Soul-warming and belly-filling, these sourdough apple cinnamon rolls are fluffy, soft, and generously slathered with homemade cream cheese frosting. No yeast required!
Line (2) 10-inch cast iron pans with parchment paper. Or, line (2) 9- by 9-inch square baking pans with parchment paper. You can grease the pans instead with butter, but parchment paper will make it easier to clean up after baking.
Make sure your sourdough starter has been fed in the last 4 to 8 hours. The starter should be bubbly when you prepare the dough.
When you cover the dough with a wet towel, make sure the towel is very wet, though not soaking. One of the purposes of the wet towel is prevent the dough from drying out, and thus getting crusty before baking, which would be undesirable and create a harder crust.
If you'd like to use whole grain flour, I recommend trying whole wheat pastry flour, whole grain spelt, or whole grain einkorn. These are the lightest whole grain flours.
This recipe works well with two different time frames. If you start the process in the evening, the dough can ferment and rise overnight. The cinnamon rolls can be assembled and baked in the morning. However, the assembled rolls do need an additional 4 hours rising time, so this recipe will not work well for an early breakfast.
Alternately, make the dough the morning of the first day. Allow to rise for 8 hours. Form cinnamon rolls, and allow to rise overnight. Bake in preheated oven first thing in the morning.
Sourdough Apple Cinnamon Rolls https://traditionalcookingschool.com/food-preparation/sourdough-apple-cinnamon-rolls/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Sourdough+Apple+Cinnamon+Rolls+With+Cream+Cheese+Frosting