~30 Cinnamon Rolls - TWO 9x13 pans - 104 oz dough
These will bake at the same time!

Mix:
24 oz warm milk
8 oz unsalted butter, melted
4 egg
14 oz bubbly, active sourdough starter
4 oz honey

Add gradually and knead until it is very smooth then forms a rough ball:
48 oz all-purpose flour
4 t salt

Rise in 2 gallon jar
Make the filling x2 in FOUR bowls for easy portioning.

-2024 Christmas these were very sour and underbaked (190* is not enough). Though they can bake in a 9x13 I think we like them better with more room to spread on the baking sheet.

-Rise faster in oven on proof and use a very very active starter (mix actively three times at least) to prevent them from being too sour.

~15 Cinnamon Rolls - ONE 9x13 - 52 oz dough
Mix:
12 oz warm milk
4 oz unsalted butter, melted
2 egg
7 oz bubbly, active sourdough starter
2 oz honey

Add gradually and knead until it is very smooth then forms a rough ball:
24 oz all-purpose flour
2 t salt

Rest 30 min

Knead and rest gently. The dough should feel soft, supple and pull away from the sides of the bowl. Stretch and fold until springy.

Rise in 1 gal jar:
4 hrs on proof in oven (PREFERRED)
8-12 hrs at 67*

~Basic Filling
6 oz brown sugar
1/4 c all purpose flour
2 t cinnamon
1 t pumpkin pie spice (this was really good)
pinch salt
1 oz very soft unsalted butter

~Basic Filling Honey
8 oz honey
4 oz softened butter
1 T cinnamon
1 t pumpkin pie spice (this was really good)
pinch salt

~Dried Fruit Filling
In small bowl moisten:
4 oz currants
3 oz chopped dried dates
2 oz alcohol (whatever you have on hand like gin or whiskey)

When fruits have absorbed the alcohol and are soft add:
1 1/2 t cinnamon
1/8 t salt
2 oz very soft unsalted butter

Be sure to spritz the dough with water to cause the filling to stick into the rolled dough. This mixture will spread somewhat evenly across the dough. It may be thin but it is very flavorful and will be enough.

~Make Honey Butter for serving with the cinnamon rolls. Or just butter their tops when they come from the oven.

~Form the rolls
Divide the dough and if it is very sticky pull the edges in and roll it up like a 'roll'. This will quickly turn it to a strong dough.

Roll into TWO (26 oz each) 16x12 inch rectangles. (One first then the other).
Spritz dough and spread with filling.
Starting on the 16 inch side, roll quite tightly and seal the seam.
Cut into 2 inch sections for 7-8 rolls each piece. 15 rolls total.

~Place 15 rolls (3x5) into:
-9x13 pan on large muffin papers.
-OR a 1/2 sheet pan
Cover with damp dish towel.

Options:
-Refrigerate until ready to bake. Cover damp towel with plastic or something else as it will dry out overnight. Remove from fridge and allow to warm up before baking.

-Rise 1-2 hours or more until dough puffs up. (Probably only 1 hour with the very active starter, and keep them warm.)

~Bake at convection bake 350* 30-40 min until light golden brown and 200* internal temp in the middle, especially in the 9x13 pan.

Cover with towel again to keep tops very soft. And/Or butter the tops.

~Let cool because hot they were a bit 'doughy'. Then rewarm gently what you need.

~Make some 'goo'
In small saucepan combine:
4 oz butter
4 oz milk
4 oz honey
warm to a moderate simmer. Stir often until honey turns golden.
Cool a bit then add salt and vanilla to taste.

-With this goo you can add it to a pan, warm it, then add cinnamon rolls, cover and steam until warm.

-Or drizzle over the tops. The honey cinnamon rolls really benefitted from more goo.

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