Do you need to prepare something with the sourdough scraps? Try these delicious, simple-to-make cinnamon rolls.
| Prep Time: | 45 mins |
| Cook Time: | 35 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 20 mins |
| Servings: | 12 |
| Yield: | 12 cinnamon rolls |
Ingredients
- ½ cup unsalted butter
- 1 ¾ cups all-purpose flour
- 1 cup buttermilk
- ⅓ cup sourdough starter
- 1 tablespoon honey
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1 cup confectioners’ sugar
- 1 tablespoon unsalted butter, melted
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Cut the butter and flour for dough together. Add buttermilk, starter, and honey; mix until dough is tight. Cover and let rest for 8 hours, or overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Butter 2 round baking pans.
- Add baking powder, salt, and baking soda to the dough. Use your hands to incorporate.
- Generously flour a countertop so that the dough doesn’t stick; generously flour the top of the dough for the same reason. Roll the dough into a 20×12-inch rectangle.
- Mix brown sugar and cinnamon together. Spread 2 tablespoons melted butter over the dough, avoiding the edges. Spread the cinnamon-sugar mixture over the melted butter. Roll the dough into a log, starting from the bottom. Use a bench scraper or sharp knife to cut the log into 1 1/2-inch segments. Arrange in the prepared baking pans, leaving a little space between each one.
- Bake in the preheated oven until golden, 35 to 40 minutes.
- While cinnamon rolls bake, mix confectioners’ sugar, butter, milk, and vanilla extract for icing together in a bowl. Top the rolls with your icing right when they come out of the oven.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 268 mg |
| Sugars | 26 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I made a few slight changes. I added an egg, as well as additional flour (at least 1 cup) until the dough didn’t stick to the pan because the dough was too sticky due to the amount of buttermilk and egg. I stretched the dough 4 times after 30 minute rest, and repeated again after another 30 minutes. In the morning, after preparing, cutting and putting in a pan, I let it stand at room temperature until it rose 25%, not 100% and then put it in the oven for only 30 minutes. It was a nice texture and tasted delicious.