This is a great sourdough cinnamon roll recipe that you can put together for a special brunch or holiday morning feast like Easter or Christmas. They’re naturally sweetened with raw honey and palm sugar and are delightful with a cup of tea!
Sourdough Cinnamon Rolls:
1 cup sourdough starter (where to buy sourdough starter)
1/2 cup milk
1.5 cup flour (I used whole wheat flour)
1 tsp vanilla extract
2 tbsp palm sugar
1/4 tsp salt
1 tbsp butter
1/3 cup palm sugar
1/3 cup walnuts
2 tbsp butter
1.5 tsp cinnamon
1/4 cup raw honey
3 tbsp Softened Butter (not melted)
1-2 tbsp Whole Milk (depending on the thickness that you want for the sauce)
1. Mix together dough ingredients. You can use a stand mixer or just mix in a bowl. Knead the dough on a floured surface for about 5 minutes. The dough should be slightly sticky and pliable. If it’s too wet you can add more flour while kneading, but don’t add too much or it might not be moist.
2. After kneading, put dough in a greased bowl and place plastic wrap over the bowl. Allow to rise for about 3-5 hours. The longer you let it rise the more sour flavor there will be.
3. After the first rise, bring the dough to the floured surface and use a rolling pin to flatten it into a rectangular shape.
4. For the filling mix together palm sugar, chopped walnuts and cinnamon. Use a pastry brush (I have a convenient silicone pastry brush that I like to use) to spread melted butter on the flattened dough. Sprinkle filling mixture over butter and make sure it’s spread evenly.
5. Roll up the dough firmly lengthwise, but don’t wrap it too tightly. You don’t want the dough to break. Use a sharp knife to cut the rolled up dough log into smaller cinnamon rolls.
6. Grease an 8X8 pan with butter and place the cinnamon rolls into the pan. Let the dough rise a second time for about 2 hours. The dough will expand at this time and the rolls will push together.
7. Pre-heat the oven to 350°. Bake for about 20-25 minutes or until the tops have slightly browned.
8. Let buns cool before frosting. To make frosting, cream together honey and softened (not melted) butter, then add milk. The honey should be a raw creamy variety like the picture below. Most raw honey sold at health food stores is this consistency or you can order it here. To frost, simply spread frosting over buns with a spoon.
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