June 03, 2016
Breads, Breakfast, Comfort Food,
Desserts, Dairy, Kid Pleaser, Brunch, Christmas, Ladies Luncheon, Potluck, Oven Bake, Vegetarian, Flour, Milk, Butter/Margarine more
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"In this cinnamon roll recipe you get the ease (and yumminess) of a biscuit dough along with the benefits of the long fermentation time. That, combined with the deliciously sweet cinnamon filling, is enough to make these your new go-to cinnamon roll recipe. This description, from Cultures for Health, makes me want to make these right now! What could be better than a cinnamon roll that is good for you??? NOTE: DUE TO THE FERMENTATION, THESE ROLLS MUST BE STARTED THE DAY BEFORE YOU BAKE."
At least seven hours before baking, prepare the dough for a long fermentation. Start by cutting the butter into the flour until it is in small pieces. Stir in the starter, sweetener, and milk until a soft dough just comes together. Cover and place in a warm spot in your kitchen for 7 to 12 hours.
Preheat oven to 350°F.
Combine salt, baking powder, and baking soda in a very small bowl until evenly mixed. Sprinkle this over your fermented dough and knead until it comes together into a cohesive, soft dough.
In a small bowl combine filling ingredients until they form a paste.
Roll dough out into a 1/4 to 1/2 inch thick rectangle. Spread filling evenly over dough. Roll dough tightly and cut into 1/2 inch thick pieces.
Place in a 12-inch cast-iron skillet and bake in the pre-heated oven for 20 to 30 minutes or until golden brown on top and bottom.
In a small bowl, combine the ingredients for the icing drizzle and stir until smooth. Drizzle over the cinnamon rolls.
Kick start your day with one of these delicious fruit smoothies.
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