Find out what Hermione Sweet Sourdough is here. Then, read on for this scrumptious recipe for Hermione Sweet Sourdough Cinnamon Rolls.
Hermione Sweet Sourdough Cinnamon Rolls
Time: 45 minutes Yield: 9 – 12 rolls depending on the size you cut
Equipment: Rolling pin, pastry brush and baking pan or muffin tin
- 1 cup Hermione Sweet Sourdough Starter – find that recipe here
- 1 egg, beaten
- ⅓ cup sunflower or other neutral tasting vegetable oil
- 1 cup all purpose flour (or up to 1 cup more if needed)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 2 Tablespoons melted butter
- ¼ cup brown sugar
- 1 teaspoon Vietnamese cinnamon
- Also:
- Extra flour for the kneading surface and your rolling pin
- Extra butter for greasing your pan and cupboard
- Preheat the oven to 425℉ and grease an 8×8-inch baking pan with butter.
- Whisk the sourdough with the egg and oil in a large bowl until smooth.
- Stir in the dry ingredients until the dough comes together. Note: sometimes, I think depending on the weather, size of egg and/or my kharma that day, I might need to add up to 1 cup more flour. Don’t be afraid to add more as needed but all-in-all the dough should be soft and pillowy, not hard and firm)
- Sprinkle a flat surface with a bit of flour and empty the dough on the counter. Knead it (a bit) until it is smooth then roll it out to a rectangular shape.
- Brush the dough with the melted butter and sprinkle evenly with the brown sugar and cinnamon.
- Cut in 9 – 12 even vertical strips, roll each strip from one end to the other and then place the rolls in the baking pan.
- Bake for 15 to 20 minutes or until golden brown (mine take 15).
- Enjoy for breakfast, brunch or coffee anytime.
Tip: If you wait a few days and feed Hermione a few times, you can double this recipe and make 12 large rolls that you can place in muffin tins to cook.
Everything you need 
Floured surface 
Pastry brush buttering 
Brown sugar + cinnamon 
All the equipement 
Rolling 
Tucked in the tin 
Now you see them 
Now you don’t 
Almost cake-y interior
Hi Karen … I just made these for the second time (yum) and had a gooey mess with just one cup of flour in the dough. It was impossible to knead until I added more flour, almost 2 cups in total. Any thoughts about where I have gone astray? I was meticulous in measuring my other ingredients :).
Hi Maureen, Thanks for writing about this. Sometimes when I make them, the consistency is great and sometimes, like you, I need to add almost another cup of flour. I’ve noticed huge changes with the weather. I’ll got back into the recipe and make note of that for others. I sure appreciate you bringing this to my attention. Other bakers might not have your confidence to problem-solve so a note will be very helpful. With gratitude, Karen
Thanks for updating the recipe Karen ! The first two times I made then, one cup was enough. The last time I made them, I added another full cup to get the consistency I needed. Really pleased that it wasn’t just me and your recipe is updated !
Thanks for sharing Steve. Calgary has latitude and frequent weather and barometric mood swings as factors we bakers have to consider. It’s wild that a recipe can vary by a full cup of flour but there it is. You experienced it, I’ve experienced it and so did Maureen. I’ve also noticed the variance with how much water I need to add to the No-Knead bread on a daily basis as well – but at least there, I gave people that parameter. Thanks for helping me out with this. Cheers, K