Description
Delicious and quick cinnamon rolls made with sourdough discard, perfect for brunch or breakfast.
Ingredients
- 1 cup (240g) sourdough discard
- 1½ cups (180g) all-purpose flour (plus up to ½ cup extra, as needed)
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons (85g) cold unsalted butter, cubed
- ⅓ cup (80ml) milk (plus more if needed)
- 1 teaspoon vanilla extract
- ¼ cup (50g) brown sugar (or more to taste)
- 1 tablespoon ground cinnamon
- 2 tablespoons (28g) softened unsalted butter
- ½ cup (60g) powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add in the cold butter and cut it in until the mixture resembles coarse crumbs.
- Stir in the sourdough discard, milk, and vanilla until a soft, slightly sticky dough forms. Add flour if too sticky.
- Turn the dough out onto a floured surface and knead gently 3–4 times.
- Roll the dough into a 10 × 14-inch rectangle and spread with softened butter.
- Mix brown sugar and cinnamon in a separate bowl and sprinkle over the buttered dough.
- Roll tightly from the long side into a log and slice into 8 rolls.
- If sticky, refrigerate rolls for 10–15 minutes for easier handling.
- Place rolls in a parchment-lined 9-inch round pan.
- Bake at 400°F (200°C) for 15–20 minutes until golden brown. Glaze with a mixture of powdered sugar, milk, and vanilla immediately after baking.
Notes
For a unique twist, experiment with spices like nutmeg or cardamom. Store in an airtight container for freshness, or freeze unbaked rolls for later.
