This week we still had an extra loaf of bread in the freezer but our sourdough starter still needed either a feeding or use. I decided to try something new with this week’s dough. Something delicious, a little lighter than the normal ooey gooey cinnamon roll, and exquisitely soft and tender. I liked the texture of these rolls even better than my favorite cinnamon roll recipe, which is really saying something.
Sourdough Cinnamon Rolls -the skinny version
1 sourdough dough PLUS 1 egg and 2 T. sugar *Mix dough as usual, adding egg and sugar
1/4 c. Splenda for baking
2/3 c. raisins, nuts, chocolate chips, etc.
3 T. cinnamon
3-4 T. margarine
1/2 c. light cream cheese
1/4 c. margarine
1/4 c. powdered sugar or substitute
1t. vanilla extract
sprinkling of cinnamon
After dough has risen once, roll to rectangle of 1/4″ or so. Mine was about 12×18″. Using a spatula, spread a thin layer of margarine atop dough. Sprinkle with Splenda, raisins or other topping, and cinnamon. Roll up from center tightly. Using kitchen scissors (the dough is too soft for even a serrated knife unless you freeze it) cut into 2″ rolls. Place in greased 9×13″ baking dish and allow to rise in a warm place. (I place dish in warm oven with a mug of boiling water, uncovered.) When doubled, preheat oven to 350F and bake rolls for 18-25 minutes, or until done. Mix up topping and smear over rolls. Sprinkle with cinnamon and enjoy.