When we are wanting a treat for breakfast but don’t want the heavy sugar load of traditional cinnamon rolls this is our go-to.
These rolls are made with fresh milled flour and then fermented with sourdough overnight for a gut health boost.
I mix the dough up the night before leaving out the baking soda and baking powder to prevent the chemical reactions of the baking soda with sourdough starter and the liquid and baking powder from dying off before getting the leavening benefits they offer.
I also low boil blueberries with agave syrup to produce a jam-like filling and put it into the fridge overnight. Adding a bit of lemon and/or lemon zest would certainly up this filling!
I usually leave the dough in the bowl of my stand mixer overnight as that usually makes one less step for the next morning. However, because this recipe uses eggs best practice is to put the dough in the fridge overnight.
The next morning, I knead in the baking soda and baking powder, and then roll the dough out on well floured countertop to a 12″x18″ rectangle at a 1/2″ thickness.
Then I spread the blueberry filling over the rolled out rectangle and roll the rectangle up from one of the 18″ sides, how you traditionally roll up cinnamon rolls.
But into 12 spiraled rolls and place in a 12″ cast iron with melted ghee or a 9×13 glass baking dish and bake to perfection.
We enjoy these warm with a light glaze made of powdered sugar and almond milk!
Ingredients
Equipment
Method
- Combine blueberries and agave syrup in a sauce pan on medium low. Let simmer while mixing up the dough.
- Weigh the wheat berries and mill at setting "0."
- Combine the freshly milled flour and the remaining dough ingredients into the bowl of a stand mixer fitted with dough hook.
- Knead 8-10min.
- Check blueberries. If boiled down, immersion blend, adding water for ease of blending, if needed. Cool and store in fridge til next morning.
- Dough should at this point be a slightly sticky, but not sticking to hands. Transfer to another bowl and store in fridge overnight. (see notes)
- Preheat oven to 375℉.
- Transfer dough back to stand mixer fitted with dough hook. Add in baking soda and baking powder and mix until combined.
- On a well-floured countertop add dough and roll out to 12"x18" rectangle to a 1/4" thickness.
- Spread the berry filling over top of the dough rectangle, leaving a 1/4" buffer for the edge of the dough.
- Starting at an 18" side roll the dough on top of itself creating a spiral. Then slice into 12 equal sized rolls. (see notes)
- Melt ghee in a 12" cast iron skillet. Place the rolls in the pan, spiral side up. (see notes)
- Bake for 20 to 25min, until golden.
- While baking, in a small bowl combine powdered sugar with just a bit of almond milk to produce a glaze consistency.
- Serve warm topped with glaze!
Notes
- You do not need a stand mixer, but can mix it up by hand. Just will need a few series of stretch and folds.
- An active or unfed starter can be used in this recipe.
- Could sub coconut oil for ghee.
- This recipe is best with hard white wheat, but could be made with soft white.
- Adding the baking soda the next morning allows the chemical reaction between the starter and baking soda to be fresh and produces fluffier rolls. Baking powder is activated in liquid and so it’s reaction is also fresh and aids in the rise of these rolls.
- Because this recipe contains eggs the dough should technically be kept in the fridge to prevent bacterial growth. I personally am comfortable with leaving the dough sitting out overnight.
- I like to use a serrated knife to slice the rolls. It slices well without squishing them.
- I usually make these in a cast iron skillet, but you could also bake in them in a 9×13 baking dish.
