Sourdough Cranberry Cinnamon Rolls
with Pumpkin Spice Honey Butter Filling
and Cream Cheese Honey Frosting
Sponge (must rise overnight):
1/2 cup starter, at room temperature
3/4 cup warm water
2 cups freshly ground whole wheat flour
1/2 cup plain mashed potatoes (or pureed pumpkin works great, too!)
Mix these together in a large glass bowl, cover with cheesecloth, and let rise overnight, or until light and bubbly.
In the morning, stir down the sponge and add:
1 tsp salt
1/4 cup oil, lard, melted butter, or coconut oil
2 Tbsp honey
2 cups whole wheat flour
Mix all well (I start with a spoon and finish with my hands as it gets thick), and add more flour as needed to prevent stickiness. Dough should be soft and smooth yet pliable. Place in an oiled bowl, turn to coat, cover and let rise until double in a warm place (about 2 hours). Roll out dough on a lightly floured surface, about 21x16 inches and ¼ inch thick.
Spread with filling:
1/3 cup butter, melted
½ cup honey
2 Tbsp cinnamon
Working carefully, roll the dough into a long tube (so that it stays 21 inches long). Cut the dough into 12 slices (dental floss works great for this – wrap it around the roll, then pull ends apart, and it will slice right through without squashing the dough). Place in a 9x13 glass pan, loosely covered, and let rise until double. Bake in a preheated 400 degree oven for about 20 minutes or until lightly browned.
While rolls bake, prepare icing:
8 oz softened cream cheese
1-2 Tbsp honey (more or less to taste)
1 tsp vanilla
Mix well and drizzle over rolls.