This is a simple recipe for Sourdough Discard Cinnamon Rolls that you and your family will enjoy. You'll want to cook this breakfast meal again and again, just like our sourdough pancake, pop tart, and sourdough crepe recipes!
The sourdough discarded cinnamon rolls have become a family Christmas tradition ( like Sourdough Bagel Recipe ). The aroma of these buns baking in the oven on Thanksgiving and Christmas mornings is irresistible, and their taste is extraordinary!
Because it's so easy to follow and produces the finest cinnamon rolls ever, this is one of my all-time favorite sourdough recipes. You won't want to save these cinnamon buns for Christmas morning since they're so easy to make and tasty.
Sourdough Discard Cinnamon Rolls
For 4 Servings
Author: Chris
Total time: 5 hours
Ingredients:
Dough Ingredients:
- Discard unfed sourdough starter.
- Butter without salt.
- All-purpose flour.
- Honey buttermilk.
- Baking powder.
- Baking soda.
- Salt.
Cinnamon Sugar Filling:
- Melted butter crushed.
- Cinnamon brown sugar.
- In this recipe, coconut sugar works well in place of brown sugar.
Cinnamon Roll Glaze:
- Powdered sugar.
- Melted butter.
- Milk.
- Vanilla essence.
Steps:
Step 1: Combine the dough
- Combine the ingredients for the dough and let it ferment on the counter for the entire night before baking the cinnamon rolls.
- Grate cold butter through a cheese grater's big holes into a mixing dish.
- Using a fork, carefully mix the flour into the bowl of grated butter until the butter is coated with the flour.
- Next, “cut” the butter into the flour using a bench scraper. This will assist in distributing the butter throughout the dough in a uniform manner.
- To get pea-sized crumbs, chop the butter bits into the flour using a chopping motion.
Step 2: Overnight Rise/BuLK Fermentation
- Let the dough rest at room temperature for the entire night in the covered bowl.
- The dough can be allowed to ferment in a kitchen that is between 68 and 70°F (20 and 21°C) for ten to twelve hours.
Step 3: Combine the baking powder and soda
- Set the oven rack to the middle position and preheat the oven to 375°F (190°C) in the morning.
- Using your hands, mix in the baking soda and powder after sprinkling them over the dough.
- The dough ought to be malleable and soft. If it's sticky, dust your hands with flour to assist keep it from sticking.
Step 4: Roll out the dough
- Grease your work surface generously. After transferring the dough to the floured board, dust the dough's top.
- Roll the dough out onto the floured surface into a 12″ × 24″ rectangle that is ¼” thick using a rolling pin.
Step 5: Get the filling ready
- Using a pastry brush, spread the melted butter over the dough's surface.
- Leaving a ½ inch border around the borders, evenly sprinkle the cinnamon-sugar mixture over the top.
Step 6: Roll and cut the cinnamon rolls
- Roll the dough into a log shape, beginning on one side of a long edge.
- Cut the dough bump into 12–13 equal sections using the bench scraper. They will have a width of around ⅕ inch.
Step 7: Prepare food
- Bake the cinnamon rolls for 35 to 40 minutes, or until the tops are lightly golden brown.
Step 8: Create the glaze
- Warm up the butter in a little dish. Once the glaze is smooth and creamy, stir in the milk, vanilla essence, and powdered sugar.
- While still hot, take the sourdough discard cinnamon rolls out of the oven and glaze them.
Notes:
- Any leftover cinnamon buns can be lightly wrapped and kept at room temperature for two to three days.
- Rolls can be frozen either before or after baking. Without the icing, cooked rolls freeze well.
- Baked cinnamon rolls may be frozen by transferring them, divided by parchment paper, to a freezer-safe container like a Ziploc bag. For up to three months, keep them frozen.
Nutrition Facts (per serving):
- Calories: 420
- Sugar: 32 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Protein: 3 g
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With simple ingredients and clear instructions, you'll be enjoying warm, gooey sourdough discard cinnamon rolls in no time. Explore more sourdough recipes at Tales Of A Kitchen.
C.