Cinnamon rolls are a treat for breakfast, but can often seem daunting and complicated. In this cinnamon roll recipe you get the ease (and yumminess) of a biscuit dough along with the benefits of the long fermentation time. That, combined with the deliciously sweet cinnamon filling, is enough to make these your new go-to cinnamon roll recipe.
- 1/2 cup sucanat or brown sugar
- 1 1/2 teaspons cinnamon
- 6 tablespoons butter, melted
- 1/2 cup cold lard or butter, cut into small chunks
- 2 1/2 cups all-purpose flour
- 1/2 cup sourdough starter
- 1 Tbsp. sugar, honey, or maple syrup
- 1 cup milk or cultured milk ( yogurt, milk kefir, or buttermilk)
- 3/4 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 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 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.