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:
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.
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.