Make these as cinnamon sugar rolls! Or make them big squares for egg sandwiches.

~Cinnamon Sugar filling
4 oz sugar
2 t cinnamon
pinch of salt
about 3 T very soft unsalted butter

~Bake at 450* for 11-15 minutes until just golden and set.

~Frost cinnamon rolls with cream cheese glaze.
Stir vigorously: about 1 c cream cheese, 2 T unsalted butter, pinch salt, 1/4 c granulated sugar. If cream cheese is cold stir together in small saucepan on very low heat to soften all. Allow time for granulated sugar to dissolve into the glaze.
~Make the dough
In food processor with blade combine:
8 oz whole wheat pastry flour
1 T baking powder
1 t salt
2 sticks unsalted butter, cold

Turn into mixer with dough hook and knead in:
16 oz unfed sourdough starter
Mix gently until cohesive.

~Form the dough for Cinnamon Rolls
Roll to a 10x14 inch rectangle between two silpats (lightly buttered). Spread with the soft butter and sprinkle with cinnamon-sugar. Roll into a log and cut into 1 inch pieces.

~Form the dough for Biscuits
Roll or pat into a rectangle about 1 inch thick and cut with sharp knife into squares. This eliminates rerolling if you had cut into circles!

Cookbook Home | About | Search