Monday, 13 July 2015

Overnight Sourdough Buttermilk Cinnamon Cardamom Rolls


We definitely needed these rolls for breakfast this chilly weekend. These rolls resulted in both our boys getting BOGs (Best On Ground) for their respective football teams on Sunday morning. They keep telling me is was the hard training sessions and pure ability that got them the awards, but I'm still taking some of the credit. I'm sure all that butter and cinnamon had something to do with their performances.

Overnight Sourdough Buttermilk Cinnamon Cardamom Rolls
Makes 8

For the Dough:
115g lard, cubed
2 1/2 - 3 cups baker's flour
1/2 cup active sourdough starter
1 tablespoon maple syrup
1 cup buttermilk
3/4 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda

For the Filling:
1/2 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
90g unsalted butter, very soft

For the Brown Sugar Vanilla Glaze:
60ml water
50g brown sugar
1 teaspoon vanilla bean paste

For the Sugar Sprinkle:
1 teaspoon white sugar
1 teaspoon ground cardamom

Make the Dough:
The night before you want to eat your cinnamon rolls, put the lard and flour into a large mixing bowl. Rub the lard into the flour until the mixture resembles fine breadcrumbs. Add the rest of the dough ingredients and squelch the mixture with your hands until it comes together as a sticky dough. Form into a rough circle, cover with plastic wrap and leave at room temperature overnight (at least 8 hours), until doubled in size.

The next morning, preheat your oven to 180C.

Make the Filling:
Combine all the filling ingredients in a bowl and mix to combine. It should be a spreadable consistency. Set aside.

Turn the dough out onto a lightly floured work surface and roll it into a 5mm thick rectangle. Spread the filling to the edges then using one of the long edges, roll the dough into a tight log. Cut the dough onto eight even portions and place them, cut side up, into a 27cm cast iron skillet or heavy baking pan. Cover with plastic wrap and leave for 45 minutes - 1 hour to get puffy. Bake in your preheated oven for 30 minutes or until the tops are golden.

Make the Brown Sugar Vanilla Glaze:
While the rolls are baking, put all the glaze ingredients into a small pan. Bring to the boil over medium heat, simmer for a few minutes until the sugar has dissolved and starts to thicken slightly. Remove from the heat and brush it liberally on the tops of the hot rolls.

Make the Sugar Sprinkle:
Mix the sugar and ground cardamom in a small bowl. Once the rolls have been brushed with the glaze, immediately sprinkle them with the sugar mix and put a pot of coffee on.


  1. I really wanna make it now!!!!!!!

  2. These look so yummy! Cinnamon rolls are the ultimate breakfast food :) YUM!

  3. Oh yes!!!!
    These look so tasty I can't wait to try them!!!!!

  4. I am on your side Jennifer! All their mum's baking and cooking efforts are just as important as their training! Especially when pre-game food includes these gorgeous sourdough rolls!