06/05/2024
Sour dough discard cinnamon rolls that my kids loved!
Ingredients
DOUGH INGREDIENTS
2 1/2 cups all-purpose flour
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon salt
3/4 cup butter, cubed or grated
1 cup sourdough starter (can be active sourdough starter or discard)
1 egg
1/2 cup milk
CINNAMON SUGAR FILLING
1/4 cup melted butter
1/4 cup brown sugar
1 tablespoon cinnamon
1 teaspoon vanilla extract
CREAM CHEESE FROSTING
4 oz softened cream cheese
1 cup powdered sugar
1/4 cup whole milk
1/2 teaspoon vanilla
Instructions:
Prepare the Cinnamon Roll Dough
Preheat the oven to 425F. If baking in a cast iron skillet, put the skillet in the oven now as well so it preheats.
Add the flour, sugar, salt, and baking powder to a large bowl and whisk. Cut in the cubed butter with a fork or pastry cutter or grate butter with a cheese grater and whisk it into the flour mixture. (This is what I do - much easier than cutting in!)
Add the sourdough starter, egg, and milk to the dry ingredients and stir the dough with a spoon until it is shaggy. Do NOT knead the dough. Turn the shaggy dough out onto a lightly floured work surface and fold it over onto itself until all the flour is incorporated, but you can still see chunks of butter.
Once the dough has come together, roll it out into a 6x9 inch rectangle and trifold it over onto itself - repeat this step 3 times. This folding and tri-folding process will give the dough lots of flaky layers.
Finally, making sure the work surface is floured well, roll the dough out into an 18x12-inch rectangle.
Prepare the Filling & Assemble the Cinnamon Rolls
In a small bowl, whisk together the melted butter, brown sugar, cinnamon, and vanilla extract. Use a spatula to spread this cinnamon sugar mixture evenly over the rolled-out dough.
If baking in a cast iron skillet, open the oven and add 2 tablespoons of butter to the hot skillet, then return it to the oven while you roll the dough so the butter browns.
Starting with the long end across from you, roll the dough toward you keeping it tight as you go. If the dough sticks to the work surface, just use a bench scraper to keep it from pulling apart.
Once the dough is rolled up, use a sharp knife or piece of dental floss or thread to cut the cinnamon buns into 1-inch pieces - which will give you 12 rolls.
Bake the Cinnamon Rolls & Prepare the Cream Cheese Frosting
Place the cinnamon rolls in a greased 9x13" baking pan or in the hot skillet with brown butter. Bake at 425F for 15-18 minutes until tops are barely golden brown.
While the cinnamon rolls are baking, prepare the frosting. Add the cream cheese to a large mixing bowl or bowl of a stand mixer with a whisk attachment and mix at medium speed for 2 minutes until the cream cheese is smooth with no lumps. Add powdered sugar, whisk for 2 more minutes until the frosting is smooth. Add the vanilla extract and milk and whisk for another 2 minutes. Set the cream cheese frosting aside.
Once the cinnamon rolls are done, pour the frosting over them immediately and serve hot.
Post a picture below of your cinnamon rolls if you give this a try!
