Description
Delightful sourdough cinnamon rolls infused with a unique tang from sourdough discard, perfect for breakfast or brunch.
Ingredients
- 1 cup sourdough discard
- 1/4 cup milk
- 1/4 cup sugar
- 1/4 cup melted butter
- 1 egg
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- Additional cinnamon and sugar for filling
- Cream cheese frosting (optional)
Instructions
- In a bowl, combine the sourdough discard, milk, sugar, melted butter, and egg. Mix well until the ingredients blend smoothly.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture until a soft dough forms.
- Roll out the dough on a floured surface to about 1/2 inch thick.
- Sprinkle cinnamon and sugar generously over the rolled dough.
- Roll up the dough tightly and cut it into rolls.
- Place the rolls in a greased baking dish.
- Bake for 20-25 minutes until the rolls turn golden.
- Optionally, top with cream cheese frosting after they cool.
Notes
Keep your sourdough discard at room temperature for the best rise. Experiment with fillings like nuts or chocolate for added richness.