Wow. This morning we made cinnamon buns with the new sourdough baby. They turned out excellent. I whipped together the dough last night in about 5 minutes and it was waiting for me this morning all bubbly and nice. I had to add a few more ingredients and knead it for all of about a minute, then roll out and top with goodies! Super easy for such a delicious breakfast! These were light and doughy, not like the biscuit ones I usually make. These are more like the regular yeast cinnamon rolls. I wonder if I let them rise a bit after cutting them if they might get even more airy. Either way they were delicious! It feels so good to know that while they are a treat, they are fully digestible due to the overnight souring process which breaks down hard to digest nutrients as well as releases the enzymes for better digestion! We are also using a healthier sugar (Sucanat) and real butter, which I am a firm believer is good for you (in moderation of course!). In order for our bodies to absorb fat-soluble vitamins (think A & D) we need the presence of fat! Not rocket science! Either way. I feel ok about eating a few of these cinnamon buns and giving them to the kids too due to these factors. My batch even made enough to freeze a few for another day. I just froze the unbaked rolls on some parchment paper then pulled it off the paper when they were frozen and popped them in a bag in the freezer. Apparently (haven’t tried yet) I just need to pull them out of the freezer, thaw for a few mins and bake like normal. Wow, that would be an easy breakfast!

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Anyways. Here’s the basic recipe. Adapted from gnowfglins.com e-course and sourdough e-book materials.

For the Dough:

  • 1/2 cup sourdough starter
  • 1 cup milk (can be cultured, as in buttermilk)
  • 1/4 cup rapadura, honey or maple syrup
  • 1/4 cup melted butter (not too hot)
  • 1 teaspoon vanilla
  • 2 to 3 cups whole wheat flour (I used fresh ground and it took a little over 2 1/2)
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

For the Filling:

  •  1/4 cup butter
  • 1-2 tablespoons cinnamon
  • 1/4 to 1/2 cup rapadura or maple syrup

For the Glaze:

  • 1/4 to 1/2 cup butter or coconut oil
  • 1/4 to 1/2 cup rapadura,  maple syrup or honey

The Method:

In a medium size bowl, mix until incorporated 1/2 cup sourdough starter and 1 cup milk. Add to that 1/4 cup
rapadura, 1/4 cup melted butter, and 1 teaspoon vanilla. Stir well. Begin by adding 2 cups of whole wheat flour.
Stir to combine. Take note of your dough consistency. Add flour by the 1/4 cup and eventually by the tablespoon
until you have a dough that is not wet and a little firm. It is hard to put an exact description to what your dough
should feel like. Keep in mind that once this dough has soured you will be kneading in three dry ingredients and
then rolling it out.

Once your dough is ready, cover your bowl and set it aside to sour for 8 or more hours. I just did it the night before and leave it overnight. It was ready by breakfast time!

Preheat your oven to 375 degrees.
Add 1/4 cup to 1/2 cup of butter or coconut oil to your chosen baking dish. Pop it in the oven as it preheats.
Take it out once the oil has melted and add to it an equal amount of sucanat or maple syrup. Set this aside.

While your oven is preheating, prepare your cinnamon roll dough. Sprinkle 1 teaspoon sea salt, 1 teaspoon
baking soda, and 1 teaspoon baking powder onto your soured dough. Knead
for three or four minutes, concentrating primarily on incorporating the dry ingredients. Once you feel all is combined, place your dough ball onto a surface you think will work well for rolling out and rolling up. Roll your dough into a  rectangle about a 1/4 inch thick.

Spread your dough with softened butter or coconut oil. I find 1/4 cup is a good amount, but more or less will be
fine as well. Sprinkle your dough with cinnamon to your liking, and, if you prefer, scatter with dried fruit, nuts, or
chocolate chunks. Once your rectangular shaped dough is topped with your choice of goodies, carefully roll it up. I roll from the bottom up and from one long side to the other. Keep it as tightly rolled as you are able.  Cut up your log in whatever way suits you. Please use a serrated knife. Once cut, carefully move your rolls into the prepared baking dish(es). You want your cinnamon rolls to be touching but not crammed in your baking dish. The slight touching causes them to rise up and not out.

Place the cinnamon rolls onto the middle rack of the preheated oven. Bake for 25 to 30 minutes checking on them after 15 or 20 minutes just to make sure they aren’t already done. Different sizes cook at different rates.Once the cinnamon rolls are finished, immediately flip them onto a large plate or platter.

 

Mmm. Good to the last bite!

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Sourdough Cinnamon Buns
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