Sourdough Cinnamon Buns
I am a sourdough cinnamon bun’s biggest fan. When I was growing up and we went to “the mall,” I always begged my mom for a Cinnabon. Those things are the size of my head – but we would sometimes share one and I savored every bite. After I was diagnosed gluten intolerant, I mourned the loss of the cinnamon bun and donuts. Honestly. I love donuts and cinnamon buns so much . . . I was really sad that they were making me so sick! After starting up my natural yeast again, one of the first things I made was sourdough cinnamon buns! They tasted so good to me then, but since that first batch I have made them a lot using different dough recipes and have finally decided on my favorite (for now). I use a simple cream cheese frosting or glaze for these.
- For the dough:
Make one recipe of sourdough challah (the night before you want cinnamon rolls or in the morning if you want them in the evening)
- ⅓ c coconut sugar
- ¼ c butter plus 2 T, softened
Step by Step Instructions
After the long rise of your dough (6-12 hrs), split the dough in half.
With one half, shape into a loaf of Challah.
Grease a 9×13 baking pan with 2 T butter.
Roll out the remaining dough into a rectangle about 18″ x 12″
Spread the ¼ c softened butter all over the dough (I just use my hands, it’s easier)
Sprinkle the coconut sugar on top of the butter and spread around evenly.
Sprinkle with cinnamon.
Begin rolling the dough starting with the long side, and pinching closed when you come to the end of the dough.
Using a very sharp knife or a piece of dental floss, cut the roll in half, then each half into 6 pieces.
Place in a well greased baking pan.
Cover with greased plastic wrap and let rise (along with your challah) for 2 – 2½ hrs.
Preheat oven to 350 degrees and bake rolls for 25-30 minutes