Cinnamon Buns

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I made the starter three days before, because the date I was to make these kept getting pushed back. By the time I did make them, the starter was certainly no longer sweet, and had taken on a distinctly wild, sour flavor. No matter - these cinnamon roles were out of this world. They only took 25 minutes to proof in the oven, then I set the baking temperature to 340? because I normally like things like this a bit "undercooked," shall we say. They came out perfect (for me very moist and chewy.

I just couldn't talk myself into using the entire two sticks of butter. In fact I could barely find room for the 1 1/2 sticks that I did use. That, and letting the starter ferment a little longer than called for, are the only changes I made.

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This was a good recipe I was amazed at how easy it was to put it together... I semi stressed out about killing the starter in the medal mixing bowl... That is another thing my mom has a sour dough start that is a 100 years old and that is what I used in my cinnamon buns and it turned out wonderful..... The only thing that I am going to change the next time that I make it is the amount of Cinnamon in it, it was a little to Cinnamony for my family......

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I, too, did a double take when I saw the show and then looked up the cinnamon bun recipe and neither heard nor saw any sort of explanation of what in the sam hill a "starter" is!

I did look it up on the fried cinnamon sticks recipe as one person on here had suggested and thought I'd post it up here:

Cinnamon Bun Dough:
Starter:
1/2 cup granulated sugar
1/2 cup Idaho potato flakes
1 teaspoon dry active yeast
1 1/2 cups warm-hot tap water

Starter: One day before you plan on baking the cinnamon buns combine the starter ingredients. Stir this mixture occasionally with a rubber spatula and your starter should soon start bubbling within 12 hours.

Cook's Note: You will know this because you will see bubbles along the side of the glass container and you may possibly see bubbling on the top of the mixture as well. Let this mixture sit bubbling, uncovered, until you are ready to make bread the next day. You might want to stir it occasionally. Remember this is a living culture and you will need to take care of it in order to keep it alive.

Hope it helps you and me! I've never made homemade buns and I can't wait to try this recipe out!

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My son & I couldn't wait to make and try these after watching the episode. However, not once but twice we made the starter and the dough, let it rise and both times it was way too moist. It fell to it's original size after taking 2.5 hrs to rise and was extremely moist and sticky both times. I even added extra flour as reccomended in the recipe. If there is someone who knows of something I could do different to avoid this from happening again please post it for me? I even tried two different brands of dry yeast. I didn't use use the rapid rise yeast but the regular yeast as it didn't specify. Thanks in advance to anyone that can help.

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For those of you that would love to make this recipe, but don't have the starter, don't worry, they are not good at all. My sister purchased Edie's starter while on a trip to Savannah ($9.95. She was so anxious for me to make these. The other week Edie appeared on Paula's show and they made the cinnamon rolls, and I thought I would get my starter going so I could make them. I have a bakery and one of my specialities.....cinnamon rolls!! But, I'm always up to try something new at home and experiment and let my family be my taste testers before introducing to the bakery customers. These rolls are time consuming, that is, as far as the time it takes for the dough to raise. In Edie's instruction she states, "cover and let rise until doubled in size (could take up to 12 hours". It actually took about 8 hours for my dough to double in size, and once the dough had been rolled and and made into rolls and placed in the pan to raise, probably about another 2 hours to raise. So, I'm thinking these cinnamon rolls better taste like something straight from heaven. They are very HEAVY, and actually taste like something pre-packaged from the grocery store. This is my professional recommendation for those that really want to try a cinnamon roll like this: first, make your own sourdough starter, visit the King Arthur web-site for recipes, and if you're not a member of the King Arthur Baking Circle, join!!!! There are very good discussions and recipes recently posted about sourdough cinnamon rolls.

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Alrighty...here is the starter recipe. If you were to look at her fried cinnamon stick recipe she has the starter listed. Here it is...
Starter:
1/2 cup granulated sugar
1/2 cup Idaho potato flakes
1 teaspoon dry active yeast
1 1/2 cups warm-hot tap water

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I've been doing like most of you; searching for a starter. They've been telling me everything, but how to care for it. I went to cooks.com and looked up Herman Potatoe Flake Starter. It gave me the ingredients on how to start and care for my starter. Hope this helps, I preparing to make the rolls today, and will update with my results.

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This looks like a wonderful recipe, I am not much of an early riser and I was wondering, can you make the rolls the night before, let them rest in the refrigerator overnight and bake them off the next morning? Has anyone tried this? Thanks for your help.

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I just started the starter yesterday. Potato, sugar, yeast and water. What do we feed it with??? How often???? HELP!!!!

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http://recipes.pauladeen.com/index.php/recipes/view/fried_cinnamon_sticks/
I had to get on her own website and call them for the recipe.
Starter:
1/2 c. granulated sugar
1/2 c. idaho potato flakes
1 tsp. dry active yeast
1 1/2 c. warm-hot tap water