Sourdough Cinnamon Rolls

In a small saucepan over medium low heat, warm the milk until it reaches 170°F or tiny bubbles start to appear on the edges and a skin forms on the surface. Transfer the milk to a large liquid measuring cup and let it cool slightly.

Add the sugar, eggs, and sourdough discard to the milk in the measuring cup. Lightly whisk to mix the ingredients together. Make sure the mixture is cool to the touch (cooler than 120°F; any warmer and it may harm your yeast). Stir the yeast into the milk mixture and set aside for 10 minutes. The mixture should look bubbly and smell sweet and yeasty.

In a large bowl, whisk together the flour, cornstarch, and salt. Create a well in the center of your flour mixture and pour the milk mixture into the middle. Stir everything together using your hands or a spatula until you end up with a sticky, lumpy dough (don’t worry, the lumps are totally normal).

Once your dough begins to form a cohesive mass, knead the 8 tablespoons of softened butter into the dough 1 tablespoon at a time. The dough will look oily after each addition, but will start to look smoother and feel less sticky after the butter is properly incorporated. Wait to add more butter until each portion is fully incorporated, or when your dough no longer feels greasy. Your dough will be soft and supple after all the butter is incorporated, but may still feel sticky.

Round the dough into a tight ball and place it inside a lightly oiled large bowl. Cover the bowl with plastic wrap and let it rest for 10 minutes. This will allow the flour to fully hydrate and make the dough less sticky and easier to work with.

Turn the dough out onto a clean work surface. Set the bowl aside for later use. 

Knead the dough until it looks completely smooth, about 5 minutes. Round the dough into a tight ball and return it to the bowl. Cover the dough with plastic wrap.

Let the dough rise in a warm place until it’s doubled in size, 45 minutes to 1 hour. Timing might vary depending on the activity of your yeast and the warmth of your kitchen.

In a medium bowl, use a whisk to combine the brown sugar, granulated sugar, cinnamon, and salt. Set aside until your dough is ready to be shaped.

Turn your dough out on a lightly floured work surface. Using a rolling pin, flatten the dough out into a 24x10-inch rectangle, about 1/4 inch thick.

With an offset spatula, spread an even layer of 4 tablespoons of softened butter on top of your dough. Sprinkle the cinnamon sugar filling on top of your dough, leaving a 1-inch margin all around the border. Pat the filling on the dough to help it adhere.

Working with the longer side of your dough, roll it into a tight cylinder. Pinch the edge of your dough to seal the filling in.

Using a serrated knife, cut the dough into 12 (2-inch) portions. Arrange the rolls in a 9x13-inch baking pan lined with parchment paper

Preheat your oven to 375°F.

Cover your pan with plastic wrap and allow your rolls to rise untouched for 30 to 45 minutes, or until your rolls look puffy and are beginning to touch each other.

Bake the rolls for 40 to 45 minutes, until they are golden brown. When probed with an instant-read thermometer, the thermometer should read 195°F.

While your rolls are baking, beat the cream cheese and powdered sugar together with a hand mixer. Once the mixture is smooth and aerated, add the butter and milk and continue beating until smooth, with no lumps remaining. Set aside until ready to use.

When you take your rolls out of the oven, spread an even layer of frosting on top. 

These rolls are best enjoyed the day they are baked, but will keep well in an airtight container at room temperature for up to 3 days. The refrigerator tends to dry out bread, so it’s best to avoid refrigerating these rolls.

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