This recipe has been a favorite in my family for a few decades now. Although sourdough can be tricky, and at times, every batch is a little bit different, it is worth the effort put forth.
I love sharing my recipes and the things we love most in our home. This is definitely one I encourage you to keep trying until it’s just right for your family.
I serve these cinnamon rolls in a 20 inch cast iron skillet, or 2- 10 inch skillets. I also use a sourdough starter and make sure it is well fed, bubbling, and active before I soak my dough.
Don’t be intimidated by trying to make these cinnamon rolls because it uses a starter. Our great-grandmothers and the generations before them used starters for all bread making. Starters were used in every home for thousands of years before commercial yeast was introduced. Here is my recipe for my sourdough starter if you would like.
Ingredients for dough:
1 cup fed sourdough starter
1 cup water
8 cups flour – I use soft wheat (freshly ground from whole white-wheat berries)
1 cup melted butter
1 cup honey
4 eggs
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoons salt
Ingredients for filling/1 hour soaking:
1 cup butter, room temperature
2 cups brown sugar
4 Tablespoons cinnamon
1 cup heavy cream
Ingredients for cream cheese topping:
12 oz. cream cheese
1 cup heavy cream
1 cup honey
4 tsp vanilla extract
First, you need to start the evening before with mixing the first 5 ingredients together to form a ball. This will be very thick. Place in glass or ceramic bowl, and cover with plastic wrap. This prevents dough from drying out. Leave it untouched 12-24 hours before moving onto next step.
After this soaks for the recommended time, add eggs, soda, powder, and salt to your soaked dough. Because it is so thick, you will have to combine well with your hands. Place the dough back into the bowl, cover with a tea towel, and place it by a warm window or spot in your kitchen for about an hour or so.
Meanwhile, in a saucepan, combine butter, brown sugar, and cinnamon. Stir until it is completely incorporated. Set aside.
Next, dust your counter with flour. Roll out dough about 1/4 inch thick. Add your melted butter and cinnamon-sugar mixture to the dough. Spread evenly to the very edges.
Once you have covered your entire surface area with your cinnamon-sugar filling, roll dough up as tight as possible. As you get towards the end, pull the edges up tightly and pinch ends, tucking it inside itself.
Use a piece of floss to make a perfect break on each roll. (This is a neat little thing I learned from my chef husband.)
This should make about 24-26 sourdough cinnamon rolls.
Gently place each roll closely together into a well-seasoned 20 inch cast iron skillet. (If your cast iron skillet isn’t seasoned, grease it with butter really well before placing the rolls in.)
Pour 1 cup of heavy cream over cinnamon rolls. Allow this to soak in and rise in a warm spot for about 1 hour or more, depending on the humidity of your kitchen.
Bake cinnamon rolls in a preheated 375 degree oven for 20-25 minutes. The rolls should be lightly browned on top, the cream bubbling around the edges, and the dough cooked through.
Allow skillet to cool a while before serving.
For the live video version on how I make these, go here.
I hope you come to love these cinnamon rolls as much as we do. Many blessings on a wonderful day!
Natalie
“And he sat down and called the twelve. And he said to them, “If anyone would be first, he must be last of all and servant of all.” Mark 9:35