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Sourdough Cinnamon Scrolls

23 Apr

A few weeks ago, I saw this amazing recipe for Wholemeal Sourdough Cinnamon Scrolls by one of my favourite foodies, The Ragamuffin Diaries. Due to continual sourdough starter failure, I’ve had it book marked with a promise of getting back to it once I had a stable starter. That amazing feat of strength has been achieved after four failed starters! (Organic rye starter succeeded where organic white and wholemeal attempts failed). These scrolls would be the real test for my week old starter, and let me tell you, my starter aced the test with a A+ grade test result!

[  SERVES: 8  |  TIME: 24 hrs  |  COST: <$5  ]
[  JOES’ RATING: 4.5/5  |  MY RATING:  4.5/5 |  BRITTANYS RATING: 4/5]

Adapted from the original recipe by Ragamuffin Diaries

Ingredients

Dough:

1 ½ cup sourdough starter
2 – 3 cups whole wheat flour
2/3 cup coconut milk
2 tablespoons agave
1 tablespoon olive oil
1 ½ teaspoon vanilla extract
1 teaspoon salt
½ teaspoon baking soda

Filling:

about ½ cup raw sugar
olive oil
cinnamon
chopped nuts
currents / raisins

Glaze:

¼ cup raw sugar
1 – 2 tablespoons coconut milk
1 tablespoon maple syrup

Method

  1. Afternoon before you want your finished product, mix your sourdough starter with 1 cup of flour. Cover with a moist tea towel and allow the rough dough to rest for six hours.
  2. After resting, mix the rest of the dough  ingredients. Add more flour / starter as needed so the dough is workable but not too sticky. Knead it for 4 – 5 hours. Place in a well oiled bowl and cover with a damp tea towel to rest overnight.

    Note how much the dough has risen after the first rest period!

  3. The next morning, prepare a work space by oiling its surface. You will need a workspace that is roughly 50 cm x 30 cm.
  4. Punch down the dough and move it to the work surface. Use your hands to shape the dough into a rectangle shape. Use the rolling pin to make it an even thickness of 1 – 1.5cm thick.
  5. Using your hands, lightly oil the dough surface before distributing your filling evenly over the entire surface.

    Note the well oiled surface and evenly spaced ingredients.

  6. Carefully roll the dough along the long side. Be gentle and go slow, patting it firm along the way. (You don’t want to rush and rip the dough or make it too loose.
  7. Cut the newly formed scroll log into individual scrolls that are roughly 2 – 3 cm thick. Place them into a baking dish that has been lined with some baking paper. Cover with a tea towel and allow to rise for 1 – 2 hours.

    Before and after final rest. Note how much they have grown in size.

  8. Preheat the oven to 180°C. Once the scrolls have finished rising, bake them in the oven for about 20 minutes.
  9. After the scrolls have cooled, break then apart carefully. Prepare the glaze by whisking all the ingredients together. Drizzle the glaze over the warm’ish scrolls. 

Observations

  • Use honey or maple syrup if you don’t have some agave syrup.
  • Oiling your hands before transferring your dough to the work surface will make it easier to handle and work with.
  • I have to admit that I did all this in one day so we could have them that night and it worked perfectly well, but do observe the rest periods – the dough needs that time to incorporate and let the sourdough to do its thing.
  • The original recipe called for coconut oil. I used olive oil and it seemed to be fine (although I don’t have a real comparison)
  • We used walnuts, almonds and currents. I really would have loved some shredded coconut through this, but didn’t have any on hand. The fruit / nut combinations are endless.
  • Diabetic Note: Hmm, all that sugar. As you can guess, it didn’t do my blood glucose levels any real favours, but that might also be because I had 4! Limit how much sugar you use, and your serving size for happy BGLs.
  • Ethical Note: Sourdough = win… ’nuff said.
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18 responses to “Sourdough Cinnamon Scrolls

  1. narf77

    April 23, 2012 at 2:44 pm

    I LOVE the look of those cinnamon scrolls…yet again you tempt me with your delicious baked goods…sigh…its very hard to stay steadfast against your photos you know Rhianna! I just sent someone over to check out your blog. I met her in the library the other day and she was researching sourdough starters. I told her that you were working on your own starter and hopefully she checks out your work to date. Those scrolls will make her drool!

     
    • Rhianna

      April 23, 2012 at 5:14 pm

      There were truly the bomb, Narf. Sensational. Made enough to last us for four or five days, and they kept really well considering they have no preservatives or artificial shit in em.

      My sourdough starter is based on 1 cup water, 1/2 cup organic rye, 1/2 cup organic white.

       
      • narf77

        April 23, 2012 at 5:38 pm

        I am going to give your starter a go. Its getting pretty cold here at the moment but we have a wood burning stove so I might have to couple warming the cockles of my heart with warming the cockles of an isolated species of bacillus’s hearts (it loses something in the translation…)

         
        • Rhianna

          April 23, 2012 at 5:55 pm

          hahaha

          A friend of my who is a chef recommends putting it in the bathroom when you shower.

           
        • narf77

          April 24, 2012 at 6:23 am

          A friend of mine who is not a chef recommends putting the dog in the shower when you shower… I think that your friends suggestions would not end in tears like my friends. I think I need to find some more friends…

           
        • Rhianna

          April 24, 2012 at 7:04 am

          HAHAHHA!

          Farking brilliant.

           
        • narf77

          April 24, 2012 at 7:32 am

          😉

           
  2. Ragamuffin Diaries

    April 26, 2012 at 2:28 am

    wonderful!!!!! 😀 I’m so glad you had sourdough success, and these are absolutely gorgeous! Great job Rhi!

     
    • Rhianna

      April 26, 2012 at 8:02 am

      We loved them so much. Thank you so much for sharing this recipe with us 🙂

       

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