These are a favourite in our house and a great way to use up the discarded sourdough starter. Easy to whip up, just need to plan ahead and start the making process the day before you want to bake them. I make them after dinner or while cooking dinner. This recipe is not over-sweet (we try and keep sugar to a minimum).
Sourdough Cinnamon Scrolls (Rolls)
These are so good, light, tasty and really easy to make. Perfect if you are new to baking and you don't need a mixer.
Equipment
- Scales
Ingredients
Step 1 – make the dough
- 115 grams butter cold
- 350 grams all-purpose white unbleached flour
- 120 grams sourdough starter discard straight from the fridge
- 30 grams honey or granulated sugar
- 220 grams milk
Step 2
- 3/4 teaspoon 4 g fine sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Cinnamon/sugar Filling
- 60 grams coconut sugar or brown sugar
- 60 grams golden sugar or raw sugar
- 2 teaspoons ground cinnamon
- 50 grams butter melted
Instructions
- Start the night before you plan to bake, they need to rise for approx. 12 hours (though you can leave them up to 24 hrs). To make the dough, use a cheese grater to grate the cold butter into a mixing bowl. Add the flour and use your hands to rub the butter into the flour, so it looks like fine bread crumbs or place the flour and butter into Thermomix or blender and pulse to it looks like fine bread crumbs tip into bowl ready for next step.
- Add the sourdough starter discard, honey and milk. Mix with a spoon until the ingredients are well incorporated.
- Cover the bowl with a damp clean tea towel (I use reusable plastic covers) and let rest on the bench for 12-24 hours.
- The next morning when ready to bake, preheat oven to 190°C on bake (not fan bake) and grease with butter a 30 cm cast iron pan or baking tin. Melt the butter, leave to cool slightly. Mix the brown sugar and cinnamon in a small bowl, set aside.
- In a small bowl sieve the baking powder and baking soda and then add the salt. Sprinkle the mixture on top of the dough and mix it in with your hands.
- Generously flour your work surface and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 30cm x 55cm rectangle. Using a pastry brush, coat the top of the dough with melted butter and sprinkle the cinnamon/sugar mixture evenly over the surface. Working from the long side, tightly roll the dough into a log, pinch the seam to seal. Use a sharp knife to cut the log into 12 pieces. (3.5 cm). Place each scroll in the cast iron pan, leaving space in between each scroll to expand.
- Bake for 30-40 minutes or until the tops are golden brown.
Notes
If you don’t have a cast-iron pan, use baking tin or dish. Remember to arrange the rolls with space in between to allow them to expand.
Active sourdough starter can be used. Add the salt to the initial mix in step 1 and in Step 2 DON’T add the baking soda and baking powder to the dough. After cutting the cinnamon scrolls out, let rise in the pan or dish for 1-1.5 hours at room temperature before baking.
You can freeze unbaked cinnamon scrolls. Arrange them in a freezer container with lid, in a disposable baking pan or container and cover them tightly with plastic wrap.
When ready to cook, remove them from the freezer, allow them to thaw, and then bake as per the recipe.
My bakers Schedule:
- 8 pm – Step 1
- 8 am -Step 2
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So easy to make and the family loves them