Can you believe that I do not have a single picture of these delicious sourdough cinnamon rolls on a plate? I have tried to get a photo on a plate, but before I can, everyone is digging in.
I will say that these are the easiest cinnamon rolls I have ever made, and that says a lot. I’ve made different cinnamon roll recipes, even low-carb ones, but none were as simple and delicious as this one. The best part is that I was able to substitute all of the sugar in these with my low-carb options. Plus, I can use Kamut! Remember our conversation about that? If not, check out my Quick Pizza Dough recipe.
Another great thing about this recipe is that you are able to use discard. There is no need to feed your starter prior to making this recipe. AND it only requires a 2-4 hour rise. You can also make these on the weekend and freeze them until you are ready to bake them. Simply place them in an airtight container in the freezer after you roll the dough (no frosting until they have been baked). When you are ready to eat them, take them out the night before and set them in the fridge to thaw. The next morning, set them on the counter while you preheat your oven and then bake. It’s as simple as that. I like these containers by Anchor Hocking.
Let’s talk sourdough.
First, I will encourage you to do your own research. Most of this is my opinion and the knowledge I have gained from researching for myself. I am not a doctor, so DO YOUR RESEARCH!
Sourdough is great for gut health. Here in our home, I have two sourdough starters: one with unbleached all-purpose flour (for the kids) and one with Kamut (for myself and the hubs). I try hard to utilize sourdough in all of my baking. We all seem to digest it so much better. So don’t be surprised to find me posting more sourdough recipes here in the future.
Sourdough is an excellent source of calcium, potassium, magnesium, folate, and niacin.
According to WebMD, Sourdough bread is also an excellent source of antioxidants. Studies have shown that antioxidants like the peptides found in sourdough can lower the risk for certain types of cancer, signs of aging, or chronic diseases like rheumatoid arthritis.
Another great thing I have found with sourdough is that it helps my glucose levels even more when combined with Kamut. Bread has always been hard for me while being low-carb, but with sourdough and Kamut combined, I have found that I am able to have toast or a roll with my food on occasion. One piece of my sourdough Kamut bread has approximately 11 carbs. For those who are keto, that will seem like a lot, but I will personally take the 11 carbs for a slice of fresh toast in the morning.
Moving on to the sugar-free options!
I personally use Kamut in this recipe, and my family knows no difference. Check out my notes in the recipe for the amount of Kamut to use. Since I can get by with that, why not exchange the sugars as well? This way I can enjoy a cinnamon roll too!
In this recipe, you will see that I gave options for allulose, Swerve brown, and Swerve confectioners. I prefer to use allulose over erythritol in this recipe. erythritol seems to cause a cooling sensation while eating. I understand that swerve confectioners consist of erythritol; however, that is only used in the icing, so I have better control of how much I put on top, and it seems to be less noticeable without using erythritol in both the frosting and in the roll.
That said, if you only have erythritol on hand, use it. It will be really good regardless. However, if you are willing to purchase allulose, it is definitely worth the cost. Allulose states that it can be substituted 1:1 for sugar, but from experience, I feel like it requires a little more allulose to replace the sugar. I recommend that you taste the filling before adding more. A wonderful guide to keto sweetners is by my favorite source for all of my keto recipes, All Day I Dream About Food. I have all of her cookbooks and utilize them quite frequently.
One other note to make with this recipe. Most people will tell you to spread the softened butter and then sprinkle the sugar/cinnamon mixture. I have found that if you combine the butter, sugar, and cinnamon and then spread it on the dough, it is much easier to roll the dough tightly without your mixture coming out the side.
Okay… I think I have covered everything. At least I hope I have. I truly hope you enjoy making this recipe. If you do not have a sourdough starter on hand, be on the lookout in a few weeks for a post on how to begin your own starter. Trust me, it is worth the effort.
Sourdough Cinnamon Rolls
Equipment
- 1 12" iron skillet or 9×13 pan
Ingredients
- 2½ cups unbleached all purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup softened butter
- 1 cup milk
- ½ cup sourdough discard
Filling:
- ½ cup soft butter
- ½ cup sugar or allulose
- ½ cup brown sugar or swerve brown sugar
- 2 teaspoons cinnamon
Frosting:
- 4 ounces cream cheese softened
- 2 tablespoons softened butter
- 1 cup powdered sugar or swerve confectioners sugar
- 1 teaspoon milk or half and half
- ½ teaspoon vanilla
Instructions
Prepare the dough:
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Cut in the butter using a dough hook or fork.
- Add milk and discard. Mix until you have a cohesive dough. If kneading by hand, knead for approximately 5 minutes, adding any additional flour needed to make a soft dough.
- Place in a bowl, cover with plastic wrap, and allow to rise/ferment in a warm spot for 2-4 hours.
Prepare the Filling:
- Combine all filling ingredients together. This simplifies spreading the filling on the dough. Use a silicone spatula to spread filling.
Shape the Rolls:
- Preheat oven to 350℉.
- Pour dough out onto a floured surface and roll into a large square. The thickness of the dough is completely up to you. The purpose is to keep it thick enough to roll up.
- Add filling and roll up tightly. Cut into 1" rolls. Place tightly together in a 12" cast iron pan or pan of your choice.
- Bake for 30-35 minutes. If using a cast iron skillet, be sure to remove the rolls while still warm or the sugars will possibly begin to solidify and stick to the pan.
Make the Icing:
- While the rolls bake, whisk together powdered sugar, milk, vanilla extract, and melted butter until smooth.
- Once the rolls are out of the oven and slightly cooled, drizzle the icing generously over the top.
Notes
- The Time is Now: Where Are the Laborers?
- Creamy Peanut Butter Pie: A No-Bake Family Favorite
- Stress Be-Gone: Finding Calm in the Chaos of Ministry
- Balancing Marriage and Ministry: A Work in Progress
- Embracing Change and Faith
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