Description
Simple and honest cinnamon rolls made with sourdough discard, perfect for busy mornings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sourdough discard
- 1/2 cup milk
- 1/4 cup melted butter
- 1 tablespoon ground cinnamon
- 1/4 cup brown sugar
Instructions
- Preheat your oven to 375°F (190°C).
- Mix flour, sugar, baking powder, baking soda, and salt in a bowl.
- Combine sourdough discard, milk, and melted butter in another bowl.
- Add wet ingredients to dry ingredients and mix until just combined.
- Roll the dough out on a floured surface into a rectangle.
- Spread a layer of brown sugar and cinnamon over the rolled-out dough.
- Roll the dough tightly into a log and slice it into rolls.
- Place the rolls in a greased baking dish and let them proof for about 30 minutes.
- Bake for 20-25 minutes or until golden brown.
- Allow to cool slightly before serving.
Notes
Store leftover rolls in an airtight container for up to two days or freeze for up to three months. Reheat before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 10g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
Keywords: sourdough, cinnamon rolls, breakfast, easy recipe, baking