Sourdough Discard Cinnamon Rolls (Print Version)
# Ingredients:
→ Dough
01 -
2 1/2 cups all-purpose flour
02 -
1 tablespoon sugar
03 -
4 teaspoons baking powder
04 -
1 teaspoon salt
05 -
3/4 cup butter, cubed or grated
06 -
1 cup sourdough starter (active or discard)
07 -
1 egg
08 -
1/2 cup milk
→ Cinnamon Sugar Filling
09 -
1/4 cup melted butter
10 -
1/4 cup brown sugar
11 -
1 tablespoon cinnamon
12 -
1 teaspoon vanilla extract
→ Cream Cheese Frosting
13 -
4 oz cream cheese, softened
14 -
1 cup powdered sugar
15 -
1/4 cup whole milk
16 -
1/2 teaspoon vanilla
# Instructions:
01 -
Preheat oven to 425°F. If using cast iron skillet, place in oven to preheat.
02 -
Whisk flour, sugar, salt, and baking powder. Cut in or grate butter. Add sourdough starter, egg, and milk to form shaggy dough. Do not knead. Turn onto floured surface and fold until flour incorporates but butter chunks remain visible.
03 -
Roll dough into 6x9 inch rectangle and trifold three times for flaky layers. Finally roll into 18x12-inch rectangle.
04 -
Mix melted butter, brown sugar, cinnamon, and vanilla. Spread evenly over dough. Roll from long edge, keeping tight. Cut into 12 one-inch pieces.
05 -
Place rolls in greased 9x13 pan or preheated skillet. Bake 15-18 minutes until barely golden.
06 -
Whip cream cheese until smooth. Add powdered sugar and whisk 2 minutes. Add vanilla and milk, whisk 2 more minutes. Pour over hot rolls immediately.
# Notes:
01 -
Work quickly and do not knead to maintain buttery texture
02 -
Can be prepared night before and refrigerated
03 -
Optional: pour 1/2 cup cream over rolls before baking for extra moisture