MMMMM-----------------------CINNAMON ROLLS----------------------------
1 pk Active dry yeast
1 c Water; warm, (105 to 115
-degrees)
2 c Sourdough starter
1/2 c Sugar
1/2 c Butter; softened
2 ts Salt
5 c All-purpose flour; up to 6
1/4 c Butter; melted
MMMMM----------------------CINNAMON FILLING---------------------------
1 c Brown sugar; packed
1 c Walnuts; finely chopped
1/2 c Butter; melted
1 ts Ground cinnamon
1 ts Ground nutmeg
MMMMM--------------------POWDERED SUGAR GLAZE-------------------------
1 1/2 c Powdered sugar
5 ts Coffee; hot, up to 6
Cinnamon Rolls:
Dissolve yeast in warm water in large mixer bowl. Stir in sourdough
starter, sugar, 1/2 c butter, the salt and 1 c of the flour. Beat on
high speed 3 minutes. Stir in enough of the remaining flour to make
dough easy to handle. Place dough no lightly floured board; cover
with bowl. Let stand 10 minutes.
Make cinnamn filling. Knead dough on lightly floured board until
smooth and elastic, 10 minutes. Divide dough in half. Roll each half
on well-floured board into rectangle, 15x9 inches. Bruch each half
with 2 tb of the melted butter; spread each with half the Cinnamon
Filling.
Roll up, beginning at narrow end. Cut each roll into 9 slices. Place
slices on greased baking sheets; cover. Let rise in warm place until
double, about 1 1/2 hours.
Heat oven to 375 degrees F. Bake until golden brown, 20 to 25
minutes. Make Powdered Sugar Glaze. Remove rolls to wire racks. Frost
with glaze while warm.
Cinnamon Filling:
Mix all cinnamon filling ingredients together.
Powdered Sugar Glaze:
Measure sugar into small bowl. Stir in enough coffee, 1 ts at a time,
to make a thin glaze.
