Sourdough Cinnamon Rolls for Two
A small batch cinnamon roll recipe which uses sourdough discard to lend some great flavor! This is an overnight recipe which you prep in the evening and bake in the morning
Ingredients
- 30 g sugar
- 30 g butter or flavorless oil
- 1 egg yolk
- 30 g Sourdough discard
- 160 g All purpose flour
- 80 g milk
- 3/4 tsp Active dry yeast
- 1/2 tsp salt
Cinnamon Filling
- 1 1/2 tbsp softened butter (or 25 grams)
- 25 g brown sugar
- 1/2 tsp cinnamon
Optional Glaze
- 1/3 cup icing sugar
- 1-3 tbsp cream or milk
- pinch salt
- 1/2 tsp vanilla extract (optional)
Instructions
Day 1
- Start by creaming together the butter (or oil) and sugar in a standing mixer with the paddle attachment.
- Add in the egg yolk and starter and keep mixing until fully combined.
- Add the rest of the dough ingredients and mix to combine. At this point we're looking to develop the gluten in the dough so you'll want to mix it on medium low for a good 5 minutes. The dough should feel smooth, soft and slightly tacky. If it's sticky then add more flour a tablespoon at a time until it's no longer sticking to your hands when you try to handle it. At this point transfer it to a lightly oiled bowl and cover it. Let it rise for 1:30 - 2 hours.
- Once the dough is ready it should have risen a bit and be about one and a half times as big. You should also see a few little air bubbles on the surface of the dough. At this point dump the dough out onto a floured surface and roll it out into a rectangle that's about 6" by 9" and 1/4 inch thick.
- Mix together the brown sugar and cinnamon and cut the butter into small pieces.
- Spread the butter over the dough and sprinkle over the sugar. Press the sugar in lightly to help it stick and then start from the short end of the dough and roll it up.
- Slice the dough into 4, 1.5 inch thick, pieces then place them on a lined baking tray. You can use a cake pan if you prefer, just make sure the rolls have plenty of space to expand. Cover the rolls and let them rest at room temperature for half an hour before putting them in the fridge overnight.
Day 2
- Take the rolls out of the fridge and let them rise at room temperature until they've doubled in size (compared to their size after putting them on the tray the night before) and are visibly puffy. This will take an hour or two depending on how cold your kitchen is. You can put them in the oven with the light on or set them near a radiator to help this process along if your kitchen is cold.
- Preheat your oven to 375 and then bake the rolls for 25-35 minutes. They're ready when the tops are golden brown and the middle bounces back when you press on the rolls. Serve warm as is or with a quick glaze (see the notes for a recipe).
Notes
Quick glaze:
If you're feeling ambitious make a cream cheese icing and embrace the cinnamon and cream cheese combo. If you're half asleep and really not down for breaking out an electric mixer (I feel you) just dump 1/3 of a cup of icing sugar into a bowl with a pinch of salt. Stir in enough cream or milk to form a thick paste, it won't take much liquid so add it a tsp at a time, and add a splash of vanilla if you're feeling fancy.