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If you remember reading my recent organic apple fritters post, you may remember that cinnamon rolls were another one of my hubby's requests. I used the recipe from here, which is by far the best sourdough cinnamon roll recipe out there, and I've tried a lot of them! There were a couple tweaks, like how I always use glyphosate free flour (it's a pizza flour, not all purpose). Since cinnamon is high ox, I subbed in some of this very special type of bay leaf to use as little as I could, but still have it taste cinnamon-y.
On the filling, I didn't read that part of the directions before I started, and I mixed the butter and cinnamon together and ended up having to add a little more than the recipe stated...I kind of liked it like that, though!
I did use active sourdough starter, but 12 hours later, it had not risen much at all (mostly because we keep the temperature inside on the cooler side). I went ahead and added the baking soda and powder to cook them right away, and really, it was a great decision! I also love that baking is the perfect place I can use excess raw butter and milk --it doesn't go bad, just gets a little too wild for our coffee, so it doesn't go to waste!
My husband said these were the juiciest ones yet. A lot of my other attempts have turned out tasty, but on the dry side. And get this...by using my new favorite pie pan (and the fact that our new oven cooks faster in general), it only took 25 minutes to bake (vs. 35-40 minutes). The vapor technology in my favorite cookware (Affiliate code: SATIATEDBLONDE) allows this to happen and I'm always amazed how fast and evenly it cooks.
Click the progress pics below to expand and swipe through them all!
Here's a quick video from the process:
Are you looking to up your sourdough cinnamon roll game? Let me know if you try this out, and remember, the pie pan I cooked it in was key for me! As always, #GetSatiated.
