🍞 Sourdough Discard Cinnamon Rolls Recipe
Sourdough Discard Cinnamon Rolls
You will need:
- 1 cup sourdough discard
- 2.5 cups all-purpose flour
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp salt
- For the filling: 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
- First, in a large mixing bowl, combine the sourdough discard, flour, milk, melted butter, sugar, vanilla extract, and salt. Mix these ingredients until they come together to form a sticky dough.
- Next, turn the dough out onto a floured surface. Knead the dough for about 10 minutes, or until it becomes smooth and elastic. This step is crucial for developing the gluten in the dough, which will give your cinnamon rolls their characteristic chewy texture.
- Once the dough is properly kneaded, cover it with a clean kitchen towel and let it rest for about 2 hours. This resting period allows the sourdough discard to ferment the dough, developing a complex, tangy flavor.
- While the dough is resting, you can prepare the filling. In a small bowl, mix together the brown sugar, ground cinnamon, and softened butter until it forms a thick paste.
- After the dough has rested, roll it out on a floured surface into a rectangle. Spread the filling evenly over the surface of the dough, leaving a small border around the edges.
- Starting from one of the long edges of the rectangle, roll the dough tightly into a log. Using a sharp knife, cut the log into slices about 1 inch thick.
- Arrange the slices on a baking tray, leaving some space between each roll to allow for expansion. Cover the tray and let the rolls rest for about 1 hour. This second resting period allows the rolls to rise and become fluffy.
- Finally, preheat your oven to 375°F (190°C) and bake the rolls for 20-25 minutes, or until they are golden brown on top. Let them cool slightly before serving.
These sourdough discard cinnamon rolls are best served warm, straight from the oven. They can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage. To reheat, simply warm them in the oven at 350°F (175°C) for about 10 minutes.
There's something incredibly satisfying about creating your own sourdough discard cinnamon rolls. The aroma that fills your kitchen, the soft, fluffy texture, and the sweet, tangy flavor make these a truly irresistible treat. But what's even better is that these rolls are not just delicious; they're also a great way to reduce waste in your sourdough baking routine.
Our sourdough discard cinnamon rolls recipe is a perfect example of how versatile sourdough discard can be. But don't stop there! There are countless other ways to use up your sourdough discard, from pancakes to crackers, and even pizza dough.
While our cinnamon rolls recipe is quite straightforward, it's important to remember that sourdough discard behaves differently than commercial yeast. It's less predictable and requires more patience. But don't let that deter you. The end result is well worth the effort. And if you're new to sourdough baking, check out our FAQ section for some helpful tips and tricks.
Remember, the key to successful sourdough baking is a healthy, active starter. So, if you're just getting started with sourdough, or if your starter needs a little TLC, be sure to check out our guide on maintaining a healthy sourdough starter.
So why not give these sourdough discard cinnamon rolls a try? They're a delicious, eco-friendly treat that's sure to impress. Happy baking!