Long Fermentation Sourdough Cinna-date Rolls

Using Carthage Mill’s fresh, high quality Red Fife Wheat flour to produce a natural fermentation breaks down the flours bran and neutralizes the phytic acid making it easier for our body to digest and increase health benefits. This recipe also uses real sugar from dates- creating a cinnamon rolls that melts in your mouth. You won’t feel guilty eating these delicious treats. Top them off with some sort of nut, like black walnuts for a slight crunch- makes them irresistible. I promise these are totally worth the effort to make.


Ingredients Sourdough Starter

1 cup Carthage Mill’s Red Fife Wheat Flour

1/2 cup luke-warm water



Using a mason jar or something alike, mix together flour and water.

Cover the jar with a breathable cloth and let sit in a cool dark place.

Each day (2 days minimum) feed your sourdough. Start by discarding a 1/2 cup of the sourdough starter, then adding to whats left over, 1 cup Red Fife Wheat Flour and 1/2 cup luke-warm water.


Ingredients Sourdough Cinna-date Rolls


1/2 cup sourdough starter

2 1/2 cups Red Fife Wheat flour

1/2 cup grass-fed butter cut into small chunks

1 Tbsp Homestead Heritage Pure Maple Syrup

1 cup grass-fed yogurt

3/4 tsp Himalayan salt

1 tsp aluminum-free baking powder

1/2 tsp baking soda



16 ounces pitted dates

2 Tbsp organic Ceylon cinnamon

water as needed



Icing- Caprini Creamery Chevre – Maple & Cinnamon

Nuts- black or english walnuts



1. The night before baking (around 7-12 hours) prepare dough for long-fermentation by combining the butter, starter, sweetener and yogurt to create a soft dough.

Cover with a breathable cloth and place in a warm spot overnight.

2. When ready, preheat the oven to 350F. Then combine salt, baking powder, baking soda in a small bowl, mix well then sprinkle over fermented dough.

Knead dough throughly until all ingredients are combined well and the dough is soft.

3. To create the filling add dates and cinnamon into a food processor. Process adding just a bit of water here and there until you get a smooth and spreadable consistency.

4.  Sprinkle some flour onto the counter to roll out dough into a 1/2 inch thick rectangle. Spread filling evenly over the dough and roll tightly. Then using a sharp knife, carefully cut the dough into 1/2 to 1 inch thick cinnamon roll pieces.

5. Place in a lightly buttered or coconut oiled, cast-iron skillet or baking sheet and bake in oven until golden brown on top and bottom (about 30 minutes).

6. Once cinnamon rolls are baked, cool a bit, add icing, nuts and enjoy!