Unfed and long-fermented sourdough starter and buttermilk are used for these cinnamon rolls.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

219 calories; 6.8 g total fat; 18 mg cholesterol; 275 mg sodium. 35 g carbohydrates; 4.9 g protein; Full Nutrition

Reviews (2)

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Most helpful critical review

Rating: 2 stars
04/26/2020
The recipe is inaccurate. Once you knead, rollout and cut, you need to proof the rolls in the pan for 1 hour at room temperature lightly covered with a towel. Otherwise they will not batch bake in the cast iron pan and will be dry. The recipe also does not indicate dough thickness or size prior to spreading filling. Needs work! Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
04/14/2020
The dough was too soft to roll. Perhaps the recipe missed some details. They tasted okay, but I would not make them again. Read More
Rating: 2 stars
04/25/2020
The recipe is inaccurate. Once you knead, rollout and cut, you need to proof the rolls in the pan for 1 hour at room temperature lightly covered with a towel. Otherwise they will not batch bake in the cast iron pan and will be dry. The recipe also does not indicate dough thickness or size prior to spreading filling. Needs work! Read More