Cinnamon rolls are a treat for breakfast, but can often seem daunting with the yeast or sourdough needed to give them a rise.
In this cinnamon roll recipe you get the ease (and yumminess) of a biscuit dough along with the benefits of the long fermentation time. That, combined with the deliciously sweet cinnamon filling, is enough to make these your new go-to cinnamon roll recipe.
1/2 cup cold lard or butter, cut into small chunks
1 tablespoon sugar, honey, or maple syrup
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sucanat or brown sugar
1-1/2 teaspons cinnamon
6 tablespoons butter, melted
At least seven hours before you wish to bake them, prepare the dough for a long fermentation. Start by cutting the fat into the flour until it is in small pieces. Stir in the starter, sweetener, and milk until a soft dough just comes together. Cover and place in a warm spot in your kitchen for 7 to 12 hours.
Preheat oven to 350°F. When ready to commence baking, combine salt, baking powder, and baking soda in a very small bowl until evenly mixed. Sprinkle this over your fermented dough and knead until it comes together into a cohesive, soft dough.
Roll dough out into a 1/4- to 1/2-inch thick rectangle. In a small bowl combine filling ingredients until they form a paste. Spread the filling evenly over the dough. Roll up dough tightly and cut into 1/2-inch thick pieces. Place in a 12-inch cast-iron skillet and bake in pre-heated oven for 20 to 30 minutes or until golden brown on top and bottom.