How to Make Sourdough Cinnamon Rolls | AldermanFarms
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- Опубліковано 30 вер 2024
- How to Make Sourdough Cinnamon Rolls will show you how to make delicious cinnamon rolls using sourdough. The recipe for these Sourdough Cinnamon Rolls is located on page 18 of our eBook "EASY Sourdough Start to Finish!"
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Sourdough Cinnamon Rolls Recipe:
Add to bowl of electric mixer and with flat beater attachment mix:
1 cup sourdough starter
3/4 cup warm milk
1 tablespoon yeast
1/4 cup softened, or melted and cooled, butter
1 egg
1/4 cup sugar
1 teaspoon salt
Add:
About 3 1/2 cups bread flour.
Add flour one cup at a time, stirring after each addition, until you have a smooth, moist dough. Place dough in a greased bowl and turn so that both sides are greased. Let the dough rise until doubled in size, about 1 hour. Knead down a few times. Place the dough on a lightly floured surface and pat out and sprinkle with a little flour. Roll with a rolling pin to about 9 x 13 size.
Filling:
2 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon cinnamon
2 tablespoons melted butter, cooled
Mix sugars and cinnamon in a bowl and set aside. Pour melted butter on dough and spread evenly leaving 1 inch without butter all around dough edges. Sprinkle with the sugar mixture. Along the long side start rolling and pinch edges together. Depending how big you want to make your cinnamon rolls you can get 12-16 rolls. Looking at the dough mark the center then mark the center of each side and so on until you have the amount of rolls marked that you would like to have. You don’t have to do this each time but it helps at first to try and have them more uniform and to get the amount you want. Now cut the rolls placing them on a greased baking pan. It's good to place them as you cut them because they will stick back together. I like to push them down where they will spread out and not be as tall. You don’t have to do that if you prefer a taller cinnamon roll. Let rise until doubled in size about one hour.
Bake at 350 degrees for 10-20 minutes or until golden.
Topping
Mix:
2 cups powdered sugar
1 teaspoon melted butter
1 teaspoon vanilla
2-4 teaspoons water or milk; mix 1 teaspoon at a time until it is the consistency you want (I prefer mine to be thinner but I you like a heavier frosting use less liquid)
Spread over warm cinnamon rolls and place on cooling rack.
Note: You can also use half of the basic sourdough bread dough to make cinnamon rolls.
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The cinnamon rolls look really good. I started a sourdough starter. You helped me to understand it's not that difficult. But the only problem that I'm having is my liquid is not sitting on top of the flour mixture like yours was. But I'm still feeding it anyway yes I do live in a higher altitude and I know it plays a part in it. But I am excited to start the sourdough series like you have. One question that I did have was while you're making the cinnamon rolls as far as the extra yeast is it to help the dough rise a little bit quicker?
Also noticed that you use the Wheat Montana flour that is really good flour actually that's what I buy as well and I live in Montana LOL
the added yeast just makes for a little fluffier roll. You can omit the yeast, let it rise longer, but it won't be quite as "fluffy." :-) Love the Wheat Montana flour, but it doesn't seem to be available here any more! I haven't been able to find it for a few months. :-(
Alderman Farms oh no. I just bought a 50lb bag yesterday and made these "oh my goodness" cinnamon rolls. These are the best ones I've made ever. I made a double batch and with more of the starter made waffles. I just can't believe how good they are. Thank you for sharing
love it!
What's a sour dough starter!!😢
I can't make it😠
I have made a lot of cinnamon rolls in my lifetime but these are by far "THE BEST"..... They melt in your mouth! I use the following for icing..... 1/2 stick very very soft cream cheese-1 cup powdered sugar-3 Tablespoons milk and 1 teaspoon vanilla, OMG these are to die for delicious! Thank you so very much for posting this.....
Oh WOW! Thank you SO much!! And thank you for the icing recipe! I’ve been looking for just the right recipe for cream cheese icing, and this sounds like it! So very glad you love the cinnamon rolls!
