Sourdough Cinnamon Scrolls

After some investigating, I finally found the best Sourdough Cinnamon Scroll recipe, with my own few little tweaks of course. Simple process, over night ferment, no stand mixer or a second rise, they turn out fluffy and super yummy (oh, and addictive!)

Prep Time – 20 mins
Cook Time – 35 mins
Fermenting Time – 12 hrs (Overnight)

Equipment

  • Cast Iron Skillet
  • Mixing Bowls
  • Bench-Scraper
  • Cheese Grater

Ingredients

  • 8 tablespoons (113 g) butter (cold)
  • 2.5 cups (300 g) all-purpose flour
  • 1/2 cup (100 g) sourdough starter
  • 1 cup (240 g) organic full cream milk
  • Squeeze of Lemon (1 tablespoon)
  • 2 tablespoons (30 g) raw honey
  • 3/4 teaspoon (4 g) fine sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • icing sugar to coat

Cinnamon-Sugar Filling

  • 3/4 cup (150 g) light brown sugar
  • 2 teaspoons ground cinnamon
  • 4 tablespoons (56 g) butter (melted)

Instructions

  • Mix the dough 12 hours before you plan to bake: (I did mine at 8pm) Use a cheese grater to grate the cold butter into a mixing bowl. Add the flour and use a bench scraper to ‘cut’ the butter into the flour. Add the sourdough starter discard, milk, lemon and honey. Mix with a spatula until the ingredients are well incorporated. Cover the bowl and let rest on the counter for 12 hours.
    • MAKE SURE YOU DON’T add the salt, baking soda or baking powder. This will be added right before rolling out the dough

      THE NEXT MORNING (8am – depending on your 12 hours)
  • Preheat oven to 190°. Grease lightly with butter a large cast iron skillet (Baking Tray would also work).
  • Mix brown sugar and cinnamon in a small bowl, set aside. Melt butter to also set aside
  • Mix the salt, baking powder and baking soda in a small bowl with a fork until there are no visible lumps. Sprinkle the mixture on top of the dough and mix it in with your hands. Generously flour your bench and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 30cm x 50cm rectangle.
  • Coat the top of the dough with the melted butter and spread cinnamon-sugar mixture evenly over the surface leaving a couple centimetres bare along the edges. Starting on one side, roll the dough into a log shape. Use the bench-scraper to cut the log into 12 pieces. (approx. 4cm) Place the portions in the cast iron skillet, leaving space in between each piece to expand.
  • Bake the cinnamon rolls for 30-40 minutes or until the tops are golden brown. Remove from the oven and sprinkle with icing sugar while hot.

James. @thesourdoughstory

Sourdough Pancakes

Anyone with a Sourdough Starter will know that you end up with so much discard. Sure, you can throw it in the bin or compost. But, with panic buying, to find flour can be a struggle so you don’t want to just throw away. So, why not do something with it, and nothing is easier then sourdough pancakes.

You might have been storing your discard in the fridge, or you have some after a fresh feed of your starter. By just combining the following ingredients, you will have perfect fluffy pancakes before you know it.

Ingredients

  • 2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 2 tablespoons rice malt syrup (or sugar/honey, your preference)
  • 1 teaspoon of salt
  • 1 cup of Sourdough Starter
  • 1 1/2 cups of milk
  • 1 egg
  • Butter (to grease pan)

Instructions

  1. In a large bowl, whisk together the flour, baking power, baking soda, sugar and salt
  2. Add your sourdough starter, milk and egg. Mix so everything is combined
  3. Butter your frypan, once hot pour in your pancake batter to your preferred size. Once it starts to bubble on top, flip the pancake to cook the other side.
  4. Once golden remove and serve.
  5. Enjoy with organic pure maple syrup, or yogurt and mixed berries, or local raw honey

With the above, we normally add some extra goodness. Don’t be afraid to add to your mix; chia seeds, wheatgerm, acai powder, greens powder or anything else you like to make these just that little much more healthier.

For photos sake, we kept to the original recipe this time 😉

Jennifer X