A Christmas I’ll Never Forget, Thankful for our Virtual World, Sourdough Cinnamon Rolls Version 2

I hope everyone had a very Merry Christmas. Mine was one I’ll never forget. First off, it was awesome, but just very different.

As I mentioned in this post, we had a winter storm blow in on Wednesday which was both good and bad. Since the snow made it feel like Christmas I was finally in the mood to whip up my favorite holiday treat. However, the weather was so bad my husband had to delay his trip to Minneapolis to pick up his mom for Christmas.

On Christmas eve morning, after he spent a couple hours clearing our driveway, the neighbor’s, and my mom’s, he attempted a trip to his mom’s but failed. The roads were just too icy! After getting about half way, he turned around. Personally I was relieved since while I was running on the treadmill, I kept hearing about all the accident reports. I am so glad I went to the treadmill…..the windchill was way below zero and the roads were slick! I know…I am getting smarter in my old age?.

We ended up having a nice afternoon. My brother, Skye, and my mom arrived about 3:30, just in time to help make Lefsa. We made half the batch on Christmas eve and the remainder on Christmas day. Even my mom got in on the action.

Since my brother is an avid hunter, he brought pheasant gumbo for our Christmas Eve dinner. It was delicious served over sprouted brown rice I made in my Instant Pot. I love his Gumbo! You seriously can’t even tell you’re eating pheasant and besides, I hear wild game is good for you.

I also made a delicious sourdough cornbread and a salad. My bread was amazing so I’ll have to make it again and share it! It was a very simple dinner but lovely. Skye didn’t miss a beat either….she got her nose in there whenever she had the opportunity❤️.

Christmas day was gorgeous. The sun was shining, there was very little wind, and the roads were clear so my husband headed into pick up his mom and I went out for a long run. It was one of the most beautiful long runs I have had in a long time!

As soon as Rob arrived with his mom we made her comfortable and got busy making Lefsa again. I am not a huge fan of it, but a slice right off the griddle is hard to refuse smothered with some melted butter and a little honey or coconut sugar.

Christmas Day was also quiet but we were able to face time both of my brothers and chat with all my nieces and nephews. My mom misses them so much but seeing her smile as she chatted with everyone warmed my heart.

Once again, dinner was very simple but delicious and I am very thankful for our virtual world right now. I never thought I’d say that, but 2020 has certainly been an interesting year?.

Speaking of virtual world. Did anyone else see tons of photos of cinnamon rolls being served on Christmas morning? My Instagram feed was saturated with them and I definitley was inspired. I obviously didn’t get them made in time for Christmas morning, but they’re perfect for Sunday brunch too!

Even though I love everything about this recipe, I was excited to give this one a try. OMG……I am so glad I did. If you follow the same tips in my previous recipe you’ll do just fine. These are easy, delicious, and trust me, perfect for any lazy Sunday morning, or why not New Year’s Day!

SOURDOUGH CINNAMON ROLLS

(adapted from mothership_breads)

INGREDIENTS:

DOUGH:

• 300g all purpose flour or pastry
• 160g whole milk (can you plant based)
• 100g mature, 100% hydration SD starter
• 60g butter or ghee, room temp.
• 34g coconut sugar
• 3g salt
• 1 egg, room temp.
• 1 Tbsp. orange zest
• 1.5 tsp ground cardamom

FILLING:

• 2 Tbsp. melted butter or ghee
• 1/2 cup coconut sugar
• 1 Tbsp. flour
• 3 tsp. ground cinnamon
• Pinch of salt

DIRECTIONS:

1. Heat Milk and cool until warm, pour into the bowl of the stand mixer.
2. Combine all dough ingredients, excluding the butter, until a shaggy dough forms. Rest 30 minutes and knead the dough using hook attachment for 8 minutes.
3. Gradually add the butter continuing to knead dough for 8-10 more minutes, until it is smooth and only slightly tacky to the touch. Cover and bulk until doubled in volume in a warm place.
4. Combine dry ingredients of filling.
5. On a floured work surface roll dough into a 12”x16” rectangle. Spread melted butter over surface of dough and evenly sprinkle over dry filling ingredients. Roll up dough and, using a string, divide roll into 8 equal portions.
6. Place the portioned rolls on a lightly oiled, parchment lined, 10” cast iron skillet. Allow to proof 1 hour room temp., cover and refrigerate in a 4C fridge until ready to bake.
7. Preheat oven to 350F. Remove rolls from the fridge and allow to come to room temp. When the rolls are puffy, roughly doubled in size, and touching one another they are ready to bake. Bake for 30-35 minutes, until rolls

---

Did you make cinnamon rolls for Christmas?

Did you face time or zoom with family this Christmas?

Any Christas traditions?

What are you plans for New Years?