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Cinnamon Rolls (Sourdough Adjustment)

Adapted from Pioneer Woman's cinnamon rolls.


  • 3 c Whole Milk
  • 1 c Lard or butter
  • 1 c Sugar
  • 1 c sourdough starter
  • 5 eggs
  • 7 ½ c (Plus 1 Cup Extra, Separated) All-purpose Flour
  • 1 tsp (heaping) Baking Powder
  • 1 tsp (scant) Baking Soda
  • 1 tbsp (heaping) Salt


  • 1 c Melted Butter
  • ½ c flour
  • 2 c Sugar (mixture of white and sucanat)
  • 2 tsp. Cinnamon
  • 2 finely chopped apples (optional)
  • _____
  • GLAZE:
  • 1 c or more Powdered Sugar
  • ¼ c Coffee concentrate (espresso)
  • ¼ c maple syrup or milk/cream
  • ¼ cups Melted Butter
  • pinch of Salt
  • Vanilla extract (optional)


  1. Mix the milk, butter and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot add 7.5 cups of all-purpose flour and sourdough starter and eggs. Stir mixture together. Cover and let rise for at least an hour.

  2. After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down). Or prepare rolls and refrigerate overnight so they are ready to toss in the oven right when you wake up!

  3. When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Spread the filling evenly over the dough.

  4. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

  5. Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

  6. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 350 degrees (see note below) until light golden brown, about 17-20 minutes.

  7. For the icing, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the icing.

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