sourdough cinnamon roll with olive oil

So, the other day I mentioned I was still trying to use up some leftover dough. These leftovers were sitting in the fridge for about a week. Sunday I took it out to let it warm up, I wanted to try to make something quickly before our family dinner…then I realized I only had 20 minutes! Not enough time 🙁 So the dough sat out on the counter for about 4 hours, and when I finally took the lid off the bowl I could tell it had really fermented. I decided to roll with it.

Preheat the oven to 380.

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Leftover dough, a mixture of cinnamon and brown sugar, and olive oil. Roll the dough out on a floured surface to about 1/8″ to 1/4″ thick. It doesn’t have to look perfect – mine got a couple holes in it, and I just pinched them back together.

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Brush on some olive oil.

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My imperfect dough. No biggie.

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Apply cinnamon and sugar mixture. As much as you want. I also sprinkled a bit of salt on mine (optional).

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Start rolling the dough. Each time you fold it over, brush a little olive oil on the naked dough.

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Keep rolling/folding and brushing.

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Place the roll on a baking sheet and finish it off by brushing the whole thing with oil. I put mine on parchment paper so melted sugar wouldn’t get stuck all over my baking sheet.

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Bake for 10 minutes, then remove from the oven and…

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brush on even more olive oil, and sprinkle with even more cinnamon and sugar.

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Bake another 5 minutes – I put mine under the broiler, on low, for the last 3. But I don’t mind if the melted sugar gets that burned marshmallow flavor.

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Let it cool slightly, but enjoy it warm. The outer layer of dough was nice and flaky, and it did have a bit of a sour taste. I loved how it contrasted with the sweet cinamonny sugar. I like to peel it apart and eat one layer at a time.

And here, once again, is the dough recipe I used, from Craftykin.

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