The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Today's bake - cinnamon rolls

Bex2601's picture

Today's bake - cinnamon rolls

I made cinnamon rolls using a recipe from Ed Wood's World sourdough's from antiquity a couple weeks ago. It was good, but the buns not quite airy enough and a little too crunchy for my liking, so I made another attempt last night. I let them rise for 8hrs in the pan after being rolled and cut instead of the 1-2 Ed suggests. I also reduced the oven temp to 180 and cooked for 25minutes. Oh my - soft and squishy and light as air with just a little bite on top, great flavour, these are quite something - I had to have 3 to be sure they really were that good - oops!

edited second photo out

Digitalsmgital's picture

could you be persuaded to share the recipe?

Bex2601's picture

Normally I'd be very wary with copyright but given ed has put this recipe online himself I guess its ok -

I guess as it is a standard recipe and not different from most it should be ok. 

It's in cups which i hate, but there we go - 

2 cups culture from first proof

1/2 cup milk (soya)

1 tsp vanilla extract

1 tsp salt

4 tbsp sugar

3 cups all purpose flour

2 tsp cinnamon

2 tbsp butter (dairy free spread)

1/2 cup raisins

Glaze 1

2 tbsp butter (dairy free spread)

Glaze 2

1 cup icing sugar

2tbsp hot soy milk

1/2 tsp vanilla extract


Mix culture, milk, vanilla, salt and 2 tbsp sugar and mix well

Add flour one cup at a time until too stiff to mix by hand then turn onto floured board and knead in remaining flour. Knead until satiny. Note- Ed says 3 cups however trust your instincts as i normally find 2.3-2.5 enough, this may be due to soy as liquid?

leave 10-15 minutes then roll into a rectangle 1/2in thick.

melt butter and brush on

mix cinnamon with remaining 2 tbsp sugar and sprinkle over along with raisins

Roll up along the long side of the rectangle, seal edge with a little remaining melted butter. Cup into approx 1 inch rolls and space evenly on baking sheet with about 1/2-3/4 inch gap on each side. Leave to rise overnight.

Preheat oven to 180 and cook for 20-25 minutes.

While still hot brush with melted butter (Glaze 1)

while warm make up Glaze 2 and drizzle over the top (and add cherries too if ya like)

dabrownman's picture

these were good or not.  I suggest you have 3 more and get back to us:-)  Well done and happy baking

Digitalsmgital's picture

those first three rolls would barely establish a baseline upon which you could build a final opinion!


Thanks for the recipe!

Maverick's picture

Yeah, I mean 3 will let you try a corner, side, and middle, but how do you know if the other side came out the same? ;) You have to at least "try" them all.

andychrist's picture

You obviously need another taster to help you out. Oops, did I just get volunteered? :-)

Bex2601's picture

within 24 hrs of coming out of the oven all 16 were gone! I made sure to do plenty of taste testing and can now confirm even yumminess throughout the batch. I highly recommend trying them. :)