Sourdough Pumpkin Cinnamon Rolls Recipe

• doses: 12 servings
• tempo ativo: 15 minutes
• tempo total: 8 hours 55 minutes

Ingredientes

1/2 cup butter (cold)

2 1/2 cups all-purpose flour

1/2 cup sourdough starter discard

1/2 cup pumpkin puree

1/2 cup milk (dairy or plant based)

2 tablespoons honey

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup light brown sugar

2 teaspoons pumpkin pie spice

2 tablespoons butter (melted)

1 cup powdered sugar

1 tablespoon butter (melted)

2 tablespoons milk (dairy or plant based)

1/2 teaspoon vanilla extract

Instruções

8 PM on Day 1

Mix

Grate the cold butter using the large holes of a cheese grater into a large mixing bowl. Add the flour to the bowl and use a fork to toss and coat the butter with flour to separate the pieces. Cut the flour into the butter using a pastry cutter or bench scraper until it has a coarse consistency.

Rise

Add the sourdough starter, honey, pumpkin and milk to the bowl. Use a spatula to get the mixture started and then switch to your hands to incorporate the ingredients until there are no dry bits left in the bowl. Cover the bowl and let the dough sit at room temperature for 8-10 hours. (Do not add the baking soda, baking powder or salt until the next day.)

6 AM on Day 2

Preheat the oven to 375°F (190°C) and lightly butter the cast iron skillet or baking dish.

Mix the light brown sugar and pumpkin pie spice in a small bowl. Set aside.

Shape

Add the salt, baking powder and baking soda to the dough and use your hands to incorporate it evenly. Turn the dough out onto a floured surface. Use a rolling pin to roll the dough out into a rectangular shape. Flour the work surface and rolling pin as necessary to prevent sticking.

Roll

Brush the top of the dough with the melted butter and sprinkle the sugar mixture evenly over the top, leaving a one inch border around the perimeter. Starting at one end, roll the dough into a log shape. Use a bench scraper or a sharp knife to cut the log into 1-1 1/2 inch pieces. Arrange the rolls in the baking dish leaving a little space between each one.

Bake the cinnamon rolls for 35-40 minutes or until they are golden brown.

Glaze

In a small bowl mix the powdered sugar, melted butter, vanilla extract and milk. Add milk as necessary to thin the glaze to the desired consistency. Pour the glaze over the warm rolls and use a spatula to spread evenly.

Informação Nutricional

• Tamanho da Dose: 1 roll
• Calorias: 317 kcal
• Gordura Total: 11 g
• Gordura Saturada: 7 g
• Colesterol: 29 mg
• Sódio: 343 mg
• Carboidratos Totais: 52 g
• Fibra Alimentar: 1 g
• Açúcares Totais: 29 g
• Proteína: 4 g