Description
Delightful cinnamon rolls made using sourdough discard, creating a rich flavor and fluffy texture.
Ingredients
- 2 cups sourdough discard
- 1/4 cup sugar
- 1/4 cup milk
- 1/4 cup melted butter
- 2 eggs
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
- 1/4 cup raisins (optional)
Instructions
- In a large bowl, combine the sourdough discard, sugar, milk, melted butter, and eggs. Mix well.
- In another bowl, whisk together the flour, yeast, and salt.
- Gradually add the dry ingredients to the wet mixture until a dough forms.
- Knead the dough on a floured surface for about 5 minutes.
- Let the dough rise in a warm place for 30 minutes or until doubled in size.
- Roll out the dough into a rectangle and spread a mixture of brown sugar and cinnamon on top.
- Optionally, sprinkle raisins over the sugar mixture.
- Roll the dough tightly into a log and cut into equal pieces.
- Place the rolls onto a greased baking dish and let rise for another 15 minutes.
- Bake at 350°F (175°C) for 20-25 minutes or until golden brown. Serve warm.
Notes
Optional overnight rise in the refrigerator for better flavor. Serve warm with a light drizzle of icing or butter.