@Scott Borgmann, thanks so much for sharing your cream cheese frosting...you saved me from having to come up with one through trial & error! Lol I love cream cheese icing on ANYTHING! Even by itself!
Does the extra yeast help to rise, I thought that was the reason to use sourdough starter for the natural yeast?
Yes it does. The thing with this recipe is that it will be less sour because that occurs in extended fermentation.but they will likely be more fluffy
It helps it to rise faster. You can make all of my recipes without commercial yeast but it will take longer to rise. You have more control over the time it takes to make your bread. By using the yeast you can make bread in 6-8 hours instead of 12-16 hours! And yes it isn’t as sour.
You're a natural making videos...bloopers and all! I think I'm going to HAVE to try these (must feed my starter that has been forgotten in the fridge a couple weeks). Never seen anyone press them down before....always fun learning a new technique! Thanks for sharing your recipe Patti.
aw, thank you so much!
Quick question: why do you add yeast if you're making sourdough scrolls? I thought the sourdough would be the leavening agent? Are you using the sourdough for flavour only? Can you not use an acidulant for that?
I bake for my local farmer's market, which occurs twice per week during market season. Because of that, I need a consistent rise time in order for my schedule to work. By adding a small amount of commercial yeast, I can achieve that consistency and stay on schedule.
I'm new to sourdough so have a questions. Do you use active dry yeast or rapid rise yeast? Also, my starter is only about 3 weeks old but is very active. Is it old enough to use for this recipe? Thank you for the video. They look wonderful. Can't wait to try the recipe.
hi there! welcome. I use "instant yeast" or "quick rise yeast" when I need to add yeast. The active dry yeast needs to be dissolved in water first. Yep, your starter should work fine. The older it is, the stronger the flavor, but if it's active, you should be good to go!
I’m new to the sour dough thing. But I thought when u use sourdough that u didn’t need to add yeast?
Hi There...I mostly bake large quantities of sourdough for our local farmers market twice a week (during the market season). Because I need a consistent rise time in order to accommodate the baking schedule, I add a small amount of commercial yeast to speed up the rising process. Without the added yeast, the recipe will still work, and the dough will still rise...just not as quickly as my schedule requires. 🙂
@@AldermanFarms thats good to know! Thank u:)
Miss Patti, I made these this morning using my new to me Kitchen Aid mixer, my granddaughters are not happy with my new to me stand mixer, they like kneading the sour dough bread... Jaden said " I can knead faster then that mixer" I said this is a different recipe from Miss PATTI.
We enjoy your recipes, keep them coming.. As always Thanks for sharing...
Just made these and the recipe is perfect......none left over..thank you so much
Wonderful! So glad everyone liked them!
Those might taste ok, but you’re misleading people at the farmer’s market. They’re made with watered down starter, commercial yeast, and they were only proofed for 3 hours. There’s no benefit for your digestion whatsoever. Someone with gluten sensitivity is going to be mad and have a tummy ache one day. Sorry to be negative, but you aren’t selling sourdough.
I’m open and honest with my customers and explain my process. I would never mislead them.
I’m also so confused as to why the starter looks so watered down. My starter doesn’t look that thin.
And adding yeast on top of the starters confuses me even more😰
@Rosita Lesmana it was unfed.
A person with celiac disease would NEVER get a freaking CINNAMON ROLL. People claiming an illness they don't have then trying to blame someone else for their bad choices? No. (I have had RA for over 30 years so special place in hell for that fake behavior.) Lastly it's not sourdough BREAD; it's cinnamon rolls containing sourdough. Caveat Emptor.
What if we don’t want to use yeast? How much more sourdough starter should we add (and skip the extra sugar you added)?
I baked a batch of these for breakfast this morning. I got them all ready to go last night and put them in a cast iron skillet and put that in the fridge over night. I left out the extra yeast and the egg though. They came out so light and fluffy and delicious!
excellent!!!
spread evenly leaving 1 inch without butter all around dough edges.... in the video you said all the way to the edge so it seals better ?
