Add a bit of tang to some cinnamon rolls with some cranberries.
Roll the dough into two long, thin rectangles and spread the cinnamon filling. Place a line of cranberries at the bottom of each rectangle.
Roll up both rectangles and cut 1-inch thick cinnamon rolls then place in baking dish to rise.
Let cool then glaze.
Serve warm.
Ingredients
Dough
240ml (1 cup) soy milk
113g (1/2 cup) sourdough starter
45g (3 tbsp) olive oil
50g (1/4 cup) sugar
1 1/2 tsp salt
420g (3 1/2 cups) all-purpose flour
Filling
1 cup cranberries, fresh or frozen
2 tbsp water
100g (1/2 cup) sugar
100g (1/2 cup) brown sugar
1/2 tsp salt
3 tsp cinnamon
2 tbsp olive oil
Glaze
90g (3/4 cup) powdered sugar
Reserved cranberry juice from the filling
Instructions
Make the rolls. Combine all of the dough ingredients in a large bowl or stand mixer. Knead until a smooth dough forms.
Let the dough rise until slightly puffy. Depending on your starter's activity, this can take anywhere from 4-12 hours.
Roll out the dough into a large rectangle, about 1/4 of an inch thick. Cut the rectangle in half along the short edge to make two long, thin rectangles.
Make the filling. Heat the cranberries, water, and sugar in a small saucepan. Cook until the cranberries burst. Strain the cranberries and reserve the liquid for later.
In a small bowl, combine the brown sugar, salt, cinnamon, and olive oil. Spread the mixture evenly over the dough.
Spread a line of drained cranberries along the bottom of each rectangle. Roll each rectangle up along the long side so that the cranberries are in the center of the roll. Cut the logs into 1-inch pieces.
Grease a square pan. Place the cinnamon rolls in the pan and cover. Let the rolls rise for a few hours at room temperature or overnight in the fridge.
Preheat oven to 375 F. Bake uncovered for 10 to 15 minutes until lightly browned on top. Let cool slightly before glazing.
Make the glaze. Combine the glaze ingredients in a bowl. Drizzle on top of the rolls and serve.
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