LFG Sourdough rolled into cinna-buns then maple glazed with confectioner's Swerve and Lakanto's syrup. How delicious! Another LFG sourdough creation!
Imagine your family's delight when they're awakened Christmas morning to the smell of fresh-baked cinnamon rolls.
These maple glazed LFG sourdough cinna-buns are just one of the many bakery creations you can make if you have your LFG sourdough starter ready.
Your bread possibilities are only limited by your imagination. I made this cinnamon roll sourdough by altering my LFG Sourdough Baguette recipe just slightly. To get the rolls extra fluffy and raised, I added baking soda to the LFG flour blend.
If you start your leaven Christmas Eve morning, you can bake the cinnamon rolls Christmas morning. Are you ready to make them? Let's roll!
The Recipe
Leaven
1/2 C Distilled Water
1/4 C LFG Sourdough Starter
4 T LFG Flour Blend*
1 T Arrowroot Starch
2 T Sorghum Flour
*2:1:1 cassava, coconut and almond flours
LFG Sourdough Cinna-bun Recipe
1 1/2 C Distilled Water
All the LFG Leaven
1/4 C Additional LFG Sourdough Starter
1 1/2 C LFG Flour Blend
1 1/2 C Sorghum Flour
1 T Arrowroot Starch
1 T Xanthan Gum
2 t Baking Soda
1/2 t Salt
Cinnamon Filling
3 T Softened Butter
2 T Cinnamon
Maple Glaze
1/3 C Confectioner's Swerve
2 T Lakanto's Maple Flavored Syrup
Step 1: Make the Leaven
In large mixing bowl, dissolve the starter in the distilled water with a whisk. It's important to use non-chlorinated water for all steps so as not to kill good bacterias we are brewing. Next, whisk in other flours and starch with vigor to incorporate lots of air. Cover it with a plate and let it sit for 12 hours. You'll know when it's ready when it looks like the picture. Be sure to have some starter left over. Feed it again now, so you have enough for later. LFG Leaven is Ready when it has lot of holes and looks like bread.
Step 3: Make the Sourdough
In a stand mixer with dough blade, dissolve the leaven and additional starter in distilled water by giving it a few whirls. Add the rest of ingredients and mix on low for about three minutes until the dough forms a ball and appears "shaggy" like the picture. Dough is going to be very wet, and sticky, and when you touch it and leaves "peaks" behind.
Next, very lightly oil a large glass bowl. I like EVOO here. But you can also use butter. Lift the shaggy mass out of the stand up mixer bowl and transfer to the lightly oiled glass bowl. Cover with a dough cloth. Every 30 minutes for a total of three hours, "stretch and fold" the dough. I do a total of five stretch and folds each time, covering with the cloth between rounds.
Stretch means pulling the dough like taffy as far as it will go without breaking, and fold means to bring the ends back together. Stretch and fold, stretch and fold, stretch and fold, stretch and fold, stretch and fold (5 times each time). The first couple of stretch and fold rounds will be inside the bowl. But you'll notice that on the third round, the dough has a lot more elasticity and you can stretch and fold FREESTYLE outside the bowl. So you're going to do two rounds in the bowl and four outside the bowl for a total of six rounds of stretch and fold in three hours. After which, your dough will look smoother, and less shaggy.
Next, ditch the cloth and cover the glass bowl with plastic wrap and place in the refrigerator overnight. This is where the dough will rise and grow twice its size.
Step 4: Shape, Proof and Bake Dough
After your dough has risen overnight, you can make your rolls. Ready dough has thousands of holes and has doubled in size. Dust your working surface with a littl arrowroot flour. Place your dough onto it. Form dough into a log. Then roll it out to about 1/2 inch thick, into a rectangle about 12 x 18 inches. Spread softened butter on the dough, then sprinkle with cinnamon.
Starting on one 18 inch side, roll the dough all the way up loosely until it forms a log. With a sharp serrated knife, but 18 rolls. Place the rolls onto a parchment lined baking sheet. Cover with a proofing cloth for 30 minutes.
Step 5: Bake
Preheat the oven to 400 degrees. Prepare a steam pan. I use a bread pan filled with water on the bottom rack. Put it in the oven five minutes before you bake the bread.
After 30 minutes proofing, place the cinnamon rolls into the preheated oven with the steam. Be careful! Hot steam can burn your face when you open the door. Bake for 30 minutes or until golden brown.
Ice the cinna-buns with cream cheese frosting or maple glaze. Whisk the confectioner's Swerve and Lakanto's Maple Flavored Syrup to form glaze. Adjust for the consistency you like. You can either dunk the rolls in the glaze, drizzle it or spread it with a knife. For an extra Christmas touch, I made a few with holly. Just add avocado to a small amount of cream cheese frosting and pipe holly leaves. For the holly berries, I used Scandinavian superfood lingonberries.
These are great with coffee! Enjoy!