Sourdough Cinnamon Rolls
These cinnamon rolls are the best I have ever had. They are made with a discard and only sit for approximately 2-4 hours before rolling up and baking.
Equipment
- 1 12" iron skillet or 9x13 pan
Ingredients
- 2½ cups unbleached all purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup softened butter
- 1 cup milk
- ½ cup sourdough discard
Filling:
- ½ cup soft butter
- ½ cup sugar or allulose
- ½ cup brown sugar or swerve brown sugar
- 2 teaspoons cinnamon
Frosting:
- 4 ounces cream cheese softened
- 2 tablespoons softened butter
- 1 cup powdered sugar or swerve confectioners sugar
- 1 teaspoon milk or half and half
- ½ teaspoon vanilla
Instructions
Prepare the dough:
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Cut in the butter using a dough hook or fork.
- Add milk and discard. Mix until you have a cohesive dough. If kneading by hand, knead for approximately 5 minutes, adding any additional flour needed to make a soft dough.
- Place in a bowl, cover with plastic wrap, and allow to rise/ferment in a warm spot for 2-4 hours.
Prepare the Filling:
- Combine all filling ingredients together. This simplifies spreading the filling on the dough. Use a silicone spatula to spread filling.
Shape the Rolls:
- Preheat oven to 350℉.
- Pour dough out onto a floured surface and roll into a large square. The thickness of the dough is completely up to you. The purpose is to keep it thick enough to roll up.
- Add filling and roll up tightly. Cut into 1" rolls. Place tightly together in a 12" cast iron pan or pan of your choice.
- Bake for 30-35 minutes. If using a cast iron skillet, be sure to remove the rolls while still warm or the sugars will possibly begin to solidify and stick to the pan.
Make the Icing:
- While the rolls bake, whisk together powdered sugar, milk, vanilla extract, and melted butter until smooth.
- Once the rolls are out of the oven and slightly cooled, drizzle the icing generously over the top.
Notes
*You can substitute unbleached all purpose for the flour of your choice. If you decide to use Kamut, you will use 2 1/4 cups.
*You can also substitute the milk for Kefir. It is a 1:1 ratio.
*If you have a food processor, the mixing of ingredients go a lot faster.
*All sugar can be replaced with the low-carb sugars I have stated above. Allulose is preferable to Erythritol in the filling. Allulose does not leave a cooling sensation. However, if all you have on hand is Erythritol, then use it.
*If using Allulose, you may add slightly more to increase the sweetness. Allulose is slightly less sweet than sugar. I suggest tasting the filling and making a decision from there.