Overnight Sourdough Cinnamon Rolls Recipe Sourdough starter discard

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Using a stainless steel rolling pin (or a floured rolling pin), roll the dough out into a rectangle measuring approx. 55x25cm. Spread the soft butter across the surface of the rolled-out dough, gently pressing it with the back of a spoon. Sprinkle the cinnamon sugar all over the butter in an even layer.

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Add granulated sugar, beaten egg, sourdough discard, flour, and salt. Mix on low until combined, adding the melted butter as it mixes. Increase speed to medium for 2 minutes until a smooth dough ball forms; you can also knead by hand. The dough should be smooth, soft, and just slightly sticky.

Sourdough Discard Cinnamon Rolls Recipe Sourdough starter discard

Measure the ingredients. In the bowl of a stand mixer combine all the ingredients; bread flour, melted butter (salted), heavy cream, Lukewarm milk, Sugar, and the sourdough starter discard. Retain 1 tablespoon of heavy cream. Start kneading in the stand mixer at the lowest speed.

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Step 1: In a small saucepan, melt together the milk and butter. As soon as they melt together, turn off the heat and set that aside. Add the milk mixture and yeast to the bowl of a stand mixer. Let it sit for 5 minutes. Step 2: Add the sugar, eggs, flour, salt, and sourdough discard into the bowl of the stand mixer.

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Place in a lightly oiled bowl, cover, and let rise at room temperature until doubled in volume, about 2 hours. Punch down and roll the dough out into a long rectangle, about 1/4 in thick, about 18" by 12". In a small bowl prepare the filling by mixing together the butter, white and brown sugar, and cinnamon.

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In a medium bowl, combine the soft butter, brown sugar, cinnamon and flour, mixing until well combined. Set aside. Sprinkle a pastry mat with flour. Turn out the dough onto the lightly floured surface and sprinkle the top of the dough with additional flour if it feels too sticky.

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In a medium bowl, use a whisk to combine the brown sugar, granulated sugar, cinnamon, and salt. Set aside until your dough is ready to be shaped. Turn your dough out on a lightly floured work surface. Using a rolling pin, flatten the dough out into a 24x10-inch rectangle, about 1/4 inch thick.

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Wipe out the bowl, then use it to combine sugar and cinnamon together. Sprinkle the mixture evenly over the butter and dough. Working from the long end, roll up the dough into a log. Starting in the center of the log, use a chef's knife or waxed dental floss to cut the dough in half.

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Now add in the sourdough starter, milk, sugar, salt, baking powder, and baking soda. Mix well. Lightly flour a flat surface with the extra flour and add your dough mixture. Roll your dough into a 12 x 22-inch rectangle. To make the filling -- Melt your butter in a small bowl. Brush it over the entire rectangle.

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Whisk and let sit for about 5 minutes until you see some foaming (this means your yeast is alive). After 5 minutes, whisk in sourdough discard and egg. Next, add flour, 4 tablespoons butter, and salt to mixer. Using your dough hook, mix dough on low to medium speed until it begins to come together.

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Add to your flour mixture, 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 to a 12 x 22 inches rectangle. Filling: Melt your butter in a small bowl. Add to your butter mixture your cinnamon and sugar. Mix.

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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.

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Heat in 30 second increments until warmed through, about 60-90 seconds. Transfer rolls to a baking sheet and bake at 300°F for 5 minutes to recrisp outer layers. If glaze dried out during storage, mix up a quick milk glaze by whisking together powdered sugar and milk. Drizzle over rolls before serving warm.

Overnight Sourdough Cinnamon Rolls Recipe Sourdough starter discard

Arrange the rolls in the cast iron skillet, leaving space in between each piece to expand. Bake: Bake the cinnamon rolls for 35-40 minutes or until the tops are golden brown. Mix the glaze ingredients in a small bowl while the cinnamon rolls are baking. Remove the rolls from the oven and glaze while hot.

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Press the seam to seal before positioning the log seam side down. Using a very sharp knife, cut the dough into 6 or 9 pieces (depending on the thickness of dough). Place in a greased 8×8-inch baking pan. Place the rolls in a warm dry space and allow them to rise for about 2 hours.

Sourdough cinnamon rolls ready to go! r/Sourdough

Knead in the butter using your stand mixer. Now allow the dough to bulk ferment. When the dough is ready, roll it out into a rectangle and spread with the cinnamon butter filling. Roll into a log and cut into 12 rolls. Arrange the rolls in a cast iron skillet or baking tray and allow them get all nice and puffy.