I love watching you bake for farmers market! I live alone so rarely bake anymore no bodysuits to eat them.
I love your Sourdough Cinnamon Roll recipe! My DIL asked me to make Sourdough Red Velvet
Cinnamon Rolls. Have you every made them and could you guide me with this recipe?
Great video ...thank you.... I used to work in a bakery and when we made the cinnamon rolls we took a piece of parchment paper as big as the tray and placed it over the rolls and pressed down by sliding our hands over the paper and that flattened them...lol... also would love for you to make pecan rolls ... at the bakery we took softened butter and whipped it up with brown sugar and smeared it in the round tins and sprinkled over the pecans...placed the rolls on top of the mixture and baked ..when done turn over and take pan away and let cool....xx
oh my that sounds wonderful!
I've been wanting to try pecan rolls! Thanks for telling me the method! Patti
If you don't have started can you just use regular activated yeast and water?
April Sutterfield I'm afraid the taste wouldn't be there if you did that and my starter is thicker than the water and yeast would be.
Alderman Farms Thanks for the reply Mrs. Patti! I'm culinary challenged especially when it comes to baking. I do live cinnamon rolls so I'll have to try these one day.
+April Sutterfield let us know how they turn out, ok??
Just tried to make it tonight. How come after only 3 cups of flour my dough was already so dry. I had to add another bit of milk to make it form. It is resting. Really not sure if it will work. Is it because my sourdough starter didn’t seem as liquid as yours? I live in canada. Maybe is too dry here? I used 100% hydration starter.
You might have to adjust the milk in the recipe. If your starter is tighter than the one in the recipe it will be dryer so add more milk.
Why is there yeast? My mind is blown
Why put in starter if you’re using yeast 🤷🏼♀️🤷🏼♀️🤷🏼♀️🤷🏼♀️🤷🏼♀️🤷🏼♀️
Good question: the answer is that I bake HUGE amounts for the local farmers market twice per week during market season, one market is on Friday and one market is on Tuesday. In order to fit my schedule, the little added yeast speeds up the rise process considerably. I would love to have the luxury of allowing for no-added-yeast rise times, but I simply do not. You can, of course, make the same exact recipe with no added yeast, adjusting your rise times accordingly. Thanks for watching.
@@AldermanFarms ah ok
What would the ferment or rise times be then?
8-12 hours!!!
Two weeks ago I watched your video and commented that I would give them a try. They are outstanding! I have made 6 batches since then for family and friends. Everyone said they are the bes they have ever tasted. Thank you so much for the recipe. I have been asked for the recipe over and over and I send each person to Alderman Farms on UA-cam. Thank you again!
How wonderful!! Thanks so very much!
I used my “friendship” bread starter and made these yesterday. FANTASTIC!! Your directions and info in this video were just excellent. I especially appreciate your notes on freezing. I plan to share many batches with others in the future. We keep the authors name on recipes so we can remember to pray for them each time we use the recipes. Prepare to be blessed! 😊
Wonderful! Thank you so much!
Thank you for this video may I please have the recipe...they look so amazing.
You are welcome 😊You can find this recipe and a bunch more here: www.aldermanfarms.net/sourdough
OMG I made these last night with some cream cheese icing!!!!!! My son said that they are better than pizza!!! That’s saying something!!! He loves pizza!
Monique Mikus oh that’s great!! Thanks for sharing!!
No ty without y’all I would have never figured out sourdough!!!!! Loving it gonna gain so much weight with all this bread, I can’t make it fast enough for my family!
Do you cover your cinnamon rolls when you rise them?
Also when you freeze the cinnamon rolls how do you cover them to go in the freezer?
I have made so many cinnamon roll recipes.. and yours (by far) is the best!!! So soft, so yummy!! I made a caramel sauce for mine. Thank you SO much for sharing.. I can't ever use a different recipe after this one! So so so good!
wow! you're so kind! thanks so much!
