Herman is the name of our sourdough starter. Derek’s aunt gave us Herman last thanksgiving and we have used the starter to make pancakes, pizzas, and biscuits. So as we are approaching Herman’s one year anniversary, it was time to make Herman do something new- so we made sourdough cinnamon rolls. Now the reason why our cinnamon rolls are not as “fluffy” is because we did not put the dough in the fridge. Let me go ahead and change the title of the recipe… go ahead and call them the healthier and impatient version of most cinnamon rolls. I promise you these are AMAZING!!!!
Yield: 14 rolls.
Ingredients for the dough:
- 1 1/2 cups of sourdough starter
- 1 cup of almond milk
- 1 teaspoon of vanilla extract
- 1 teaspoon of salt
- 2 tablespoons of sugar
- 3 1/2- 4 cups of flour (depending on our thin your sourdough starter is)
Ingredients for the filling:
- 1 orange for zest
- 2 tablespoons of melted butter
- 2 tablespoons of brown sugar
- 3 tablespoons of ground cinnamon
Making the dough:
- Pour 1 1/2 cups of sourdough in a large mixing bowl (or mixer)
- Stir in the milk, salt, sugar and vanilla. Mix well with a wooden spoon.
- Add the flour one cup at a time while mixing the dough [3 1/2 cups total]. Add an additional 1/2 of flour if dough is not thick enough.
- Place the dough on a floured surface and knead for 5-10 minutes. [Use kneading tool on mixer for 10 minutes]
- Roll the dough into a large rectangle. [refer to picture above with the dough on the counter]
- Preheat the oven at 375 degrees. Mix together in a small bowl the 2 tablespoons of melted butter, 3 tablespoons of cinnamon, and 2 tablespoons of sugar. Brush the liquid across the dough until it is fully covered.
- Using a grader, add some orange zest to the dough.
- Starting from the long end, roll the dough into a log shape.
- Cut log into 1 inch thick rolls and place them close to each other on a baking sheet.
- Cook for 28-35 minutes.
Serve the rolls with raspberry jam and honey.