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PHPRecipeBook 4.08

Recipe Name: Sourdough (Levain) Cinnamon Rolls Submitted by: Julie
Source: Source Description: The Oregonian
Ethnicity: None Last Modified: 7/17/2016
Base: Grain Comments:
Course: Breakfast  
Difficulty: Intermediate
Preparation Time: 60+ Minutes
Number of Servings: 20

Ingredients: Directions:
(From http://recipes.oregonlive.com/recipes/levain-cinnamon-rolls )

This recipe makes a lot and takes some time, but the result is well worth the fuss. An extra pan can be successfully frozen, but if you really don't want that many rolls, just halve the recipe (when you taste how good these are, though, you'll wish you had more). Most of the time is inactive. If you're making them for a specific event, you should plan ahead. Be forewarned, however; the dough can be downright ornery and rise slower or faster than you anticipate.

Notes: If you want to freeze one panful, remove from pan before frosting, wrap in plastic wrap, then aluminum foil, then place in freezer bag. Frost when rolls are thawed.

Unfrozen rolls will stay fresh longer than rolls made with commercial yeast. Wrap tightly and store in refrigerator.

Joan Harvey adapted this recipe from Nicki's Cinnamon Buns from Heaven, a recipe so popular it was run four times in the 1980s and featured on the cover of the book "Best American Recipes of 2000" by Fran McCullough and Suzanne Hamlin. It was originally created by Nicki Cross.

Sourdough (Levain) Cinnamon Roll *Sponge* ( Required ) :
1 Cup(s) sourdough starter
1 Cup(s) bread flour
1/2 Cup(s) barely warm water
Directions:
(This recipe is for use in "Sourdough (Levain) Cinnamon Rolls")

To make the sponge:
In a large mixing bowl, stir together the starter, water, and flour.

Cover and let sit at room temperature overnight or for about 8 hours.

Sourdough (Levain) Cinnamon Roll *Dough* ( Required ) :
1/2 Cup(s) barely warm water
33/50 Cup(s) sugar
33/50 Cup(s) room temp butter, unsalted
1 Cup(s) room temp milk
2 lightly beaten egg
6 Cup(s) bread flour
2 Teaspoon(s) Sea salt
Directions:
(This recipe is for use with "Sourdough (Levain) Cinnamon Rolls")

To make the dough:
Add /12 cup water to the sponge and let sit for about 10 minutes. Add the sugar, butter, milk, and eggs, and mix well with electric mixer, using the paddle. (The butter may not be well incorporated, but don't worry; if it's room temperature, it will mix into the flour.)

Start adding the flour, about a cup at a time, until the dough is sticky but cleans the sides of the bowl. Change to a dough hook and knead for about 5 minutes. Add the salt and knead a couple minutes more.

Place dough into a well-buttered bowl, cover, and let rise in a warm place for about two hours or until doubled. Punch down on a lightly floured surface and divide in half. Briefly knead each half into a round and let rest about 5 minutes.

Sourdough (Levain) Cinnamon Roll *Filling* ( Required ) :
1 Cup(s) melted, divided butter
1 3/4 Cup(s) sugar
3 Tablespoon(s) cinnamon
1 1/2 Cup(s) chopped, lightly roasted pecans
1 1/2 Cup(s) or dried cranberries or cherries raisins
Directions:
(This recipe is for use in "Sourdough (Levain) Cinnamon Rolls")

To make the filling:
As the dough rises, prepare two 13-by-9-inch baking pans. Cover the bottoms with 1/4 cupof the melted butter in each. Mix the sugar and cinnamon and sprinkle each pan with 2 Tbsp cinnamon sugar.

Roll out one round of the doubh into a 9X15 inch rectangle. Brush top with 1/4 cup melted butter, being sure to spread to edges. Sprinkle with 3/4 cup of the cinnamon sugar, then half the nuts and half the fruit. Starting with the 15-inch edge, roll the dough as tightly as possible, pinching together the edges. Cut into 10 slices and place in prepared pan. Repeat with second half of dough. Cover pans with wet kitchen towel and allow to rise until doubled, about 2 hours.

Heat oven to 350 degrees. Bake for 25 to 30 minutes, or until nicely browned. Cool.

Sourdough (Levain) Cinnamon Roll *Frosting* ( Required ) :
4 Ounce(s) softened cream cheese
3 Tablespoon(s) room temp butter
1 Teaspoon(s) vanilla extract
2 Cup(s) to 3 cup sugar, powdered
2 Tablespoon(s) to 3 tbsp (or milk) cream, heavy
Directions:
(This is for use in "Sourdough (Levain) Cinnamon Rolls")

To make the frosting:
Mix together cheese, butter, vanilla, and powdered sugar. Add milk or cream a tablespoon at a time until frosting is a loose spreading consistency. IT can be squiggled over the rolls with a plastic squeeze bottle or spread haphazardly with a spatula. You don't want to cover the rolls completely.

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