Sourdough Cinnamon Rolls

Making sourdough sweets has been one of my favorite things as of late, but it really took me time to get into it. I originally got my starter from Ballerina Farms and immediately jumped into making sourdough bread. It worked, but it was stressful for me, so I quickly gave it up. As time passed, one of my good friends Meghan encouraged me to get back into baking with sourdough and recommended I make other things with it while I got more comfortable with baking and using it. She brought me her own starter and since then, I have been making all kinds of sourdough goodies and I am loving it! If you haven’t jumped on the sourdough bandwagon yet, I highly recommend it! Farmhouse On Boone has amazing sourdough recipes that I use and love. This cinnamon roll recipe is adapted from hers and I used my good friends, All You Can Sweet, amazing cream cheese frosting recipe. She makes the most delicious and beautiful cakes! These two combined make for the best Sunday morning treat.

INGREDIENTS

Dough
1/2 cup sourdough starter, bubbly and active (113 grams)

1/2 cup water (118 grams)

4 cups all-purpose flour (540 grams)

1/2 cup melted coconut oil or oil of choice

1/2 cup maple syrup or honey (168 grams)

2 eggs

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

Cinnamon Sugar Filling

1/2 cup softened butter (114 grams)

1 cup brown or coconut sugar (200 grams)

2 tablespoons cinnamon

Cream Cheese Frosting

6 tablespoons butter

1 1/2 cups powdered sugar

1/4 cup cream cheese

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Optional ingredient: Add in a splash of heavy cream to the skillet to keep the cinnamon rolls moist!

INSTRUCTIONS

Using a stand mixer, add in starter, flour, syrup, eggs, and melted coconut oil. Mix on low speed and gradually increase. Mix until dough is stretchy and does not rip apart easily. Once dough is ready, place in a greased bowl and cover with topping of choice, damp towel or plastic wrap. Allow to rest in a warm place overnight or up to 12 hours.

The next morning, remove dough from bowl and place back into stand mixer. Add in baking soda, salt, and baking powder and mix for about 5 minutes. Once combined well, place on a well floured surface or parchment paper and roll dough into a rectangle shape about 1/4” thick. I like to roll out and use a pizza cutter to cut the edges in order to make a perfect rectangle. If not immediately baking, wrap in plastic wrap and place in fridge. Remove from fridge 2 hours before baking to defrost.

Preheat oven to 375 degrees F. For the filling, mix together in a coconut or brown sugar and cinnamon. Take melted butter and spread over the dough, this acts as the glue to let the sugar stick. Take your sugar mixture and cover the entire dough surface with the filling. Roll dough up as tightly as you can. Option to use the pizza cutter and slice out individual pieces and roll up. Or roll the large piece of dough and slice dough into about 12 equal pieces. Place pieces into a cast iron skillet. Once all the rolls are in the skillet, option to add a splash of heavy cream to the pan and coat the bottom of the rolls and pan. Place in oven and cook for 18-25 minutes. Do keep in mind ovens sometimes have different cooking times.

While rolls are in the oven, make the frosting. Grab a small/medium sized bowl. Using a hand held electric mixer, combine softened butter, powdered sugar, cream cheese, vanilla extract, and salt. Combine until desired frosting texture is formed.

Once the cinnamon rolls are done baking, remove from oven and top with cream cheese frosting. Enjoy your delicious cinnamon rolls!

If you somehow didn’t eat every last bit, you can store them in the fridge and reheat on stove or in microwave when ready to eat!

Previous
Previous

Butternut Squash Pasta Sauce

Next
Next

Aunt Dina’s Salsa