Ingredients
Scale
- 4 cups all-purpose flour
- 1 cup sourdough starter (discard is fine)
- 1 cup warm milk
- 1/3 cup sugar
- 1/3 cup unsalted butter (melted)
- 2 large eggs
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 cup packed brown sugar
- 1/2 cup powdered sugar (for icing)
- 1 teaspoon vanilla extract (for icing)
Instructions
- In a large mixing bowl, combine warm milk, melted butter, sugar, and eggs. Whisk until smooth. Add sourdough starter and mix well. Gradually incorporate flour and salt until a soft dough forms. Knead on a floured surface for about 5-7 minutes until elastic and smooth.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1-2 hours, or until doubled. For overnight rolls, cover with plastic wrap and refrigerate for up to 24 hours.
- Once risen, roll dough into a rectangle about ½ inch thick. Brush with melted butter, sprinkle with cinnamon and brown sugar, and roll tightly. Seal seams and slice into pieces.
- Place rolls in a greased baking dish, cover, and let rise for 30-45 minutes. Preheat oven to 350°F (175°C) and bake for 20-25 minutes or until golden. Prepare icing by whisking powdered sugar with vanilla and a splash of milk. Drizzle over warm rolls before serving.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- For reheating, warm in the microwave or oven.
- Add chopped nuts or raisins to the filling for additional texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 250 Kcal
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg