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How To Make Sourdough Cinnamon Rolls

How To Make Sourdough Cinnamon Rolls

These are the best cinnamon rolls you will ever consume AND we are going to teach you step-by-step how to make them for yourself!
This recipe is seriously so easy and amazingly delicious! You can make them with either active sourdough or your sourdough discard.

 

Supplies Needed:
* 12" cast iron skillet or 9" x 13" baking dish or baking sheet lined with parchment paper
* Cheese grater
* Pastry brush
* Bench scraper, knife or pizza cutter.

Ingredients:

Cinnamon Rolls:
* 8 tablespoons butter (cold)
* 2 3/4 cups all-purpose flour
* 1/2 cup sourdough starter or dough discard
* 3/4 cup milk
* 2 tablespoons honey
* 3/4 teaspoon baking powder
* 1/2 teaspoon baking soda

Cinnamon Sugar Filling:
* 3/4 cup brown sugar
* 2 teaspoons ground cinnamon
* 4 tablespoons butter (melted)

Cinnamon Roll Glaze:
* 1 cup powdered sugar
* 1 tablespoon butter (melted)
* 1 teaspoon vanilla extract
* 2 tablespoons milk

Instructions:

Cinnamon Rolls:
1. The night before, cut the butter by using the large holes of a cheese grater into a mixing bowl.
2. Add the flour to the bowl and toss with a fork to coat the butter.
3. Use a bench scraper (if you do not have a bench scraper, a pizza cutter, pastry cutter or fork work great as well) to "cut" the butter into the flour. Do so until the butter breaks down and into very small crumbs formed with the flour.
4. Add the milk and honey to the bowl.
5. Cover and let rest overnight.
6. The next morning, mix the baking powder and baking soda in a small bowl with a fork before adding them to the dough. Work them in with your hands until thoroughly combined. If you are using active starter you can skip this step. Instead you will need to let the cinnamon rolls rise in skillet for 1 to 1 1/2 hours at room temperature before baking.
7. Flour your surface and roll out your dough into a rectangle shape. Approximately 12" x 24" and 1/4" thick.

Cinnamon Sugar Filling:
8. Brush 4 tablespoons of melted butter onto the surface of the dough using a pastry brush.


9. Sprinkle the cinnamon sugar mixture evenly over the top, leaving a 1/2 inch around the edges.

Final Steps:
10. Roll the dough into the shape of a log.
11. Using a bench scraper, knife or pizza cutter to cut the log into 12 equal portions. (About 1.5 inch pieces)

12. Place evenly into cast iron skillet, pan or baking sheet. Make sure the cinnamon rolls have space to expand between each other while baking.


13. Bake in 375 degree F preheated oven for 35-40 minutes or until golden brown on top. Remove the sourdough cinnamon rolls from the oven and glaze.

Cinnamon Roll Glaze:
14. While cinnamon rolls are baking, mix the glaze ingredients in a bowl (powdered sugar, melted butter, vanilla extract and milk) and set aside.
15. Once cinnamon rolls are done, remove them from the oven as well as from the pan.
TIP: If they cool in the pan, the sugar on the bottom of the rolls will start to harden making them difficult to remove from the cast iron skillet.
16. Pour the glaze over the rolls while they are hot.
 

These don't last long in our household but if you have more self control, you can save and enjoy the leftovers another day. You can store the cinnamon rolls at room temperature for 2-3 days, covered loosely.

 

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