Ingredients
Method
Preparation
- In a large mixing bowl, combine your active sourdough starter, warm water, olive oil, and salt.
- Gradually add in the flour until it forms a soft dough.
- Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for about 1-2 hours, or until doubled in size.
- In a small bowl, mix together the brown sugar, ground cinnamon, and softened butter until well combined.
- Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle about 1/2 inch thick.
- Spread the cinnamon filling evenly over the dough, leaving a small border. Roll the dough tightly from one end to the other to form a log.
- Slice the log into rolls and place them snugly in a greased baking dish or on a baking tray.
- Cover the rolls with the kitchen towel once more and let them rest for an additional hour.
- Preheat your oven to 375°F (190°C). Bake for about 25-30 minutes, or until golden brown.
- While the rolls cool, whisk together powdered sugar and milk. Adjust for desired consistency.
- Once cooled slightly, drizzle the sugar mixture over the rolls and serve.
Notes
Store leftovers in an airtight container at room temperature for up to three days. Wrap tightly in plastic and refrigerate to extend freshness for about a week. Reheat in the oven at 350°F (175°C) for about 10 minutes.