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Easy Sourdough Cinnamon Rolls

Easy Sourdough Cinnamon Rolls
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Yield: Makes 1 dozen.

Obtain starter from a gourmet food shop or make your own. These fragrant rolls are worth waiting 10 days for. –Genesee Country Inn, Mumford, New York


  • 2-1/8 cups self-rising flour
  • 3/4 cup Sourdough Starter (recipe follows)
  • 2/3 cup buttermilk
  • 1/2 cup sugar
  • 1 teaspoon grated orange or lemon peel
  • 2 teaspoons cinnamon
  • 1/4 cup butter, melted
  • Glaze (recipe follows)


In a mixing bowl combine the self-rising flour, Sourdough Starter, and buttermilk. (The starter and buttermilk should be at room temperature.) In a second bowl combine the sugar, orange or lemon peel, and cinnamon to form the topping. Turn the dough mixture out onto a floured surface and knead 15-20 times. Preheat oven to 450°F. Roll out the dough to form a 12-inch square and brush with the melted butter. Sprinkle the topping mixture over the dough. Roll the dough up like a jelly roll, seam side down. Cut it into twelve 1-inch-thick slices. Place the slices cut side down in a 9-inch square baking pan. Brush the tops with a bit of melted butter. Bake 20-25 minutes, While still warm, swirl the glaze on top of each roll.

Sourdough Starter


  • 1 package dry yeast
  • 2 cups warm water (approximately 110°F.)
  • 2 cups unsifted flour
  • 3 tablespoons sugar


This magic ingredient improves with age and will last for years if it is properly maintained.
In a 6-cup glass or plastic bowl dissolve the yeast in 1/2 cup of the warm water. Stir in the remaining water, flour, and sugar. Beat until smooth. Cover the bowl loosely with waxed paper and let the mixture stand at room temperature until it bubbles. This can take 5-10 days. Stir 2-3 times daily. The starter will develop a sour odor as it ferments. Refrigerate it after it ferments and keep it tightly covered. To maintain the starter, after using about 3/4 cup, add 1 cup water and 1 cup flour to the remainder of the starter. Let it stand again at room temperature until it bubbles. Then cover as before and refrigerate. About once a month stir the dark liquid that accumulates at the top back down into the mixture. At room temperature freshen the starter with 1/2 cup water and 1/2 cup flour. Let the mixture bubble. Cover the bowl and return it to the refrigerator for storage.



  • 1 cup sifted confectioners' sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons milk


Combine all the ingredients and mix until they reach the consistency of very thin frosting. Add more milk if necessary.
Updated Thursday, October 29th, 2009

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