Sourdough Cinnamon Rolls
Fluffy cinnamon rolls fresh out of the oven.
We have been slightly obsessed with sourdough over here…bread, pancakes, waffles, and pita bread. I am using a starter that was gifted, originating in San Francisco and started during the late 1800s. They all like to eat it and I like that the flour is organic and fermented to make it more digestible.
I had a request for cinnamon rolls — well, maybe it was someone begging for me to make them. I made one recipe, then worked on my own version that is healthier and doesn’t use sugar except in the fermentation. I did not tell anyone that I replaced the brown sugar with dates, cider and maple syrup. The result was deemed even better than the original recipe. Note, I do not use any icing to cut down on the sugar and glycemic load. On to the next request…Apple Cinnamon Rolls.
Sourdough Cinnamon Rolls Recipe
Ingredients
Overnight starter proofing:
2 3/4 cups, organic unbleached all-purpose flour (352g)
1/2 cup of butter, softened (112.5g)
3/4 cup sourdough starter (200g)
1 cup, So Delicious unsweetened coconut milk (242g) (or use a dairy or non-dairy milk of your choice)
1 Tablespoon cane sugar (13g)
Cinnamon filling:
1/3 cup maple syrup
15, pitted dates
1 Tablespoon apple cider
2 Tablespoons cinnamon
Dough:
Overnight starter mixture, from above
1 teaspoon baking powder (4g)
1 teaspoon baking soda (4.8g)
1 teaspoon salt (9g)
Small amount of extra flour to dust board, and to add to dough, if it is too sticky
6 Tablespoons butter, softened (85.2g)
1 T butter to grease skillet (14.2g)
Recipe Steps
Overnight starter proof steps:
Add flour to a large bowl, then add softened butter.
Use a knife to cut the softened butter into pieces and then use a fork to cut the butter into smaller pieces until it resembles small crumbs. You can also use a food processor and pulse until small crumbs are formed.
Add the coconut milk, sourdough starter and 1 T sugar. Mix well.
Cover and leave in a warm place at least 8 hours. Overnight is easiest so it will be bubbling and ready in the morning.
Cinnamon filling
In a food processor or blender, add maple syrup, pitted dates, apple cider and cinnamon.
Blend until smooth and thick. If the filling is too runny, add more dates.
If dates do not blend well, use a strainer to remove liquid and use a fork to mash dates until they form more of a paste. Mix into liquid to thicken. You can also add a small amount of flour by the spoonful to thicken the mixture if needed.
Dough
Add a large cookie sheet to oven rack and then preheat oven to 375°.
Take bowl of overnight starter and add baking powder, baking soda and salt, mix well.
Dust large cutting board or clean counter with flour.
If dough is too sticky add a small amount of flour, so a ball can be formed.
With a rolling pin, roll dough out in a large rectangle to 1/4” thickness.
Trim into a rectangle shape, if needed.
Spread softened butter over dough.
Gently spread cinnamon filling over butter.
Begin rolling dough on a long edge as tight as possible into a roll.
Cut the long roll into 1” pieces.
Grease cast iron skillet (12”) with butter.
Place rolls next to each other filling the greased skillet.
Place skillet on the cookie sheet and bake for 30 minutes, or until done. If rolls begin to brown or burn, cover loosely with foil.
Cool for 5 minutes before pulling cinnamon rolls apart.
