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Amazing homemade cinnamon rolls using discarded sourdough starter. These are SO delicious.
Recipe type: bread
Serves: About 13 rolls
  • ½ cup cold butter
  • 2½ cups white all-purpose flour ( I use King Arthur unbleached)
  • ½ cup active sourdough starter (a great way to use up discarded starter)
  • 1 Tablespoon sugar
  • 1 cup milk (I used milk kefir, you could also sub in buttermilk)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Filling:
  • ½ cup brown sugar or turbinado sugar
  • 1½ teaspoons cinnamon
  • 6-8 tablespoons of butter, melted
  1. For long-fermented rolls, prepare the dough at least 7 hours before baking. Overnight is best for Christmas morning.
  2. Cut the butter into the flour until it looks like fine sand. Mix in the starter, sugar and milk until a soft dough ball just comes together. Cover and put in a warm spot overnight.
  3. Preheat oven 400 degrees F.
  4. Combine salt, baking powder and baking soda in a small bowl and sprinkle over the dough.
  5. Knead the salt/baking powder/soda gently into the dough ball along with a little more flour until a smooth dough ball is formed. Be careful not to over knead the dough.
  6. Roll out the dough until it is about ¼" to ½" thick in a large rectangle.
  7. Spread filling evenly over the dough.
  8. Starting along the long edge, roll up the dough tightly into a long roll. Use both your hands to roll it evenly and as tightly as possible.
  9. Cut the roll into ½" thick slices.
  10. Place slices into a well greased cast iron skillet or cookie sheet and bake for 20 to 30 minutes until golden brown.
You can skip the long fermentation part, but the long fermentation results in a higher rise of the dough, and fluffier cinnamon rolls.
Recipe by Unskinny Boppy at