Friday, October 21, 2011

Sourdough Orange Cinnamon Rolls

These are delicious and a huge hit amongst family and friends!
To make the cinnamon rolls:
1/3 cup sugar
1 tsp salt
1 1/2 cups warm water (105-115 degrees F)
6 cups bread flour
1 cup Sourdough starter (I use a potato starter, but the Amish Friendship Bread starter is just as good)
Cinnamon Filling:
1 cup packed brown sugar
1/2 cup granulated sugar
3 tsp ground cinnamon (I double this)
1 cup raisins or dried cranberries (optional)
Mix above ingredients together and set aside.

6 Tbsp margarine, or butter, softened

Combine the sugar, salt, water, flour, and starter in a large bowl. Stir to make a dough. Form the dough into a ball. Grease another large bowl. Put the dough in and turn to coat. Cover and let stand overnight. (Do not refrigerate.) If you live in a high altitude, place the covered bowl in your oven with the light on.

After the dough has risen overnight, punch it down, divide it in half, and form two balls of dough. Take a ball of dough and roll it out as thin as possible on a floured surface. Spread half the butter then half of the cinnamon filling evenly over the dough.

Roll up the dough like a jelly roll. Cut each roll into slices 1/2 to 3/4 inch thick. Place the slices 1/2 inch apart in a buttered jelly roll pan, cover. Repeat with the remaining ball of dough and remaining butter, cinnamon filling. Let rise until double- about 4 hours.

Preheat the oven to 350 degrees. Bake the rolls until golden brown, about 20 minutes. Remove from the oven and let cool slightly while making the icing:
Makes approximately 2- 9x13 pans

Orange Cream Cheese Frosting:
8 oz Cream cheese, softened
2 cups powdered sugar
1 tsp vanilla
2-4 Tbsp Orange Juice Concentrate
Zest of two oranges

Cream together the cream cheese, powdered sugar and vanilla. Add the orange juice concentrate and zest.
Drizzle over the warm cinnamon rolls.
Homemade Sourdough Orange Cranberry Cinnamon Rolls

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