these Sourdough Cinnamon rolls are great for breakfast or anytime, specially around the Christmas Holidays..
I made a little change, I added white whole wheat and all so added some cranberries in the inside of the roll...
Have a Happy New Year's 2017 and a safe one to all!!!!
hear they are out of the oven ....
After 2 hours they are ready to be baked..
placed them in the baking pan, put the pan in the oven with just the light and let them rest for 2 hour..
Rolled it and cut it every 1 3/4 inches each ....
Brioche dough is the base for these rolls, which is dough enriched by butter and eggs. When added to a dough these ingredients make for an incredibly tender and mouth-melting crumb that’s a deep yellow color. When pulled these rolls shred apart almost like cotton candy, the only resistance provided by the melted brown sugar cinnamon near the bottom — they’re like a warm, gooey cloud of pure enjoyment. When presented the opportunity, there’s nary a chance anyone will decline one of these on a plate.
To my family and friends have a Happy New Year 2017! 😉 and a safe one!
My adorable twin grandsons
These rolls require a little extra effort but once you get the hang of the process it’s pretty straightforward — and of course totally worth it. The dough is also very versatile: you can adjust the mixing and baking schedule so they’re finished in a single day or spread out over three. The dough can be retarded in the refrigerator after bulk fermentation, after shaping and cutting, or both. My preference is a two day process where the dough is placed in the fridge after bulk, the next day I wake and get to work on the rolls so they are fresh baked for breakfast (or bunch if late to rise).
Take it of the fridge after 3 hour and dusted the counter with some flour and rolled it to the size and then added the cinnamon mixture and a couple of cranberries and started to roll it up..
Brown Sugar Cinnamon Spread..
This spread has just the right level of delicate sweetness and comforting bite from the cinnamon. The mixture is more crunchy and thick than it is spreadable plus cranberries , which is my preference. When baked, swaths of the spread caramelize and other smaller areas stay crunchy, providing a subtle contrast of textures.
Now I put it in a large bowl and did 3 stretch and folds for every 30 minutes and then placed it in the fridge for 3 hour..
Now added the soft butter , a bit at a time ,8-10 minutes ,all most done...
mixing it for another 6-7 minutes to strengthen the dough and to smooth it...
added the two flours and salt ,until the dough look very wet and have clumps, let rest for 10 minutes..
in a bowl whisked the eggs, sugar, cold milk, and the mature sourdough starter and whisked it.
Absolutely Delicious!Simply delicious 😉 From Tartaine Bread..