Sourdough Discard Eggnog Cinnamon Rolls
I am always looking for ways to not waste my sourdough discard - it adds such great flavor to recipes, especially breads! But did you know that when I googled "sourdough discard cinnamon rolls" I could not find a single recipe? Only recipes for using mature sourdough starter. So I made up my own using Jake Cohen's basic cinnamon roll recipe! Oh, and I also eggnog-ged the recipe too! Essentially, adding discard to a recipe is just like adding flour and water. So I took out 60 g of flour, and 60 g of egg nog (milk, water, or whatever liquid you're using), and replaced it with 120 g of discard. Another thing I love about this recipe? It's not too sweet! Only 1/4 c sugar in the actual dough - the sweetness comes from the brown sugar/cinnamon filling, and of course the glaze! I like a thin glaze, not a thick frosting. So just keep an eye on how much milk (or eggnog) you're using to thin it down! Enjoy!
(I am including here Jake Cohen's original recipe, with instructions for how to incorporate the sourdough discard if desired.)
- 12 rolls
- Prep time: 3 Hours|Cook time: 25 Minutes|Total time: 3 Hours 25 Minutes
For the dough
For the filling
For the glaze
- Combine butter, eggs, milk and discard (if using) together in stand mixer fitted with dough hook.
- Add in flour, salt, yeast, and sugar. Mix on low speed at first to combine, then on medium speed for 2-3 minutes.
- On a lightly floured surface, Knead dough just a few minutes.
- Place in greased bowl covered with plastic wrap to rise in a warm place about 1.5 hours, or until doubled in size.
- While waiting, make the filling. Combine ingredients with a fork or a whisk into a smooth paste.
- When risen, place on lightly floured surface and roll out into a rectangle, keeping the long sides at the bottom and top, shorter on sides. About 8x14".
- Spread filling all the way to the edges in an even layer, except for the top edge of the rectangle, which should be furthest away from you. Try to get filling all the way to the sides.
- Starting with the long bottom edge, roll up the dough tightly. When you reach the top, pinch the dough together to seal. Remember, this part of the dough should not have any filling on it.
- Slice log of dough into portions with a very sharp knife. You should be able to make 12 large rolls. Score dough with the knife to measure out the 12 pieces before cutting all the way through. You may want to slightly trim the sides in case they are uneven.
- Place all 12 pieces in a 9x13 baking dish cut side up sprayed with cooking spray, or divide into smaller pan sizes if desired.
- Cover and let rise another 45 minutes. While waiting, make the glaze. Place butter, cream cheese and sugar in a bowl and beat with a hand mixer. Slowly add in egg nog/milk 1 T at a time until desired consistency is reached.
- Bake for about 20-25min at 375º, or until just golden on top. You want the insides to still be a bit gooey. Top with glaze and enjoy!
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