Sourdough Cinnamon Rolls

Making sourdough sweets has been one of my favorite things as of late, but it really took me time to get into it. I originally got my starter from Ballerina Farms and immediately jumped into making sourdough bread. It worked, but it was stressful for me, so I quickly gave it up. As time passed, one of my best friend Meghan encouraged me to get back into baking with sourdough and recommended I make other things with it while I got more comfortable with baking and using it. She brought me her own starter and since then I have been making all kinds of sourdough goodies and loving it! I have yet to try the bread again, but my sister just showed me a super easy recipe with a Kitchen Aid mixer so stay tuned for a sourdough bread recipe. If you haven’t jumped on the sourdough bandwagon yet, I highly recommend it! Farmhouse On Boone has amazing sourdough recipes that I use and love. This cinnamon roll recipe is adapted from hers and I used my best friends, All You Can Sweet, amazing cream cheese frosting recipe. She makes the most delicious and beautiful cakes! These two combined make for the best Sunday morning treat. Or as my fiancé requested, every morning!

INGREDIENTS

Dough
1/2 sourdough starter, bubbly and active (113 grams)

1/2 cup water (118 grams)

4 cups all-purpose flour (540 grams)

1/2 cup melted coconut oil

1/2 cup maple syrup (168 grams)

2 eggs

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

Cinnamon Sugar Filling

1/2 cup softened butter (114 grams)

1 cup brown coconut sugar (200 grams)

2 tablespoons cinnamon

Cream Cheese Frosting

6 tablespoons butter

1 1/2 cups powdered sugar

1/4 cup cream cheese

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Optional ingredient: Add in a splash of heavy cream to the skillet to keep the cinnamon rolls moist!

INSTRUCTIONS

Using a stand mixer, add in starter, flour, syrup, eggs, and melted coconut oil. Mix on low speed and gradually increase. Mix until dough is stretchy and does not rip apart easily. Once dough is ready, place in a greased bowl and cover with topping of choice. Allow to rest in a warm place overnight or up to 12 hours.

The next morning, remove dough from bowl and place back into stand mixer. Add in baking soda, salt, and baking powder and mix for about 5 minutes. Once combined well, place on a well floured surface or parchment paper and roll dough into a rectangle shape about 1/4” thick.

Preheat oven to 375 degrees F. For the filling, mix together in a small bowl softened butter, coconut sugar, and cinnamon. Once combined, cover entire dough surface with filling. Roll dough up as tightly as you can. Slice dough into 12 pieces. Place pieces into a seasoned cast iron skillet. Once all the rolls are there, option to add a splash of heavy cream to the pan and coat the bottom of the rolls and pan. Place in oven and cook for 20-25 minutes. Do keep in mind ovens sometimes have different cooking times.

While rolls are in the oven, make the frosting. Grab a small/medium sized bowl. Using a hand held electric mixer, combine softened butter, powdered sugar, cream cheese, vanilla extract, and salt. Combine until desired frosting texture is formed.

Once the cinnamon rolls are done baking, remove from oven and top with cream cheese frosting. Enjoy your delicious cinnamon rolls!

If you somehow didn’t eat every last bit, you can store them in the fridge and reheat on stove or in microwave when ready to eat!