Are you craving the warm, gooey goodness of cinnamon rolls but intimidated by complicated recipes? Then you're in for a treat! This Discard Cinnamon Roll recipe is incredibly easy, utilizing sourdough discard (that leftover starter you might usually toss) to create unbelievably soft and flavorful rolls. It's a perfect example of delicious homemade cooking that's surprisingly quick and efficient, perfect for a weekend brunch or a special treat any day of the week. This recipe is a fantastic way to use up your sourdough discard, transforming something you might normally discard into a delicious and satisfying breakfast or dessert.
Ingredients:
For the Dough:
- 1 cup (240g) active sourdough discard (fed 4-6 hours prior)
- 1/4 cup (60ml) milk (whole milk recommended)
- 1 large egg
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 4 tablespoons (57g) unsalted butter, melted and cooled slightly
- 3-3 1/2 cups (375-425g) all-purpose flour, plus more for dusting
For the Filling:
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) packed light brown sugar
- 2 tablespoons ground cinnamon
For the Glaze:
- 1 cup (120g) powdered sugar
- 2-4 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions:
Making the Dough:
- In a large bowl, combine the sourdough discard, milk, egg, sugar, and salt. Mix well.
- Gradually add the melted butter, mixing until combined.
- Gradually add the flour, one cup at a time, mixing until a shaggy dough forms. You may need slightly more or less flour depending on the consistency of your discard.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. The dough will be slightly sticky.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. This is a great time to get started on the filling.
Preparing the Filling:
- In a medium bowl, cream together the softened butter, brown sugar, and cinnamon until well combined.
Assembling and Baking the Rolls:
- Once the dough has risen, punch it down gently.
- Roll the dough out into a large rectangle (about 12x18 inches).
- Spread the cinnamon filling evenly over the dough.
- Tightly roll the dough into a log, starting from the long side.
- Cut the log into 12 equal slices.
- Place the rolls in a greased 9x13 inch baking pan.
- Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until almost doubled in size.
- Preheat oven to 375°F (190°C).
- Bake for 25-30 minutes, or until golden brown.
Making the Glaze:
- While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach desired consistency.
Finishing Touches:
- Once the rolls are baked, let them cool slightly in the pan before glazing.
- Drizzle the glaze generously over the warm rolls.
- Serve warm and enjoy!
Tips and Variations:
- For a richer flavor, use brown butter in the filling.
- Add chopped nuts, such as pecans or walnuts, to the filling for extra texture and flavor.
- Use different spices in the filling, such as cardamom or nutmeg.
- If you don’t have sourdough discard, you can substitute with 1 cup of all-purpose flour. However, the flavour and texture will be slightly different.
- For a sweeter glaze, add more powdered sugar.
Nutritional Information (per roll, approximate):
- Calories: Approximately 300-350
- Fat: 15-20g
- Carbohydrates: 40-45g
- Protein: 5-7g
This recipe offers a delicious and easy way to enjoy the comfort of cinnamon rolls while utilizing your sourdough discard. It’s a fantastic recipe for beginner bakers and experienced cooks alike, resulting in a truly delightful treat. These easy recipes are perfect for a quick dinner idea or a special occasion. Enjoy!