Sour Dough Cinnamon Rolls

My new favorite cinnamon rolls is whole grain sour dough rolls.  This is what I now make for breakfast at General Conference time.  I love this recipe because it feel so nourishing and healthy.  You don't have to eat a lot.  In fact one or two will fill you up because you feel nourished and full.

You do have to have a sour dough starter though.

SOUR DOUGH CINNAMON ROLLS
Note:  This works best if our sour dough starter has been fed within 12 hours.
1/2 c. sour dough starter
1 c. milk
1/4 c. natural sweetener (rapadura  or organic sugar)
1/4 c. melted butter or coconut oil  (I like the coconut oil)
2 to 3 c. whole grain flour
Add later:
1 tsp. Real salt
1 tsp. baking soda
1 tsp. baking powder
Glaze:
1/3 c. butter
1/3. c. rapadura or maple syrup
Filling:
1/4 c. butter
 1 1/2 TB cinnamon
1/3 c. brown sugar

Mix first group of ingredients to make dough.  Cover and let stand for about 8 hours or longer.  You could make this and set it aside overnight. When read to make the rolls, mix the glaze by putting butter in a baking pan (I use round cake pans).  Place in preheated 375 degree oven.  When butter melts, remove the pan. Add the maple syrup or rapadura.  Set aside.  Take the dough and sprinkle on the salt, baking soda, and baking powder.  Knead 3 or 4 minutes to mix in those ingredients.  Roll dough into a rectangle.  Spread with butter, cinnamon and brown sugar.  Roll up tightly and slice.  Place in pans that have the glaze.  Bake at 375 degrees for 15 to 20 minutes until light brown.  Turn pan upside down onto a place so the glaze is on top.  Eat warm.  Yum!

--Sharon Kaye