Description
These Sourdough Cinnamon Rolls combine the tangy depth of sourdough starter with the sweet warmth of cinnamon sugar, baked to golden perfection in a cast iron skillet. Perfect for a cozy breakfast or brunch, they feature a luscious glaze that melts over soft, fluffy rolls, delivering an irresistible treat.
Ingredients
Scale
Dough
- 8 tablespoons butter (cold)
- 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 butter (melted)
Glaze
- 1 ¼ cup powdered sugar
- 1 tablespoon butter (melted)
- 2 teaspoons vanilla extract
- 1 ½ tablespoons milk
Instructions
- Preheat and prepare skillet: Preheat your oven to 375°F (190°C). Spray a 12-inch cast iron skillet with cooking spray to prevent sticking.
- Make dough base: In a large bowl, add the flour. Cut the cold butter into pats and incorporate it into the flour using your hands or a pastry cutter until the mixture forms pea-sized crumbles.
- Add wet and dry ingredients: Add the sourdough starter discard, milk, granulated sugar, salt, baking powder, and baking soda to the flour and butter mixture. Mix thoroughly until a dough forms.
- Roll out dough: Lightly dust a flat surface with flour. Transfer the dough onto it and roll it out into a 12 x 22-inch rectangle.
- Prepare filling: In a small bowl, melt the butter. Mix in the cinnamon and light brown sugar until well combined.
- Apply filling: Evenly brush the cinnamon sugar mixture over the rolled-out dough, leaving space around the edges.
- Roll dough: Starting from the long side closest to you, roll the dough tightly toward yourself, then pinch the ends together to seal.
- Slice rolls: Use a sharp or bread knife to cut the rolled dough into 12 equal pieces. Cut in half, then halves again, and continue until you have 12 rolls.
- Arrange in skillet: Place each cinnamon roll into the prepared cast iron skillet with the swirl facing vertically, spacing them evenly to allow room to rise.
- Bake: Bake the rolls in the preheated oven for 35 to 40 minutes, until they are lightly browned and cooked through.
- Prepare glaze: While the rolls bake, mix together powdered sugar, melted butter, vanilla extract, and milk until smooth to create the glaze.
- Glaze and serve: Remove the cinnamon rolls from the oven and immediately pour the glaze evenly over the warm rolls. Serve and enjoy!
Notes
- Ensure the butter is cold when incorporating into flour to achieve a flaky texture.
- If you don’t have a cast iron skillet, use a similarly sized oven-safe baking dish.
- You can substitute all-purpose flour with bread flour for a chewier texture.
- For extra gooey rolls, add more brown sugar and cinnamon to the filling.
- Letting the rolls cool slightly before glazing helps the glaze to set without melting completely off.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Keywords: sourdough cinnamon rolls, cinnamon rolls recipe, sourdough discard recipe, homemade cinnamon rolls, skillet cinnamon rolls, sweet breakfast rolls
