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Small batch sourdough discard cinnamon rolls

Small batch sourdough discard cinnamon rolls

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Ingredients
  

Cinnamon roll dough

  • 50 g sourdough discard
  • 125 g warm water
  • 2 teaspoons instant yeast
  • 2 teaspoons granulated sugar
  • 1 teaspoon sea salt
  • 2 tablespoons salted butter
  • 250 g all purpose flour

Cinnamon sugar filling

  • 1 tablespoon melted butter
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 2 1/2 teaspoons cinnamon
  • 1/2 tablespoon flour

Cream mixture in pan

  • 3 tablespoons heavy whipping cream
  • 1 tablespoon maple syrup

Cream cheese frosting

  • 2 ounces cream cheese softened
  • 1 tablespoon butter softened
  • 1 tablespoon heavy whipping cream
  • 1/2 cup powdered sugar

Instructions
 

  • In the bowl of a stand mixer, combine all ingredients for the cinnamon roll dough. Using a dough hook, mix for about one minute until you have a rough/shaggy looking dough. Cover with a kitchen towel and rest for about 10 minutes. In the meantime, prepare your cinnamon roll filling.
  • Cinnamon roll filling:
  • To make the filling, soften 1 tablespoon of butter in the microwave safe bowl. Once softened, add in the granulated sugar, brown sugar, cinnamon, and flour. Mix well and set aside.
  • Continue on making the dough, turn the mixer back on and mix for about five more minutes until you achieve a smooth dough.
  • Roll the door out on a clean counter into the shape of a rectangle approximately 15“ x 10“.
  • Sprinkle evenly and gently push the cinnamon filling into the dough.
  • Roll the dough up from the longest side, then pinch the seams and place seam side down on the counter. Cut into 1-2” pieces depending on how tall you want your cinnamon rolls. Place in buttered baking dish, swirl sides facing up/down.
  • Cover with kitchen towel and allow to rise for 40-50 minutes, until approximately doubled in size. During this time, preheat the oven and place the cinnamon rolls next tot the heat to help reduce the rising time.
  • Make the cream mixture
  • Simply enough, combine the heavy whipping cream and maple syrup in a small bowl, set aside until cinnamon rolls have doubled. Pour over the cinnamon rolls before they go into the oven to be baked.
  • Bake cinnamon rolls for 20-25 minutes until lightly golden or internal temperature is about 200F
  • Allow to cool slightly before frosting. Otherwise frosting will melt and be a hot mess!
  • To make the frosting, combine all 4 ingredients in a small-mid size bowl and mix well, adding extra powdered sugar if necessary. If butter or cream cheese is taken right from the fridge, it will not mix well, so be sure to warm it up in microwave for a few seconds or leave out at room temperature for 30 minutes or so until it is soft enough to work with.

Notes

If you prefer a regular frosting combine the following ingredients:
2 tbsp butter, 3/4 cup powdered sugar, and 1 tbsp heavy whipping cream. 
Mix well until smooth.