Dough
1/2 c sourdough starter
1/2 water
4 c flour
1/2 c coconut oil, melted
1/2 c honey
2 eggs
1 t baking soda
1 t baking powder
1/2 t salt
Cinnamon filling
1/2 c butter, softened (1 stick)
1 c brown sugar
2 T cinnamon
Topping
1 1/2 c powdered sugar
Pinch of salt
1 1/2 T butter softened/ melted
1/2 t vanilla extract
2 T milk
Instructions Dough
Preheat oven to 375f
In a mixer Combine water and starter. Add flour, coconut oil, and eggs. Beat this mixture on medium until gluten forms and passes the “window test”. Cover with plastic wrap and leave overnight on the counter.
The next morning add baking soda, baking powder, and salt. Beat dough in the mixer on medium for five minutes.
Instructions Cinnamon Filling
Combine ingredients with a hand mixture.
Assemble:
Roll out dough on a floured service in a rectangle so that dough is about 1/4 inch thick. Spread the filling uniformly across the surface of the dough (feel freed to add raisins and nuts if desired). Tightly roll up the dough along the short edge. Pinch the edge of the dough closed. Using string or dental floss, cut the roll into 12 pieces of uniform thickness. (Using a knife will work but a string makes a better cut without dragging the dough)
Place in a greased or sprayed 9×13 pan (or a cast iron skillet). Cook for 20-25 minutes until dough is slightly brown.
While rolls are cooling, combine all topping ingredients in a bowl. After rolls have cooled spread the topping uniformly.