Oh yes I did! Why not. Adding more flavors, cleaning out the fridge, means all kinds of possibilities when it comes to making recipes. I had a 1/2 jar of Montana huckleberry syrup left. So Cami and I added it to the cinnamon roll butter; butter, cinnamon and sugar mixture. Bam. New flavors. Layers of flavors. And an incredible cinnamon roll.
If you don’t have huckleberry syrup, use what you have! Raspberry jam, blueberry syrup, strawberry freezer jam, Nutella, whatever you’d like. Really.
I made a sourdough starter and used this in the base of this cinnamon roll. You can get the recipe for the starter here.
1 cup sourdough starter
1 tbsp. yeast
1 tbsp. sugar
1 cup warm milk
1 cup warm water
3 cups whole wheat flour
3 cups all purpose flour
1/2 stick butter
1 tbsp. cinnamon
1/2 cup sugar
1 cup fruit syrup, jam or preserves
Preheat your oven to 400 degrees.
In your mixer bowl, combine the starter, yeast, 1 tbsp. sugar, egg, milk and water. Let proof for 3-5 minutes. Then add the flour and mix together on low, until dough is formed, but still soft. Cover the dough and let stand for 45 minutes to almost double in size.
Place the dough on a floured surface. Roll out the dough into a large rectangle, about 14 inches by 20 inches. I used my large rolling pin.
Combine the butter, cinnamon, 1 cup sugar, and your fruit preserves. Spread evenly onto the dough.
Roll the dough, lengthwise toward the shorter end. Keep the dough snug as you roll, this dough is soft and tender.
Once, you roll the dough tight, cut your dough into 1 1/2″ discs. Place the discs onto a parchment lined baking sheet.
Add a teaspoon of brown sugar to the top of each disc before baking. Space out your cinnamon roll discs about 1-2″ apart for rising during baking.
Bake for 24-28 minutes, until cinnamon rolls are cooked through, and baked golden brown. Cool slightly before topping with cream cheese frosting or more jam.