Ingredients
- FOR FILLING:
- 1/2 cup brown sugar, packed
- 1 1/2 teaspoons cinnamon
- 6 tablespoons butter, melted
- FOR DOUGH:
- 1/2 cup butter (cut into small chunks)
- 2 1/2 cups all-purpose flour
- 1/2 cup sourdough starter
- 1 tablespoon granulated sugar (honey, or maple syrup)
- 1 cup milk (or cultured milk, yogurt, milk kefir, or buttermilk)
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 tsp. baking soda
- FOR ICING DRIZZLE:
- 1 1/4 cups confectioners' sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
How to Make
-
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.
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Step 4: In a small bowl combine filling ingredients until they form a paste.
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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.
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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
We hope you enjoy this recipe!
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