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I need help! I have a dough problem, sourdough to be exact. I’m now obsessed with baking bread and I’m finding ways to use my wild yeast in all sorts of dough. But in all fairness, if you have ever made your own sourdough starter, you know that you have to feed it (yes, it is a living thing) each week, and you have to take out some each week. Sure, I can toss the extracted starter, but why??? I can make something so good with it. Needless to say, it is a now a thing: I make bread on the regular.

So while most of you are probably still juicing, I am here in my kitchen, experimenting and playing with dough and looking up all sorts of recipes using the wild yeast. BUT…sourdough bread is a better bread to eat. Let me just get nerdy here for a bit.

Did you know that sourdough is more digestible and has a low glycemic index??? What??? It’s been proven that it is easier for our body to absorb the vitamins and minerals in the flour due to the lactic acids that is caused by the fermentation process, which also slows down the rate in which the glucose is released into our system, which means it doesn’t cause crazy spikes in insulin. Also, the longer fermentation allows the gluten in the flour to be more digestible, which won’t cause food intolerance. The way I see it, I am still doing something healthy. It’s a win-win!

Did I just say healthy? Don’t be fooled here. Life is all about balance, much like this cinnamon roll.  I used my sourdough starter but then loaded it with butter and sugar plus the mascarpone and white chocolate frosting. It seems irresponsible, I know, but I feel that by using the wild yeast, I am still doing something good. Heck, it’s good for the state of mind! How about let’s all take a break from that lovely green juice and eat some carbs. Your peeps will thank you.

photos by Maria Kennedy


NEEDS  (cinnamon rolls):
(click here for Full Grocery List)

¼ cup wild yeast (room temperature)
¼ cup warm water
4 ½ cups all-purpose flour
1 cup lukewarm milk
¾ + ¼ cup granulated sugar
1 teaspoon salt
2-3  tablespoons ground cinnamon
2 eggs
2 tablespoons melted butter

NEEDS (frosting):

½ cup heavy cream
6 ounces white chocolate chips
8 ounces mascarpone cheese

DO (cinnamon rolls):

  1. Butter a 9-inch cake pan or line with parchment paper. In a large bowl, stir the wild yeast with the warm water and let it sit for about 5 minutes.
  2. Add 3 cups of flour and the warm milk and mix well. Cover with a plastic wrap and keep in a warm place for about an hour (or until it is doubled in size).
  3. Once it has doubled in size, add the sugar, salt, 1 tablespoon of cinnamon, eggs, butter, and ¾ cups of the flour. Mix well.
  4. Turn the dough onto a lightly floured surface and knead gently. Slowly add the remaining flour while kneading. You may need extra flour if the dough is still wet.
  5. Once the dough is no longer wet, roll it out and sprinkle with the remaining cinnamon and remaining ¼ cup of sugar.
  6. Roll the dough into a long log and twist as you roll. Cut the dough into a lemon size pieces and place onto the cake pan. Cover with a towel and let it rise until it is doubled in size.
  7. Once the rolls have doubled in size, brush the tops with milk.
  8. Preheat the oven to 375 degrees F.
  9. Bake the rolls for about 25 minutes.
  10. Remove from the oven and immediate spread the frosting over the rolls.

DO (frosting):

  1. While the rolls are baking, place the white chocolate chips in a small bowl.
  2. Pour the heavy cream in a small sauce pan and bring it to a simmer.
  3. Pour over the white chocolate and let it sit for about 5 minutes then stir until smooth.
  4. Place the mascarpone in a medium size bowl and mix well until it’s smooth.
  5. Add half the chocolate ganache and mix well, and then add the remaining ganache.
  6. Whisk until it starts to form soft peaks.

The recipe for the cinnamon rolls was adapted from this Fannie Farmer book here, and the frosting from the Martha Stewart recipe here.


all-purpose flour
granulated sugar
ground cinnamon
6 ounces white chocolate chips
heavy cream
8 ounces mascarpone cheese