Sourdough Cinnamon Rolls Recipe

• servings: 12 servings
• active time: 20 minutes
• total time: 10 hours 55 minutes

Ingredients

8 tablespoons butter (cold)

2 1/2 cups all-purpose flour (see notes)

1/3 cup sourdough starter discard

1 cup buttermilk (see notes)

1 tablespoon + 1 teaspoon honey (or granulated sugar)

3/4 teaspoon fine sea salt

1 teaspoon baking powder (hold back in initial mix)

1/2 teaspoon baking soda (hold back in initial mix)

3/4 cup light brown sugar

2 teaspoons ground cinnamon

4 tablespoons butter (melted)

1 cup powdered sugar

1 tablespoon butter (melted)

1 teaspoon vanilla extract

2 tablespoons milk

Directions

The night before

Mix the dough: Use a cheese grater to grate the cold butter into a mixing bowl. Add the flour and use a bench scraper or pastry cutter to cut the butter into the flour. Add the sourdough starter discard, buttermilk, honey and salt. Mix with a spatula until the ingredients are well incorporated. Cover the bowl and let rest on the counter for 10-12 hours. (DO NOT add the baking soda or baking powder. This will be added right before rolling out the dough)

The next morning

Make cinnamon sugar filling and glaze: Mix the brown sugar and cinnamon in a small bowl, set aside. In a separate bowl, mix the glaze ingredients and set aside. Preheat oven to 375°F (190°C) and butter a 12" cast iron skillet.

Add leavening agents: Mix the baking powder and baking soda in a small bowl with a fork until there are no visible lumps. Sprinkle the mixture on top of the dough and mix it in with your hands.

Roll out the dough: Generously flour your work surface and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 12" x 22" rectangle.

Cut out rolls: Use a pastry brush to coat the top of the dough with melted butter and sprinkle the cinnamon-sugar mixture evenly over the surface, leaving a half inch bare along the edges. Starting on one side, roll the dough into a log shape. Use the bench-scraper to cut the log into 12 pieces (approximately 1.5 inches). Arrange the portions in the cast iron skillet, leaving space in between each piece to expand.

Bake: Bake the cinnamon rolls for 35-40 minutes or until the tops are golden brown. Remove from the oven and glaze while hot.