Sourdough Discard Cinnamon Rolls
Description
Use your sourdough starter discard to bring a delicious twist to these easy, frosted cinnamon rolls.
Ingredients
•
1/2 cup unsalted butter
•
1 3/4 cups all-purpose flour
•
1 cup buttermilk
•
1/3 cup sourdough starter
•
1 tablespoon honey
•
1 teaspoon baking powder
•
3/4 teaspoon salt
•
1/2 teaspoon baking soda
•
3/4 cup brown sugar
•
2 teaspoons ground cinnamon
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2 tablespoons unsalted butter, melted
•
1 cup confectioners' sugar
•
1 tablespoon unsalted butter, melted
•
1 tablespoon milk
•
1 teaspoon vanilla extract
Directions
1
Cut the butter and flour for dough together. Add buttermilk, starter, and honey; mix until dough is tight. Cover and let rest for 8 hours, or overnight.
2
Preheat the oven to 375 degrees F (190 degrees C). Butter 2 round baking pans.
3
Add baking powder, salt, and baking soda to the dough. Use your hands to incorporate.
4
Generously flour a countertop so that the dough doesn't stick; generously flour the top of the dough for the same reason. Roll the dough into a 20x12-inch rectangle.
5
Mix brown sugar and cinnamon together. Spread 2 tablespoons melted butter over the dough, avoiding the edges. Spread the cinnamon-sugar mixture over the melted butter. Roll the dough into a log, starting from the bottom. Use a bench scraper or sharp knife to cut the log into 1 1/2-inch segments. Arrange in the prepared baking pans, leaving a little space between each one.
6
Bake in the preheated oven until golden, 35 to 40 minutes.
7
While cinnamon rolls bake, mix confectioners' sugar, butter, milk, and vanilla extract for icing together in a bowl. Top the rolls with your icing right when they come out of the oven.