Sourdough Cinnamon Rolls

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Hey There!

Y’all, I’m officially declaring 2020 the year of the sourdough starter.

It seems like half of my friends are just trapped inside baking, and a good portion of them are making sourdough recipes.

Which, frankly, is working out great for me because it means that I don’t have to vet each recipe I come across.

I did vet this one myself though. I love the blog, Farmhouse on Boone, and if you’ve never happened upon it yet you should definitely check it out. Being a fan, I knew I was going to love these cinnamon rolls, even though they depart a little from the usual types of ingredients I use when I bake.

As always, I tend to get my ratios just a little bit off. (I’m bad for not using precise measurements, more of a dump and go kinda baker.) Add that to the fact that sourdough starter can take on different environmental influences, and somehow this recipe GREW.

It filled The Fellow’s giant cast iron skillet completely by the time they baked and puffed up.

This recipe is neat because it uses melted coconut oil instead of olive or vegetable. It originally called for some fancy grain flour, but I used just regular all-purpose and none of my ingredients were organic, but it all still came out just fine and SO YUMMY.

We’ve been enjoying them in the mornings (zapped in the microwave for 30 seconds), and they’re the best gooey morning treat ever!

Check them out HERE.

What’s your favorite quarantine treat you’ve made so far? Tell me in the comments!

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