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.