Sourdough Cinnamon Rolls



  1. Follow the hot cross bun recipe through the bulk fermentation stage. Press out dough with your hands on a floured surface into a 16" x 8" rectangle. Brush dough with maple syrup and olive oil. Sprinkle cinnamon, dried fruit and nuts evenly over dough. Working from the longer edge, roll up dough into a log. Slice dough into eight 2" wide buns.
  2. Line a cake pan with parchment paper coming up the sides. Arrange buns in the cake pan.
  3. Cover with a damp tea towel or cling-fill and proof for about 1 hour at room temp or overnight in the fridge (allow them to come to room temp before baking). They should swell up and touch each other.
  4. While buns proof preheat oven to 425˚F (220˚C). Bake for 20-25 minutes until they have puffed up and are golden browned. Remove from oven and cool on a rack.
  5. Brush tops with a mixture of maple syrup and splash of orange juice and sprinkle tops with desiccated coconut flakes.

Recipe by Fare Isle at