A happy morning for all!
Spending time in my kitchen, using Grandma’s pyrex mixing bowls and rolling pin has brought me hours of joy because it brings me back to the days of standing side by side working with my Grandma. I have a couple of little boys who are interested in cooking too which makes my heart sing! We were working in the kitchen the other day and one of them asked me if we weren’t going to save some of the pecans for our cinnamon rolls? (Which I hand’t planned on-but I took this as his sweet little request, and got out my sourdough starter!)
I have one little one who has quite the reaction to certain grain products, which has challenged me to adapt our favorite recipes so that we can all enjoy them. I’m actually glad about this, because I believe in the long run it has caused us to eat a wider variety, has helped us to become more creative, and has helped us to find healthier options. I have converted my organic all-purpose sourdough starters to einkorn sourdough starters, and I use a combination of organic spelt and organic all-purpose flour in these. So, without further ado, here is our recipe for long fermented spelt/einkorn sourdough cinnamon rolls.
You will need:
- Large glass mixing bowl
- rolling pin
- parchment or silicone baking mat
- cast iron skillet (optional-but handy!) you could also use a glass baking dish
- 1/2 c. cold lard or butter-cut into small chunks
- 2 1/2 c. Sprouted Spelt Flour or you could use Einkorn all-purpose with similar results
- 3/4 c. Sourdough starter. I refresh/feed my starter with Einkorn.
- 1 TBSP Honey
- 1 c. Organic plain yogurt-make this a generous cup for a softer dough
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 c. coconut sugar or Swerve – I also have used sucanant which is a gooey sugar once cooked that works well in this recipe! I try to always use a low carb option for the sugar in these.
- 1 1/2 tsp cinnamon
- 6 TBSP melted butter
- 1/2 c. pecans or walnuts (optional-but delicious!)
Prepare dough for long fermentation:
6-8 hours before you are to bake, cut the butter into the flour using a fork or pastry mixer.
Stir in the starter, honey, and yogurt until a soft dough comes together.
Cover and place in a warm spot for at least 6 hours. If after 6 hours you do not notice a soft bubbly dough that has increased in size by at least 30% let it sit for a bit longer. It may mean that your starter was not quite active enough, or maybe the dough needs to be set in a slightly warmer spot.
I normally do the steps above the night before-just before I go to bed.
In the morning: Preheat your oven to 350 F. Combine the salt, baking powder and baking soda in a small bowl and mix.
Turn your dough out onto floured parchment, or a silicone baking mat (these are so handy for this!). Sprinkle the baking soda/baking powder/salt mixture onto your dough, and knead until it all comes together into a soft dough.
In another small bowl combine the sugar, butter, and cinnamon. Mix in the nuts if you are using.
Grease your cast iron skillet or baking dish with coconut oil, or butter, and set nearby.
Flour your work surface and rolling pin. Roll the dough out to about 1/2 thick oval. Spread the butter, cinnamon, sugar, and nut mixture onto the dough.
Carefully roll the dough into a log shape, and using a serrated knife cut into approx 1/2 inch sections, and place into the baking dish or cast iron skillet.
Place the cast iron skillet into a pre-heated oven and bake for 20-30 min, or until golden brown on the top and bottom, and your mouth is watering so much you can’t stand it anymore! 🙂
These go so well with anything really, but we normally have scrambled eggs, bacon, and a cinnamon latte!