I suppose there comes a time in every bakers life when plain ‘ol sandwich bread just isn’t enough to scratch the itch. I am absolutely in love with my sourdough bread but after so many mixes and kneads, my mind started working. First up was Banana Nut Bread because, why not? then Pizza Crust and Chicken and Dumplings.
I’ve been experimenting with some other sourdough recipes, but I am so thrilled to share with ya’ll these cinnamon rolls that are now called Christmas Morning Rolls in our house. I’ll admit, I also made them for Thanksgiving and my birthday this year. They taste so dang good though, it doesn’t take away from the special feeling of Christmas morning.
Sourdough Cinnamon Rolls
1/2 cup lard or butter, cut into small cubes
2 cups organic, unenriched all-purpose flour (I like this one)
1 cup sourdough starter
1 cup whole milk or cultured milk (milk kefir or buttermilk)
3/4 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
At least 7 hours before baking, prep dough for fermentation. To do this, cut butter into flour until butter is in small pieces. Mix in the starter and milk until a soft dough forms. Do not over mix here, only stir so ingredients are well incorporated. Cover and place in a warm spot for 7-12 hours.
Preheat oven to 350. When ready to bake, combine salt, baking powder and soda in small bowl. Then sprinkle over dough. Knead until you have a cohesive dough, using sprinkles of flour to keep it from sticking to your hands.
1/2 cup coconut sugar
1 tablespoon cinnamon
6 tablespoons butter, melted
optional: 3/4 cup pecan pieces (yum!!)
Combine filling ingredients well.
Sprinkle counter generously with flour. Roll dough out until 1/2 inch thick. Using the back of a spoon or basting brush, evenly spread filling over dough. Carefully roll dough, then cut into 1/2 inch rolls (you should get about 12 or 2 pans worth of rolls).
Place rolls in butter pie plate or cast iron skillet (it’s okay if they’re touching). Bake for 30-35 minutes or until golden brown on the top. Look for golden brown over the whole roll, not just the edges otherwise the middle will still the doughy.
1 block full-fat cream cheese
1 cup powdered sugar (simply process your real cane sugar until it’s “powdered”)
2 tablespoons milk
1 teaspoon vanilla
While rolls are baking, mix all icing ingredients together. Allow rolls to cool slightly, then spread icing over rolls. Enjoy!