I had to share these easy sourdough cinnamon rolls with you. They are sweet and soft, perfect for breakfast on Saturday morning! You do have to prep ahead of time, but it’s so easy and too good not to share!
Dough:
– 2 1/2 cups of all purpose flour
– 8 tbsp of butter
– 3/4 cup of milk
– 1/3 cup of sourdough starter discard
– 1 tbsp honey
Filling:
– 3/4 cup brown sugar
– 2 tsp cinnamon
Glaze:
– 1 cup powdered sugar
– 2 tbsp milk
– 1 tsp vanilla
Incorporate all of your dough ingredients the night before starting with flour and butter. I use a cheese grater to really spread it through the dough. It really takes it up a notch. Then I add honey, milk, and sourdough starter. Mix it until a shaggy dough forms. Cover and let it sit overnight.
The next morning, flour your surface and take your dough out. Add you leavening agents:
– 1 tsp baking powder
– 1/2 tsp of baking soda
- side note: if you use active starter and not discard, you don’t need to add these.
Roll out you dough making a rectangle that’s about 12”x 22”. Then cover with butter.
Next is the filling! Spread evenly and roll it up lengthwise. Cut into 1 1/2in pieces and place in your pan. I like to use my skillet and butter or flour keeps it from sticking. Now it’s time to bake!
- If you are using active starter and didn’t add the leavening agents, let them rest for about an hour before putting them in the oven.
Bake them at 375 for about 35 min.
Finally, cover in the glaze😋
I may try a pumpkin version of these since it is almost fall!🍁Save for late and share with a friend! Hope you enjoy!
