DISCARD CINNAMON ROLLS
Discard Cinnamon Rolls
PREP TIME 20 minutes
COOK TIME 45 minutes
TOTAL TIME 1 hour 5 minutes minutes
Equipment
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Large bowl
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knife and cutting board
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small bowl
Ingredients
- 8 tablespoons butter cold
- 2 ½ cups all-purpose flour
- ⅓ cup sourdough starter discard
- 1 cup milk
- 1 tablespoon + 1 teaspoon granulated sugar
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Filling
- ¾ cup light brown sugar
- 2 teaspoons cinnamon
- 4 tablespoons butter melted
Glaze
- 1 ¼ cup powdered sugar
- 1 tablespoon butter melted
- 2 teaspoon vanilla extract
- 1 ½ tablespoons milk
Instructions
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Preheat your oven to 375 degrees. Spray with cooking spray a 12” cast iron skillet.
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In a large bowl, add your flour. Cut your butter into pats and add to your flour. Using your hands, or a pastry cutter, work the butter into the dough. Crumbles should resemble pea size.
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Add to your flour mixture, sourdough starter, milk, sugar, salt, baking powder and baking soda. Mix well.
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Lightly flour a flat surface and add your dough mixture. Roll your dough to a 12 x 22 inches rectangle.
Filling
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Melt your butter in a small bowl. Add to your butter mixture your cinnamon and sugar. Mix.
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Brush your cinnamon sugar mixture to your dough evenly, leaving space on the edges.
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Roll your dough toward you long ways. Pinch the ends together.
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Cut your cinnamon rolls into 12 pieces. I suggest using a sharp knife, or bread knife. Cut in the middle to create two pieces, then cut again to create four pieces, etc. until you have 12!
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Place each piece of your cinnamon roll in your skillet with the swirl showing top to bottom. Place evenly so that each cinnamon roll has room.
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Bake your cinnamon rolls for 35 to 40 minutes or until lightly brown.
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While your cinnamon rolls are baking, mixed together all of the ingredients for your glaze. Set aside.
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Once your cinnamon rolls are done remove them from the oven. Pour the glaze evenly over the cinnamon rolls.
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Serve and enjoy!
Notes
- You may need to add up to an additional cup of flour depending on your elevation and starter. You will know you have enough flour when it becomes a dough ball and not more like a batter.
- If you want a light and fluffy texture instead of a more dense texture, add your dough to a stand mixer with a dough hook and give it about a minute of mixing to activate the gluten and make them lighter.