Even though my latest book, Wild Bread, is already on the shelves, we are continuing to add on to it. Lately, we’ve been dreaming of luscious, ooey-gooey, soft cinnamon rolls. As a result, over the last few weeks, we’ve been on a quest to create a sumptuous cinnamon roll. Along the way, we discovered that dates make a wonderful filling that stays put while the cinnamon rolls are baking.
Check out our cinnamon-roll recipe on my Wild Bread chatroom here.
While you’re there, join in on our conversation about everything Wild Bread!
If you haven’t picked up a copy of my latest book, you can find it here.
I have been trying to make good bread since 1979. I never have—even the bread machine hates me. I love sourdough bread and making it has always fascinated me, but I never tried any. Maybe this book can help even me—I can hardly wait to bake something from it. I ordered one just a few minutes ago. Looking forward to receiving it.
Thank you Barbara!
Dear MaryJane,
I LOVE the Wild Bread Cookbook!!!! so much so, that I ordered one for my best friend too. She has a sourdough “mother” that she has been keeping alive for over 26 years that she received from her friend. I am looking forward to making these cinnamon rolls. I was delighted to see the girls’ aprons on page 9! Thanks for all you do, Melissa
Isn’t that a darling photo of your aprons?!!! I’m so very pleased you noticed.
no matter what I click on no recipe comes up
Kathy, if you click on the word “here” at the end of the first sentence below the cinnamon roll picture, it will send you to the recipe location on my Wild Bread chatroom. From there, just click on the image of the recipe page, and you can view, download, or print the recipe. 🙂
How do you make the Refrigerated Mother?
It’s explained in my book, Wild Bread.
I know this is an old post, but I purchased the Wild Bread book (yay!) and have read it cover to cover twice and I had a question, can you make the sour dough cake with the kamut flour?
We didn’t test the recipe using Kamut flour, but it should work. Since you’re using Kamut flour, you’ll want to reduce the volume of flour added (maybe start with 3/4 cup and see what the consistency is like), but the amounts of all of the other ingredients should remain the same. If you try it, let us know how it turns out!