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Sourdough Cinnamon Rolls


1 cup sourdough starter
1/2 cup dry skim milk
2 teaspoons salt
3 tablespoons sugar
2 tablespoons shortening
1/2 cup whole milk
2-1/2 cups flour
1-1/2 teaspoons baking soda

Mix ingredients together, working in the flour until a good dough results. Divide the dough into two parts, rolling each out into thin cakes about 1/4-inch thick. Do the following with each half: dot with butter, sprinkle with 1/4 to 1/2 cup of brown sugar mixed with 1 teaspoon cinnamon or to taste. Roll dough into foot long sizes. Cut off 1-inch slices and place in pan in which has been place a mixture of 2 tablespoons melted butter, 1 tablespoon liquid coffee, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon and a dash of salt.

Let dough rise about an hour and bake at 325F. Serve with sticky side up.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.