Cinnamon rolls are a treat for breakfast, but can often seem daunting and complicated.
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.
Filling:
1/2 cup sucanat or brown sugar
1 1/2 teaspons cinnamon
6 tablespoons butter, melted
Ingredients:
1/2 cup cold lard or butter, cut into small chunks cold lard or butter, cut into small chunks cold lard or butter, cut into small chunks
At least seven hours before baking, prepare the dough for a long fermentation. Start by cutting the butter 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.
In a small bowl combine filling ingredients until they form a paste.
Roll dough out into a 1/4 to 1/2 inch thick rectangle. Spread filling evenly over dough. Roll 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.
