Introduction
Hello there, young chefs! Today, we’re going to learn how to make something super delicious: sourdough discard cinnamon rolls! These rolls are sweet, sticky, and have a little bit of a tangy taste. You might be wondering, “What is sourdough discard?” Well, it’s something special that can help us make these yummy cinnamon rolls.
Sourdough discard is the part of the sourdough starter that we don’t use when making bread. Instead of throwing it away, we can use it in many recipes, like pancakes, waffles, and, of course, cinnamon rolls! Using sourdough discard is not only fun, but it also helps reduce waste, which is good for our planet.
So, let’s get started on our adventure in the kitchen! We’ll learn step by step how to make the best sourdough discard cinnamon rolls ever. Make sure you have a grown-up to help you, especially when we need to use the oven.
What You’ll Need (Ingredients)
Before we start mixing and baking, we need to gather all our ingredients. Here’s what you’ll need to make the dough, filling, and glaze for your sourdough discard cinnamon rolls:
For the Dough:
- 1 cup of sourdough discard (this is what we use from our sourdough starter)
- 1 cup of warm milk (it should feel warm but not hot, like a cozy bath)
- 1/4 cup of sugar (to make it sweet)
- 1/4 cup of melted butter (but let it cool a bit so it’s not too hot)
- 1 teaspoon of salt (just a little bit to balance the flavors)
- 1 large egg (this helps hold everything together)
- 3 1/2 cups of all-purpose flour (this makes the dough soft and fluffy)
- 1 packet of instant yeast (this helps the dough rise and become big and puffy)
For the Filling:
- 1/2 cup of soft butter (not too hard, so it spreads easily)
- 3/4 cup of brown sugar (this will make the rolls super sweet and gooey)
- 2 tablespoons of ground cinnamon (this gives the rolls their yummy cinnamon flavor)
For the Glaze:
- 1 cup of powdered sugar (this is very fine sugar that makes the glaze smooth)
- 2 tablespoons of milk (this makes the glaze runny and easy to pour)
- 1 teaspoon of vanilla extract (this adds a nice flavor to the glaze)
Step-by-Step Instructions
Now that we have all our ingredients, it’s time to start making our sourdough discard cinnamon rolls. We’ll do this in three parts: making the dough, adding the filling, and baking the rolls. Are you ready? Let’s go!
1. Making the Dough
Step 1: In a big bowl, mix together the warm milk, sugar, and yeast. Stir it a little and then let it sit for about 5 minutes. The yeast will start to bubble and foam. This means it’s waking up and getting ready to help our dough rise.
Step 2: After 5 minutes, add the sourdough discard, melted butter, salt, and egg to the bowl. Stir everything together until it’s well mixed.
Step 3: Now, slowly add the flour, one cup at a time. Stir the flour into the wet mixture until it becomes too hard to stir with a spoon.
Step 4: When the dough gets tough to mix, use your hands to knead it. Kneading is a fun way to make the dough smooth and stretchy. You can do this in the bowl or on a clean counter with a little flour sprinkled on it.
Step 5: Keep kneading the dough for about 5 to 7 minutes. It should feel soft and a little sticky, but it shouldn’t stick to your hands too much.
Step 6: Once the dough is ready, put it in a clean bowl and cover it with a kitchen towel. Let the dough rest in a warm place for about 1 to 2 hours. During this time, it will rise and become puffy.
2. Making the Filling
While the dough is rising, we can get our filling ready. This part is easy and smells amazing!
Step 7: In a small bowl, mix together the soft butter, brown sugar, and cinnamon. Use a spoon or a spatula to stir everything until it becomes a smooth, sugary paste.
Step 8: Set the filling aside. We’ll spread it on the dough once it’s done rising.
3. Rolling and Shaping the Cinnamon Rolls
Now that our dough has risen, it’s time to roll it out and add the yummy filling.
