Description
Delicious homemade cinnamon rolls made with sourdough discard, perfect for breakfast or dessert
Ingredients
Scale
- 1 cup active sourdough discard
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3 cups all-purpose flour
- 1/4 cup brown sugar
- 1 tsp salt
- 1 tsp instant yeast
- Filling:
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
Instructions
- Mix sourdough discard, milk, melted butter, and egg in a large bowl
- Add flour, sugar, salt, and yeast. Knead until smooth
- Let dough rise for 1-2 hours until doubled in size
- Roll out dough and spread with softened butter, brown sugar, and cinnamon
- Roll up dough, cut into 12 rolls, and place in baking dish
- Let rolls rise again for 30-45 minutes
- Bake at 375°F for 20-25 minutes until golden brown
Notes
- Make sure your sourdough discard is at room temperature
- You can prepare the rolls the night before and refrigerate before the second rise
- Store in an airtight container for up to 3 days
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
Keywords: sourdough, breakfast, dessert, cinnamon rolls, holiday baking
