Sourdough Cinnamon Rolls from the discarded starter
Sourdough Cinnamon Rolls made with discarded sourdough starter. These cinnamom rolls are Cinnabon like, super soft, fluffy, addictive and eggless .
Ingredients
Ingredients for Dough
- 3 cups Bread Flour
- 1 ½ cups whole milk
- 3 tablespoon butter (melted)
- ¼ cup heavy cream (( optional))
- 1 teaspoon Sugar
- 1 cup sourdough discard (1-2 day old)
Ingredients for Filling
- 4 tablespoon unsalted butter (room temperature)
- ¾ cup dark Brown sugar
- ¼ teaspoon salt
- 2 teaspoon cinnamon powder
- ¼ teaspoon vanilla extract
Ingredients for Frosting
- 4- ounce cream cheese
- 3 tablespoon butter
- 1 ½ cup powdered sugar
- 2 teaspoon vanilla extract
Instructions
Preparing the dough for the Eggless Cinnamon rolls from the Sourdough Discard:
- Start early in the day. Take out the starter from the fridge if using refrigerated starter about half an hour before feeding and removing the discard. It should be bubbly. Measure the starter
- Measure the ingredients. In the bowl of a stand mixer combine all the ingredients; bread flour, melted butter (salted), heavy cream, Lukewarm milk, Sugar, and the sourdough starter discard. Retain 1 tablespoon of heavy cream.
- Start kneading in the stand mixer at the lowest speed. After kneading at this speed for 3-4 minutes increase the speed to second and knead the dough for 8-9 more minutes or until the dough becomes smooth. Add a tablespoon or more of flour do not add too much) if the dough still feels sticky.
- Towards the end, increase the speed to high and knead for a minute or two. So that the dough comes together and completely leaves the bottom of the bowl. The total kneading process can take 12-15 minutes depending on the type of flour.
- If kneading with hands, ensure to knead until the dough becomes smooth and elastic. I recommend using the stretch and fold method.
- When done kneading, make the dough into a round shape and transfer to a big greased bowl. Cover with a cling wrap and place in the warm corner of the kitchen. I like to place mine in the oven, with the lights on.
- When the dough doubles in size, remove it onto a working surface. Make a round and divide the dough into two equal parts. Cover and let them rest for 5-10 minutes, while you prepare the filling.
Preparing the filling:
- In a bowl add the room temperature butter, brown sugar, vanilla essence, salt, and cinnamon powder. Using a spatula mix until well combined. Set aside.
Preparing and baking the Sourdough Cinnamon Rolls
- Take one part of the dough and flatten using your fingers. Then switch to a rolling pin and roll the dough for about a cm thick sheet. Do dust the surface with some flour before rolling, else the dough will stick to the surface. Alternately use a silicone mat to roll the dough.
- Spread the filling on the sheet evenly and gently start to roll the sheet into a log.
- When fully rolled, use a dental floss thread to cut the roll into equal pieces. Gently push the dental floss thread under the log and when it reaches the point to cut, just lift the floss upward, and crisscross them firmly to obtain a neat cut. Repeat throughout the log. Alternately you can use a knife, but I find it much easier to do get neat slices with dental floss without squishing out a tiny bit of the filling.
- One log should give you 11 rolls, about 3 inches tall. Transfer them gently using a spatula or a bench scraper into the baking pan, placing them about an inch apart. I like to use a 10 inch round springform pan. This recipe will yield 22 such cinnamon rolls. But, if you like huge rolls, use a 12-inch springform pan, and roll the entire dough into one large sheet only. Slice the log into 6-inch tall rolls. This will yield 11 large cinnamon rolls. Or you can go creative. Make the braided cinnamon twists and transfer to a cupcake pan.
- Cover the rolls with a cling wrap, greased from the contact side. Let it double in size or until the rolls have risen enough to fill all the gaps in the pan. It should take 2-4 hours depending on your kitchen temperature. Choose to place them in the oven with the light on.
- When the rolls double up, pull them out and preheat the oven to 370 0F .
- Place the cinnamon rolls in the center rack and bake for about 30 minutes or until the top turns slightly golden brown.
- Remove from the oven and brush the top with the retained heavy cream. This prevents the
- top of the buns from getting hard or crispy. It step must to keeps the cinnamon rolls soft throughout.
- Now, set them aside and let the cinnamon rolls cool.
Preparing the Frosting
- In the meantime, prepare the frosting. In a bowl, combine room temperature cream cheese and butter. Using a hand mixer, beat them at medium speed until they become light and fluffy. Now add the vanilla essence and half the powdered sugar. At low-speed mix until everything combines. Now add the remaining powdered sugar and mix again.
- Spread on the cinnamon rolls or dunk the cinnamon rolls in the frosting! Do as your heart desires.... Just Enjoy!
Notes
Recipe notes:
- Replace bread flour with an equal quantity of all-purpose flour.
- You can replace heavy cream with dry milk powder.
- Make sure that the dough has proofed enough before shaping. It should have at least doubled up in volume.
- Replace Dark brown sugar with your choice of sugar. Be it coconut sugar, light brown, or even white sugar.
- Add more sugar in the filling, if you like them sweeter.
- The butter for making the filling should be just soft and not melted at all.
- Use dental floss to cut the neat Cinnamon rolls without squeezing out the filing.
- Make sure the cream cheese and butter are at room temperature before making the frosting.
- In the frosting recipe, replace butter with an equal quantity of vegetable shortening if you like. Or use whipped cream.
Nutrition Facts
Nutrition
Calories: 192kcal
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