I’d love the caramel sauce recipe! Patti
@@AldermanFarms I just throw this in a pan and melt together and cook a few minutes (but not too long) ;) ... it will thicken as it cools.
1 cup brown sugar
1/2 cup butter
1/4 cup whipping cream
vanilla
Ch An thanks for sharing this! :)
Is there anywhere I can print this recipe, would love to purchase y’alls cook book but just not in the cards for us right now!
Monique Mikus email us.
Alderman Farms ty so much it is greatly appreciated
Alderman Farms I’d like to email for the cinnamon roll recipe also but need an address please
LOVE your bloopers! :)I was born with a white thumb (instead of a green thumb) so I'll definitely try this recipe!.......Thank you!!!
The end of the video reminded me of the gong show. Happy to be able to watch this......... baking for me is a snow activity.... thanks for sharing...... looks great!
I love cinnamon rolls. LOVE LOVE!! Gonna have to find sometime here and make these! - Mike
you can do it!! be sure and send us photos....or better yet, MAKE A VIDEO!!
Thanks for the recipe. I like to add a little lemon juice to the icing.
thank you! that sounds good!
Looks great and I love the bloopers (videos I try to make generally turn out to be ALL blooper LOL!!) For farmer's market, do you just wrap these in saran wrap? Does the icing stick to the wrapper? How much do you sell them for?
Pond River Farm I use fold over sandwich bags and I let the icing dry before I bag them. I cool them on a rack after I ice them.
+Pond River Farm I currently seek them for $1.50 each
+Alderman Farms *sell them
Patti, watching this at 6:30 a.m. Wish I could pull one through the screen-then all I need is a cup of coffee---looks delicious! Thank you!
Great video! Looks simple enough! Haha, easier said than done sometimes! Very good instructions! Will have to give this a try!!! Thanks for sharing!
Ok now I’m really confused🫡. Why would ya need to use yeast if using sourdough starter? If the answer is to get a better rise, then why not just use more starter then? I thought the whole reason to make and use sourdough starter is to get away from the man made chemical crap that industrial yeast is anyway. 🫣.
I bake for the local farmers market twice a week. In order to accommodate the schedule, I need consistent, not just shorter, rise times. Therefore, I add a little commercial yeast. It works for me. Thanks for taking the time to comment.
Patti, that looks like a really good dough. The cinnamon rolls looked delicious! I can just about smell and taste them. Great job Patti!
Why are you using yeast if you’re using starter? I thought sourdough recipes purse is to replace yeast
Added yeast is unnecessary if you have time for the rise! I often bake large batches for the farmers market and my schedule is such that I cannot wait 8-12 hours for the rises, so I add a little commercial yeast to speed up the process. The flavor is not affected, based on our experience!
Can this recipe be halved? Thank you!
Just came across your video and it is awesome 💜 Your bloopers at the end are delightful! Thank you 😊
I made a batch for my mom on Mother's Day! She loved them! I'm making another batch now, but my yeast is old so I'm going to let it rise for longer since it'll be mostly relying on the sourdough for leavening.
Making your cinnamon rolls. My srtarter was a little thicker than yours. But hopefully they will turn out!
Then, Now and Forever it should be fine as long as it is active! Good luck!
Alderman Farms they turned out great! I use Ceylon cinnamon and it is strong. So cut that some. But I will add more next time!
yay!!!! so happy they worked out well for you!!! and thanks so much for letting us know!
Do you have a cookbook with your recipes? I cooked sourdough bread for the first time using your video and it turned out good! Next I will cook these! They look delicious! Thx for sharing. ~Country Homestead Preacher’s Wife 🌷
Yes ma’am! We have limited copies of a printed version at www.aldermanfarms.net/store and unlimited electronic copies at www.aldermanfarms.net/ebooks
I want to make bread and such and take to our farmers market and put up for sale. How much of each do you take and how much should I charge. Just getting started here in NC!
