These cinnamon rolls are made with buttermilk and a sourdough starter that hasn’t been fed in a long time.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 50 mins |
| Servings: | 15 |
| Yield: | 15 rolls |
Ingredients
- 3 cups all-purpose flour, plus more as needed, divided
- 2 cups buttermilk
- 1 cup unfed sourdough starter
- 2 tablespoons butter, cubed
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 6 tablespoons butter, melted
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
Instructions
- Mix 3 cups all-purpose flour, buttermilk, sourdough starter, 2 tablespoons cubed butter, and white sugar in a glass bowl. Cover and set in a warm area until double in size, 8 to 12 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine baking powder, salt, and baking soda in a small bowl. Add to flour mixture.
- Knead dough until it is soft but no longer sticky, adding flour as needed. Roll dough with floured rolling pin until it is 1/4 to 1/2-inch thick.
- Combine 6 tablespoons melted butter, brown sugar, and cinnamon until it has the consistency of a paste. Spread sugar paste evenly on rolled dough.
- Roll up dough into a cylinder shape. Cut dough into 1/2-inch pieces using dental floss or a serrated knife. Arrange rolls into a cast iron skillet.
- Bake cinnamon rolls in the preheated oven until golden brown, 20 to 30 minutes.
Nutrition Facts
| Calories | 219 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 275 mg |
| Sugars | 11 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
If you let them rise again, you will not be disappointed
The recipe is inaccurate. Once you knead, rollout and cut, you need to proof the rolls in the pan for 1 hour at room temperature lightly covered with a towel. Otherwise they will not batch bake in the cast iron pan and will be dry. The recipe also does not indicate dough thickness or size prior to spreading filling. Needs work!
The dough was too soft to roll. Perhaps the recipe missed some details. They tasted okay, but I would not make them again.