Cinnamon Rolls
Author: Chef Brad
  • 3 cups warm butter milk
  • 1 cups Chef Brad's sour dough starter
  • ½ cup sugar
  • ½ cube melted butter
  • 1 tablespoons salt
  • 3 eggs
  • 5-8 cups Hi-Gluten White Flour (to begin with)
  • 2 ½ tablespoons yeast
  1. Place ingredients into your WonderMix, with yeast on top of the flour. \
  2. Turn on the WonderMix, and add enough flour to clean the sides of the bowl.
  3. Mix for six minutes and then remove from bowl and place in oiled large bowl and let rise until double. (Remember, a sticky dough makes the best rolls.)
  4. Remove from bowl and divide into 4 equal pieces, placing one piece on rolling surface.
  5. Roll dough into a large semi-circle.
  6. Top with melted butter, and then the cinnamon and brown sugar mixture.
  7. Sprinkle lightly with water.
  8. Roll dough, starting from furthest away and roll towards you pulling the dough tight.
  9. When rolled tight, cut in half and than cut the halves in half and than cut each piece into 3 pieces. You should end up with 12 rolls.
  10. Place rolls into pan sprayed with nonstick pan spray, leaving a small space in between each roll, and let rise until double in size.
  11. Bake at 400 degrees for 5 minutes, then at 325 degrees for 12-15 minutes. Do not over bake, this dries out the rolls.
Recipe by Chef Brad America's Grain Guy at