Description
These Sourdough Cinnamon Rolls offer a delightful combination of tangy sourdough and warm cinnamon spices, perfect for breakfast or a special snack.
Ingredients
- 30 g sugar
- 30 g butter or flavorless oil
- 1 egg yolk
- 30 g sourdough discard
- 160 g all-purpose flour
- 80 g milk
- 3/4 tsp active dry yeast
- 1/2 tsp salt
- 1 1/2 tbsp softened butter (about 25 g)
- 25 g brown sugar
- 1/2 tsp cinnamon
- 1/3 cup icing sugar
- 1-3 tbsp cream or milk
- Pinch of salt
- 1/2 tsp vanilla extract (optional)
Instructions
- In a small bowl, combine the warm milk, active dry yeast, and sugar. Let it stand for about 5-10 minutes until bubbly.
- In a large mixing bowl, combine all-purpose flour, sourdough discard, egg yolk, salt, and melted butter.
- Gradually add the yeast mixture and mix until a dough forms.
- Knead the dough on a lightly floured surface for about 7-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot for about an hour or until doubled in size.
- Roll the dough out into a rectangle about 1/4 inch thick. Spread softened butter evenly over the surface.
- Sprinkle brown sugar and cinnamon mixture over the butter.
- Roll the dough tightly and cut it into 6 equal pieces. Place the rolls into a greased baking dish.
- Allow the rolls to rise again for 30 minutes, covered with the towel.
- Preheat the oven to 350°F (175°C). Bake the rolls for 15-20 minutes or until golden brown.
- While the rolls bake, whip together icing sugar, cream, and a pinch of salt to form a glaze.
- Drizzle the glaze over the warm rolls once they come out of the oven.
Notes
Use fresh yeast to ensure the rolls rise properly. For a fun twist, incorporate nuts or raisins into the filling.