Then, Now and Forever hi there! I charge $1.50 for cinnamon rolls $5 for sourdough loaf &3.50 for the cheese and mozzarella. I usually bring 12-24 cinnamon rolls and 12-24 different breads. It depends on the time of year how much I bring. Test out your market and see what sells and go from there as you build your business. Hope this helps!
Patti I wanted to comment on this dough. Hands down the best! I have been making Cinnamon Rolls since the 70's. Basically using a recipe from an old church cookbook. But also have tried a few others. But since Cinnamon Rolls are one of hubby's favorites I made some for him for Valentines day. The dough is superb and my sourdough was nice and bubbly today. I did turn them into a sticky bun topping. Oh yum they are so delicious. This will now be my go to dough for Cinnamon rolls. Thanks for sharing with us!
Thank you so much!! So glad they turned out so good for you! Thx for letting me know!! Happy Valentine’s Day!
You Cinnamon Rolls....FANTASTIC. Copied recipe...will make....Thank you for sharing.
My pleasure 😊
Reporting back: Made your Cinnamon Rolls Recipe.....they are delicious. I will ADD THE
RECIPE TO FAVORITES. Thank you
Wonderful!
Love cinnamon . They look delicious.Thanks for sharing.
We love your videos, thank you so much for sharing your baking knowledge with us. I'm trying to help my granddaughter with sourdough baking and we are getting stumped on a couple of steps in the process. Could we call you sometime and ask a few questions or could you call us and help us get clear on your process. Any help would be appreciated.
hey there - happy to help! email us at bread (at) aldermanfarms (dot) net and we'll set something up!
I recently found you on UA-cam, and am so glad I did! I initiated the sourdough starter and will be making your cinnamon rolls in the morning. Very, very excited! Thanks so much for sharing!
Wonderful! Let us know how they turn out. I'll bet they'll be fantastic.
You lost me when you added yeast... no faith in your starter?
Our starter is superb. However, I bake for our local farmer’s market that happens twice per week during market season, and I bake large quantities. Therefore, I am constrained by a tight schedule, which means I must have a consistent, predictable rise time. If that were not the case, I would happily not add commercial yeast.
I have the utmost faith in my starter and I still like to add a little yeast to my rolls. 9 times out of 10 the urge to make them on the same day overrides the time for the starter to fully do it's job.
@@emrsdca yes!!
I wasn’t happy with the sourdough cinnamon rolls that I made last week. I am looking forward to trying your recipe! Thank you for sharing this.
I keep sourdough starter active, year round, feeding it daily.
You are so welcome! Let us know how they turn out for you, ok? Holler if you run into any questions.
This is the best recipe for cinnamon rolls! Can I make them, put them on a pan, & then stick them in the fridge for the next day? Do I let them rise before putting them in the fridge or will they rise when I take them out the next morning? Thank you for your help!!! I'm still new to the sourdough world! :D
Was a different recipe, but I’ve done that plenty of times. Finish final shaping and pat them down just like she did. I actually sit a glass 9” by 13” pan on top of the one with the rolls in it. That weight helps them rise evenly with the centers pipping up. Then I take them out in the morning and rest them at room temp while the heats.
Thank you for sharing the recipe with us. I don’t care for waiting hours for the sourdough rise when it comes to cinnamon rolls and tried your recipe. I added raisins and pecans inside the dough and pecans with butter and brown sugar on the bottom of the pan. Oh my gosh I love this recipe. Thank you! I will be making this again.
Thank you! Great ideas!!
Thank you Patti! They are just lovely! Made me hungry too! I will be making some and will send you a picture....if they last long enough to take one! :)
yay!!!!
Thank you for sharing your recipe & tips! New to your channel & 1st time making cinnamon rolls! I saved many tutorials, but yours is my 1st attempt!
