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Day 1 Combine 1/4 cup of your sourdough start with two cups of flour, 1 1/2 cups of water, and 1 1/2 teaspoons of salt.
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Leave in a glass bowl on your counter (if it's a cold winter's night, you may want to leave it close to a heat source) for 16-17 hours covered with plastic wrap. I have used the dough after about 12 hours, and I really don't notice a difference, but may be it's less sour. It will look similar to a sponge. It should feel really wet to the touch.
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Day 2 Add at least 1/2 cup of flour into your dough and work it in until it's not sticky to the touch. Use more flour if needed.
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Place dough on a well-floured surface, and roll out into a rectangle.
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Coat rectangle of dough with oil/butter.
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Drizzle organic sugar, cinnamon, and nuts if you are using them over the rectangle of dough.
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Roll the dough into a nice tube-like shape.
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Cut the rolls roughly 1 1/2 inches to 2 inches apart with a butter knife or using floss.
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Grease 9x13 pan, and sprinkle with additional sugar and cinnamon.
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Arrange the cinnamon rolls onto the pan.
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Cover the cinnamon rolls for 1 hour and let rise (by a warm heat source is best). If you will bake these a different day, refrigerate now.
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Day 2 after rising or Day 3 Bake at 350 degrees for 25-30 minutes (approximately 40 minutes if making 1 big roll).
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Cool for 15 minutes, frost if desired, and serve.