Once a week I feed my sourdough starter and then find ways to use the excess starter (most often referred to as discard). This recipe from Taste of Artisan blog caught my eye, along with several other sourdough recipes on the site. It does add some active yeast to the mix so this recipe takes less time overall than recipes that rely only on the sourdough starter.
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| Fluffy and light, these sourdough yeasted rolls are definitely a sweet treat! |
Sourdough Cinnamon Rolls Yield: 12 to 14 rolls
Rolls:
1 stick (8 tablespoons) butter, softened
3 heaping tablespoons granulated sugar
5 tablespoons milk, heated to 90 to 110°F
1 1/3 cups sourdough starter
3 eggs
2 teaspoons instant yeast
About 3 cups all-purpose flour
1 tablespoon powdered/dried milk
1 teaspoon salt
Cinnamon Filling:
About 5 tablespoons butter at room temperature
6 tablespoons lightly packed brown sugar
6 tablespoons granulated sugar
About 2 tablespoons ground cinnamon
Icing:
1 stick butter, softened
About 1 cup powdered sugar
About 5 tablespoons cream cheese
1 teaspoon vanilla
1/8 teaspoon sea salt or kosher salt if using unsalted butter, otherwise omit
2 tablespoons milk, or more as needed for desired consistency
- Rolls: In a large bowl, cream the butter and the sugar together until smooth.
- Add the eggs, milk, and the sourdough starter and mix well.
- Next, add the dry ingredients.
- Knead the dough, adding a little flour as needed to prevent sticking. If the dough becomes too dry, sprinkle a little water on it. Continue kneading the dough until smooth and no longer sticky.
- Place in a lightly oiled bowl, cover, and let rise at room temperature until doubled in volume, about 2 hours.
- Punch down and roll the dough out into a long rectangle, about 1/4 in thick, approximately 18" by 12" rectangle.
- Filling: In a small bowl prepare the filling by mixing together the butter, white and brown sugar, and cinnamon.
- Spread the filling over the top of the rolled out dough.
- Roll the dough up along the long side and cut into 12 to 14 equal pieces.
- Place the rolls in large baking dish lined with parchment paper, cover and let proof at room temperature until double in size.
- Preheat oven to 400°F. Once the rolls are proofed, bake in preheated oven for 20 to 30 minutes, until they become golden brown.
- Icing: Meanwhile, prepare the icing by creaming the icing ingredients in a small bowl.
- Once the cinnamon rolls are ready, take them out of the oven, then spread the icing over the tops. Serve while hot. Or, freeze rolls and warm when ready to eat, adding icing after they have been warmed.
Rolls:
1 stick (8 tablespoons) butter, softened
3 heaping tablespoons granulated sugar
5 tablespoons milk, heated to 90 to 110°F
1 1/3 cups sourdough starter
3 eggs
2 teaspoons instant yeast
About 3 cups all-purpose flour
1 tablespoon powdered/dried milk
1 teaspoon salt
Cinnamon Filling:
About 5 tablespoons butter at room temperature
6 tablespoons lightly packed brown sugar
6 tablespoons granulated sugar
About 2 tablespoons ground cinnamon
Icing:
1 stick butter, softened
About 1 cup powdered sugar
About 5 tablespoons cream cheese
1 teaspoon vanilla
1/8 teaspoon sea salt or kosher salt if using unsalted butter, otherwise omit
2 tablespoons milk, or more as needed for desired consistency
- Rolls: In a large bowl, cream the butter and the sugar together until smooth.
- Add the eggs, milk, and the sourdough starter and mix well.
- Next, add the dry ingredients.
- Knead the dough, adding a little flour as needed to prevent sticking. If the dough becomes too dry, sprinkle a little water on it. Continue kneading the dough until smooth and no longer sticky.
- Place in a lightly oiled bowl, cover, and let rise at room temperature until doubled in volume, about 2 hours.
- Punch down and roll the dough out into a long rectangle, about 1/4 in thick, approximately 18" by 12" rectangle.
- Filling: In a small bowl prepare the filling by mixing together the butter, white and brown sugar, and cinnamon.
- Spread the filling over the top of the rolled out dough.
- Roll the dough up along the long side and cut into 12 to 14 equal pieces.
- Place the rolls in large baking dish lined with parchment paper, cover and let proof at room temperature until double in size.
- Preheat oven to 400°F. Once the rolls are proofed, bake in preheated oven for 20 to 30 minutes, until they become golden brown.
- Icing: Meanwhile, prepare the icing by creaming the icing ingredients in a small bowl.
- Once the cinnamon rolls are ready, take them out of the oven, then spread the icing over the tops. Serve while hot. Or, freeze rolls and warm when ready to eat, adding icing after they have been warmed.
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