Question...I’m making your version & we don’t use white sugar, will substituting honey from our bees work just as well, do you think? Should I decrease the amount of milk a tiny bit since honey is hydrating? Only one way to find out!! Lol I shall give it a go! Also, will be adding 2 tbsp of powdered milk like one of your viewers suggested...super soft cinnamon rolls, here I come!!! 😍 This is so exciting!!! I can hardly wait to see & taste them!!! 😋
sorry we are JUST seeing this comment!! How did they turn out???
I'm making these today! I have never squished my rolls down like you did in the pan, I love that idea! The last batch I did rose so high some of them unrolled in the middle haha
Wonderful!
I made your cinnamon rolls my family loved them
LOVE the video! Sub'd!✔ i'm headed over to your starter video! I am hoping I didnt mess my mother starter up by adding my homemade JUN Kombucha... i'm struggling getting a good rise and I don't wanna add yeast...I want to keep the old fashioned wild yeast
thank you! holler if we can help, ok?
these looks wonderful. Will have to try these soon. Now I am hungry ;) GOD Bless
hahaha thanks, Suni!
thankyou fir the wonderful channel just subscribed.. ws kinda like being home again! loved the video u do great Patti:-) ForFirst time made sour dough anything. made buns day before yesterday they turned out great but also added pkg yeast cuz wasn't sure how strong my starter was. .then tht same night made another batch but made mistake on second rise put em oven on warm .. was to much heat by time chked(1/2hr) they to far gone lol didn't rise! wanna try ur recipe om gosh didn't kno cud make sourdough cinnamon rolls!♡
yay!! thanks so much for sharing that. Hop over to www.aldermanfarms.net/sourdough for our LATEST info! Thanks again!
I'm going to make these cinnamon rolls again but this time I'm going to use my dehydrated pumpkin and add walnuts in the middle and I do know to hydrate my dehydrated pumpkin so I'm kind of excited to see how this is going to turn out but I still love the cinnamon rolls. Every time I make them everybody Raves about them
that's so great to hear! we'd love to know how they turn out with the pumpkin and walnuts, too!
Wow! These came soooooo light and fluffy. I can not believe how easy and delicious they came. My whole family loved them! Thank you so much for sharing this recipe. I will be making these again and again....
You are so welcome!
I found your video today 😍 thank you for taking the time to do it. I made your recipe but mine were vegan. So delicious, everyone loved them. My 14yr old ate 3! I will be making these again 😁
Wonderful! Thank you so much!
I just tried your recipe and it turned out fantastic. I live in a tropical country and my dough was dry. I added a 1/4c water to soften the dough similar to your consistency. Thank you for the tips you imparted. It made making this very easy.
Wonderful!
I made these and they are the best cinnamon roll I've made in 58 years!Soft and yummy even the next day soft and yummy.Thank you
Thank you so much!
I have made these several times and these are our favorite! Thank for your channel!! I have gleaned so much from you.
Aw. How wonderful! Thanks so much!!! 💜💜
Thank you for such a great video and tutorial! I'm glad to discover your channel!
Nani Blyleven thank you!
How much starter looks more then 1 cup?...3 and one quarter cup mine is so dry already I think it’s way to much flour
It’s one cup!
I tried. Big success.
excellent!
Have you ever added raisins in your cinnamon rolls? My PA Dutch grandmother would make this way sometimes.
No I haven’t but I have added nuts!
I am making the sourdough cinnamon rolls and followed along with you on the video. I am going to freeze them and bake them later. Thank you so much for doing the video .
you're so welcome! let us know how they turn out! Post photos in our Facebook group, "Friends of AldermanFarms" :-)
Thank you so much for the recipe. I baked the cinnamon rolls and everyone loved them. I am saving it as one of my favorite recipes. I really appreciate your talent.
You are so welcome! thank so much for your kindness!
Yay Patti !!! I have been looking forward to seeing this video thanks for sharing :-)
woo hoo! make sure you send us photos of your cinnamon rolls! :-)
is that 2 tablespoons of white sugar AND two tablespoons of brown sugar for the filling?
