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Heavenly Sourdough Cinnamon Rolls with Creamy Glaze Recipe

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4 from 52 reviews

These homemade cinnamon rolls are soft, fluffy, and bursting with cinnamon-sugar flavor, enhanced by a tangy sourdough starter discard. Baked in a cast iron skillet for even heat distribution and topped with a sweet vanilla glaze, this recipe yields 12 perfectly portioned rolls that make for a delightful breakfast or treat.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Ingredients

Dough

  • 8 tablespoons cold butter
  • 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 melted butter

Glaze

  • 1 ¼ cups powdered sugar
  • 1 tablespoon melted butter
  • 2 teaspoons vanilla extract
  • 1 ½ tablespoons milk

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a 12-inch cast iron skillet with cooking spray to prevent sticking.
  2. Prepare the dough base: In a large bowl, combine the flour and cold butter cut into pats. Use your hands or a pastry cutter to work the butter into the flour until the mixture resembles pea-sized crumbles.
  3. Add wet ingredients and leaveners: Mix in the sourdough starter discard, milk, granulated sugar, salt, baking powder, and baking soda thoroughly until a dough forms.
  4. Roll out the dough: Lightly flour a flat surface and roll the dough into a 12 x 22 inch rectangle, ready for the filling.
  5. Make the filling: In a small bowl, melt the butter and stir in cinnamon and light brown sugar until evenly combined.
  6. Apply the filling: Evenly brush the cinnamon sugar butter mixture over the rolled out dough, leaving a small border around the edges.
  7. Roll the dough: Starting from one long edge, carefully roll the dough tightly toward you and pinch the ends to seal.
  8. Slice the rolls: Using a sharp or bread knife, cut the roll into 12 equal pieces by successive cuts to maintain uniform sizes.
  9. Arrange in skillet: Place each cinnamon roll piece in the prepared skillet with the swirl facing up, spacing them evenly to allow for expansion.
  10. Bake the rolls: Bake in the preheated oven for 35 to 40 minutes or until the rolls are lightly browned and cooked through.
  11. Prepare the glaze: While the rolls bake, combine powdered sugar, melted butter, vanilla extract, and milk in a bowl; mix until smooth and set aside.
  12. Glaze and serve: Remove the baked cinnamon rolls from the oven and immediately pour the glaze evenly over the warm rolls. Serve and enjoy.

Notes

  • Ensure butter used in the dough is cold for better texture in the final rolls.
  • Use a sharp knife or bread knife for clean cuts to avoid crushing the roll shapes.
  • Allow the rolls to cool slightly before glazing for best glaze adherence without melting completely off.
  • Sourdough starter discard adds a subtle tang and improves texture, but the recipe can be made without it by increasing flour slightly.
  • Cast iron skillet ensures even baking but a similarly sized oven-safe dish can be substituted.
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/heavenly-sourdough-cinnamon-rolls-with-creamy-glaze-recipe/