Introduction
Hello, sourdough lovers. You have some extra sourdough starter and want to make something delicious from it, so here is the best sourdough discard cinnamon roll recipe that can make your day. It is easy to make. You need some common ingredients and equipment to make these rolls, so let’s get started. But first, you need to know why you will love this recipe. Check it out.
Why you will love sourdough discard cinnamon roll recipe
- This recipe is so easy that it can be made within 30 minutes from start to finish so it is perfect for special occasions or when you wake up and don’t have tons of time to make any delicious dish, then you can try this, and you what is the best part, you don’t need to rise it long it will need a short amount of time.
- Use of Extra Discard: Making sourdough discard cinnamon roll recipe from sourdough discard is the smartest move you have ever made believe me because you are using something that can be thrown away and now you are making delicious cornbread with it so, trust the process
What is Sourdough Discard
Sourdough discard is the part of your sourdough starter that you throw away when you feed it. Instead of discarding it, you can utilize it in a variety of dishes, such as cornbread , sourdough discard cinnamon roll recipe and more. Adding the discard enhances the flavor and texture of the rolls slightly.
Equipments
- Mixing Bowl
- Rollin pin
- Whisk
- Baking Dish
- Spatula
Ingredients
- 8 tablespoons of cold butter weighing 113 grams
- 2 and a half cups (300 grams) of all-purpose flour are required
- 1/3 cup (100 g) of discarded sourdough starter
- 1 cup of buttermilk, which is equal to 240 grams
- 1 tablespoon plus 1 teaspoon of honey (or granulated sugar) equaling 25 grams.
- 3/4 of a teaspoon (4 grams) of fine sea salt
- 1 teaspoon of baking powder should be added at a later stage and not mixed in initially.
- Use only half a teaspoon of baking soda and do not add it to the initial mixture.
- Filling made of cinnamon and sugar
- 150 grams of light brown sugar in a ¾ cup measurement
- 2 teaspoons of cinnamon powder
- 4 tablespoons of melted butter (56 g)
- Glaze for Cinnamon Roll
- 1 tablespoon of melted butter, which is equivalent to 14 grams.
- 1 measurement of powdered sugar weighing 120 grams
- 1 teaspoon of vanilla extract, which weighs 5 grams.
- 30 grams of milk is equal to 2 tablespoons.
Instruction
Night Before
- First of all, you need to grate the cold butter using a cheese grater into a mixing bowl and then add the flour and use a pastry cutter to cut the butter into the flour, then add the sourdough discard, buttermilk, and honey and also salt, then mix it with a spatula and mix it until the ingredients are well combined then cover the bowl and let it rest for like 10-12 hours, and you need to remember that we will add the baking powder or baking soda right before rolling out the dough.
NEXT MORNING
- MAKE CINNAMON SUGAR FILLING: Mix brown sugar and cinnamon in a small bowl and set aside then take another bowl and mix the glaze ingredients and also set aside,
- Then preheat the oven to 375 F and butter to 12 cast iron skillet
- Add leavening Agents: Now mix the baking soda or baking powder in a small bowl with a fork and mix it until there will be no visible lumps, then sprinkle the mixture on top of the dough and mix it with your hands
- Roll out the Dough: Gently flour your work surface and place the dough onto it and flour your dough on top, use the rolling pin to the roll the dough into a rectangle
- Cut out the rolls: Utilize a pastry brush to cover the top of the dough rectangle with melted butter. Evenly spread the cinnamon-sugar mixture over the surface, making sure to keep a half-inch strip bare along the outer edges. Begin by rolling the dough from the longest side to form a log shape. Utilize the bench scraper to divide the dough log into 12 pieces (around 1.5 inches each). Place the rolls in the cast iron skillet with room between each one for them to grow.
- Now this is the last step you need to follow , Bake the sourdough discard the cinnamon roll for 30-40 minutes, and confirm whether the top of the rolls is golden or not, this small fact can make you a good chef, so you need to mix the glaze ingredients in a small bowl while the roll is baking, then remove the roll from the oven and glaze while hot.
Nutritional information
- Calories: 250 kcal
- Protein: 4g
- Carbohydrates: 45g
- Fat: 8g
- Fiber: 2g
HelpFull Tips
- Since the recipe doesn’t use yeast, allow a decent amount of time for the sourdough to discard to naturally leaven the dough
- When you start the recipe you need to ensure that the ingredients like butter, etc are at room temperature for better dough consistency..
- I also mentioned above that don’t overmix the batter, mix it until the ingredients are fully combined, if you overmix the batter, it can lead to a dense roll also use a slightly floured surface to roll the dough out to prevent sticking.
How to store
- Room Temperature: If you want to store sourdough discard cinnamon roll so you can store it in a airtight container at room temperature for like up to 2 days ,
- Freezing: To freeze , wrap the sourdough discard cinnamon roll in plastic wrap and then place it in a freezer safe bag or container you can freeze these sourdough discard rolls can be freeze for like up to 2-3 months
FAQs
Can I make this recipe without yeast?
Of course, you are able to do it! If you have a thriving, well-nourished sourdough starter, yeast isn’t necessary. Simply anticipate an extended increase in time.
How do I store leftover cinnamon rolls?
Keep them in a sealed container at room temperature for a maximum of 2 days, or freeze them for extended preservation.
Can I use whole wheat flour in this recipe?
Yes, you have the option to replace some or all of the all-purpose flour with whole wheat flour, however, the consistency may become thicker
Conclusion
Utilize your sourdough discard in a tasty manner with these cinnamon rolls. By being patient, you can achieve wonderfully soft rolls with a great balance of sweet and tangy flavors, perfect for enjoying at breakfast or as a dessert.
