So first off, I want to say thanks for sticking around! I know things have been rather on the quiet side (understatement of the year) around here lately, but that's what you get when a stay at home mom of a three year old has a husband who works 90-100 hours a week and is 32 weeks pregnant. I'm not going to lie, I'm exhausted. My house is a mess. Food is barely getting cooked as it is, let alone blogged about.
So here is a run-down of what has been going on with us lately (other than napping on the couch). This lovely little blog turned Four! Ladybug turned THREE (holy crap, how did that happen?) and we threw her a super cute but small party with a super hero theme. She picked it all herself! I made all the decorations myself during nap time out of construction paper and a glue stick, and we gave all the kids capes, masks and super cuffs to wear at the party. They loved it!
Like I stated earlier, I'm now 32 weeks pregnant! I can't believe how fast this pregnancy has gone (probably because I have spent the majority of the time chasing a toddler or sleeping). As much as we tried to find out, this baby has decided to keep its gender a surprise from us, so we are excited to finally meet the little bugger. Now if we could only decide on a name...
Our church threw us a lovely baby shower (which is really hard to do for a second baby whose gender is unknown. And my mom came to visit us for two weeks, and kept us super busy crafting, cleaning, shopping, and changing Ladybug's room into a shared nursery!
Ok, now on to the cinnamon rolls!! When Shelley stated a few months back that she really wanted to make cinnamon rolls for Sourdough Surprises my initial response was "NOOOOOO". Haha After the fiasco of the first attempt (gooey, sticky, refused to hold a shape at all) I was really not looking forward to another messy (but tasty) tasty disaster. Luckily, I eventually relented, and this month we made cinnamon rolls! I settled on an "easier" recipe than last time, and was really pleased with the results. The recipe itself was quick and straightforward, and was put together in no time at all. And they turned out delicious! Not as fluffy and soft as I would have liked, but still had fantastic flavor, a slight tang, and were gone in less than 24 hours (frosting them with leftover cream cheese frosting from Ladybug's birthday party didn't hurt either!)
Don't forget to check out all the other amazing sourdough cinnamon rolls that were made this month! And stop by the Sourdough Surprises blog in a few days to check out what we will be doing next!
Sourdough Cinnamon Rolls
Prep Time: 3 hours 30 minutes + overnight
Cook Time: 30 minutes
Keywords: bake breakfast bread cinnamon cream cheese sourdough
Ingredients (12 rolls)
- 1 cup starter
- 3/4 cup milk, warmed to 110F
- 3 tsp good quality maple syrup
- 1 tsp yeast
- 1 cup flour
- entire sponge recipe
- 2 TBSP unsalted butter, room temperature
- 1 egg, beaten
- 1 TBSP sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 1/2 cups flour
- 6 TBSP butter, melted
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3 TBSP ground cinnamon
- 1/4 tsp ground nutmeg
- a few small pinches ground cloves
In a large mixing bowl, stir together all the ingredients for the sponge.
Cover and set aside in a warm area for one hour.
In the bowl of your stand mixer, combine the sponge, butter, egg, sugar, vanilla, cinnamon, and salt. Add the flour in, 1/2 cup at a time, to form a super soft dough.
Switch to the dough hook attachment of your mixer, and knead for about 5 minutes (if the dough gets too sticky, add a little more flour).
Lightly oil your bowl, turn the dough over to coat the top, cover, and let rise until doubled in size - about 2 hours.
Once the dough has doubled in size, turn the dough out onto a lightly floured surface.
Roll the dough into a large rectangle, about 12x18 inches.
Spread the melted butter over your dough (its going to seem like way too much, but do it anyway!)
In a small bowl, mix together the sugars and spices for the filling.
Sprinkle the mixture evenly over the melted butter, going almost all the way to the edges.
Roll the dough from the long way up, tightening it with your hands as you go, trying to roll as tightly as you can.
Use a serrated knife to cut the coil into 12 rolls.
Place the rolls into the bottom of a buttered 9x13 baking pan, about 1" apart.
Cover the rolls and place in the fridge overnight.
In the morning, bring the rolls back up to room temperature as you preheat the oven to 350F.
Bake the rolls for 25-30 minutes.
Allow the cinnamon rolls to cool for a few minutes before frosting.
You can frost with a simple powdered sugar and milk glaze, or a cream cheese frosting, which ever you choose!
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(Forbidden Rice Blog)