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Naturally Sweetened Sourdough Cinnamon Rolls
Rebekah KukRebekah Kuk

Naturally Sweetened Sourdough Cinnamon Rolls

You will love these cinnamon rolls, sweetened naturally with maple syrup and coconut sugar, and fermented with natural yeast sourdough starter. Featuring Grapewood Farm flour.
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Prep Time 20 minutes
Cook Time 20 minutes
Fermenting time 1 day 2 hours
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cups fed sourdough starter
  • 1/2 cup water
  • 2 cups all purpose flour or cake flour I used Grapewood Farm* #90 sifted soft red wheat flour
  • 2 cups whole wheat flour I used Grapewood Farm* #50 sifted hard red wheat flour
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup softened butter
  • 1 cup coconut sugar
  • 2 tbsp cinnamon
  • 1/2 cup heavy cream

Equipment

  • sourdough starter
  • large cast iron skillet is best, but a regular 8" x 8" baking dish works too

Method
 

  1. The night before you plan to make these, mix together the starter, water, flour, coconut oil, and maple syrup. You can do this up to 24 hours before. Let it rise in an oiled bowl, covered tightly.
  2. The next day, add the eggs, baking soda, baking powder, and salt. Combine well. I used my hands to squeeze the eggs into the dough. It took me about five minutes to really mix it in well. (You can use a Kitchen Aid mixer if you like). Cover the dough (still in the bowl) with a towel and let it rest in a warm place for about an our.
  3. Mix together the softened butter, cinnamon, and coconut sugar in a separate bowl. Lightly dust the counter with flour. Roll out the dough to be about 1/4 inch thick, in a rough rectangle shape. If you don't have a rolling pin, you can press it down with your hands.
  4. Spread the cinnamon, sugar, and butter mixture evenly over the rectangle, leaving a slight border at the edges so the sugar doesn't spill out. Roll up the dough, starting at one of the long edges, tightly. Once it's rolled, press the opposite edge in and pinch the ends together, pushing in towards the center a bit.
  5. Use thread or a piece of plain floss to cut into rolls. Start in the middle of the log. Wind your thread around and pull the opposite ends to cut a roll. You should be able to get 12 rolls out of the log.
  6. Place rolls in a cast iron skillet or 8 x 8 baking dish. Pour heavy cream evenly over the rolls and let soak in for 30 minutes. Preheat the oven to 375 degrees Fahrenheit.
  7. Bake the rolls for 20 - 30 minutes until golden. Let them cool a bit, then try to see if you can only eat one! We couldn't.

Notes

*Grapewood Farm is my first choice when it comes to ancient grain, modern grain, or rye flour. They grind the grains into flour before they mail it, which keeps the nutritional value high. 
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