Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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

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Recipe Summary

cook:
20 mins
additional:
8 hrs
total:
8 hrs 50 mins
prep:
30 mins
Servings:
15
Yield:
15 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; protein 4.9g; carbohydrates 35g; fat 6.8g; cholesterol 17.7mg; sodium 275.1mg. Full Nutrition
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