Description
Delightfully soft and tender cinnamon rolls made with sourdough discard, offering a comforting blend of sweetness and spice.
Ingredients
- 4 tablespoons butter, softened
- 3/4 cup sourdough starter discard
- 2 tablespoons honey
- 3 cups flour (all-purpose or whole wheat pastry flour)
- 1 teaspoon fine sea salt
- 1 large egg
- 1 teaspoon yeast
- 2/3 cup milk, warmed (but not hot)
- 1/2 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- For the icing:
- 4 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- In a bowl or stand mixer, combine all dough ingredients. Mix until a dough forms.
- Knead the dough with a dough hook or by hand until smooth, about 2-3 minutes.
- Cover and let the dough rise at room temperature for 2-3 hours until puffy and doubled in size.
- Turn the dough out onto a lightly floured surface and roll it into a 1/4″ thick rectangle.
- For the filling, mix brown sugar, honey, melted butter, vanilla extract, and cinnamon; spread evenly over the dough, leaving an inch bare on one long edge.
- Roll the dough from the edge with the filling and cut into 12 even pieces.
- Place rolls in a greased or parchment-lined baking dish and cover to let rise for 1.5 to 2 hours or refrigerate for an overnight rise.
- Preheat the oven: 400°F for room temperature rolls or 375°F for refrigerated rolls. Bake for 16-20 minutes (or 20-25 minutes if chilled).
- While baking, prepare icing by whisking cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth.
- Remove rolls from the oven and frost while warm or frost individually as desired.
Notes
For best results, monitor the dough rises closely and ensure an environment free from drafts.