Sourdough Discard Cinnamon Buns:

Amazing Fluffy Sourdough Cinnamon Buns!

These delicious cinnamon buns are made with extra sourdough starter/discard! This recipe was created by my sister Miriam, and it’s Awesome!!!

Ingredients:

Dough:

113 grams sourdough starter/discard

118 grams water

2.5 teaspoons yeast

540 grams all-purpose flour

100 grams canola oil

21 grams honey

2 eggs

1 teaspoon baking powder

8 grams salt

Filling:

1 cup brown sugar

1 1/2 Tbsp cinnamon

4-6 Tbsp oil

1 tsp vanilla

1/2 tsp salt

Icing:

3/4 c powdered sugar

3-5 tbs milk

1 tsp vanilla extract

Instructions:

In a bowl of a stand mixer, combine dough ingredients and knead for 7 minutes. Add flour as needed until the dough is tacky but not sticky.

Place the dough in a greased bowl and cover with a towel or plastic wrap until doubled in size. 1-2 hours.

while the dough is rising, combine ingredients for the filling. (It should be a wet, pasty consistency.)

Lightly dust the counter with flour, then roll the dough to about 1/4 inch thickness.

Spread filling in a thin layer on dough (there may be extra filling)

Roll the dough up as tightly as you can. Pinch the ends into the main roll.

Slice to make 12-14 sourdough cinnamon rolls.

Place the rolls into a 9×13 pan.

Optional: Brush buns with pareve milk before baking (makes a nice shine:)

Allow them to rise in a warm spot for 1- 1 1/2 hours, and preheat your oven.

Bake them in a 350/180 degree oven for 20-25 minutes, or until the tops are browned.

Ice immediately, (allow to cool a bit:) and enjoy!