Here is some sourdough cinnamon rolls that are really yummy
Sourdough Cinnamon Rolls
Ingredients:
1/2 cup sourdough starter, bubbly and active
1/2 cup water
4 cups all-purpose flour
1/2 cup melted coconut oil (or butter)
1/2 cup sugar
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Cinnamon Sugar Filling
1/2 cup softened butter (I usually melt it but it's more messy that way)
1 cup brown sugar
2 tablespoons cinnamon
In the bowl of a stand mixer (I mix mine by hand), combine active sourdough starter, flour, sugar, water, eggs, baking soda, baking powder and salt, and melted coconut oil. Mix together until smooth, glossy, and passes the windowpane test.
Place the dough in a greased bowl and cover the with a beeswax wrap, foil or plastic wrap.
Allow to rest in the refrigerator overnight, or up to 12 hours.
The next day, preheat the oven to 375 degrees.
In a separate bowl, combine softened butter, brown sugar, and cinnamon. Stir to combine.
Lightly dust the counter with flour, and roll out the dough into a 1/4 inch thick rectangle.
Add butter and cinnamon-sugar filling to the top of the dough and spread evenly.
Roll the dough up as tightly as you can. When you get to the end, pinch the edge into the main roll, to make a seam.
Slice to make 12 even rolls.
Place the rolls into a well-seasoned 14" cast iron skillet or baking dish.
Bake at 375 degrees for 20-25 minutes or until the rolls are lightly browned and the dough is cooked through. Allow them to cool a bit.
You can frost these with a vanilla glaze or cream cheese frosting!
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