I make cinnamon rolls quite often, but they're usually for the weekend. This week, however, I made them on Tuesday. They weren't my usual cinnamon rolls, though. Beth had brought home some Amish Friendship Bread starter, which she made bread with and divided into additional starter just like she was supposed to. But she failed to give any of those extra bags of starter to anyone, except me. The day came to add flour, sugar and milk to the starter, and I refused to do it for all of those extra bags, so we put them in the freezer for later.
When it came time to add to and separate my own starter, I didn't really feel like having additional bags of starter, and I didn't really want to pass them out. So, instead of adding milk, flour, and sugar to the starter I had, I just measured it out. The bread recipe calls for 1 cup starter, and I had about 2-1/2 cups, so I figured I could just divide that and make 2 batches. I made one recipe (2 loaves) of the traditional Amish Friendship Bread, and I made cinnamon rolls from the other half of the starter. I had a recipe that I had tried another time, but I didn't follow it exactly, so I'm posting my version.
The original recipe also called for 1/2 t. baking soda and 1 t. baking powder, but it really doesn't need it. The only leavening is from the fermentation of the original starter. These rolls are a little more filling than my usual cinnamon rolls. I can only eat a couple at a time, so they've lasted all week. Beth and I have been enjoying them for breakfast. I guess I can forgive her for bringing home, and keeping, all that starter in the first place.