Description
Sourdough discard cinnamon rolls come together quickly for a simple, sweet, and lightly spiced breakfast, brunch, or snack.
Ingredients
For the Dough:
- 2 1/2 cup (338 grams) all-purpose flour
- 1 teaspoon (5 grams) of fine sea salt
- 8 tablespoons (112 grams) salted butter, soft but not melted
- 1 tablespoon honey (21 grams) or granulated sugar (13 grams)
- 1/2 cup (130 grams) sourdough starter discard
- 3/4 cup buttermilk
- 1 teaspoon (4 grams) baking powder (do not add to the dough initially)
- 1/2 teaspoon (3 grams) baking soda (do not add to the dough initially)
For the Cinnamon Filling:
- 1/3 cup (76 grams) salted butter, softened
- 1 cup (200 grams) brown sugar
- 1 tablespoon cinnamon
For the Icing:
- 1/4 cup (56 grams) salted butter, softened
- 4 oz. (112 grams) whole-fat cream cheese
- 2 cups (240 grams) powdered sugar
- 2–3 tablespoons whole milk
- 1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
Instructions
Mixing the Dough
In a medium mixing bowl, use a large fork or Danish dough whisk to mix the soft butter into 2 cups of flour. The mixture should have the texture of sand–slightly clumpy, but with no large chunks.
Add the salt, honey or sugar, sourdough starter, and buttermilk to the flour and butter. Stir until it comes together into a dough that is soft and shaggy. Place a lid or plastic wrap over the top and set it on the counter or in the refrigerator for up to 24 hours.
In a small dish, stir the remaining 1/2 cup of flour with the baking soda and baking powder. Sprinkle this over the top of the dough and work it in until it’s well mixed and distributed. The dough should be soft and supple, but not sticky. It also won’t have much of a glutenous texture. This makes for very soft dough, but it is sturdy enough for rolling out.
Rolling and Baking the Cinnamon Rolls
To make the sourdough cinnamon rolls, butter or oil a baking pan. You can use a baking dish, or a 12″ cast iron skillet, which is my favorite way to bake the rolls.
Preheat the oven to 375F.
Generously sprinkle a clean countertop with flour. Place the dough on it and use a rolling pin to roll it out to approximately 14″ by 22.”
Spread 1/3 cup of melted butter over the dough in a thin layer. Sprinkle the brown sugar over the surface and spread it into an even layer over the dough. Sprinkle the cinnamon over the brown sugar.
Starting with the edge furthest from you begin to roll the dough up into a swirl, working from one end of the rectangle to the other. Keep the swirl tight without stretching the dough too much. When you’ve rolled it all the way, bring the edges up and pinch them together to seal the dough.
Using a sharp knife, trim the wonky ends off of the roll. Cut it into sections 2 inches thick. You should end up with 10 cinnamon rolls, plus the ends.
Arrange the sourdough discard cinnamon rolls in the prepared baking pan. Immediately place the cinnamon rolls in the oven and bake for 25-30 minutes, or until they are a pale golden brown on top.
Remove the pan from the oven and let the rolls cool slightly.
In a mixing bowl, use a hand whisk or electric hand mixer to beat the cream cheese and butter together until they’re smooth and fluffy. Stir in all of the powdered sugar, then add in the milk a tablespoon at a time or until the consistency is smooth. Add in the vanilla bean paste and stir until it’s well distributed.
When the rolls are warm, but not hot, spread all of the frosting over the top of them. They are best served immediately, while still warm.
Notes
- Allowing the mixed dough to sit overnight helps reactivate the starter and will give your rolls a bit better of a rise. The texture will be slightly denser if you mix and bake the rolls immediately.
- The rolls freeze beautifully after baking! cover them with a layer of plastic wrap and then foil on top. They’ll keep in the freezer for up to 2 weeks if wrapped well. Warm them in the oven for a few minutes before frosting and serving them.
- Prep Time: 45 minutes
- Cook Time: 25-30 minutes
- Category: sourdough