Step 9: Sprinkle a little bit of flour on a clean counter or table. Take the dough out of the bowl and place it on the floured surface.
Step 10: Use a rolling pin to roll the dough into a big rectangle. It should be about 1/4 inch thick. If you don’t have a rolling pin, you can use a clean bottle or even your hands to press the dough out.
Step 11: Once the dough is rolled out, spread the cinnamon filling all over it. Make sure to cover the entire surface with the sweet mixture.
Step 12: Now comes the fun part! Start at one end of the rectangle and carefully roll the dough up like a big, squishy log. Try to roll it as tightly as you can.
Step 13: Once you have a big dough log, use a sharp knife to cut it into slices. Each slice should be about 1 inch thick. These are your cinnamon rolls!
4. Baking the Cinnamon Rolls
We’re almost there! Now it’s time to bake our rolls and make them all warm and gooey.
Step 14: Preheat your oven to 350°F (175°C). This will make sure the oven is nice and hot when we put the rolls in.
Step 15: Grease a baking dish with a little butter or oil. This will keep the rolls from sticking to the pan.
Step 16: Place the cinnamon rolls in the baking dish, leaving a little space between each one. They’ll grow bigger as they bake.
Step 17: Cover the dish with a kitchen towel and let the rolls rest for another 30 minutes. This helps them puff up even more.
Step 18: After 30 minutes, put the rolls in the oven and bake them for 25 to 30 minutes. You’ll know they’re ready when they turn golden brown and your kitchen smells like sweet cinnamon!
5. Making the Glaze
While the rolls are baking, let’s make the glaze. This is the sweet drizzle that goes on top of the cinnamon rolls.
Step 19: In a small bowl, mix the powdered sugar, milk, and vanilla extract. Stir until the glaze is smooth and a little runny. If it’s too thick, you can add a tiny bit more milk.
Step 20: Once the rolls are done baking, take them out of the oven. Let them cool for about 5 minutes. Then, pour the glaze all over the top of the warm rolls. The glaze will melt into the rolls and make them extra delicious.
Enjoying Your Sourdough Discard Cinnamon Rolls
Hooray! You’ve just made sourdough discard cinnamon rolls. Now it’s time to enjoy them! These rolls are best when they’re warm and fresh out of the oven. You can eat them for breakfast, as a snack, or even for dessert.
If you have any leftovers (which might be hard because they’re so tasty), you can keep them in a container with a lid. They should stay soft and yummy for a couple of days. You can even warm them up in the microwave for a few seconds before eating them again.
Why Sourdough Discard?
You might be wondering why we use sourdough discard to make these cinnamon rolls. Well, sourdough discard is a bit tangy, which adds a special flavor to the rolls. It also makes the dough a little softer and fluffier.
Using sourdough discard is also a great way to reduce waste. Instead of throwing it away when we feed our sourdough starter, we can use it to make all sorts of yummy things, like these cinnamon rolls!
Fun Facts About Sourdough
- Sourdough has been around for a long time: People have been making bread with sourdough for thousands of years. It was one of the first ways to make bread rise!
- Sourdough is made with wild yeast: Unlike regular yeast, which you buy at the store, sourdough is made with wild yeast that lives in the air. This is why sourdough has a unique flavor.
- Sourdough starters are like pets: You have to feed them and take care of them regularly. But instead of playing fetch, they help you make delicious bread and treats!
- Sourdough bread is healthy: Sourdough bread is easier to digest than regular bread. The long fermentation process breaks down some of the gluten and makes it easier for your tummy.
Conclusion
Making sourdough discard cinnamon rolls is a fun and tasty way to use up your sourdough discard. With just a few simple ingredients and some time in the kitchen, you can create a batch of rolls that will make your whole family smile.
Remember, cooking and baking are all about experimenting and having fun. Don’t worry if your rolls don’t look perfect – they will still taste amazing! Plus, the more you practice, the better you’ll get at making them.