Sourdough Cinnamon Rolls

Wow! These are so delicious and are not too hard to make! Here is the link to the original recipe from littlespoonfarm.com. I followed the directions for a sourdough cinnamon roll with a second rise instead of adding baking soda and baking powder. If you don’t want to wait for the second rise, head to their site for directions! I used Just Panela unrefined, organic, pure cane sugar instead of regular cane sugar and no one noticed. I also used whole milk because the buttermilk was a little sour for my teen’s taste buds… The icing is delicious, but it does use white powdered sugar, which I normally don’t have on hand so I would like to try making an icing with a more natural sweetener like maple syrup. In the meantime, the icing here is definitely kid friendly and so yummy. I have a batch in the freezer and I can’t wait to try it straight out of the freezer! I hope you enjoy!

Sourdough Cinnamon Rolls

Dough Ingredients

• 8 tablespoons or 113 grams butter (cold)
• 300 grams all-purpose flour
• 100 grams ACTIVE sourdough starter
• 240 grams whole milk
• 25 grams honey
• 4 grams sea salt

Cinnamon Sugar Filling

• 3/4 cup organic, unrefined pure can sugar like Just Panela, or any sugar
• 2 teaspoons ground cinnamon
• 4 tablespoons butter

Icing

• 1 tablespoon butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Directions

In a straight sided vessel or mixing bowl, use a cheese grater to grate butter into the bowl.

Add flour. With a fork or pastry cutter, cut the butter into the flour.

Add the ACTIVE sourdough starter, milk, honey and salt. Mix with a spoon or a spatula until completely combined. This will be a very wet, shaggy dough.

Let dough sit overnight on counter for 8-10 hours or until doubled.

Make cinnamon glaze. This can be made after the 8-10 hour rise or made ahead and placed in the fridge until ready to use. You will have to re-heat slightly if you refrigerate.

Melt butter in small bowl. Add cinnamon and sugar. Mix until well combined. I put this in the fridge until I was ready to use it the next day.

Make icing. This can be made during the second rise or even while cinnamon rolls are in the oven. This can also be made ahead and refrigerated until ready to use, but you will have to heat slightly before spreading on the rolls.

Melt butter in small bowl.

Add powdered sugar, vanilla extract, and milk. Mix well.

After your dough is doubled, flour a work surface and your hands generously. Do not be afraid to use a lot of flour so the dough doesn’t stick.

Roll out dough into large rectangle.

Spread the cinnamon glaze on the dough. Spread all of the way to left and right edge, but you can leave about an inch of space on the top and bottom.

Roll the dough into a log shape.

I know this isn’t a super pretty picture, but I just wanted you to get the idea.

After the dough is rolled into a log, with a sharp knife or pasty cutter, divide the dough into 12 equal sections.

Butter a 10 inch cast iron skillet generously or if freezing, place in a freezer friendly pie plate.

Place or arrange each roll into the skillet. Let rise for 1 – 1 1/2 hours.

**If freezing, after this 1-11/2 hour rise, cover rolls with plastic wrap and aluminum foil and place in freezer until ready to bake. When ready to bake, remove from freezer, remove plastic wrap and foil and place in 350 degree oven. No need to let them thaw. Bake for 40-45 minutes or until golden brown**

Preheat oven to 350 degrees.

Bake for 35 minutes or until just golden brown.

Let cool slightly and then spread on icing.

Enjoy!