¿van directo al horno saliendo del frío o deben reposar?
Directo al horno, no es necesario dejarlos reposar solo checa que se horneen bien debido a que necesitarán un poco más de tiempo si horneas desde temperatura fría
Muchas gracias por responder, así lo haré!
Mil gracias! Tenia muchas ganas de Cinnamon Rolls esta receta esta buenisima y facil.
un placer! Que lo disfrutes
I gained 2 lbs just watching the video. Looks delicious with a nice cup of coffee in the morning. I plan on later giving it a try. Nice video, you make it look easy....
I really hope you can try the recipe! It is delicious! Thank you for watching g
Just made these. They’re ten times better than the recipe I’ve been using with yeast. Highly recommend.
Thank you for your feedback! Enjoy!
👻
I know this is an older video, but I want to thank you. I tried sourdough cinnamon rolls on my own, no recioe, and they turned out watery. It was weird! I need guidance and this was perfect!!
That’s great! Enjoy!
Could you say the amount of flour you are using??
Thankyou
400 grams here is the written recipe
www.akneadtobake.com/post/sourdough-cinnamon-rolls
Thankyou
@@AKneadtoBake thank you very much, it turn out very good
My next recipe, 👍
Enjoy!
I made them!!!! They turned out great! Thanks a lot, your explanation was so helpful and clear. I was scared to let them stay in the fridge overnight but they still grew. Thanks!!!
I’m glad you made them and had a great result! Cold fermentation only retards the fermentation but you still get growth. Thank you for watching!
Made your beignets for Christmas and they were a super hit. This is my next. Thanks for the no-nonsense or over-the-top excited “hi guyyyyys” type video ❤
Enjoy!
I’m new to sourdough baking and I tried to make this and my rolls did not rise at all 😢, I used my sourdough starter discard, and I think it was not “active enough” as I’m still trying to make my main starter ripe, I’ve been feeding it for two months already or it could be something else !? I have not idea, my sourdough breads are also not rising much even though my starter doubles in size after each feed…
It might be due to temperature at what temperature are you proofing your breads?
Hi, may I know the reason combining brown sugar and cinnamon with flour and butter for the filling? Most recipe just mix brown sugar wit cinnamon powder.
The flour helps solidify the filling
Thank you so much for sharing this recipe best ciccinamom I have ever had love making for my family 😊.
I’m so glad you liked them! Enjoy!
Hi made them....they were delicious.....and you explain everything so simple....could I replace the sugar in the cream cheese with honey? Thank you so much!!
You can for sure, the consistency might change a little bit but you will be ok
Made these yesterday for my birthday and took to work. They turned out amazingly delicious!!! I will be making them again. I had several requests for the recipe but they do not bake with sourdough. Do you have a recipe for these rolls using yeast?
No sorry, I only have recipes with sourdough starter at the moment
Glad to found your vid. Made this yesterday, and it came out great! Using palm sugar for both filling and dough. Cheated the final proof only 20mins (I put em on the top of my oven switched on, padded with stainless pan and covered with cloth) I'm afraid if it would ruin my dough, really. But no. It works! Really love your recipe, thank you!
My pleasure! I’m glad you liked it!
I was gonna ask if any one knew a way to speed up the process lol
I just made these tonight and they came out so soft and decadent like you say. The top of mine got a little too brown and burnt looking, but did not taste burnt. Is this because of the sugar? The inside was fine. Should I cover it with foil next time the way you cover your raisin bread recipe half way through baking? Or would you recommend reducing the temperature? Thank you for your recipes and help! My starter is less than a month old and I’ve been using your recipes to learn how to use starters and to bake bread in general.
Yes it is, I’m really glad you had a great result!
My starter is made with mashed potato flakes and I feed it with the potato flakes and sugar and water. Will that kind of sourdough starter work just as well?
