Sort ingredients
eduardo
QR Code
Listen
Pdf
Warm the milk in the microwave or on the stove to about 100-110ºF. Add the warmed milk to a stand mixer bowl and sprinkle the instant yeast on top.
Add the melted butter, sourdough discard, granulated sugar, egg, salt, and most of the bread flour. Reserve about 60 grams of flour for adding in while the dough mixes.
Turn on the dough hook and knead for a few minutes. Add the remainder of the bread flour as needed until the dough is tacky but not overly sticky.
Move the dough to a large bowl or container and cover. Set in a warm place to rise for about 1-2 hours.
While the dough rises, mix the softened butter, brown sugar, cinnamon, and flour in a small bowl to make the filling.
Once the dough has risen, roll it out into a 16 by 12 rectangle. Spread the cinnamon filling over the dough.
Roll the dough tightly into a log and pinch the seam to seal. Cut the log into 8 equal pieces and place them in a lined baking pan.
Cover the shaped rolls and let them rise until doubled in size, about 1 hour.
Whip together the frosting ingredients until fluffy.
Preheat the oven to 350ºF. Bake the cinnamon rolls for about 25-30 minutes until baked through.
Let the rolls cool for 5 minutes before frosting.