Sourdough Cinnamon Buns!

Another way to use that sourdough discard!

sourdoughcinnamonbuns.jpg

I modified this recipe, here are the ingredients:

Dough

  • 1 (2¼ tsp) package active dry yeast
  • 3/4 cup warm milk
  • ½ cup granulated sugar
  • ⅓ cup softened butter
  • 1 tsp salt
  • 2 eggs
  • 3 3/4 cups all purpose flour
  • 1/2 cup sourdough starter discard*

Filling

  • 1 cup packed brown sugar
  • 3 tbsp cinnamon
  • ⅓ cup  butter, softened

Icing

  • 6 tbsp butter
  • 1½ cups powdered sugar
  • ¼ cup cream cheese
  • ½ tsp vanilla extract
  • ⅛ tsp salt

First things first, dissolve your yeast in warm milk and set aside. In the bowl of an electric mixer add your butter, sugar, eggs, flour and starter and mix well. Pour in the milk mixture and mix until it forms a dough and pulls away from the sides of the bowl. Cover and let rise for an hour.

Once the dough has doubled in size, preheat your oven to 350 degrees. Roll out your dough into a rectangle about 1/4 inch thick. Now you can make your filling. I mixed the butter with the sugar and cinnamon then spread it on the dough, but I found it a bit difficult to spread. So, I would spread the butter on the dough first, then add the sugar and cinnamon. When the filling is evenly spread, begin rolling your dough.

When your dough is all nice and rolled, cut it into 1 1/2-2 inch thick rolls. You can use a knife or a piece of floss and place in a prepared baking pan. After all your rolls are in the pan, cover them and let them proof for 30 minutes.

When those are doubled in size, they are ready to bake! Bake for 20 minutes. While the rolls are in the oven, make your icing: beat the cream cheese and butter with an electric mixture, when those are combined add the sugar, vanilla and salt and whip until fluffy.

After your rolls come out of the oven, frost them while they’re warm and enough!

*If you don’t have or want to use sourdough starter, just follow the original recipe exactly.

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