If you’ve been reading my blog lately you may think I am obsessed with sourdough. You may be right! Since I was given some starter by my daughter I have been finding all sots of ways to use up the starter; everything from Crumpets to Cinnamon Raisin Bread. Another wonderful recipe is Sourdough Cinnamon Rolls.
Several years ago my husband and I took a class at the King Arthur Baking School and learned how to make cinnamon rolls. We made the traditional type of cinnamon rolls and we made a quicker biscuit cinnamon roll. I have tried both methods using sourdough starter.
Nothing beats the traditional method with a much longer rising time. The dough is so light and fluffy and absolutely delicious. However, if you have company and don’t want to spend a lot of time in the kitchen try this Sourdough Biscuit Cinnamon Roll recipe. You can enjoy the quick biscuit dough with the benefits of long fermentation time.
The secret to this recipe is that the ingredients are mixed up at least seven hours before baking. In other words before you go to bed, mix up the ingredients and cover and place in a warm spot in your kitchen for 7-12 hours. In the morning you preheat your oven, form your cinnamon rolls and put them in the oven. In 20-30 minutes you will be enjoying fresh baked sourdough cinnamon rolls with your coffee.
Sourdough Cinnamon Rolls
½ cup butter, cut into small chunks
2 ½ cups flour
½ cup sourdough starter
1 Tbsp. maple syrup
1 cup milk (you may also try yogurt, buttermilk or milk kefir)
¾ tsp. Salt
1 tp. Baking powder
½ tsp. Baking soda
½ cup brown sugar
1 ½ tsp. Cinnamon
6 Tbsp. butter, melted
At least seven hours before baking, prepare the dough for a long fermentation. Start by cutting the butter into the flour until it is in small pieces. Stir in the starter, maple syrup, and milk until a soft dough just comes together. Cover and place in a warm spot in your kitchen for 7-12 hours.
Preheat your oven to 350. When you are ready to bake your cinnamon rolls, combine the salt, baking powder and baking soda in a very small bowl until evenly mixed. Sprinkle this over your fermented dough and knead until it comes together in a cohesive, soft dough.
In another small bowl combine the filling ingredients until they form a paste.
Roll the dough into a ¼ to ½ inch thick rectangle. Spread filling evening over the dough.
Roll the dough tightly and cut into ½ inch pieces. You should have 8-10 rolls
Place the rolls in a 12 inch cast iron skillet or cake pan and bake in a preheated oven for 20-30 minutes until golden brown on the top and bottom.
Best enjoyed fresh out of the oven.