Free Spring guidebook to help you get the most from this beautiful season. Whether it is during actual Springtime, or just when you have a season of growth. Click image below to access the digital PDF. Also available to print and use as a hard copy! I love to print off the foods to nourish pages and post in my kitchen for easy access while I menu plan.
My only story with this is that I make cinnamon rolls about once every three years, and then wonder why I don’t do it more often.
This time I adapted some basic recipes and made my own creation, which turned out well (but maybe that’s because I only eat these once every three years so they taste extra good…).
Here’s what ya do:
Sourdough Cinnamon Nut Rolls with Salted Caramel Drizzle
8 tablespoons cold butter
300-350 grams all-purpose flour (about 2.5 cups)
100 grams active sourdough starter (about 1/2 cup)
240 grams buttermilk (about 1 cup. Note- you can always add a TBS of vinegar or lemon juice to a cup of milk to make “buttermilk”)
2 tablespoons maple syrup (the good kind please)
3/4 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
150 grams brown sugar (about 2/3 cup)
5 tablespoons butter, melted
3 teaspoons ground cinnamon
1 teaspoon nutmeg
3/4-1 cup walnuts, chopped
Salted Caramel Glaze:
1/4 cup unsalted butter
1/2 cup packed brown sugar
2.5 tablespoons half and half, or cream
Large flaked salt
Plan ahead! Start about 8-12 hours before you want hot, sweet rolls.
Grate the cold butter into large bowl. Add the flour and mix in with butter. Add sourdough started, maple syrup, and buttermilk to the flour and butter. Cover bowl with kitchen towel and let rest at room temp for 8-12 hours.
Heat over to 375 Fahrenheit. Butter a 12 inch cast-iron, or a casserole dish.
Mix salt, baking power and soda together well in a small cup. Sprinkle this on top of dough, and mix well.
Flour a clean counter and turn dough out of bowl. Give the top of the dough another good puff of flour. Roll dough into a big rectangle. Mine ended up being about 20″ by 12″.
Mix cinnamon, brown sugar, nutmeat, and chopped walnuts in a bowl. Coat dough with your melted butter, and sprinkle with filling ingredients.
Roll the dough longwise, and then cut into 8-10 even rolls. Place in baking dish (I love cast-iron), leaving a smidge of room in between to allow for baking up.
Bake for 35-40 minutes until golden and crispy on top.
Drizzle caramel on top while still warm.
Take photos to commemorate.
Melt butter in small pan on stove, add brown sugar and cream. Over medium low heat, stir until sugar dissolves and allow to bubble for 3-4 minutes. Remove from heat and sprinkle a generous pinch of salt, stir to combine, and drizzle over hot cinnamon rolls.
No matter where you are, Autumn can be such a fun time for traditions. One we always do in the New England area, is apple picking. This may seem crazy to some, to pay an inflated price to pick your own apples, but it is such a fun Fall activity, and we do it every year. With activities looking very different due to COVID, our bucket list for the season changed a bit. Less parties (unless virtual), no Harvard football game, and trick or treating on Beacon Hill is out. BUT there are still so many fun and cozy traditions to be made! Here’s our pandemic friendly Fall bucket list:
S’mores by the fireplace
Make pumpkin spice golden milk
Take a nature walk to see Fall leaves
Cozy up for a read-a-thon day
Take family photos
Visit a corn maze
Make a gratitude tree
Go thrifting for a few new cozy Autumn pieces for wardrobe or home (online or in-person where safe)
Bake butternut squash bread
Go for a scenic drive
Apple picking with cider donuts
Have a food prep day and stock freezer with chile, soups and breads
Mail a care package to a loved one
Have a candlelit dinner
Collect leaves, pinecones, and acorns and make a fall craft