Sour Dough Cinnamon Rolls

Sour Dough Cinnamon Rolls

Best if starter is fed within the previous 12 hours.  Makes 12 medium sized cinnamon rolls.

Dough

½ c. sourdough starter

1 c. milk  (heated so the coconut oil doesn't turn solid from the cold milk)

¼ c. rapadura (or other sweetener – honey, sucanat, etc.)

¼ c. melted butter or coconut oil

1 tsp. vanilla

2 to 3 c. whole wheat flour

Add later:

1 tsp. sea salt

1 tsp. baking soda

1 tsp. baking powder

Glaze

¼  to ½ c. butter or coconut oil

¼ to ½ c. rapadura or maple syrup

Filling

¼ c. butter

1 to 2 TB cinnamon

¼ to ½ c. rapdura or maple syrup

Mix dough and cover in a bowl.  Let sit for about 8 hours (or longer). 

Glaze:  Put  ¼ to ½ c. butter in baking pan.  (I use two round cake pans.) Place in oven and pre-heat to 375 degrees.  When oil is melted, remove pans.  Add equal amount of sweetener.  Set aside.

Take dough and sprinkle on salt, baking soda and powder.  Knead 3 or 4 minutes to incorporate new ingredients.  Roll dough into a rectangle ¼ inch thick.  Spread dough with filling of butter, cinnamon, and sweetener.  Roll up tightly and slice into rolls.  Place in pans on top of glaze.  Bake 20 to 25 minutes.  Turn upside down onto plate and eat warm.