These Sourdough Cinnamon Rolls are my current favorite way to use up some of my sourdough starter (remember, I avoid the term "discard" but you're welcome to use discard).
They are light, fluffy and oh-so-delicious! And what's even better? They don't require a second rise AND they are made in a cast iron skillet!
SOURDOUGH CINNAMON ROLLS
original recipe: Little Spoon Farm
INGREDIENTS
8 tablespoons (113 g) butter (cold)
2 ½ cups (300 g) all-purpose or bread flour
⅓ cup (100 g) active sourdough starter (inactive will work too)
1 cup (240 g) buttermilk (or 180g whole milk)
1 tablespoon + 1 teaspoon (25 g) honey
¾ teaspoon (4 g) fine sea salt
1 teaspoon baking powder (hold back during the initial mix)
½ teaspoon baking soda (hold back during the initial mix)
CINNAMON-SUGAR FILLING
¾ cup (150 g) brown sugar
2 teaspoons cinnamon
4 tablespoons (56 g) butter (melted)
CINNAMON ROLL GLAZE
1 tablespoon (14 g) butter (melted)
1 cup (120 g) powdered sugar
1 teaspoon (5 g) vanilla extract
2 tablespoons (30 g) whole milk (or milk of choice)
INSTRUCTIONS:
THE NIGHT BEFORE
Mix the dough: Add the flour to a large mixing bowl. Using a cheese grater, grate the cold butter into the mixing bowl with the flour. Use a bench scraper or fork to cut the butter into the flour until the flour pieces are about the size of a dime. Add your sourdough starter, buttermilk, honey and salt. Mix with a metal spoon or a spatula until the ingredients are well incorporated. Cover the bowl and let it rest on the counter for 10-12 hours. (DO NOT add the baking soda or baking powder yet - both will be added later).
THE NEXT MORNING
Make the filling and glaze: Mix the brown sugar and cinnamon in a small bowl, set aside. In a separate bowl, mix the glaze ingredients and set aside. Preheat the oven to 375°F and butter a 12" cast iron skillet.
Mix the baking powder and baking soda in a small bowl with a fork until there are no lumps. Sprinkle the mixture on top of the dough and mix it in with your hands.
Roll out the dough: Generously flour your work surface and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 12" x 24" rectangle.
Cut out rolls: Coat the top of the dough with melted butter by using a pastry brush. Sprinkle the cinnamon-sugar mixture evenly over the top. Starting on the longest side, roll the dough into a log shape. Use the bench scraper to cut the dough log into 12 equal pieces. Arrange the rolls in the cast iron skillet, leaving space in between each piece.
Bake: Bake the cinnamon rolls at 375F for 35-40 minutes or until the tops are golden brown. Mix the glaze ingredients in a small bowl while the cinnamon rolls are baking. Remove the rolls from the oven and glaze while still hot. Enjoy while warm!
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