Sourdough discard can add a unique depth to baked goods, and it shines in cinnamon rolls. Using sourdough discard in cinnamon rolls not only reduces waste, but it also brings a hint of tanginess to balance the sweet, cinnamon filling. If you’re wondering how to make the most of your sourdough starter discard, this recipe is a great place to start. Here, we’ll walk through each step, provide helpful tips, and explore flavor variations.
Understanding Sourdough Discard
Before diving into the recipe, let’s take a closer look at sourdough discard and why it works so well in cinnamon rolls.
What is Sourdough Discard?
When you feed a sourdough starter, you often need to remove a portion, known as sourdough discard. Although discard doesn’t have the same rising power as an active starter, it’s full of flavor. Its slight tanginess can elevate baked treats like pancakes, waffles, and cinnamon rolls.
Why Use Sourdough Discard in Cinnamon Rolls?
There are several reasons why sourdough discard works beautifully in cinnamon rolls:
- Reduced Waste: Instead of discarding this by-product, you can put it to delicious use.
- Enhanced Flavor: The discard adds a light tang that complements the sweetness of cinnamon rolls.
- Improved Texture: It gives the rolls a soft, slightly chewy texture that balances their fluffiness.
Step-by-Step Recipe for Sourdough Discard Cinnamon Rolls
Now that you understand the benefits of sourdough discard, let’s get into the details of making sourdough discard cinnamon rolls. This recipe yields about 12 rolls, perfect for sharing with family or friends.
Ingredients You’ll Need
For the Dough
- 3/4 cup sourdough discard (unfed)
- 1 cup warm milk (around 110°F)
- 1/2 cup granulated sugar
- 1/2 cup melted unsalted butter
- 1 large egg
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 1/2 teaspoons instant yeast
For the Filling
- 1/2 cup softened unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Preparing the Dough
To start, combine the sourdough discard, warm milk, sugar, melted butter, and egg in a large bowl. Mix these ingredients until smooth. Next, in a separate bowl, whisk together the flour, salt, and instant yeast. Gradually add the dry ingredients to the wet mixture, stirring to form a dough.
Once the dough is formed, knead it for about 5-7 minutes, or until it becomes smooth and only slightly sticky. Then, place the dough in a greased bowl, cover it, and let it rise for 1-2 hours, or until it doubles in size.
Making the Cinnamon Filling
While the dough rises, prepare the filling. In a small bowl, mix the softened butter, brown sugar, and cinnamon to create a paste. This step is simple, but it adds the rich, sweet flavor that defines cinnamon rolls.
Assembling the Rolls
After the dough has risen, turn it out onto a floured surface. Roll the dough into a large rectangle, about 18×12 inches, and spread the cinnamon filling evenly across it, leaving a small border around the edges. Then, starting from one of the long edges, carefully roll the dough into a log. Slice the log into 12 equal pieces and place them in a greased 9×13-inch baking dish.
Letting the Rolls Rise Again
Once assembled, cover the baking dish and let the rolls rise again for another 30-45 minutes. During this time, they should become puffy and fill out the pan. This step is essential for achieving the fluffy, tender texture cinnamon rolls are known for.
Baking the Rolls
While the rolls rise, preheat your oven to 350°F (175°C). When the rolls have finished rising, bake them for 25-30 minutes or until they turn golden brown on top. Keep an eye on them to avoid over-baking, as this can make the rolls dry.
Preparing the Glaze
While the rolls are in the oven, prepare the glaze by mixing powdered sugar, milk (or cream), and vanilla extract in a bowl. Stir until the glaze is smooth, adding more milk if you prefer a thinner consistency.
Glazing and Serving
Once the rolls have baked, allow them to cool for about 10 minutes before drizzling the glaze over the top. Now they’re ready to enjoy! Serve warm for the best taste.
Tips for the Best Sourdough Discard Cinnamon Rolls
Using these tips can make a big difference in the final result:
- Use Fresh Discard: Discard that’s a week old or less gives the best flavor.
- Spread Butter Carefully: Soft, not melted, butter in the filling prevents it from leaking out.
- Cut with Dental Floss: For clean cuts, wrap dental floss around the roll and pull to slice each piece.
Creative Variations for Sourdough Discard Cinnamon Rolls
If you’d like to add your twist to these cinnamon rolls, consider these ideas:
- Nutty Additions: Sprinkle chopped pecans or walnuts over the cinnamon filling for extra crunch.
- Chocolate Lovers’ Option: Add mini chocolate chips to the filling for a rich twist.
- Seasonal Pumpkin Spice: For fall, add a spoon of pumpkin puree and spices like nutmeg or allspice.
Frequently Asked Questions (FAQs)
Here are some common questions people have when making sourdough discard cinnamon rolls.
Can I Make Sourdough Discard Cinnamon Rolls Ahead of Time?
Yes! You can prepare the rolls up to the second rise and refrigerate them overnight. In the morning, allow them to come to room temperature and rise for 30-45 minutes before baking.
Can I Freeze Sourdough and Discard Cinnamon Rolls?
Absolutely. After baking, let the rolls cool completely, then wrap each one individually in plastic wrap and freeze for up to three months. To enjoy, reheat them in the oven or microwave.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, but keep in mind that whole wheat flour absorbs more liquid and can result in a denser texture. Start by replacing about 25% of the all-purpose flour with whole wheat, then adjust as needed.
How Long Should the Dough Rise?
The rise time can vary based on your kitchen temperature. A warm environment will speed up the process, while cooler temperatures slow it down. Generally, each rise should take 1-2 hours.
Is There a Substitute for Sourdough Discard?
If you don’t have sourdough discard it, you can use a mix of water and flour (around 1/4 cup each) to mimic its consistency. Although it won’t add the sourdough tang, it will still work in the recipe.
Conclusion
Sourdough discard cinnamon rolls are a delicious way to reduce food waste while creating a unique twist on a classic recipe. The balance of tangy and sweet flavors, paired with a fluffy texture, makes these rolls a memorable treat. Whether you enjoy them for breakfast, brunch, or dessert, this recipe is sure to become a favorite in your kitchen. So, grab that sourdough discard, and give these rolls a try!
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