Long Fermented Sourdough Cinnamon Rolls

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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."

Original recipe yields 6 servings


  • Serving Size: 1 (199.4 g)
  • Calories 700.7
  • Total Fat - 29 g
  • Saturated Fat - 18 g
  • Cholesterol - 76.5 mg
  • Sodium - 657.5 mg
  • Total Carbohydrate - 104.6 g
  • Dietary Fiber - 1.8 g
  • Sugars - 62.9 g
  • Protein - 7.5 g
  • Calcium - 136.4 mg
  • Iron - 0.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

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.

Step 2

Preheat oven to 350°F.

Step 3

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.

Step 4

In a small bowl combine filling ingredients until they form a paste.

Step 5

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.

Step 6

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.

Step 7

In a small bowl, combine the ingredients for the icing drizzle and stir until smooth. Drizzle over the cinnamon rolls.

Tips & Variations

  • Cast iron skillet