Sourdough Discard Cinnamon Rolls
Do you have a sourdough starter that you're not sure what to do with? These Sourdough Discard Cinnamon Rolls turn out light fluffy and delicious.
Ingredients
- 1 1/4 cup powdered sugar
- 1 tablespoon butter melted
- 2 teaspoon vanilla extract
- 1 1/2 tablespoons milk
- ¾ cup light brown sugar
- 2 teaspoons cinnamon
- 4 tablespoons butter melted
- 8 tablespoons butter cold
- 2 ½ cups all-purpose flour (1/4 of a cup to 1/2 cup for rolling out the dough)
- ⅓ cup sourdough starter discard
- 1 cup milk
- 1 tablespoon granulated sugar
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Directions
- 1
Preheat your oven to 375 degrees.
- 2
In a large bowl, add your flour. Cut your butter into pats and add to your flour. Using your hands, or a pastry cutter, work the butter into the dough. Crumbles should resemble pea size.
- 3
Now add in the sourdough starter, milk, sugar, salt, baking powder, and baking soda. Mix well.
- 4
Lightly flour a flat surface with the extra flour and add your dough mixture. Roll your dough into a 12 x 22-inch rectangle.
- 5
To make the filling -- Melt your butter in a small bowl. Brush it over the entire rectangle. Leave a small space around the edge.
- 6
Mix together the cinnamon and sugar and sprinkle over the butter.
- 7
Roll your dough toward your long ways. Pinch the ends together.
- 8
Cut your cinnamon rolls into 12 pieces. I suggest using a sharp knife. Cut in the middle to create two pieces, then cut again to create four pieces, etc. until you have 12!
- 9
Place each piece of your cinnamon roll in your skillet with the swirl showing top to bottom.
- 10
Bake your cinnamon rolls for 35 to 40 minutes or until lightly brown.
- 11
While your cinnamon rolls are baking, mix together all of the ingredients for your glaze. Set aside.
- 12
Once your cinnamon rolls are done remove them from the oven. Pour the glaze evenly over the cinnamon rolls. Serve and enjoy!