Unfed and long-fermented sourdough starter and buttermilk are used for these cinnamon rolls.
Ingredients
- all-purpose flour: 3 cups (plus more as needed, divided)
- buttermilk: 2 cups
- unfed sourdough starter: 1 cup
- butter: 2 Tbsp (cubed)
- white sugar: 2 Tbsp
- baking powder: 1 tsp
- salt: 0.75 tsp
- baking soda: 0.5 tsp
- butter: 6 Tbsp (melted)
- brown sugar: 0.5 cup
- ground cinnamon: 2 Tbsp
Metric Conversion
Stages of cooking
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Mix 3 cups all-purpose flour, buttermilk, sourdough starter, 2 tablespoons cubed butter, and white sugar in a glass bowl. Cover and set in a warm area until double in size, 8 to 12 hours.
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Preheat the oven to 350 degrees F (175 degrees C).
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Combine baking powder, salt, and baking soda in a small bowl. Add to flour mixture.
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Knead dough until it is soft but no longer sticky, adding flour as needed. Roll dough with floured rolling pin until it is 1/4 to 1/2-inch thick.
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Combine 6 tablespoons melted butter, brown sugar, and cinnamon until it has the consistency of a paste. Spread sugar paste evenly on rolled dough.
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Roll up dough into a cylinder shape. Cut dough into 1/2-inch pieces using dental floss or a serrated knife. Arrange rolls into a cast iron skillet.
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Bake cinnamon rolls in the preheated oven until golden brown, 20 to 30 minutes.
