Cinnamon rolls are a classic dessert. The ooey gooeyness of the icing paired with the soft buttery roll of cinnamon is one of those desserts that keeps you going back for more. Using sourdough discard just makes it that much better.
Ingredients:
12 large size or 24 minis (see tips for minis)
Dough Mix:
1 stick of cold butter
2.5 cups all purpose flour
1/3 cup sourdough discard
1 cup buttermilk
4 tsp honey
3/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
Filling
1/2 stick of melted butter (do not add to below ingredients)
2/3 cup packed light brown sugar
1.25 tbsp cinnamon
1 tsp vanilla extract
Glaze
2 tbsp melted butter
2 cups powdered sugar
2 tsp vanilla extract
1/4 cup buttermilk
Instructions:
Start this process 14 hours prior to serving if you want to serve them fresh!
Begin with the dough. Grate the butter into a large bowl with a cheese grater.
Add in the flour and use a bench scraper to cut the butter into the flour. (Watch video linked below for tutorial).
Add the sourdough discard, buttermilk, honey and salt. Mix together. Once the dough is fully incorporated cover the bowl and let it calm down/rise for the next 10-12 hours.
After 10-12 hours, preheat the oven to 375F.
Sprinkle the dough with the baking powder and baking soda. Knead the ingredients into the dough.
Melt the butter for the filling and whisk together the rest of the ingredients. DO NOT ADD THE BUTTER TO THE REST OF THE INGREDIENTS :)
Roll out the dough on a floured surface. Form into a 16 x 24 inch rectangle.
Brush the melted filling butter onto the dough. Sprinkle the brown sugar, cinnamon, and vanilla mixture on top of the buttered dough. Make sure to fully cover every part of the dough.
Roll the dough into a log using the longest side.
Using a bench scraper, cut the log into individual pieces.
Butter or spray a pan or cast iron skillet. You can place parchment paper down before.
Place the rolls on the pan leaving some space for them to expand.
Bake for 40 minutes or until the rolls are browned on top.
Remove from the oven and drizzle each cinnamon roll with the glaze.
Enjoy warm :)
Tips
For minis: divide the dough in half after adding in the baking soda and baking powder. The log will be thinner and make smaller rolls!
Want to make these in advance? Bake and then cool. Do not add the glaze yet. You can make the glaze in advance, but will have to heat it up prior to adding it to the cinnamon rolls. When ready to serve reheat at 375F for 15 minutes. Add the glaze on top and serve.
Experiment with different flavors. Add some melted nutella or peanut butter to your filling or pumpkin and pumpkin spice seasoning. Include the ingredients in the glaze as well.
Want to freeze them? Bake and let cool. Individually wrap in a freezer safe container or bag. Store for up to 6 months. Make the glaze fresh or make and freeze in ice cube trays or in a freezer safe container.
Video Tutorials:
Cinnamon rolls will always be a childhood favorite for me <3
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the best buns i’ve ever had. just incredible 😍