Hi Dana! Honestly I don’t have any experience with that kind of starter. But if you use it to make bread and get good results I don’t know why it wouldn’t work with this recipe. The only advice I can give you is that any time you add fat and sugar to a recipe with starter the proofing times have to be longer, sometimes it takes twice as long to proof the dough. My other concern would be the flavor, I don’t know if the potato flavor would blend good with the sweet cinnamon flavor? If you decide to make a flour starter, I recommend you my sourdough starter tutorial. ua-cam.com/video/RmfCgdpfvlY/v-deo.html Thank you for your comment and for watching my video!
I just found your channel yesterday and already cant wait to make this! new subscriber here, keep it up :)
Thank you! Enjoy all the recipes! Welcome!
Thank you for sharing the recepie with us! 😊
Enjoy
made ... proofing now !! cannot wait ahahahahahah but will have to till tomorrow breakfast !! doh but for the frosting I think I will use my mixer again and do this instead :
Great! Thank you for watching!
Hi, where can I buy cast iron pan or where can I get it from which the make , send me link plz. Thank you so much
You can find the info of all my equipment in the description of the video here is the link. Lodge 12 inch Cast Iron Pan amzn.to/36uXPfX
Thank you so much for sharing this i made them today they look delicious 😋 😍
Thanks
Tried them this weekend and they are delicious ! Thanks for the recipe
My pleasure! Enjoy!
I mixed these up yesterday. Then put them in fridge overnight and I baked them this morning. I don’t know what I did wrong :( I wasn’t sure if I kneaded the dough in the bowl long enough. Approximately how long should it take to get to the right stage? After 4 hours rising the dough was so wet that I had to add flour to my counter to shape it. They baked up beautiful but they are heavy and a little dry. I want to try again today - can anyone give me some tips?
Hello Norma. You have to knead the dough until it is soft and elastic and it passes the window pane test for at least 30 minutes or how much time it takes you to get to that stage. I hope you get a better result this time
@@AKneadtoBake Thank uou! I will try again tomorrow:)
I like to use Coconut sugar to bake it gives a unique favor.
Great tip! Thank you for watching!
Thank you for making this clip.
My pleasure! Enjoy!
Hi what is thé différence be tweet a
Awesome video! I subbed
Thank you very much!
hola! the sourdough is fed 1:1:1? thank you!!
Yes.
Hi how do ma
Can i use sourdough discard or should i use mature starter for this?
samantha mae ong you can use discard but sometimes the discard depending of how old it is and the hydration level can have a strong flavor. For this recipe I used a mature starter and if you want a less acidic flavor you can use a 50% hydration starter 👌🏽 thank you for watching!
Hi! How much starter would i add if using discard?
Add the same amount! Thank you for watching
Not gonna lie, they look pretty good.
They are! Enjoy!!!
Can this be made by hand...? Or handmixer instead of stand mixer...?
Yes you can made it by hand, I recommend you to use the slap and fold method to knead it
@@AKneadtoBake I got them on the freezer to bake them tomorrow, thanks so much for the video was excellent, greetings from Costa Rica
I love this recepie!! Greetings from Romania!!! 😊
Qué buena receta ¿Tú no eres de Mexicali?
No Flor
Cinnamon roll dough is resting/fermenting for 4 hours, the family will have fresh baked sourdough rolls for breakfast on Sunday morning. Easy recipe even without a mixer. Thx
moondancedude thank you! I hope you liked them as much as I do!
Hi chef^^ can I make babka bread by this recipe?
Yes you can, I have a hybrid chocolate babka recipe, in the fall I will post a babka bread recipe with only sourdough. Thank you for watching!
Hi! How much flour is in this recipe?
400 grams. You can find all my recipes on my website, here is the link
www.akneadtobake.com/post/sourdough-cinnamon-rolls
Thanks for the yummy recipe! Did you use mature stater or straight out from fridge?
I usted mature starter
@@AKneadtoBake Thanks 🙏 for your prompt reply. If next morning no time to bake, how long can I keep it in the fridge?
Awesome !!! Cuanta harina de tiene que ir agregar para la masa ????
400 gramos aquí está l receta escrita www.akneadtobake.com/post/sourdough-cinnamon-rolls
Made today, 5 stars 🌟🌟🌟🌟🌟
Thabk you! Enjoy!
