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Sour Dough Cinnamon Rolls In A Cast Iron Skillet

April 4th, 2015 by ironcooker

cinnamon rolls
This is a really good recipe for sour dough cinnamon rolls

Every once in a while a really good recipe comes around, and with a little adjusting here and there by leaving this out and adding that, we have something that everyone should enjoy.
When adding yeast to any recipe,always be sure to test your yeast in a little warm water before adding it to the mix.  More than once there has been disappointed cooks that have added dry yeast into
their recipe, only to find out to late that that the bread did not rise.

  • 1 cup of your sour dough starter
  • 3/4 cup of milk – bring to a – boil over high heat and cool down
  • 3 tablespoons butter that has been left out at room temperature
  • 1 egg at room temperature
  • 1/4 cup granulated sugar “optional”   I leave this part out
  • 3 1/4 cups flour
  • 1 teaspoon saltMix all ingredients in a large bowl until it blends together really well, then toss it out on a flour coated counter and push it hard until flat and roll it back into itself
    push hard with the palm of your hand or knuckles  several times and keep folding it over and repeating until it starts stretching out and falling back.
    flour the counter where it will sit and form into an oval shape. Cover with plastic wrap and leave sit for 20 minutes.
    oil a 12 inch cast iron skillet – set asideAfter 20 minutes are up roll and stretch the dough ino a 15 x 24 inch rectangle.  Brush  the dough with butter with a pastry brush and sprinkle on the cinnamon filling over the butter.

    Filling

  • 1 tablespoon melted butter
  • 2 tablespoons granulated  sugar
  • 2 tablespoons brown sugar
  • 1 tablespoons cinnamon
  • 1/2 cup raisins  “optional”Roll from long edge and pinch together ends.  With a serrated knife, cut the rolls  1 1/2 inches apart . Put into your skillet and cover with plastic wrap. Let rise for one hour
    or double in size.Preheat your oven to 350 degrees and bake for 25 to 30 minutes until golden brown.  I use a temperature probe and bake until the internal temperature reaches around 200 degreesRemove from oven and spread with

    prepared frosting

  • 2 cups powdered (confectioners) sugar
  • 2 teaspoons pure vanilla extract
  • 4 tablespoons hot waterIn a medium bowl, combine powered sugar and vanilla extract. Add hot water gradually, stir just enough to give it a thick spreading consistency

Posted in Iron Cookware Recipes

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