Sourdough Orange or Cinnamon Rolls

 These have gluten, which is not strictly keto, but we aren't strict keto on holidays. The sourdough is fermented so it's easy on our digestive systems. The basic dough recipe comes from Heart Beet Kitchen, and has been adapted for our nutritional needs and preferences.  

There are options for orange rolls, classic cinnamon rolls, and sticky buns. 

Note: This is a 2 day endeavor because of the fermentation process. This brioche dough also takes longer to rise than regular dough.

Note: I use a standard size Kitchenaid mixer with a dough hook attachment to knead the dough. 

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Sourdough Sweet Rolls with lots of options!

Basic Dough:

300 grams all purpose flour
40 grams bread flour 
30 grams monkfruit/erythritol blend or allulose
7 grams sea salt
180 grams whole milk, room temperature
130 grams active sourdough starter
1 large egg, room temperature
75 grams softened butter, cut into 1/2 tablespoon chunks

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Orange Roll Filling:

(Adjusted after last batch in Dec 2023...try these measurements)

1/2 cup allulose
1 cup walnuts, finely chopped
1 Tbsp grated orange rind

1/4 tsp orange extract
1/8 cup melted butter

1/4 cup heavy cream* (optional) (use just before baking)

Orange Cream Cheese Frosting: 

2 oz cream cheese, softened

1/4 stick butter

1/4 to 1/2 tsp orange extract

1/2 to 3/4 cup monkfruit blend sweetener, powdered (use a blender to powder granulated) 

Beat cream cheese and butter together until smooth. Add 1/4 tsp orange extract and 1/2 cup sweetener. Beat until smooth and taste test to see if it needs more orange flavor or sweetener. Add sparingly, and taste until satisfied with final result. Store in a covered container in the fridge until needed. 

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Cinnamon Roll Filling:

1/2 cup monkfruit blend granulated sweetener

1 Tbsp blackstrap molasses

1 Tbsp ground cinnamon

1/4 tsp ground cardamom (optional)

2 gratings of fresh nutmeg (optional) (pass over fine grater twice)
1/4 cup roughly chopped walnuts
1/8 cup melted butter

Option 1: Sticky Buns**

3/4 cup monkfruit blend granulated sweetener

1 1/2 Tbsp blackstrap molasses

1/2 cup cream

Option 2: Cream Cheese Frosting 

4 oz cream cheese, softened

1/4 tsp vanilla extract

powdered sugar, Swerve confectioners, or powdered monkfruit blend, to taste

Beat all ingredients together until smooth. Store in a covered container in the fridge until needed. 

Option 3: Icing Drizzle

1/4 tsp vanilla extract

1/4 cup powdered sugar, Swerve confectioners, or powdered monkfruit blend, to taste

milk...as needed to thin

Mix vanilla extract into powdered sugar. Add milk about 1/2 tsp at a time and mix until the mixture resembles melted chocolate ganache. Do not make too thin!

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Day 1:

1. Around 9 am: Make the dough & ferment...Add flours, sugar, and salt to bowl of a stand mixer. Stir together. Whisk egg, milk, and starter together in separate bowl until no lumps of starter remain.
2. Attach the dough hook and turn the mixer on speed 2, gradually adding the liquid ingredients, until thoroughly mixed. 
3. Turn mixer to speed 4 and knead for 30 seconds. Mixture will not look smooth, just shaggy. Let sit for 15 minutes.
4. Turn mixer onto speed 2 and add one piece of butter at a time, adding another piece when the previous is fully incorporated into the dough. Keep doing this until the butter is all added to the dough.
5. When all butter is incorporated turn mixer up to speed 4 and continue kneading for 7 minutes. The dough will be slightly sticky to the touch and smooth, cleaning the sides of the bowl.
6. Pull the dough out and grease the mixer bowl. Place the dough back in the bowl, turning once or twice to coat in grease, and cover with a damp cloth. Leave at room temp to ferment and rise until double, about 9-10 hours.  
7. Around 7pm: Create the rolls...When the dough has doubled, with a smooth domed top, turn it out onto a floured counter. Knead a couple of times. Gently pat into a rectangle shape and let rest for 10 minutes.
8. Using a floured rolling pin, roll it into a large rectangle roughly 17″x 12, making the rectangle so that one of the longest sides is closest to you.
9. Mix all the filling ingredients together and spread evenly over the rectangle, leaving about 1/2" all around clean. 
10. Begin carefully rolling the long edge furthest away toward you. Pinch the edge of the dough to seal it.
11. Cut the dough into 8 to 10 even slices. Grease the 9"x9" baking pan.
12. **For sticky buns: Mix the sticky bun ingredients in the bottom of the pan then continue. Skip this step for orange rolls or other frosting options**
13. Place rolls into pan, evenly spaced. Cover pan tightly with plastic wrap or a well fitting lid. Refrigerate. 

Day 2: 

1. 4 to 5 hours before eating: Move covered pan to a warm spot on the counter at least 3 to 4 hours or more to finish rising. 
2. Preheat oven to 400 degrees. Remove cover.
3. *For orange rolls, pour cream over rolls then continue. Skip this step for cinnamon roll options.*
4. Place pan in oven. Turn down to 375 degrees. 
5. Bake for about 25-30 minutes, or until golden brown at the edges. Should sound hollow when tapped. 
6. Remove from the oven and and let cool for 15 minutes.
7. See frosting options for instructions. 
8. Frost when slightly warm or completely cool. 
9. Store in an airtight container in the refrigerator. 
10. Reheat in a microwave for 10 to 15 seconds, or in the oven for a few minutes. 

Makes 8-10 rolls.