Sourdough Cinnamon Swirl Biscuits Recipe; THM E

Sourdough biscuits with a fun twist!

These cinnamon swirl biscuits may look complicated but they are actually very easy to make!  

They use unfed sourdough starter, so it can be used straight from the fridge, and the dough sits overnight before baking it the next day.

Why bake with sourdough?

You can read all about the benefits of sourdough and some tips for baking with it in this post, Overnight Lemon Poppyseed Biscuits. This post also explains the difference between unfed and fed sourdough starter.

How long does sourdough need to sit out?

In order for sourdough baking to be on plan with Trim Healthy Mama, the dough needs to ferment for at least 7 hours. This can include room temperature and fridge fermenting, but keep in mind that one hour of fermenting at room temperature equals three and a half hours of fermenting in the fridge.

For these biscuits, I like to mix them up the evening before I’m going to bake them and let them sit out at room temperature for four hours. Then I put them in the fridge overnight and bake them the next morning.

Since they need to ferment another three hours to be at seven hours, and since one hour equals three and a half hours of fridge fermenting time, this means the dough needs to be in the fridge for at least ten and a half hours before you bake it.

It can go longer than this, ten and a half hours is just the minimum. So if I mix the dough around 4-5 and put it in the fridge at 8-9, it is ready to go at 7:30 the next morning. I have left it as long as 14-15 hours in the fridge though.

This recipe is a THM E!

This recipe is a low fat Trim Healthy Mama E. If I’m having it as a E, I like to spread them with Light Laughing Cow cheese. You can also have these with butter for a crossover though, as well as use butter in the filling.

I like to make these up and take them camping. They taste phenomenal reheated in a cast iron pan over a fire or a propane stove. The bottoms get deliciously caramelized!

Keep in mind that these are not cinnamon rolls as in the yeasty cinnamon roll bread. I don’t want you to get disappointed lol. These are more of a biscuit texture with a cinnamon swirl.

Sourdough Cinnamon Swirl Biscuits Recipe:

Ingredients:

3 cups whole wheat flour

2 tablespoons butter

1 cup unfed sourdough starter

1 cup water

½ teaspoon sea salt

1 teaspoon baking soda

1 teaspoon baking powder

⅓ cup Gentle Sweet

2 teaspoons cinnamon

Instructions:

1. Crumble together the whole wheat flour and butter.

2. Add the sourdough starter and then gradually add in the water until you have a dough that is combined but not sticky. You won’t be adding any more flour and will need to roll the dough out, so keep that in mind! You might not need to use the whole cup of water depending on how runny your sourdough starter is.

3. Let the dough sit out for 4 hours at room temperature and then put in the fridge for at least 10 ½ hours. I do this overnight.

4. The next morning, add the salt, baking powder and baking soda to the dough. Roll out the dough into a rectangle approximately ¼ inch thick. You can use a bit of whole wheat flour to dust your counter and the dough.

5. Mix together the Gentle Sweet and cinnamon and sprinkle it over the dough, getting as close to the edges as possible. You could spread it with butter first for a crossover. You could also sprinkle on a few raisins but don’t go crazy with them as they are higher in sugars and you don’t want to overdo the carbs.

6. Starting at the long edge, roll up the dough. Cut in ½ inch thick slices. I like to use dental floss to do this.

7. Bake at 350 degrees Fahrenheit for 18-20 minutes. 

Print Recipe

Sourdough Cinnamon Swirl Biscuits

A easy recipe that puts a fun twist on sourdough biscuits!

Prep Time15 minutes mins

Cook Time20 minutes mins

Resting Time14 hours hrs 30 minutes mins

Total Time15 hours hrs 5 minutes mins

Course: Breakfast

Cuisine: Trim Healthy Mama Compatible

Keyword: THM E

Servings: 16 biscuits

Ingredients

• 3 cups whole wheat flour
• 2 tablespoons butter
• 1 cup unfed sourdough starter
• 1 cup water
• ½ teaspoon sea salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ⅓ cup Gentle Sweet
• 2 teaspoons cinnamon

Instructions

• Crumble together the whole wheat flour and butter.
• Add the sourdough starter and then gradually add in the water until you have a dough that is combined but not sticky. You won’t be adding any more flour and will need to roll the dough out, so keep that in mind! You might not need to use the whole cup of water depending on how runny your sourdough starter is.
• Let the dough sit out for 4 hours at room temperature and then put in the fridge for at least 10 ½ hours. I do this overnight.
• The next morning, add the salt, baking powder and baking soda to the dough. Roll out the dough into a rectangle approximately ¼ inch thick. You can use a bit of whole wheat flour to dust your counter and the dough.
• Mix together the Gentle Sweet and cinnamon and sprinkle it over the dough, getting as close to the edges as possible. You could spread it with butter first for a crossover. You could also sprinkle on a few raisins but don’t go crazy with them as they are higher in sugars and you don’t want to overdo the carbs.
• Starting at the long edge, roll up the dough. Cut in ½ inch thick slices. I like to use dental floss to do this.
• Bake at 350 degrees Fahrenheit for 18-20 minutes.

Notes

There are approximately 14 grams of carbs per biscuit if you get 15, although the sourdough starter will have made those carbs more gentle on your blood sugar.

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