Shepherd’s Gate Inn Cinnamon Rolls


If you read our April 2012 Newsletter article “Worth the Wait” your mouth will be watering for the Shepherd’s Gate Inn Cinnamon Rolls! (Click on our newsletter link to read this article) Here’s our recipe for you to try, or book a retreat and we’ll bake some for you!

Sourdough Cinnamon Rolls

1. Mix the following ingredients in plastic or glass container – never metal and allow to set for 12 hours or overnight
before proceeding to the next step.

1 pkg. dry yeast (2 1/4 t.)
1 1/2 c. warm water
3/4 c. sugar
3 T. instant potato flakes

2. After 12 hours, add the following ingredients mixing well:
1/4 c. sugar
1 c. oil
3 c. warm water
2 T. salt
12 c. bread flour

3. Coat the inside of a large clean bowl with oil and place dough into this bowl. Brush oil on the top of the dough ball.
Cover with a clean towel and let set for 4 hours until double.

4. After doubled, punch down and knead 3-4 times. Divide into 2 equal portions.

5. Roll each portion into a 12 x 9 x 1/2 inch rectangle and spread with each with 4 T. melted butter.

6. Mix together 1 1/2 c. brown sugar and 2 T. cinnamon. Divide equally and sprinkle over melted butter on each portion.

7. Roll each portion lengthwise like a jelly roll; pinching edges together to seal edges.

8. Using a piece of thread, cut each roll into 12 slices.

9. Grease 2 – 9 x 13 pans and place 12 slices per pan. Cover with towel and let rise for 4 hours or overnight.

10. Bake at 350 degrees for 20-25 minutes.

11. Glaze while hot with the following: 1 c. powdered sugar, 4 T. melted butter, 2 t. vanilla, and enough milk to make the glaze spreadable.

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