Sourdough CINNAMON ROLLS
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 13
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- filling:
- 1/2 cup cold butter
- 2 1/2 cups white all-purpose flour ( i use king arthur unblea
- 1/2 cup active sourdough starter (a great way to use up di
- 1 cup milk (i used milk kefir you could also sub in buttermilk)
- 1/2 cup brown sugar or turbinado sugar
- 6-8 tablespoons of butter melted
- Carbohydrate 1.51796230708624 g
- Cholesterol 37.8101282205006 mg
- Fat 14.2801546212641 g
- Fiber 0.608658953348796 g
- Protein 0.837632820153742 g
- Saturated Fat 9.01599767039141 g
- Serving Size 1 1 roll (59g)
- Sodium 335.852718480536 mg
- Sugar 0.909303353737445 g
- Trans Fat 1.01095387220857 g
- Calories 134 calories
For long-fermented rolls, prepare the dough at least 7 hours before baking. Overnight is best for Christmas morning.Cut the butter into the flour until it looks like fine sand. Mix in the starter, sugar and milk until a soft dough ball just comes together. Cover and put in a warm spot overnight.Preheat oven 400 degrees F.Combine salt, baking powder and baking soda in a small bowl and sprinkle over the dough.Knead the salt/baking powder/soda gently into the dough ball along with a little more flour until a smooth dough ball is formed. Be careful not to over knead the dough.Roll out the dough until it is about ¼" to ½" thick in a large rectangle.Spread filling evenly over the dough.Starting along the long edge, roll up the dough tightly into a long roll. Use both your hands to roll it evenly and as tightly as possible.Cut the roll into ½" thick slices.Place slices into a well greased cast iron skillet or cookie sheet and bake for 20 to 30 minutes until golden brown.
