Sourdough Discard Cinnamon Rolls
Sourdough discard cinnamon rolls:
Ingredients:
200 grams sourdough discard
2/3 cup milk (warm)
4 Tbsp unsalted butter, softened
1 egg
1/4 cup granulated sugar
1 tsp salt
3 cups all-purpose flour
1 tap active dry yeast
Filling:
2 Tbsp unsalted butter, softened
1/3 cup sugar
1 Tbsp ground cinnamon
Buttercream Frosting:
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
2-3 Tbsp milk
Instructions:
1. In a bowl, combine the sourdough discard, warm milk, butter, sugar, egg, flour, active dry yeast, and salt.
2. Knead the dough for 2-3 minutes until it becomes smooth and elastic.
3. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1.5 -2 hours or until doubled in size.
4. Roll out the dough on a floured surface into a rectangle (approximately 12x16 inches).
5. Spread the softened butter evenly over the dough, leaving a 1-inch border.
6. In a small bowl, mix together the sugar and cinnamon. Sprinkle the mixture evenly over the buttered dough.
7. Starting from the long side, tightly roll the dough into a log and pinch the ends to seal.
8. Using a sharp knife cut the log into 12 equal-sized rolls and place them in a greased baking dish.
9. Cover the dish with a clean cloth and let the rolls rise for another 1.5-2 hours.
10. Preheat oven to 400 degrees. Bake the cinnamon rolls in the preheated oven for 16-20 minutes or until golden brown.
11. While the rolls are cooling, prepare the buttercream frosting. In a bowl, beat together the softened butter, powdered sugar, milk, and vanilla extract until smooth and creamy.
12. Once the rolls have cooled slightly, spread the cream cheese frosting over the top.
13. Serve warm and enjoy your delicious sourdough discard cinnamon rolls!
#sourdough #cinnamonrolls #sourdoughcinnamonrolls #sourdoughdiscard
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