Here I am with another recipe that uses up some of your sourdough discard: Sourdough Cinnamon Rolls.
I got this recipe from my friend Jen of Milk and Honey. She’s the best baker I know and she’s a sourdough expert. So, if you are into baking, make sure to check out her blog and her Instagram feed, as you will definitely be inspired. I know she inspires me all the time!
These Sourdough Cinnamon Rolls are the perfect tea-time treat and my eldest daughter’s favourite pastry. She could eat the full batch by herself! They are that good!
These rolls are so soft and fluffy. Look at that crumb! They are also full of cinnamon and whenever I bake them, my house smells divine – I say it smells like Christmas because to me Christmas smells like cinnamon!
The cream cheese frosting is just perfect and it goes so well with these rolls! Make sure not to skip it!
Just a note for all my fellow low Fodmappers… these rolls are not Low Fodmap. However, I find I can personally tolerate 1 as the added sourdough reduces the impact the flour has on my tummy. However, I can’t guarantee it will work for everyone as your tolerance level may be lower than mine. Also, I used vegetable spread instead of butter and lactose-free cream cheese.
You haven’t made your sourdough starter yet? Get the recipe here!
Enjoy these Sourdough Cinnamon Rolls and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Sourdough Cinnamon Rolls
Ingredients
Rolls
- 2 ½ tsp active dry yeast
- 150 ml – 2/3 cup lukewarm water
- 1 tbsp granulated sugar
- 115 gms – 4 oz. sourdough discard
- 360 gms – 2 ¾ cups all-purpose flour
- 1 egg
- 70 gms – 1/3 cup butter softened
- 1 ¼ tsp salt
Cinnamon Filling
- 30 gms – 2 tbsp butter softened
- 115 gms – ½ cup caster sugar
- 2 tsp cinnamon powder
Cream Cheese Frosting
- 30 gms – 2 tbsp butter softened
- 80 gms – 2/3 cup cream cheese softened
- 75 gms – ½ cup icing sugar
Instructions
Rolls
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Mix together the lukewarm water, half of the granulated sugar, and yeast and set aside for 5 minutes until frothy.
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Mix together the flour and salt and keep aside.
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In the bowl of an electric mixer fitted with the paddle attachment, mix together the sourdough discard, the remaining granulated sugar, and the yeast mixture.
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Then add the flour, butter, and egg. Knead for about 8 minutes, or until the dough is very smooth (until the windowpane stage).
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Make into a ball, cover with cling wrap and set aside until it double in volume (about 1 ½ hour).
Cinnamon Filling
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In a bowl, mix together the butter and sugar.
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Then add the cinnamon and mix it well. Keep aside.
Shaping
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When the dough has doubled in volume, roll it into a 5 mm – ¼ inch thick rectangle.
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Spread the cinnamon filling on it.
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Roll it along its longer side and cut it into 8 pieces.
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Put the 8 pieces in a cake tin lined with baking paper. Cover with cling wrap and set aside to proof for 30 minutes.
Cream Cheese Frosting
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In the meantime, make the cream cheese frosting by whisking together the softened butter, cream cheese, and icing sugar.
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Keep aside.
Baking
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Bake the cinnamon rolls in a pre-heated oven at 180°C – 355°F for 30 minutes.
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When ready, let it cool for 10-15 minutes, then unmould, frost and serve.
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