Soft Sourdough Discard Cinnamon Rolls

Materials:

• Stand mixer with paddle attachment and dough hook (see notes if unavailable)
• High-sided rectangular 9x13" pan (like this one)
• Parchment paper
• Rolling pin
• Offset spatula

Ingredients:

Dough:

• 240g milk
• 170g unsalted butter 
• 2 large eggs, lightly beaten
• 150g sourdough discard
• 6g active yeast or instant yeast
• 36g sugar
• 540g unbleached all-purpose flour
• 7.5g fine sea salt

Filling:

• 125g softened unsalted butter
• 150g sugar
• 4 1/2 tsp ground cinnamon
• 1 1/2 tbsp flour
  

Glaze:

• 45g unsalted butter
• 20g milk
• 1/2 tsp vanilla paste or extract
• 150g powdered sugar
• *pinch of salt, omit if using salted butter

Instructions:

Make the Dough:

1. Melt 170g butter and combine with 240g milk. 
2. In a stand mixer bowl whisk together 2 eggs, 150g sourdough discard, 6g active yeast, and 36g sugar. 
3. With mixer running, pour in butter/milk mixture slowly.
4. Add 540g flour and 7.5g salt and mix until a rough dough forms. 
5. Rest for 30 minutes
   
6. Switch to the dough hook and knead on low for 6-8 minutes, until the dough is soft and supple and passes a windowpane test. 

First Proof:

1. Butter a large container and transfer the dough. Cover and rise until doubled in volume, 1-2 hours.
2. Set 125g butter out to soften during this time.
3. Optional: when dough has doubled in volume, transfer to refrigerator for 30 minutes. This will firm the dough slightly for easier handling. I highly recommend this step for kitchens over 74F.

Setup:

1. Very lightly flour your work surface and dump out your dough. Press into a rough rectangle shape and allow to rest for a few minutes while you gather your materials.
2. Line a 9x13 pan with parchment paper.

Make the Filling:

1. In a medium bowl combine 150g sugar, 4 1/2tsp ground cinnamon, and 1 1/2 tbsp flour.
2. Add 125g softened butter and mix with a spatula until thoroughly combined and a thick sandy paste forms. 

Prepare the Rolls:

1. Very lightly oil a rolling pin and your hands.
2. Gently roll dough to a 12x24" rectangle.
3. Spread filling evenly across surface of dough, leaving a 1/2" border.
4. Starting from the long edge, roll tightly into a 24" log.
5. Cut into 12 even pieces, about 2". Arrange 3x4 in pan.

Second Proof:

Cover and let rise until puffy, 45-75 minutes. 

Bake:

1. Preheat oven to 350F, Bake 35 minutes. Tops will be golden and centers will read 190F.
2. Cool 15 minutes in pan, then lift out on parchment to wire rack

Glaze the Rolls:

1. Melt 45g butter. In a large bowl combine butter, 20g milk, and 1/2tsp vanilla paste. 
2. Sift in 150g powdered sugar.
3. Whisk until combined and smooth. Adjust to your desired consistency; add more milk for a thinner glaze, or more powdered sugar for a thicker icing. 
4. Spread or pour over rolls and serve warm.

Notes:

• If you do not have a stand mixer, you may knead by hand. Work until your dough passes a windowpane test: stretching enough to allow light through without tearing.
• No unsalted butter? You can substitute salted butter in this recipe; just reduce the added salt by a pinch in each step.
• An offset spatula makes spreading the filling significantly easier. If you do not have one, use a silicone spatula then spread the filling with your hands.
  
• Misshapen rolls after cutting? You can easily adjust and reshape them in the pan after arranging.
• If your rolls pop upward during baking, gently press them down with a spatula.

Materials:

• Stand mixer with paddle attachment and dough hook (see notes if unavailable)
• High-sided round 9-10" pan (I like to use a springform but any deep round pan will work)
• Parchment paper
• Rolling pin
• Offset spatula

Ingredients:

Dough:

• 160g milk
• 113g unsalted butter
• 1 large egg, lightly beaten
• 100g sourdough discard
• 4g active yeast or instant yeast
• 24g sugar
• 360g unbleached all-purpose flour
• 5g fine sea salt

Filling:

• 84g softened unsalted butter
• 100g sugar
• 3 tsp ground cinnamon
• 1 tbsp flour
  

Glaze:

• 30g unsalted butter
• 15g milk
• 1/2 tsp vanilla paste or extract
• 100g powdered sugar
• *pinch of salt if unsalted butter is used. Omit if using salted butter

Instructions:

Make the Dough:

1. Melt 113g butter and combine with 160g milk. 
2. In a stand mixer bowl whisk together 1 egg, 100g sourdough discard, 4g active yeast, and 24g sugar. 
3. With mixer running, pour in butter/milk mixture. 
4. Add 360g flour and 5g salt and mix until a rough dough forms. 
5. Rest for 30 minutes
   
6. Switch to the dough hook and knead 6-8 minutes, until the dough is soft and supple and passes a windowpane test. 

First Proof:

1. Butter a large container and transfer the dough. Cover and rise until doubled in volume, 1-2 hours.
2. Set 84g butter out to soften during this time.
3. Optional: when dough has doubled in volume, transfer to refrigerator for 30 minutes. This will firm the dough slightly for easier handling. I highly recommend this step for kitchens over 72F.

Setup:

1. Very lightly flour your work surface and dump out your dough. Press into a rough rectangle shape and allow to rest for a few minutes while you gather your materials.
2. Line a 9-10" round pan with parchment paper.

Make the Filling:

1. In a medium bowl combine 100g sugar, 3tsp ground cinnamon, and 1 tbsp flour.
2. Add 84g softened butter and mix with a spatula until thoroughly combined and a thick sandy paste forms. 

Prepare the Rolls:

1. Very lightly oil a rolling pin and your hands.
2. Gently roll dough to a 12x18" rectangle.
3. Spread filling evenly across surface of dough, leaving a 1/2" border.
4. Starting from the long edge, roll tightly into an 18" log.
5. Cut into 8 even pieces. Arrange in pan.

Second Proof:

Cover and let rise until puffy, 45-75 minutes. 

Bake:

1. Preheat oven to 350F, Bake 35 minutes. Tops will be golden and centers will read 190F.
2. Cool 15 minutes in pan, then lift out on parchment to wire rack

Glaze the Rolls:

1. Melt 30g butter. In a large bowl combine butter, 15g milk, and 1/2tsp vanilla paste. 
2. Sift in 100g powdered sugar.
3. Whisk until combined and smooth. Adjust to your desired consistency; add more milk for a thinner glaze, or more powdered sugar for a thicker icing. 
4. Spread or pour over rolls and serve warm.