These are the only cinnamon rolls I will eat.
Not only are they made from sourdough so they are much healthier for you, they are RIDICULOUSLY ADDICTING!
Growing up, I had a mad sweet tooth, and that didn't magically go away as an adult. So when that sweet tooth strikes, this is how I can curb it without the guilt.
In case you've been living under a rock, sourdough is a popular method of fermenting the dough of baked goods. The sourdough starter contains wild yeas and good bacteria (lactobacillus) that help to leaven the bread while yielding health benefits like:
- Reduces levels of certain FODMAPS, making it more digestible and less likely to cause bloating/gas
- Slower digestion (reducing glycemic index, decreases blood sugar/insulin spikes)
- Lower gluten (microbes start to break down some of the gluten)
It's important to understand that these benefits only come when the dough is slow fermented. Many store-bought sourdough loaves are short-fermented and are made quickly with chemicals or acids to achieve the "sour" taste.
These cinnamon rolls have a 12 hour ferment and result in fluffy, gooey cinnamon goodness. We've made them with sugar-free substitutes and with organic sugars. Both have been divine 😋
Scroll down for the recipe 👇