Sourdough Cinnamon Rolls
Warm, gooey, and tangy sourdough cinnamon rolls, perfect for weekends or special brunches, utilizing pantry staples and sourdough discard for added flavor.
Ingredients
Dough
- 2 ½ cups all-purpose flour
- 8 tablespoons butter (cold) Keep very cold for flaky layers
- ⅓ cup sourdough starter discard
- 1 cup milk Use plant milk for a dairy-free option
- 1 tablespoon granulated sugar Plus 1 teaspoon
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Filling
- ¾ cup light brown sugar
- 2 teaspoons cinnamon
- 4 tablespoons butter (melted)
Glaze
- 1 ¼ cup powdered sugar
- 1 tablespoon butter (melted)
- 2 teaspoons vanilla extract
- 1 ½ tablespoons milk
Instructions
Preparation
- Preheat your oven to 375 degrees and spray a 12” cast iron skillet with cooking spray.
- In a large bowl, add your flour. Cut 8 tablespoons cold butter into pats and add to the flour; using your hands or a pastry cutter, work the butter in until crumbles resemble pea size.
- Add the sourdough starter discard, milk, granulated sugar, salt, baking powder, and baking soda to the flour mixture; mix well into a cohesive dough.
- Lightly flour a flat surface and roll the dough into a 12 x 22 inches rectangle.
- Spread the melted butter over the dough, then sprinkle evenly with the light brown sugar mixed with cinnamon.
- Tightly roll the dough from the long side and slice into 9–12 rolls; place them in the prepared skillet, leaving small gaps to expand.
Baking
- Bake at 375 degrees until golden and set, then drizzle with the glaze made from powdered sugar, melted butter, vanilla extract, and milk.
Notes
Keep the cold butter very cold when cutting into the flour to get flaky layers. Warm rolls briefly before serving to refresh texture and flavor. Store cooled rolls in an airtight container at room temperature for 1–2 days or refrigerate for longer.