We obtained some natural yeast from a friend to experiment with a couple of months ago. Keeping natural yeast is like having a pet. It needs to be fed daily and loved.

The yeast, or Bubbles2 as we affectionately call it, was of course put to good use. We made a poolish for a dough for cinnamon rolls, which turned out really well. Here is our recipe for cinnamon rolls made using natural yeast. Cheers! 🙂

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Makes 12 cinnamon rolls
Preparation time: 3 hours (including proofing)
Baking time: 20 minutes
  • 84g poolish (100% hydration)
  • 400g plain flour (plus extra for dusting)
  • 1g instant yeast
  • ¾ cup milk
  • 80g caster sugar
  • 80g unsalted butter
  • 1 tsp salt
  • 1 tsp zest of a lemon
  • 1 egg
  • For the filling, combine 1.5 tsps of ground cinnamon and 80g of soft brown sugar
  • 1 tbsp unsalted butter (melted)
  1. Using a stand mixer with a paddle attachment, mix the sugar and butter until creamy and smooth.
  2. Lightly beat the egg together with the lemon zest and add them into the creamed sugar and butter mixture.
  3. Next, add in the poolish, flour and yeast. Whisk the mixture at a low speed while slowly pouring the milk in.
  4. Once all ingredients have combined, replace the paddle attachment with a dough hook. Mix on medium speed for about 10 minutes or until the dough becomes soft but not too sticky (if necessary, add some flour to get this texture).
  5. Transfer the dough into a large bowl and lightly coat the entire surface of the dough with olive oil (or vegetable oil). Cover the bowl with cling wrap and set it aside to proof for about two hours till it doubles in size.
  6. Place the dough onto a lightly floured surface. Use a rolling pin to flatten and shape the dough into a rectangle of about 14 x 12 inches. Sprinkle the combined cinnamon sugar evenly onto the dough.
  7. Gently roll the dough into the shape of a log with the seam side down. Cut the dough into 12 equal pieces and place each piece into a cupcake tray lined with cupcake paper. Cover the tray with cling wrap and let everything proof for about one hour.
  8. Preheat the oven to 180°C.
  9. Lightly splash some water on top of each roll before sending it into the oven.
  10. Bake for about 20 minutes. When ready, remove from the oven and brush each piece with a layer of melted butter.
  11. Serve when it is still warm. Enjoy 🙂

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