Cinnamon rolls with left over sourdough starter

These cinnamon rolls are a fantastic way to use up some discarded sourdough starter. If  you don’t actually have starter to use up, simply increase the amount of milk to 1 cup and the flour to 5 cups for the conventional cinnamon roll recipe.

Ingredients (makes 12 rolls)


1/4 cup milk
1/4 cup water (or whey)
3 tsp dry yeast
1/4 cup sugar
4 1/2 cups flour
1 cup discarded sourdough starter
1/2 cup soft butter
2 eggs
1 tsp vanilla
1 tsp salt (optional)


1/2 cup melted butter
1 cup brown sugar
2 1/2 tbsp cinnamon


Heat milk and water gently until warm but not hot. Add yeast and sugar and set aside. The mixture will bubble up a little. (see right)
Put flour, starter, butter, egg, vanilla and salt in a large bowl. Pour the liquid yeast mixture in the bowl and knead until everything is fully combined and the dough is elastic. Let the dough rest for 10 minutes.

Tip: dental floss or sewing thread is very effective in cutting dough

On a floured surface, roll the dough out into a 15×24 inch rectangle. Brush on the 1/2 cup melted butter and sprinkle the brown sugar and cinnamon on top. Roll the dough and pinch the seams together. Cut the roll into 12 pieces of about 2″ each. Place the rolls into a baking dish.

Make sure to leave 1-2 inches of space between rolls to allow for expansion!

Let the dough rise in a warm place for an hour or refrigerate overnight to bake in the morning. To bake, preheat the oven to 350 degrees F and bake for 20-25 minutes. The rolls should be golden and no longer doughy. Add frosting or glaze if desired.

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