Do you want a tasty guilt-free cinnamon roll with your morning coffee? Here is a sugar-free sourdough one that I make for special occasions. These are a crossover–meaning they have both carbs and fats in them. They do take planning ahead as they ferment in the fridge for 3 days before baking. I did add yeast to the dough to give the more traditional cinnamon roll taste. The sourdough starter ferments the dough making it “on plan” and the yeast helps with the rise and taste.
Sourdough Cinnamon Rolls—3 day ferment
- 2 cups active sourdough starter
- 1 1/4 cups water
- 2 eggs
- 1/2 cup butter, melted
- 1/4 cup honey
- 1 teaspoon vanilla
- 1 tablespoon dough enhancer
- 1 cup King Arthur Bread Flour
- 4 1/2 cups white whole wheat flour–Prairie Gold, Golden 86, etc
- 2 teaspoons salt
- 1 teaspoon baking soda, optional*
- 1 tablespoon Instant yeast—this helps them taste like the “normal” ones and assist in the rise when baking
- sprouted flour for rolling out dough
- 1 1/2 teaspoons cinnamon
- 2/3 cup THM erythitol
- 5 tiny spoons THM Stevia
- 2 drops Loran Maple Flavoring
- 1/2 teaspoon Black-strap Molasses
- 3 tablespoons butter
Brown Butter Icing—compliments of Margaret Raber/Food For Life Cookbook
- 1 stick butter, browned and cooled
- 8 ounces cream cheese
- 1/4 cup THM Gentle Sweet
- 2 tiny spoons THM Stevia
- 3/4 cup whipping cream
Mix starter, water, eggs, butter, and honey together. Add dough enhancer, King Arthur flour, and vanilla. Mix well. Add 3 cups flour. Mix. Add remaining flour in 1/4 cup increments mixing until you have a soft dough. You want a slack dough–which is softer and stickier than bread dough. You will not be able to knead this by hand. Let rest 20 minutes. Add salt and yeast. Mix for 6 minutes. Place in a greased bowl and cover with a lid. Let rise 4 hours and then refrigerate 3 days**. Remove from fridge***. Sprinkle baking soda over dough and knead in. Dust a surface with sprouted wheat flour and press dough into a large rectangle with floured hands. Blend erythitol, stevia, maple flavoring, and molasses together (don’t use xylitiol as it will leave the rolls “wet”). Brush dough with butter and sprinkle very generously with cinnamon mixture. Roll into a long jelly roll. Cut the cinnamon rolls using a piece of heavy sewing thread—slide the thread under the roll and pull the ends across each other. Place in well greased baking pans, cover and let rise until doubled and very puffy. Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Cool completely. In a mixer bowl combine browned butter, cream cheese, Gentle Sweet, and Stevia. Whip until smooth. Add cream and whip until fluffy. Ice rolls. Store in the refrigerator and these do freeze very well. 24 large rolls.
*I don’t use baking soda as I have a mature starter and it does not taste sour.
**This recipe is styled after www.gwens-nest.com/easy-bread-recipe/ that is the reason there is white flour in it. You are allowed to use up to 1/3 white flour if you allow the dough to ferment 3 or more days.
***It is best to wait until you are ready to make the rolls to remove it from the refrigerator. The dough will be really cold and you will be able to work with it without adding extra flour to roll it out. This recipe contains both carbs and fats which is not weight-loss friendly but is great for growing children, special occasions, and those maintaining. This can also be used to make doughnut and sticky buns.
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You can find many more sourdough recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.