• Paisley Meekin

Sourdough Apple Cinnamon Rolls

These delicious rolls are not as sinful as you may think :) Not that I think there is anything wrong with snacking on sugary pastries from time to time - this particular recipe has no added sugar (well, if you don't include the orange zest glaze) and made with healthy local grains.

I personally love these on a rainy Sat morning - with a cup of coffee - as a pre workout snack - the simple carbs are great fuel for hard intense workouts.

Ingredients ...

1/2 cup fed sourdough starter

1/2 cup water

4 cups flour

1/2 cup melted coconut oil

1/2 cup honey or maple syrup

2 eggs

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup softened butter

1 cup apple butter - I made my own by chopping up 2 apples, heating up in a pot with the juice of one lemon, a dollop of maple syrup and a pinch of sea salt - maybe add in a few T of water to get the juices flowing. Cook down til you can mush up and liquid is mostly gone.

2 Tbs cinnamon - if you can try to use fresh ground - WOW it tastes so much better. Have an old coffee grinder? That's what I use.

*Fed sourdough starter that has been given equal parts water and flour - mixed - and let side for 4-12 hours - til nice and bubbly.


In a bowl, combine fed sourdough starter, flour, honey/maple syrup, water, and melted coconut oil. Mix together and then form into a ball. I like to just use my hands to form it into a ball.


Place the dough in a greased bowl and cover the dough. Something tight fitting. Allow to rest in warm place overnight or up to 24 hours.


Add eggs, baking soda, baking powder, and salt to the bowl, and combine well with your hands.

Cover it with a tea towel and put it in a warm place for about an hour.


In a bowl, combine apple butter and cinnamon. Stir.


Lightly dust the counter with flour, and roll out the dough to about 1/4 inch thickness. You may want to use flour to dust the surface of the counter.

Add apple butter/cinnamon filling to the dough and spread evenly.

Roll the dough up as tightly as you can. When you get to the end, pull it up as tightly as you can and pinch the ends into the main roll.

STEP 6: SLICE ROLLS AND BAKE I like to start by making a slice in the middle, and then I like to cut each half into 6, making 12 total rolls.

Place the rolls into a well-seasoned 14″ cast iron skillet. 12″ will work also, but you may have a little dough leftover.

I added a few T of butter to the top - in chucks to give it extra moisture - you can skip this step if you want.

Bake them in a 375 degree oven for 15-20 minutes. Allow them to cool a bit.

Now you can just eat them as they are, or you can make a delicious orange zest drizzle OR cream cheese topping. Why not, right?

For orange zest glaze I just took about a 1/2c powdered sugar and added fresh orange juice and zest til it have the consistency I wanted.

If you make it let me know how it goes! If you are making anything - I would love to see - tag me at @portlandtrainerpaisley

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