Sourdough Cinnamon Rolls
Do you have a sourdough starter that you're not sure what to do with? I've got the perfect recipe for you, Sourdough Discard Cinnamon Rolls! These cinnamon rolls turn out light fluffy and delicious.
Servings: 12 Cinnamon Rolls
Calories: 331kcal
Equipment
- Large bowl
- knife and cutting board
- small bowl
Ingredients
- 8 tablespoons butter cold
- 2 ½ cups all-purpose flour
- ⅓ cup sourdough starter discard
- 1 cup milk
- 1 tablespoon + 1 teaspoon granulated sugar
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Filling
- ¾ cup light brown sugar
- 2 teaspoons cinnamon
- 4 tablespoons butter melted
Glaze
- 1 ¼ cup powdered sugar
- 1 tablespoon butter melted
- 2 teaspoon vanilla extract
- 1 ½ tablespoons milk
Instructions
- Preheat your oven to 375 degrees. Spray with cooking spray a 12” cast iron skillet.
- In a large bowl, add your flour. Cut your butter into pats and add to your flour. Using your hands, or a pastry cutter, work the butter into the dough. Crumbles should resemble pea size.
- Add to your flour mixture, sourdough starter, milk, sugar, salt, baking powder and baking soda. Mix well.
- Lightly flour a flat surface and add your dough mixture. Roll your dough to a 12 x 22 inches rectangle.
Filling
- Melt your butter in a small bowl. Add to your butter mixture your cinnamon and sugar. Mix.
- Brush your cinnamon sugar mixture to your dough evenly, leaving space on the edges.
- Roll your dough toward you long ways. Pinch the ends together.
- Cut your cinnamon rolls into 12 pieces. I suggest using a sharp knife, or bread knife. Cut in the middle to create two pieces, then cut again to create four pieces, etc. until you have 12!
- Place each piece of your cinnamon roll in your skillet with the swirl showing top to bottom. Place evenly so that each cinnamon roll has room.
- Bake your cinnamon rolls for 35 to 40 minutes or until lightly brown.
- While your cinnamon rolls are baking, mixed together all of the ingredients for your glaze. Set aside.
- Once your cinnamon rolls are done remove them from the oven. Pour the glaze evenly over the cinnamon rolls.
- Serve and enjoy!
Notes
- You may need to add up to an additional cup of flour depending on your elevation and starter. You will know you have enough flour when it becomes a dough ball and not more like a batter.
- If you want a light and fluffy texture instead of a more dense texture, add your dough to a stand mixer with a dough hook and give it about a minute of mixing to activate the gluten and make them lighter.
Nutrition
Serving: 1Cinnamon Roll | Calories: 331kcal | Carbohydrates: 50g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 35mg | Sodium: 337mg | Potassium: 86mg | Fiber: 1g | Sugar: 28g | Vitamin A: 416IU | Vitamin C: 0.01mg | Calcium: 70mg | Iron: 1mg