Yes they did! Thank you !
👏🏽👏🏽👏🏽
Looks perfect! THank you for this video!
My pleasure! I hope you can make them! Thank you for watching!
What means 100% hydration starter? I have my starter but idk what that means
It means that you have the same ratio of water and the same ratio of flour on your starter recipe. For example when you feed your starter with 50 grams of flour and 50 grams of water. If you have a 50% hydration starter then you would add in the example 50 grams of flour and 25 grams of water. Thank you for watching!
A Knead to Bake that was easy! Thanks 🙌🏻 I’ll try your recipe tomorrow
Im coming over.... Get ready!
😃
Delicius! I made it!
I'm so glad! Thank you for watching!
Gonna give this a try!
Enjoy!
Gracias!
Saludos desde la Ciudad de México 🇲🇽
Saludos a toda mi banda en la ciudad de México!
Thank you, I made these yesterday! They were delicious! The dough is very soft even the day after..Btw I used my own tested recipe for the filling and icing, but I used the dough here and it's definitely for keeps. :) Happy to learn another way to use sourdough discard!
Carol Mae Go my pleasure! Thank you for watching!
Carol, what is your filling and icing?😊
Hi! I went through the comments but I still don't know if I should use freshly fed mature started (that has double in size) or discards. Thanks!
Hi, I used mature starter but you can also use discard, here is the written recipe www.akneadtobake.com/post/sourdough-cinnamon-rolls
@@AKneadtoBake thanks! I'll let you know how it goes! Might be baking Thursday morning for breakfast 🤤
Please do! Have fun baking!
Baked this morning and had a happy breakfast with some tea 🤤. My neighbor liked them too. I would add a bit more salt to the dough next time. I'm amazed by how little sugar there is, which I love because I don't like those sugary rolls you can't even eat because they are tooooooo sweet.
Do you have any idea if sugar could be replaced for something else?
@@carolina900831 yes you can use any sweetener, I use honey a lot to replace caster sugar, but you can use your favorite sweetener. I have also used agave sweetener in the past which is a healthier option and it works great too.
los acabo de hacer y quedaron espectaculares!!!
Gracias por tu comentario Fandor! Qué ricos se ven los acabo de ver en Facebook!
is there a recipe I can print off?
Julie B sure all my recipes are in my website. Here is the link www.akneadtobake.com/post/sourdough-cinnamon-rolls
I’m making this today!
Great! Thank you for watching!
Awesome recipe! I made it yesterday and baked it this morning. Thanks for sharing. You’ve got some awesome baking skills!
Thank you Darin! I’m glad you liked the recipe! Thank you for sharing and watching!
Can’t wait to try this😊
Enjoy!
1 or 2 cups of flour ?
nicolas moncada 3 1/4 cups. You can find all my recipes on my website www.akneadtobake.com/post/sourdough-cinnamon-rolls
Hello! What would be the instructions if kneading by hand?
The same, only try to knead your dough in the bowl as long as possible before kneading on your working table. Start combining all the ingredients in the bowl with a dough whisk if you have one or a wooden spoon. Here is the link for the written recipe www.akneadtobake.com/post/sourdough-cinnamon-rolls
Thank you for watching!
Thank you!
@@mestrada94ify my pleasure!
But how much flour??
400 grams, here is the recipe www.akneadtobake.com/post/sourdough-cinnamon-rolls
Hi,thanks for the recipe.. Can u please tell me why my cinnamon roll dough is a little sour?
Because you used a 100% hydration sourdough, try to use a 50% hydration and you will see the difference
how much flour? it doesnt say
All the written recipes are on my website, here is the link for this recipe www.akneadtobake.com/post/sourdough-cinnamon-rolls
Its 400 grams of flour
Hola. La harina es la todo uso. O de fuerza 000?
La harina de todo uso es la de menos fuerza que es la 000. Gracias por ver el vídeo
Muchas gracias
I am new to your channel...wow...love your recipes and cast iron methods. You are a great teacher. I am new to sourdough..but..you make it simple. Thanks
Thank you Judy! It’s great to know that I am really helping someone out there. Please let me know if you have any questions! Stay tuned! Thank you for watching!
great recipe! plan on making these today!
