Ingredients
Equipment
Method
- In a large bowl, whisk together the sourdough discard, warm milk, granulated sugar, melted butter, egg, and vanilla extract until well combined.1/2 cup Warm Whole Milk, 1/4 cup Granulated Sugar, 1/4 cup Unsalted Butter, 1 large Egg, 1 teaspoon Vanilla Extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.3 1/2 cups All-Purpose Flour, 1 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, 1/2 teaspoon Salt
- Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or stand mixer fitted with a dough hook until a shaggy dough forms.3 1/2 cups All-Purpose Flour, 1 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, 1/2 teaspoon Salt
- Turn the dough out onto a lightly floured surface and knead for 7-10 minutes, or until it's smooth and elastic. If using a stand mixer, knead on medium speed for about 5-7 minutes. The dough should be soft but not overly sticky.
- Lightly grease a clean bowl with butter or oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until it has visibly increased in size.
- While the dough is rising, in a small bowl, mix together the softened butter, light brown sugar, cinnamon, and nutmeg until well combined and spreadable.1/2 cup Unsalted Butter, 3/4 cup Packed Light Brown Sugar, 2 tablespoons Ground Cinnamon, 1 teaspoon Ground Nutmeg
- Once the dough has risen, punch it down gently to deflate. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches, about 1/4 inch thick.
- Evenly spread the cinnamon-sugar filling over the entire surface of the dough, leaving a small border along one of the long edges.1/2 cup Unsalted Butter, 3/4 cup Packed Light Brown Sugar, 2 tablespoons Ground Cinnamon, 1 teaspoon Ground Nutmeg
- Starting from the opposite long edge, tightly roll up the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss, slice the log into 12 equal rolls, about 1 1/2 inches thick.
- Arrange the cinnamon rolls in a greased 9x13 inch baking dish, leaving a little space between each roll. Cover the dish with plastic wrap or a clean kitchen towel and let them rise again in a warm place for another 30-60 minutes, or until they are puffy and have nearly doubled in size.
- Preheat your oven to 375°F (190°C).
- Remove the plastic wrap from the baking dish and bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. You may want to loosely tent the rolls with foil if they start browning too quickly.
- While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar, mixing until combined. Stir in the vanilla extract and 1 tablespoon of milk or cream. Add more milk or cream, a teaspoon at a time, until the frosting reaches your desired consistency.4 oz Cream Cheese, 1/4 cup Unsalted Butter, 1 cup Powdered Sugar, 1 teaspoon Vanilla Extract, 1-2 tablespoons Milk or Heavy Cream
- Once the cinnamon rolls are out of the oven and slightly cooled but still warm, generously spread the cream cheese frosting over the tops. Serve immediately for the best experience.4 oz Cream Cheese, 1/4 cup Unsalted Butter, 1 cup Powdered Sugar, 1 teaspoon Vanilla Extract, 1-2 tablespoons Milk or Heavy Cream
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for 4-5 days. Freeze for up to 2-3 months.
Reheat in oven at 300°F (150°C) for 10-15 mins, or microwave for 15-30 seconds.