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Cinnamon rolls… drooool… The morning before you want to eat your cinnamon rolls, feed your starter. 4 hours before you go to bed start making your dough.


  • 1 cup active starter
  • 1/2 cup milk (non-dairy milks work too!)
  • 1/4 cup water
  • 1/8 melted butter
  • 1/8 cup honey
  • 5 cups sprouted flour
  • 1 1/2 tsp salt
* Adapted from Home Joys’ Sourdough Whole Wheat Bread Dough


  1. Mix all ingredients except salt for 2-3 minutes. Allow the dough to rest for about 20 minutes.
  2. After rest, add salt and knead dough for about five minutes. If dough is too sticky, add slightly more flour but dough should be soft and not dry and stiff. Place in oiled bowl and allow dough to rise for 3-4 hours or until nearly doubled in size.
  3. After your dough has doubled (or at least grown a bit), roll it out into a large thin rectangle on a floured surface. I aim for about 18 X 10-12 inches.
  4. Spread filling evenly over the rectangle.


  • 1/4 cup butter
  • 1/4 cup sucanat or coconut sugar or rapadura etc.
  • Generous cover of cinnamon
  • 1/4 raisins, nuts, other dried fruit (optional)


Roll up the rectangle (rolling from the 18 inch end) to make a long log seam side down. Cut the log into 9 even pieces. I generally cut a a spot off the ends to even it out a bit and then cut into 9 pieces. Arrange them into a greased 8X8 baking dish or pie pan. Cover with plastic wrap and stick it in the fridge overnight
In the morning, take your rolls out of the fridge while you preheat the oven to 375 F.
Bake for 35-45 minutes. Test the sides of the middle roll for done-ness.
The pictures are of half white and half sprouted rolls (because you can see the changes better in those pics). Here are a few of fully sprouted flour rolls (besides the sourdough starter which is white):