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LOCATION: Recipes >> Breads Sourdough >> Cinnamon Rolls 03

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Sourdough Cinnamon Rolls
Servings: 24

1 pk active dry yeast
1 c warm water
1/2 c sugar
2 t salt
1/2 c melted butter
2 c sourdough starter
5 c flour

1 c brown sugar, packed
1 c pecans, chopped fine
2 t cinnamon
1/2 t nutmeg
1/2 c melted butter

Combine yeast and water in large mixing bowl, stirring until
dissolved.

Blend in the sugar, salt, and 1/2 c melted butter. Stir in the
sourdough starter and 2 cups of flour and beat until smooth.
Gradually add sufficient flour to make a soft, workable dough.
Turn out on a floured surface and knead until smooth and elastic,
about 10 minutes. Cover with a towel and let rest while preparing
the filling.

Combine remaining ingredients for filling, and mix well. Butter
two baking sheets. Divide dough in half. Roll each piece into a
9 x 15 inch rectangle. Spread half the filling over each piece,
to within 1/2 inch of edges. To make very large rolls, roll up
from the short side, jelly-roll style, and seal the seam. Slice
into 1-inch rolls and place cut side up on baking sheets. For
smaller rolls, roll up the rectangle from the long side, seal the
seam, and slice into 1-inch rolls. Cover and let rise until doubled,
about 1 hour.

Preheat oven to 375 F and bake the rolls 20-25 minutes, or until
light golden brown. Remove rolls to wire racks.

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