Ingredients: |
Ingredients: For the dough:
8 tbsp cold butter
2 1/2 c all purpose flour
1/3 c sourdough discard (active starter will also work)
1 c milk
1 tbsp granulated sugar
3/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
For the filling:
3/4 c light brown sugar
2 tsp cinnamon
4 tbsp butter, softened
For the glaze:
1 1/4 c powdered sugar
1 tbsp butter, melted
2 tsp vanilla extract
1 1/2 tbsp milk
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Directions: |
Directions:Preheat oven to 375º.
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. Add in the sourdough starter, milk, sugar, salt, baking powder, and baking soda. Mix well. Lightly flour a flat surface and add your dough mixture. Roll your dough into a rectangle that is approx. 12x22 inches. To make the filling, gently use your hands to spread the softened butter over your dough rectangle. Leave a small space around the edges. Mix together the cinnamon and sugar then sprinkle over the butter. Tightly roll the dough long ways, pinching the ends together when finishing the roll. Cut your cinnamon rolls into 12 pieces using a sharp knife*. Cut in the middle to create two halves, then cut into four pieces, etc. until you reach 12. Place into baking dish with the swirl facing up. Bake 35-40 minutes, or until lightly browned.
While the cinnamon rolls are baking, mix together all of the ingredients for your glaze. Set aside. Once cinnamon rolls are baked and cooled, pour the glaze evenly over the rolls and enjoy! |
This recipe for Sourdough Discard Cinnamon Rolls is from