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LOCATION: Recipes >> Breads Yeast >> Andrew's Sourdough Apple Cinnamon Rolls

Print this Recipe    Andrew's Sourdough Apple Cinnamon Rolls

Yield: 15 - 20 rolls

2 c sourdough starter
1 1/2 c white bread flour

1/4 c milk
1 tb vanilla
1/2 ts salt
2 tb sugar
2 c white bread flour

2 tb melted butter
4 apples
3 tb lemon juice
cinnamon-sugar mixture

1 c powdered sugar
4 ts non-fat yogurt
1/2 ts vanilla

Put sourdough starter and flour into breadmaker. Knead for 5 minutes,
and allow to sit for 8 hours. Then add milk, vanilla, salt, sugar,
and remainder of flour and run the dough cycle.

Peel, core, and dice apples into small cubes. Toss with lemon juice
and set aside. Remove dough from breadmaker and divide in half.

Roll half into a large rectangle about 1/8 inch thick (should be
about 11" x 16"). Lightly brush dough with melted butter, then
sprinkle with cinnamon-sugar mixture. Sprinkle half the diced apples
over the dough, and roll up lengthwise. Cut into 1" slices, and
place flat side down in a greased 9" x 13" baking pan. Repeat with
the other half of dough and apples.

Let rise in warm place for 2 hours, then bake at 400 for 25-30
minutes.

Prepare glaze by beating yogurt, vanilla, and powdered sugar till
smooth. Drizzle over hot rolls.

Cinnamon-sugar can be made by mixing 2 tb sugar with 2 ts cinnamon.
I like to add a dash or two of nutmeg, too.

Tip: To slice rolled-up dough into rolls without squishing them
flat, take dental floss and wrap it in a circle around the dough
log. Pull floss tight, and it will slice cleanly through without
flatting as a knife does.

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