I have a love for everything cinnamon and these sourdough discard cinnamon rolls are the best ones I have ever had.
INGREDIENTS
For the Dough
1 cup water, warm
150g sourdough discard
2 tbsp granulated sugar
1/4 cup (56g) unsalted butter, room temperature
1 large egg
1 tsp salt
3 1/2 to 4 cups (420g to 480g) all-purpose flour
For the Filling
2 tbsp unsalted butter, room temperature
1/2 cup brown sugar, packed
2 tbsp cinnamon powder
For the Cream Cheese Icing
1/2 cup butter, softened
1 tsp vanilla extract
3-4 tbsp milk
DIRECTIONS
In a bowl add water, yeast, and sugar. Let sit for about 5-10 minutes or until it becomes foamy.
Once it is foamy add sourdough discard, egg, flour, salt, and butter.
Place on kitchen aid and start mixing on low. Add more flour if needed until if forms a ball. Knead for 5-8 minutes.
Form dough into a ball.Spray bowl with oil and place dough back in bowl. Let sit for 1-2 hours or until it has doubled in size.
Mix the brown sugar and cinnamon together for the filling. Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle, about 1/4 inch thick. Spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly on top.
Roll the dough tightly from the long edge, and cut into 12 equal pieces using a serrated knife or dental floss.
Place the cut rolls in a greased 9x13 inch baking dish. Cover with a towel and let them rise for 1-2 hours, until they’re puffy and fill the pan.
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they’re golden brown and cooked through.
While the rolls bake, prepare the icing by beating together the butter, powdered sugar, vanilla, and salt until smooth. Adjust consistency with milk, if necessary.
Spread the icing over the warm rolls before serving. Enjoy!
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