Description
Delightful cinnamon rolls made with sourdough discard, combining sweet and tangy flavors for a perfect breakfast treat.
Ingredients
- 4 tbsp butter, softened
- 3/4 cup sourdough starter discard
- 2 tbsp honey
- 3 cups flour (all-purpose or whole wheat pastry flour)
- 1 tsp fine sea salt
- 1 large egg
- 1 tsp yeast
- 2/3 cup milk, warmed (but not hot)
- 1/2 cup brown sugar
- 2 tbsp honey
- 2 tbsp butter, melted
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 4 oz cream cheese, softened
- 1 tbsp butter, softened
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 tbsp milk
Instructions
- In a bowl or stand mixer, combine all dough ingredients. Mix until a dough forms.
- Knead the dough with a dough hook or by hand until smooth, about 2-3 minutes.
- Cover and let the dough rise at room temperature for 2-3 hours. It should become puffy and doubled in size.
- Turn the dough out onto a lightly floured surface. Roll it into a 1/4″ thick rectangle.
- For the filling, mix the brown sugar, honey, melted butter, vanilla extract, and cinnamon in a small bowl. Spread this filling evenly over the dough, leaving about an inch bare on one long edge.
- Roll the dough starting from the edge with the filling. Use a bench scraper if the dough sticks.
- Cut the rolled dough into 12 even pieces. Place them in a greased or parchment-lined baking dish.
- Cover and let the rolls rise for 1.5 to 2 hours, or refrigerate for an overnight rise.
- Preheat the oven based on the dough’s temperature: 400°F for room temperature or 375°F for refrigerated rolls. Bake for 16-20 minutes (or 20-25 minutes if chilled).
- While baking, prepare the icing by whisking softened cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth.
- Remove the rolls from the oven and frost them while warm or frost individually as desired.
Notes
Experiment with different spices and additions like raisins or nuts for extra flavor and texture.
