It can be difficult to find a sourdough recipe that produces a soft dough like a commercial yeasted dough. I have been working on that problem for a while. Usually the long ferment will make the dough quite tasty but somewhat chewy or tough for a sweet dough.
However in my one of my earlier posts I came up with a sourcream sourdough, that I used for a Danish type of bread. It was a very nice dough so I though I would see how it worked for a cinnamon roll type of dough. It came out superb! The dough had wonderful texture, crumb, flavor and was very soft!! YES!!! So if you want to try out a cinnamon roll dough that is soft, but still 100% sourdough , here it is: https://northwestsourdough.wordpress.com/2010/07/15/sourcream-cranberry-breakfast-bread/
I made the same amount of dough and rolled it out in a rectangular shape about 17 x 20. Then I spread 2 oz of softened butter over the rolled out dough. Next, I made up a brown sugar/cinnamon mixture to spread over the dough using:
- Brown Sugar – 6 oz
- Cinnamon – .2 oz (2 teaspoons)
Then I rolled up the dough and sliced it into rolls:
I used a half sized baking sheet and added this mixture to the pan before putting in the rolls:
In a bowl mix together:
- Brown Sugar- 9 oz
- Honey – 1.5 oz
- Melted butter – 3 oz
- 3/4 teaspoon Cinnamon
- 1 teaspoon vanilla – .2 oz
Pour this mixture over a baking sheet that has been sprayed with pan spray. Then sprinkle 1 cup of chopped pecan nuts over the mixture in the pan.
Place your rolls on top of the mixture and bake for about 20 -22 minutes at 400F.
When your rolls are done, let the pan cool one minute and then place another empty pan over your rolls , invert the pans and transfer the pecan sticky side up rolls to the clean pan. Let the mixture drip a bit until the mixture is coating the rolls and then scrape off whatever is left and place it on your perfect pecan rolls.
I am glad I have a lot of nice neighbors who don’t mind eating my excess bakery goods! Enjoy!