Servings
12
Prep Time
15 minutes
Cook Time
30 minutes
Author:
Missy J’s
I don’t know if there is a breakfast that is more satisfying or comforting than a cinnamon roll. The trouble is, if you purchase one from a bakery it’s most likely filled with flour that was sprayed with chemicals in the field and then highly processed and bleached. There is most likely not a time allotted for fermentation to increase the digestibility and assimilation of the nutrients and loads of highly refined sugar sweeten the once delightful pastry.
Here is a recipe that can give you the satisfying comfort of a soft, lightly sweetened dough, without all of the harmful ingredients that are dangerous to your health. You can use an active sourdough starter to make these or sub it for a yogurt with live and active cultures, even a vegan yogurt will do. This fall enjoy the warm and delightful smell of fresh baked cinnamon rolls with carob.
Ingredients
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½ cup cold butter(or coconut oil)
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2 cups all-purpose flour
½ cup active sourdough starter(or ½ cup yogurt)
-
1 tbsp coconut or raw sugar
1 cup milk(raw, whole, or dairy free)
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1 tsp sea salt
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1 tsp baking powder
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½ tsp baking soda
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1/2 cup coconut sugar or raw sugar
1 tbsp cinnamon
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4 tbsp melted butter(or coconut oil)
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½ cup carob chips
CAROB CINNAMON ROLLS
Filling:
Directions
CAROB CINNAMON ROLLS
For long-fermented rolls, prepare the dough at least 7 hours before baking. Longer fermentation will make these healthier, but you can start the baking process after 2-4 hours if you’d like.
Cut the butter(or coconut oil) into the flour until it looks like fine sand. Using your hands works the best, no need for a pastry cutter. Mix in the starter(or yogurt), sugar and milk until a soft dough ball just comes together. Cover and put in a warm spot overnight or for 2-4 hours if needed soon.
After fermentation, preheat the oven to 400 degrees F.
Combine sea salt, baking powder, and baking soda in a small bowl and sprinkle over the dough and gently knead it, with a little more flour if necessary, until a smooth dough ball is formed. Be careful not to over knead the dough.
Make your filling by mixing the sugar and cinnamon together in a small bowl. Melt the butter in a small heat proof bowl or mug in the microwave. Do not mix the butter with the sugar mixture. Set it aside until you roll out your dough.
Roll out the dough until it is about ¼" to ½" thick in a large rectangle.
Brush the butter evenly over the dough, but leave about a half inch space on the long sides of the dough so that the filling won’t prevent the seam of the roll to stick together. If you have extra butter, save it for brushing the tops of the fresh baked cinnamon rolls. Sprinkle your sugar mixture all over the butter and then sprinkle with carob chips.
Starting along the long edge, roll up the dough tightly into a long roll. Use both your hands to roll it evenly and as tightly as possible.
Cut the roll into ½" thick slices with either a knife, or with kitchen twine or dental floss. If you use the twine method you place it under the dough and cross it at the top, then pull all the way down until it cuts through the dough.
Place slices into a well greased cast iron skillet or cookie sheet and bake for 20 to 30 minutes until golden brown. Let cool slightly and cover with your desired icing, or enjoy as is.
Recipe Note
- Store these delicious cinnamon rolls in the fridge, in an airtight container for a week.
- Best enjoyed warm.
- If you don’t have a sourdough starter, no worries, use plain yogurt with active cultures instead. You will not get the exact same results, but it will ferment your flour, making it even healthier, and they still taste delicious.
- You can easily make these vegan by subbing the milk for dairy free milk and the butter for coconut oil. If you don’t have a sourdough starter, you can use vegan yogurt, just make sure it has live and active cultures.
