The House Around the Corner - Becky's House

Becky's Sourdough Cinnamon Rolls

with cultured cream cheese frosting

2 cups of warm water
1/2 cup sugar
2 teaspoons dry yeast
1 cup of sourdough starter
2 eggs
1 teaspoon salt
1/3 coconut oil
6 to 7 cups of flour

Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the oil, 2 eggs, sourdough starter, 2 cups of flour and beat until smooth.

Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time.
(I do all of this in my Kitchen Aid in about 5 min.)

Let the dough "rest" for 15 to 20 minutes.

Roll the dough into a rectangle that's 24 to 30 inches long by about 16 inches wide. Spread with a mixture of soft butter, cinnamon, brown sugar and vanilla. Starting at the wide end, roll into a log.

Cut the cinnamon rolls into equal sized slices (approximately one inch wide each or slightly more) and place into two greased 9x13 pans. Put in a warm place to rise for 45 minutes.

Bake at 350 degrees for 25 minutes (or until the cinnamon rolls are golden brown).

Allow to cool for 5 minutes and then smooth the cream cheese frosting over them.

This recipes makes two dozen cinnamon rolls. If you want REALLY BIG cinnamon rolls, cut into 12 equal pieces 2 inches wide.

Total amount of time needed from start to finish (including time to bake) is about 2 hours.

Cream Cheese frosting:
About 1 cup of homemade cream cheese.
1 cup powdered sugar
1 TBL vanilla

Whip together until smooth and spread over warm cinnamon rolls.

Yummy!