Description
Unfed and long-fermented sourdough starter and buttermilk are used for these cinnamon rolls.
Ingredients
- 3 cups all-purpose flour, plus more as needed, divided
- 2 cups buttermilk
- 1 cup unfed sourdough starter
- 2 tablespoons butter, cubed
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 6 tablespoons butter, melted
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
Instructions
- Mix 3 cups all-purpose flour
- buttermilk
- sourdough starter
- 2 tablespoons cubed butter
- and white sugar in a glass bowl. Cover and set in a warm area until double in size
- 8 to 12 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine baking powder
- salt
- and baking soda in a small bowl. Add to flour mixture.
- Knead dough until it is soft but no longer sticky
- adding flour as needed. Roll dough with floured rolling pin until it is 1/4 to 1/2-inch thick.
- Combine 6 tablespoons melted butter
- brown sugar
- and cinnamon until it has the consistency of a paste. Spread sugar paste evenly on rolled dough.
- Roll up dough into a cylinder shape. Cut dough into 1/2-inch pieces using dental floss or a serrated knife. Arrange rolls into a cast iron skillet.
- Bake cinnamon rolls in the preheated oven until golden brown
- 20 to 30 minutes.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 8 hrs 50 mins
Servings: 15