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Sourdough (Biscuity) Cinnamon Rolls

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Adjust Servings:
.5 cup Brown Sugar You can substitute sucanat
1.5 teaspons Cinnamon
6 Tablespoons Butter - Melted
The Dough
115 grams Sourdough Starter For 100% hydration starter. If you do not have a scale this is loosely 1/2 cup of starter.
2.5 cups Flour - Artisan Bread Flour All-purpose flour should work fine too.
.5 cup Butter Cold, cut into small chunks.
1 Tablespoon Honey
1 cup Coconut MIlk
.75 teaspoons Salt
1 teaspoon Baking Powder
.5 teaspoon Baking Soda

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Sourdough (Biscuity) Cinnamon Rolls

  • Serves 12
  • Medium


  • Filling

  • The Dough



What to do with that leftover sourdough starter? That is always a great question. Well, I must say that this recipe is one of our favorites! It uses a good amount of starter (115 grams) and so it uses every drop of our starter that we would have composted. And, since we feed our starter at night, this is when you start making this dough. Perfect!

This cinnamon roll recipe is unique. Yes it is buttery, yes it is tasty, but it is NOT too sweet. And because it is based off of a biscuit dough recipe, the cinnamon rolls are flaky, light, yet fall apart buttery in your mouth. Yet not too heavy. Mmmmm! We hope you enjoy!

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7 hours

Prepare the Dough - Bulk Fermentation

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 with plastic wrap (otherwise you may get a dry crust on top) and place in a warm spot in your kitchen for 7 to 12 hours.


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.


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


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.


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.

J.J. Mancini

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