Sourdough Discard Cinnamon Rolls

Ingredients

• 0.5 cups unsalted butter
• 1.75 cups all-purpose flour
• 1 cup buttermilk
• 0.33 cups sourdough starter
• 1 tablespoon honey
• 1 teaspoon baking powder
• 0.75 teaspoons salt
• 0.5 teaspoons baking soda
• 0.75 cups brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter , melted

Instructions

1. 1

   Cut the butter and flour for dough together. Add buttermilk, starter, and honey; mix until dough is tight. Cover and let rest for 8 hours, or overnight.

2. 2

   Preheat the oven to 375 degrees F (190 degrees C). Butter 2 round baking pans.

3. 3

   Add baking powder, salt, and baking soda to the dough. Use your hands to incorporate.

4. 4

   Generously flour a countertop so that the dough doesn't stick; generously flour the top of the dough for the same reason. Roll the dough into a 20x12-inch rectangle.

5. 5

   Mix brown sugar and cinnamon together. Spread 2 tablespoons melted butter over the dough, avoiding the edges. Spread the cinnamon-sugar mixture over the melted butter. Roll the dough into a log, starting from the bottom. Use a bench scraper or sharp knife to cut the log into 1 1/2-inch segments. Arrange in the prepared baking pans, leaving a little space between each one.

6. 6

   Bake in the preheated oven until golden, 35 to 40 minutes.

7. 7

   While cinnamon rolls bake, mix confectioners' sugar, butter, milk, and vanilla extract for icing together in a bowl. Top the rolls with your icing right when they come out of the oven.