Gigi Morgan yes and 1 tablespoon of cinnamon!
Ive made your recipe, they are delicious. Thank you for sharing
Aw, you’re welcome!! Thanks for letting us know! Merry Christmas!
Thanks for the sourdough cinnamon roll recipe, very helpful!
I'm going to be selling baked goods for the holidays.
Can you show how you package them, how many and how much you sell them for?
Thanks! :)
I started out using fold top sandwich bags and then I graduated to clam shells. I used to sell one cinnamon roll for $1 -$1.50 depending on the size and 6 in a pan for $5.00
Thank you so much!
@@AldermanFarms
Have you ever tried making them with discard? Cuz I have a lot in the fridge
Yes!! It work’s wonderful because you are adding yeast but the texture and taste is still there!!
I just finished baking these, they are amazing! Thank you so very much for this recipe :-)
Glad you like them!
I love this video. Felt like I was siiting in the kitchen watching you. Was waiting to lick the bowl. 😁 and did I hear goats in the background outside?
hahaha yes, you did hear goats! surprised you didn't hear roosters!
I need to try this recipe for low carb cinnamon rolls. Low carb sour dough cinnamon rolls sounds delish.
Hope you enjoy!
Beautiful rolls. Why do you used dried yeast when you have a sourdough starter? Thanks
I bake for the market and by using the store bought yeast it makes the second rise faster on some things. Also on the cinnamon rolls the recipe called for it so I use it. You don't have to though.
Love sour dough breads,cinna rolls ect. what do you charge for yours? and how do you package them?
we package them fold-over sandwich bags...you know the kind? I charge $1.50 each for them, and could probably get more. ;-)
Yes i think $1.95 each is fare for one that large, the only thing different from mine is i add a few more things
we've thought about making some with nuts on top and perhaps a couple other variations, too!
I made the cinnamon rolls and my family loved them! Thank you!
Fantastic! You're welcome!
Awesome video. Thank you.
Doing your cinn rolls here in Seattle today there raising now thanks for the video
+Jake Jacobs Excellent! Please post photos to facebook.com/AldermanFarms, ok??
Do you leave your starter on the counter all the time or fridge, thanks for your videos please reply.
on the counter when in use, in the fridge when I don't need it or want it to go "dormant"
Patti, my starter has potato flakes in it. Do you think it would still make a good cinnamon roll? Also, how do you think they would be with buttermilk instead of plain milk?
Pam Peoples making this
Pam Peoples yes your starter would be fine! And buttermilk would be good too!
Can you make the cinnamon rolls from potato flake starter or do you need to use the starter that is made with flour?
I think you could use any starter as long as it's active!
Beautiful rolls! I will definitely try this recipe.
Please do!
Really good instructions Patti ! Thanks!!
thank you!!
Yummy thank you my husband loved them also
Robin Williams great Robin!!
I have made these several times now & everyone loves them!! Thank you!!
yay! we love hearing that! thanks so much!
Turned out wonderfully!
Is there a link where I can buy a rolling like that?
no, we bought this from a hand-made vendor at the Baker Creek Seed Festival a couple years ago. :-(
Great recipe they were delicious and light! Gonna make more for Valentine's Day❣️
Yay!!! I’m so glad you took the time to tell me! 💜💜💜
Making double batch today for memorial weekend❣️ My go to recipe so simple love it❣️
Love this recipe best one I’ve found so far
Thank you!! We really like them!! I usually sell out when I bring them to the farmers market!!
Would these be good the next day or will they get stiff?
Anabel Paco Martinez mine stay soft for days!!
Thank you. I will try for sure!
let me know how you like them, ok?
Thank you! 😊
I could eat that whole tray, I think. Lol
hahaha the struggle is real!!
I’ve been practicing with my sourdough starter. I’ve made a few loaves and I’m feeling comfortable with the process, I think I’m ready to try something different and I think your recipe is the one. Thank you for sharing.