Sourdough Cinnamon Rolls **The night before** * 8 tablespoons butter (cold) (use a cheese grater for this and grate it into a bowl * Add 2½ cups flour Use a bench scraper to cut the butter into the flour Then add * ⅓ cup sour dough starter (active) * 1 cup whole milk * 1 tablespoon + 1 teaspoon honey or agave * ¾ teaspoon sea salt I then use my hands to mix it all together Cover & let sit on the counter overnight (approx 12 hours) **In the morning** Make your cinnamon sugar for the rolls & set aside * ¾ cup light brown sugar * 2 teaspoons ground cinnamon Separately melt * 4 tablespoons butter and leave (this you will use to spread over the top of your rolled out dough Flour your counter & roll out the dough to approximately 12x24 inch rectangle (indefinitely estimate this part. Sometimes we end up with 10 rolls sometimes 12! Once dough is rolled out, use a spatula to spread the butter over the top, then sprinkle the cinnamon, sugar mixture evenly over the surface, leaving a one-quarter-inch bare strip along the outer edges. Then, roll the dough into a log shape. Use the bench scraper to cut the dough log into 10-12 pieces (depending how large you want the rolls). Arrange the rolls in the cast iron skillet or in an 8x11 glass baking dish, leaving space in between each piece to expand (about 1.5 inches). Let sit on the counter covered for an hour and a half so they can rise a little more. Bake at 375 uncovered for 35-40 minutes. Let sit for 10-15 min before adding frosting Frosting options! GLAZE * 1 tablespoon butter (melted) * 1 cup powdered sugar * 1 teaspoon vanilla extract * 2 tablespoons whole milk CREAM CHEESE FROSTING * 1/3 cup whipped room temp cream cheese (use a mixer to whip it) * add in 1/2 tsp vanilla * 1/3 cup powdered sugar * 1 tsp whole milk **if you want it thicker or thinner just add milk to your liking** We sometimes split the recipes in half for the frostings so we get the best of both worlds 🫶🏼
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