Sourdough Cinnamon Rolls (THM-XO- sugar free)

Deee-licious cinnamon rolls, can be prepared the previous day and refrigerated overnight, then baked in the morning….. or it can be done in one day. Double the recipe and send them to your school in the morning or put them by the coffee table at church.

Ingredients:

2 cups bubbly starter

3 tbsp THM gentle sweet * or honey or your favorite sweetener

1 1/4 cups almond milk or water (at room temperature)

3 tbsp soft butter

2 eggs

4 1/2 – 5 cups white whole wheat flour

2 tsp mineral salt *

(Extra butter, cinnamon, gentle sweet, nuts, and cream for the rolls and baking pans)

Instructions:

Step 1: Mix all the dough ingredients in a mixing bowl (I like this Bosch mixer) except the flour and salt. While it’s mixing, add the flour slowly till it cleans the bowl somewhat. Should be soft but not very sticky. Put the salt into the bowl off to the side so you won’t forget it. Let the dough rest 20 minutes, then knead it for 8 minutes, with the salt. Put it in a covered bowl for about 3-4 hours at room temperature.

Step 2: Prepare 2 9×13 baking pans for the rolls, or four pie plates. You have a couple options here: option 1: Put 1/2 a stick of melted butter in the pans. Sprinkle some gentle sweet or your favorite sweetener in the pan. Maple syrup or honey drizzled in the pan is great too. You can add pecans or walnuts or raisins or cranberries…. a little sour cream or sweet cream on the bottom of the pan is a great addition here if you want a nice gooey bottom. Option 2: just grease the pans and lay your cinnamon rolls into the pans, let rise overnight or a few hours, then add this just before baking: In a small bowl, mix 1/2 tsp baking soda with 1 cup cream and a 1/4 – 1/2 cup Gentle Sweet and a tsp of cinnamon. Pour that over the cinnamon rolls prior to baking.

Step 3: The dough should have doubled in size after 3-4 hours. Now divide it in half and roll each half out in a rectangular shape, quite long and narrow, because they grow a lot! Spread softened butter on the rectangle, then sprinkle a cinnamon/sweetener mixture over the butter. You can add chocolate chips or chopped nuts if desired. Roll it up the long way and slice in 3/4 inches rolls. A dental floss or a large pizza cutter cuts it really nicely. Set them in your prepared pans with room to expand, and cover with plastic wrap.

Step 4: Baking the cinnamon rolls: If you want to bake them the same day, you can let them rise at room temperature another 3-4 hours till they’re doubled in size and bake at 350° for 30-40 minutes. If you want to bake them the next morning, stick them in the fridge at this point. Take them out of the refrigerator in the morning 30-60 minutes before baking, then bake at 350° for 30 to 40 minutes. Serve warm! They’re great frozen and reheated later.

Icing option: I usually put enough goo on the rolls that I don’t need icing. Also, they’re usually gone before I get icing made. But joy filled eats has a great option….check hers out!

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If you’re not sure about sourdough, here’s a quick overview. Feel free to comment below with your questions. Subscribe to my free recipes on the right side bar, so you’ll get the recipes as they come out. If you like the recipes, comment below and share with your friends!!

SOURDOUGH CRASH COURSE: Sourdough can be added to a lot of baked goods. Think of it this way, it’s flour in a wet form, that’s easier on our digestive system then regular flour. Baked goods made with sourdough, don’t spike your blood sugar, like other baked goods. Sourdough is made by obtaining a starter, then feeding it unbleached flour and water on a daily or twice daily basis. There’s several ways to get the starter. One, find a local friend who has a starter. Two, get a free starter from Oregon Trail Sourdough. Send them a stamped, self addressed envelope with a request for sourdough starter. They will mail it to you in a dehydrated form, with directions to activate it. It’s a great quality starter. Third, and my least favorite method, is making your own. Once you have the starter, keep it on your counter and feed it at least once a day. I prefer to feed it several times a day, so it’s not sour at all. After an hour or two of feeding, it becomes bubbly and can be used, or fed, or left alone. If you don’t want to use it for a while, you can put it in the fridge and feed it once a week or so. When you get it out of the fridge, feed it several times before using it for bread or cake. How much to feed it? Feed the same amount of flour as the amount of starter you have and a little less water. You should be able to stir it with a spoon, but it should not be runny.