These cinnamon rolls take about 24 hours to make but are well worth the wait.
What you’ll need:
For the Dough:
3 cups organic all-purpose flour
½ cup warm water
½ cup sourdough starter
2 eggs
½ cup softened butter
2 tablespoons coconut sugar
1 ½ teaspoons sea salt
For the Filling:
2 tablespoons softened butter
½ cup coconut sugar
2 teaspoons cinnamon
For the Icing:
8 ounces cream cheese
2 tablespoons maple syrup
1 tablespoon cream or milk
1 teaspoon vanilla extract
Day 1:
Combine all of the dough ingredients and mix until a dough forms, then let it ferment for 8 hours until it doubles in size. Refrigerate the dough overnight.
Day 2:
Roll out the dough into a rectangle and spread the filling mixture of 2 tablespoons of softened butter, 1/2 cup of coconut sugar, and 2 teaspoons of cinnamon. Roll up the dough and cut it into 9 pieces. Place them on a greased baking dish, cover, and let them rest for 3-4 hours (you’ll notice them almost double in size). Before putting them in the oven, I like to add about half a cup of cream to the baking dish to make them extra moist. Bake at 400°F for 20 minutes. While baking, make the icing by combining the icing ingredients until smooth and fluffy. Spread the icing over the cooled rolls and enjoy.