Description
Delicious and nostalgic cinnamon rolls made with sourdough discard.
Ingredients
- 1 cup sourdough discard
- 2 3/4 cups all-purpose flour
- 3/4 cup milk
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (melted)
- 1 large egg
- 1 tsp salt
- 1 1/2 tbsp cinnamon
- 3/4 cup brown sugar (for the filling)
- 3 tbsp unsalted butter (for brushing the filling)
- 4 oz cream cheese (for frosting)
- 2 tbsp unsalted butter (for frosting)
- 1 cup powdered sugar (for frosting)
- 1 tsp vanilla extract (for both dough and frosting)
- Optional: chopped nuts, raisins, orange zest (for filling)
Instructions
- Gently warm the milk and melt the butter in a large bowl.
- Add the sourdough discard, granulated sugar, egg, and vanilla extract; whisk until smooth.
- Gradually incorporate the flour and salt, mixing until combined.
- Knead the dough on a floured surface until soft and elastic.
- Cover the dough and let it rise at room temperature for 2–3 hours or until nearly doubled in size.
- Roll out the dough into a 12×16-inch rectangle on a floured surface.
- Brush the rolled dough with melted butter and sprinkle cinnamon and brown sugar over the surface. Press lightly.
- Roll the dough tightly from the long edge, forming a log. Slice it into 12 equal rolls.
- Arrange the rolls in a greased baking dish, cover, and let rise for 1–2 hours until puffy.
- Preheat the oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
Notes
For an extra flavor twist, consider adding chopped nuts or orange zest to the filling.