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Ingredients

3 cups all-purpose flour, plus more as needed, divided 2 cups buttermilk 1 cup unfed sourdough starter 2 tablespoons butter, cubed 2 tablespoons white sugar 1 teaspoon baking powder ¾ teaspoon salt ½ teaspoon baking soda 6 tablespoons butter, melted ½ cup brown sugar 2 tablespoons ground cinnamon

Nutrition Info

219 calories carbohydrate: 35 g cholesterol: 17.7 mg fat: 6.8 g fiber: 1.5 g protein: 4.9 g saturatedFat: 4.1 g servingSize: - sodium: 275.1 mg sugar: 10.8 g transFat: : - unsaturatedFat: : -

Mix 3 cups all-purpose flour, buttermilk, sourdough starter, 2 tablespoons cubed butter, and white sugar in a glass bowl. Cover and set in a warm area until double in size, 8 to 12 hours.
Preheat the oven to 350 degrees F (175 degrees C).
Combine baking powder, salt, and baking soda in a small bowl. Add to flour mixture.
Knead dough until it is soft but no longer sticky, adding flour as needed. Roll dough with floured rolling pin until it is 1/4 to 1/2-inch thick.
Combine 6 tablespoons melted butter, brown sugar, and cinnamon until it has the consistency of a paste. Spread sugar paste evenly on rolled dough.
Roll up dough into a cylinder shape. Cut dough into 1/2-inch pieces using dental floss or a serrated knife. Arrange rolls into a cast iron skillet.
Bake cinnamon rolls in the preheated oven until golden brown, 20 to 30 minutes.

15 rolls

Unfed and long-fermented sourdough starter and buttermilk are used for these cinnamon rolls.