Dessert

Long-Fermented Sourdough Cinnemon Rolls is for Breakfast, Dessert.

Long-Fermented Sourdough Cinnemon Rolls takes 480 minutes to prepare.

Long-Fermented Sourdough Cinnemon Rolls takes 30 minutes to cook.

Long-Fermented Sourdough Cinnemon Rolls makes 18 servings.

The ingredients for Long-Fermented Sourdough Cinnemon Rolls are:

1/2 c cold butter, cut into small chunks
2 1/2 c all-purpose flour
1/2 c sourdough starter
1 TBSP maple syrup, honey, or sugar (calc. for maple)
1 cup whole milk kefir
3/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda

1/2 c brown sugar
1 1/2 tsp. ground cinnamon
6 TBSP butter

a little butter to coat the skillet if it isn't well seasoned

Here is how you make Long-Fermented Sourdough Cinnemon Rolls:

1. At least 7 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 kefir until a soft dough just comes together. Cover and place in a warm spot in your kitchen for 7-12 hours.2. Preheat oven to 350F / 180C. When ready to commence baking, combine salt, baking powder, and baking soda in a small dish 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 the filling ingredients until they form a paste.4. Roll dough into a 1/4- 1/2" thick rectangle. I use lightly-floured parchment. Spread the filling evenly over dough. Roll dough tightly and cut into 1/2" thick pieces.5. Place in a well-seasoned 12-inch cast iron skillet and bake in a pre-heated oven for 20-30 minutes or until golden brown on top and bottom.Serving Size: makes 18 1/2" rollsNumber of Servings: 18Recipe submitted by SparkPeople user TWILAQ1.

The nutritional information for Long-Fermented Sourdough Cinnemon Rolls is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 192.5

• Total Fat: 9.6 g
• Cholesterol: 24.7 mg
• Sodium: 169.7 mg
• Total Carbs: 26.0 g
• Dietary Fiber: 0.6 g
• Protein: 3.1 g