Description
Delicious and fluffy cinnamon rolls made with sourdough discard, combining sweet cinnamon and brown sugar for a perfect treat.
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
- Optional: chopped nuts, raisins, orange zest
Instructions
- Warm the milk gently and melt the butter. Combine both in a large bowl.
- Add the sourdough discard, granulated sugar, egg, and vanilla extract. Whisk until smooth. Gradually incorporate the flour and salt.
- Knead the dough on a floured surface until soft and elastic.
- Cover the dough and allow it to rise for 2-3 hours at room temperature.
- Roll the dough into a 12×16-inch rectangle.
- Brush the rolled dough with melted butter, then sprinkle with cinnamon and brown sugar.
- Roll the dough tightly and slice into 12 equal rolls.
- Arrange rolls in a greased baking dish, cover, and let rise for 1-2 hours.
- Preheat oven to 350°F (175°C) and bake for 25-30 minutes.
- Whip together cream cheese, softened butter, powdered sugar, and vanilla extract for frosting.
- Spread frosting over warm rolls and serve.
Notes
For a vegan version, substitute the egg with a flax egg, use a dairy-free cream cheese alternative, and opt for a vegan butter substitute.
