I think they’re pretty popular among sourdough bakers. The sourdough does add a little extra flavor to the dough of the cinnamon rolls, but in a very delectable complex way, not in a gross or overpowering way. It’s the difference between something that is just sweet being too sickly sweet, and something that has depth of flavor and is primarily sweet with interesting undertones. So they were perfectly sweet, but I do think they needed more cinnamon.

I encourage you to try a pie crust recipe! They’re not as frightening as everyone fears. 😊 Use one to make a quiche or chicken pot pie, those are both much more forgiving of a thick pie crust than most dessert pies.