These cinnamon rolls are soft, fragrant, and beautiful -- plus naturally fermented for additional nutrients and easier digestion! Makes 16 cinnamon rolls.
*Feel free to use whole grain einkorn flour instead of all-purpose. Keep in mind that the dough will be slightly harder to work with. Also, don't ferment it as long since whole grain flour sours much more quickly.
*I call this recipe sourdough but perhaps it is better called naturally leavened. I don't let it get too sour. Milk and butter both prevent sourness, as well as the addition of salt early on. Refrigeration also controls the level of sourness.
*If you prefer, cut more strips to make smaller rolls.*Substitute ground cardamom for cinnamon and almonds for pecans in the filling -- and enjoy a lovely variation of Swedish cardamom rolls!