LET'S ROLL...

It’s Saturday morning here and I’m in the middle of making our family favourite cinnamon rolls. Everyone who's ever tasted these has asked for the recipe so I’ve decided to drop it here for easy sharing. Enjoy…. WARNING HIGHLY ADDICTIVE

SOURDOUGH CINNAMON ROLLS RECIPE

PREP TIME: 20 MINUTES . COOK TIME: 35 MINUTES . FERMENTING TIME: 10 HOURS . TOTAL TIME: 10 HOURS 55 MINUTES . SERVINGS: 12 ROLLS

INGREDIENTS

THE DOUGH

  • 8 tablespoons (113 g) cold butter

  • 2 1/2 cups (300 g) all-purpose flour

  • 1/3 cup (100 g) sourdough starter discard

  • 1 cup (240 g) buttermilk (no buttermilk? -just add 2 tsp. of vinegar to a cup and fill rest with milk)

  • 1 tablespoon + 1 teaspoon (25g) honey

  • 3/4 teaspoon (4 g) fine sea salt

  • 1 teaspoon baking powder — hold back in initial mix

  • 1/2 teaspoon baking soda — hold back in initial mix

CINNAMON-SUGAR FILLING

  • 3/4 cup (150 g) light brown sugar

  • 2 teaspoons ground cinnamon

  • 4 tablespoons (56 g) butter melted

CINNAMON ROLL GLAZE

  • 1 cup (120 g) powdered sugar

  • 1 tablespoon (14 g) butter

  • melted

  • 1 teaspoon (5 g) vanilla extract

  • 2 tablespoons (30 g) milk

INSTRUCTIONS

THE NIGHT BEFORE

  1. Mix the dough: Use a cheese grater to grate the cold butter into a mixing bowl. Add the flour and use a bench scraper or pastry cutter to cut the butter into the flour. Add the sourdough starter discard, buttermilk, honey and salt. Mix with a spatula until the ingredients are well incorporated. Cover the bowl and let rest on the counter for 10-12 hours. (DO NOT add the baking soda or baking powder. This will be added right before rolling out the dough)

THE NEXT MORNING

  1. Make cinnamon sugar filling and glaze: Mix the brown sugar and cinnamon in a small bowl, set aside. In a separate bowl, mix the glaze ingredients and set aside. Preheat oven to 375°F (190°C) and butter a 12" cast iron skillet.

  2. Add leavening agents: Mix the baking powder and baking soda in a small bowl with a fork until there are no visible lumps. Sprinkle the mixture on top of the dough and mix it in with your hands.

  3. Roll out the dough: Generously flour your work surface and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 12" x 22" rectangle.

  4. Cut out rolls: Use a pastry brush to coat the top of the dough with melted butter and sprinkle the cinnamon-sugar mixture evenly over the surface, leaving a half inch bare along the edges. Starting on one side, roll the dough into a log shape. Use the bench-scraper to cut the log into 12 pieces (approximately 1.5 inches). Arrange the portions in the cast iron skillet, leaving space in between each piece to expand.

  5. Bake: Bake the cinnamon rolls for 35-40 minutes or until the tops are golden brown. Remove from the oven and glaze while hot.

Naomi Denney