Sourdough Cinnamon Buns

• Vegetarian

• Baking & Spices

  • 1 Cinnamon
  • 1/3 cup Coconut sugar

• Bread & Baked Goods

  • 1 Make one recipe of sourdough challah

• Dairy

  • 1 4 c butter plus 2 t

Found on simplelifebykels.com

Description

Ingredients

• For the dough:
• Make one recipe of sourdough challah (the night before you want cinnamon rolls (or in the morning if you want them in the evening)
• ⅓ c coconut sugar
• ¼ c butter plus 2 T, softened
• cinnamon
• For the dough:
• Make one recipe of sourdough challah (the night before you want cinnamon rolls (or in the morning if you want them in the evening)
• ⅓ c coconut sugar
• ¼ c butter plus 2 T, softened
• cinnamon

Directions

• After the long rise of your dough (6-12 hrs), split the dough in half.
• With one half, shape into a loaf of Challah.
• Grease a 9x13 baking pan with 2 T butter.
• Roll out the remaining dough into a rectangle about 18 x 12
• Spread the ¼ c softened butter all over the dough (I just use my hands, its easier)
• Sprinkle the coconut sugar on top of the butter and spread around evenly.
• Sprinkle with cinnamon.
• Begin rolling the dough starting with the long side, and pinching closed when you come to the end of the dough.
• Using a very sharp knife or a piece of dental floss, cut the roll in half, then each half into 6 pieces.
• Place in a well greased baking pan.
• Cover and let rise (along with your challah) for 2 - 2½ hrs.
• Preheat oven to 350 degrees and bake rolls for 25-30 minutes.
• *I bake my rolls along with my challah and just pull the rolls out early, leaving the challah to finish baking for another 10 minutes or so.
• After the long rise of your dough (6-12 hrs), split the dough in half.
• With one half, shape into a loaf of Challah.
• Grease a 9x13 baking pan with 2 T butter.
• Roll out the remaining dough into a rectangle about 18 x 12
• Spread the ¼ c softened butter all over the dough (I just use my hands, its easier)
• Sprinkle the coconut sugar on top of the butter and spread around evenly.
• Sprinkle with cinnamon.
• Begin rolling the dough starting with the long side, and pinching closed when you come to the end of the dough.
• Using a very sharp knife or a piece of dental floss, cut the roll in half, then each half into 6 pieces.
• Place in a well greased baking pan.
• Cover and let rise (along with your challah) for 2 - 2½ hrs.
• Preheat oven to 350 degrees and bake rolls for 25-30 minutes.
• *I bake my rolls along with my challah and just pull the rolls out early, leaving the challah to finish baking for another 10 minutes or so.