Sourdough Einkorn Cinnamon Rolls | Traditional Cooking School

Ingredients

• 1/3 cup pure water (80ml)
• 2 tablespoons sourdough starter (active)
• 2/3 cup all-purpose einkorn flour
• 3 1/2 cups all-purpose einkorn flour (plus more for dusting)
• 1 cup raw whole milk or dairy-free milk of choice (warm)
• 1/2 cup evaporated cane juice
• 1/2 teaspoon sea salt
• 4 tablespoons grass-fed butter (softened, 55g)
• 1 organic or pastured egg (beaten)
• 4 tablespoons grass-fed butter (softened)
• 1 tablespoon ground cinnamon
• 1/3 cup evaporated cane juice
• 1/3 cup pecans (finely chopped)
• 1/2 teaspoon ground cardamom (optional)