Sourdough Cinnamon Rolls using 100% organic whole grains.

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Photo above: Sourdough cinnamon rolls with pecans.

Sourdough Cinnamon Rolls

1 ½ cups sourdough Starter

¾ cup cold filtered water

Approx. 3 to 4 cups freshly ground “hard” wheat flour (red or white hard, red fife, or spelt)

Approx. ¼ cup melted butter, lard, coconut oil or olive oil.

Mix first two ingredients in a large bowl, gradually adding the flour until dough pulls away from sides of bowl. Get your hands covered in flour and start kneading for about 5 to 7 min adding flour as needed. Then put olive oil or melted fat on your hands and knead the dough for another 4 to 5 min. Form into a ball and brush with melted butter. Let rise in a buttered bowl overnight or at least 7hours. Cover with a moist cotton cloth. The best temperature is between 60 to 70 degrees F. (15 to 21 degrees C.)

2 tsp. whole sea salt

After rising time, punch down and add 2 tsp. Celtic sea salt and knead for about 2 min. until salt is all mixed in. Place on a floured surface and roll out to form an 11”x13’ rectangle. 1 egg (beaten)

¼ cup whole cane sugar (Rapadura or Sucanant)

1 tsp. cinnamon

Brush the surface of the dough with the beaten egg, leaving the top edge bare. Sprinkle on the sugar and cinnamon. Roll the dough up into a log.

Cut into 1 ½ inch pieces using a thread to cut. Place in a 9” round pan that has been prepared with the following spread on the bottom:

½ cup butter

¼ cup whole cane sugar (Rapadura or Sucanant)

1 tsp. cinnamon

1/2 cup pecans or Crispy Pecans

Let rise in a warm place till double in size (about 1 ½ - 3 hours) I put mine in a warmed oven (about 80 degrees F.)

Preheat oven to 400 degrees and right after you put the sourdough cinnamon rolls in oven drop temperature to 350 degrees F and bake rolls for 30 to 40 min. After you take the sourdough cinnamon rolls out of the oven, place a large plate over the pans and flip them upside down. Let cool a bit and serve with cream cheese topping (optional).

Cream Cheese Topping:

Beat together 1 cup of cream cheese, ¼ butter, 1 tsp. vanilla and ¼ cup of honey.

Listen to sourdough class on "Deconstructing Dinner" on CJLY Radio.

Photo above: Stirring the water and sourdough starter together.

Photo above: Mixing flour into starter/water mixture with spoon until it starts to pull away from the sides of the bowl.

Photo above: Kneading more flour into the dough for the first 5 minutes.

Photo above: A good way to take sticky dough off your hands is to put flour on your hands and rub off with thumbs.

Photo above: Showing a good kneading technique.

Photo above: Dipping hands into melted butter.

Photo above: Covering hands in butter to knead into the dough for the last 5 minutes

Photo above: Dough after 10 minutes of kneading. Now it's ready to rise for 8 to 12 hours.

Photo above: After the dough has risen for 8 to 12 hours, you can now punch it down.

Photo above: Adding sea salt and kneading for 2 minutes.

Photo above: Roling up dough that has been brushed with beaten egg and sprinkled with sugar and cinnamon.

Photo above: The best way to cut dough is to take some thread and cross and cut.

Photo above: bottom of pan that has been layered with butter, sugar and cinnamon.

Photo above: Cinnamon rolls on top of pecans ready to rise.

Photo above: Right after you take it out of oven you flip over onto a plate and they are ready to enjoy!

Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging, raised without hormones and antibiotics. Seafood should be wild from unpolluted waters.

Check out Shopping Guide for food sources.

Lorraine

Go back to Whole Grains,Sourdough or top of sourdough cinnamon rolls page.

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