Gardnerh

Sourdough Discard …. Cinnamon Rolls

Ingredients – Dough

  • 8 T cold butter – grated
  • 300 g AP flour
  • 100 g sourdough discard
  • 240 g buttermilk
  • 25 g granulated sugar
  • 6 g fine sea salt
  • 1 t baking powder
  • ½ t baking soda

Ingredients – Filling

  • 150 g light brown sugar
  • 3 t ground cinnamon
  • 4 T butter – melted

Ingredients – Glaze

  • 1 T butter – melted
  • 1 c powdered sugar
  • 1 t vanilla
  • 4 t milk

INSTRUCTIONS

Day 1

  1. Grate the cold butter into a bowl using a cheese grater.
  2. Cut the flour into the butter using a bench scraper.
  3. Add the sourdough discard, buttermilk, sugar and salt – DO NOT add the soda or baking powder until you roll out the dough.
  4. Mix until the ingredients are well incorporated.
  5. Cover the bowl and let it rest at room temperature for 10-12 hours. 

Day 2

  1. Mix the brown sugar and cinnamon in a small bowl, set aside.
  2. Preheat oven to 375°F.*
  3. Butter a 12″ cast iron skillet or a 9″ x 13″pan.
  4. Mix the baking powder and baking soda until there are no lumps. Sprinkle the mixture evenly over the dough and knead it in.
  5. Turn out the dough onto a floured work surface. Using a rolling pin, roll the dough into a 12″ x 24″ rectangle.
  6. Brush the dough with melted butter (stay about 1/2″ from the edfges) and sprinkle the cinnamon-sugar mixture evenly over it.
  7. Starting with a long side, roll the dough into a log and cut it into 12 pieces. 
  8. Arrange the rolls in the cast iron skillet.
  9. Bake the cinnamon rolls for 35-40 minutes, until the tops are golden brown.
  10. In the last 10-15 minutes, mix together the glaze ingredients and set aside.
  11. Remove the rolls from the oven and glaze while hot.

* Try reducing temperature to 350° F – they cooked a little too fast and were not completely baked through. Maybe increase leavening by 1/4 t each (they were a bit flat).
This dough is very sticky and tears easily when the rolls are cut

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