Long Fermented Cinnamon Rolls

(from greenfood’s recipe box)

Source: cultures for Health

Prep time: 10 minutes
Cook time: 30 minutes
Serves 16 people

Ingredients

  • FILLING:
  • 1/2 cup sucanat or brown sugar
  • 1 1/2 teaspons cinnamon
  • 6 tablespoons butter, melted
  • INGREDIENTS:
  • 1/2 cup cold lard or butter, cut into small chunks
  • 2 1/2 cups all-purpose flour
  • 1/2 cup sourdough starter
  • 1 Tbsp. sugar, honey, or maple syrup
  • 1 cup milk or cultured milk ( yogurt, milk kefir, or buttermilk)
  • 3/4 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda

Directions

  1. At least seven hours before baking, prepare the dough for a long fermentation. Start by cutting the butter into the flour until it is in small pieces. Stir in the starter, sweetener, and milk until a soft dough just comes together. Cover and place in a warm spot in your kitchen for 7 to 12 hours.

  2. Preheat oven to 350°F. When ready to commence baking, combine salt, baking powder, and baking soda in a very small bowl until evenly mixed. Sprinkle this over your fermented dough and knead until it comes together into a cohesive, soft dough.

  3. In a small bowl combine filling ingredients until they form a paste.

  4. Roll dough out into a 1/4 to 1/2 inch thick rectangle. Spread filling evenly over dough. Roll dough tightly and cut into 1/2 inch thick pieces.

  5. Place in a 12-inch cast-iron skillet and bake in pre-heated oven for 20 to 30 minutes or until golden brown on top and bottom.

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