Anna Kucera happy baking! Thank you for watching!
Hey! Are you using active starter?
Yes, you can try to use a younger starter but I’m afraid you won’t have a big rise. If your starter is mature you can use discard for sure. Thank you for watching
@@AKneadtoBake What do you mean "use the discard"?
@@karenfry5506hi Karen, the discard is referring to the sourdough that you usually discard/throw away when you're feeding your sourdough with new flour each day or whenever you feed it. So instead of throwing it away, you'd use it in this recipe!
How long can these stay in the fridge? Have you ever tried freezing them?
They can stay long time but the longer you leave them the more you will encourage the acetic acids in the sourdough to make your dough more acidic, so if you need to make them and freeze them do so. Freeze them when they are fully proofed and thaw them overnight before baking
Nobody:
Absolutely Nobody:
👉This guy: One egg, and one egg jOkE
😂🤣😅🤫😵
Thank you for watching!
No entendí cuanta harina lleva?
Tatiana Loza hola Tatiana, lleva 400 gramos aquí está la receta escrita bilingüe. Gracias por ver este vídeo www.akneadtobake.com/post/sourdough-cinnamon-rolls
@@AKneadtoBake Muchas gracias 😁
hola buen dia la puedo dejar fermentar la primera fermentacion en refri por 24 horas? como un pann leviatan?
Si es posible, el resultado en sabor va a ser diferente ya que la fermentación en frío acentúa el sabor ácido de la masa madre, pero si lo puedes hacer. Gracia por ver el vídeo
@@AKneadtoBake si exacto, hoy la empiezo y mañana te cuento como me va
@@AKneadtoBake otra pregunta, puedo usar la tecnica de tension y descanso? no tengo batidora en este momento
@@juanpabloparra724 excelente! Buena Suerte!
@@juanpabloparra724 Claro que sí, será lo más efectivo si no tienes máquina.
Hi! How much flour do you take for this recipe ?
400 grams, you can find all the recipes on my website. Here is the link
www.akneadtobake.com/post/sourdough-cinnamon-rolls
My first time making anything with sourdough. Your instructions we excellent. Here is the problem I had, cooking temperature. You call for a preheated oven at 400 degrees. After 15 minutes the top was almost too dark so I removed them. I found the insides under cooked. I double checked my oven temperature using a good digital thermometer and it was only off by 5 degrees.
Next time, and there will be a next time I will cook at 350.
Richard Martin find the best temperature in your oven for this recipe, that temperature worked for me. Thank you for watching!
It could be your elevation. I typically have to turn my oven temp 10-15 degrees lower than all recipes I use because of the elevation I live at
Would it be ok to leave dough overnight for about 8 hours?
Yes, or you can prepare it as instructed in the video and do the last proof in the fridge overnight. Thank you for watching!
Thank you for your quick reply! I left the dough overnight and it turned out beautifully. This recipe exceeded my expectations! I didn’t know what to expect with a sourdough cinn rolls recipe, but this blew me away! So soft and delicious! Also thank you for the easy instructions and the great tips on oiling the mat and rolling pin. It was a delightful dough to work with! You have a new subscriber!
@@Marina-xi6tm Did you leave it out overnight on the counter or in the fridge?
@@AKneadtoBake I made this up to the point of the last proof, but it is getting late in the day now and I have an appointment in the morning? Should I leave it in the fridge or on the counter or does it matter. THANKS. I am excited about this.
I ended up leaving it on the counter for 11 hours, covered with plastic wrap. It worked great. Thanks for the idea
WOW!!!
hello how are you, excellent video very well explained and practical, I am CRISTIAN from Mendoza, Argentina. my question is how much flour do you use in the recipe. Thank you very much, a hug from Mendoza.
Hola Cristian! I used 400 grams here is the link to the written recipe www.akneadtobake.com/post/sourdough-cinnamon-rolls thank you for watching! Saludos hasta Mendoza!