Sourdough Cinnamon Rolls

Finally a Sourdough Cinnamon Roll that's manageable (inside is a tutorial to get Starter in 5 days) and delicious! // The Ezer Wife

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┬ábecause, why not? then Pizza Crust and Chicken and Dumplings.

Finally a Sourdough Cinnamon Roll that's manageable (inside is a tutorial to get Starter in 5 days) and delicious! // The Ezer Wife

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.

Finally a Sourdough Cinnamon Roll that's manageable (inside is a tutorial to get Starter in 5 days) and delicious! // The Ezer Wife

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.

Filling

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.

Icing

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!

Finally a Sourdough Cinnamon Roll that's manageable (inside is a tutorial to get Starter in 5 days) and delicious! // The Ezer Wife

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