Whole Wheat Cinnamon Ring {using sourdough starter}

I posted a sourdough starter recipe {HERE} from an old Paula Deen episode circa 2008 and have had a couple inquiries on how to actually use it in baking.  Cinnamon rolls and pizza dough are what came to mind.  


The sourdough starter recipe I like to use in cinnamon rolls makes about 1 1/2 cups of starter when I only need 1 cup.  I thought I would incorporate starter into a whole wheat cinnamon ring and a tried and true pizza dough recipe from The Pioneer Woman's first cookbook, that we enjoy.  Right before making the dough I learned my all purpose flour stash had been depleted and I needed to use half whole wheat and half all purpose for this recipe.  Even though I had intended on using just all purpose flour in both recipes, both turned out great!  Use whichever you prefer.  Generally a mixture of the two flours yields better results for me than all whole wheat flour, so that's what I have done here.  


This is a variation of the cinnamon roll recipe I use and after trying many recipes, I have found it to be our favorite.  Sourdough starter is half flour and half water.  If you use 1 cup starter in a recipe, reduce the liquid and flour by 1/2 cup each.  


For the Whole Wheat Cinnamon Ring: 

Begin by adding all dry ingredients to the bowl.

Add wet ingredients and begin mixing in a heavy stand mixer fitted with a dough hook.

Mix until incorporated.

Continue mixing for about 6 minutes on a kneading speed (KitchenAid speed 2 or in between 2-3, no higher than 3) until a smooth dough forms.  Coat a bowl and the dough ball with cooking spray, cover and let rest.

This nearly doubled by resting in the oven at the 'bread proof' setting for about an hour.  {100 degree oven} 

Punch down dough to deflate, but don't knead or work the dough anymore.  Roll into approximately a 20x13 inch rectangle...

Spread a Paula Deen amount of softened butter on the dough because she knows what she's doing...

Next, a ridiculous amount of brown sugar...

Then, a ton of cinnamon...

Roll dough into a log, as you would for cinnamon rolls, then arrange in a ring shape and connect the ends.  Place on a parchment lined baking sheet.

With a knife, make uniform slices every 1 1/2 to 2 inches keeping center of ring intact.  Be careful not to slice through the parchment.  

Pull out and twist each segment a little to fan rolls.  Keep in mind they will expand with rising and baking, so make sure your pan is big enough. {This ring could have been fanned a little more}  Pulling the segments out a little more and laying them down a bit helps to bake evenly and will help to serve the pieces more neatly.  And probably most importantly: they each hold more frosting!  

After proofing, bake for about 20-25 minutes.

Cool slightly and frost as desired.

Whole Wheat Cinnamon Ring {using sourdough starter}
recipe by Stella B's Kitchen adapted from Edie Eason's Cinnamon Buns via Paula Dean, 2008, Food Network television
printer friendly recipe


Begin by making sourdough starter about 5-8 hours before you plan to begin making the cinnamon ring.  Go {HERE} for starter details.


dough:
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1/2 Tbsp dry active yeast
1/2 Tbsp salt
1/4 cup granulated sugar
1/2 cup sourdough starter (stir starter well before adding)
1/4 cup cooking oil
3/4 cup warm water


filling:
1/4 cup to 1/2 cup softened butter (I use 1/2 cup)
3/4 cup brown sugar
2-4 Tbsp cinnamon (I use close to 1/4 cup)


frosting:
2 Tbsp softened butter
1/4-1/2 cup cream
2 cups powdered sugar


Place dry ingredients into stand mixing bowl fitted with a dough hook.  Add all other dough ingredients to the bowl and begin mixing.  Once combined, knead on speed 2, no higher than 3, for about 6 minutes.


Place dough in an oiled bowl.  Cover and let rise until nearly double in size, 1-4 hours.  Punch down dough, but do not knead.  Roll into rectangle, about 20 x 13 inches.  Top with softened butter, then brown sugar and cinnamon.  Roll up dough into a log.  Arrange log into a ring and place on a parchment lined, rimmed baking sheet, sealing ends.  Cut slits 1 1/2 -2 inches apart.  Pull segments and fan each out a bit.  Let rise until not quite double in size.  


Bake at 350 degrees on center rack for about 20-25 minutes until deep golden on top and when centers are touched you feel resistance and center doesn't sink back into the roll.  Cool slightly before frosting.


Beat softened butter with 1/2 cup powdered sugar until well combined.  Gradually add cream alternating with powdered sugar, blending well with each addition.  Add more or less cream depending upon how thick you like the frosting.  If it seems too thin, add more powdered sugar.  Enjoy!


Once completely cooled, leftovers can be stored in an airtight container up to two days.  This is best served the day made.  Cinnamon ring/rolls freshen up nicely in the microwave for a few seconds on medium power the next day. 


*A rimmed baking sheet will prevent any butter/brown sugar from running off the pan during baking.






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