Sourdough Cinnamon Buns
I am a sourdough cinnamon bun’s biggest fan. When I was growing up and we went to “the mall,” I always begged my mom for a Cinnabon. Those things are the size of my head – but we would sometimes share one and I savored every bite. After I was diagnosed gluten intolerant, I mourned the loss of the cinnamon bun and donuts. Honestly. I love donuts and cinnamon buns so much . . . I was really sad that they were making me so sick! After starting up my natural yeast again, one of the first things I made was sourdough cinnamon buns! They tasted so good to me then, but since that first batch I have made them a lot using different dough recipes and have finally decided on my favorite (for now). I use a simple cream cheese frosting or glaze for these.
Ingredients
- For the dough:
Make one recipe of sourdough challah (the night before you want cinnamon rolls or in the morning if you want them in the evening) - ⅓ c coconut sugar
- ¼ c butter plus 2 T, softened
- cinnamon
Step by Step Instructions
Step 1
After the long rise of your dough (6-12 hrs), split the dough in half.
With one half, shape into a loaf of Challah.
Step 2
Grease a 9×13 baking pan with 2 T butter.
Step 3
Roll out the remaining dough into a rectangle about 18″ x 12″
Step 4
Spread the ¼ c softened butter all over the dough (I just use my hands, it’s easier)
Step 5
Sprinkle the coconut sugar on top of the butter and spread around evenly.
Step 6
Sprinkle with cinnamon.
Step 7
Begin rolling the dough starting with the long side, and pinching closed when you come to the end of the dough.
Step 8
Using a very sharp knife or a piece of dental floss, cut the roll in half, then each half into 6 pieces.
Step 9
Place in a well greased baking pan.
Step 10
Cover with greased plastic wrap and let rise (along with your challah) for 2 – 2½ hrs.
Step 11
Preheat oven to 350 degrees and bake rolls for 25-30 minutes
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