Classic dish for a holiday morning. I have missed making these for the past few years. With the recent addition of the Italian wheat flour to our collection for baking, I had to make these beauties again. The whiter the flour, the longer I would let it ferment. For the next round, whole Einkorn will be my flour of choice for easier digestibility and nutrient density.

Dough

Ingredients:

• 2 cups milk (I use raw cow)
• 6 TB grassfed butter
• 3 duck eggs
• 1 1/2 cup active starter
• 6 TB coconut sugar
• 7 1/2 cups organic flour (could use either pastry Einkorn or whole)
• 1 TB Celtic salt, or reputable pink salt

Middle:

• 6 TB grassfed butter
• 1 1/2 cup coconut sugar
• 3 TB cinnamon
• 3 TB flour (could use Teff or a gluten free one that doesn’t require fermenting)

Glaze:

• 6 TB grassfed butter
• 1 cup organic cream cheese
• 1 cup powdered organic sugar (could use cane juice, sucanat, or coconut)
• 4-6 TB raw milk

Method

Mix dough ingredients one by one into mixer (Kitchen-Aid with dough hook). Blend well, allow for 6-8 minutes of kneading time. Place dough in fridge or on counter to ferment overnight. Next morning, mix up your middle butter sauce with melted butter. Divide up the dough into 3 sections. Roll each section out into a rectangle. Spread the middle sauce onto each section evenly. Working in a neat and tight manner, roll the dough up, slice each log into about 3″ thick pieces. In a pre-heated oven at 350, gently place each roll into a greased cast iron pan and bake for 35-40 minutes. While the rolls are baking, mix up the glaze to apply after the rolls are completely cooled. Enjoy!