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There's nothing better than the smell of homemade cinnamon rolls filling your kitchen, and this speedy sourdough discard version makes it so easy. I've tried tons of ways to use up leftover sourdough starter and stumbled on this total game-changer. You'll get soft, buttery rolls in just half an hour - exactly what you need when you wake up craving something sweet and can't hang around all day waiting for dough to rise.
The first batch I whipped up left my family shocked - they couldn't believe these weren't the all-day version. They taste and feel just like rolls that take forever to make.
Key Components
- Sourdough Discard: Brings a nice tang without needing to be bubbly or active
- Cold Butter: Needs to stay chilled for those amazing layers
- Fresh Baking Powder: The main thing that makes them puff up right
- All-Purpose Flour: Gives you that soft, perfect bite
- Ground Cinnamon: Worth buying the good stuff for maximum flavor
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Step-By-Step Guide
- Get Everything Ready
- Store butter in the fridge until the last minute. Don't eyeball measurements - be exact. Let your sourdough discard sit out to warm up. Put parchment in your pan to avoid sticking. Make sure your oven's fully hot before you start mixing.
- Mix Your Dough
- Stir all dry stuff together really well. Use a grater for your cold butter right into the flour. Use your fingertips to lightly mix the butter in. Pour in your discard and milk bit by bit. Mix just enough to get everything to stick together. It'll look messy but should hold its shape.
- Fold It Right
- Drop dough onto a floured counter. Press it into a rough rectangle shape. Fold it like you're folding a letter. Turn it and do it again. Keep your touch light and quick. Don't mess with it too much.
- Roll 'Em Up
- Roll your dough to the size in the recipe. Put filling all the way to the edges. Roll it up tight from the long side. Cut with unflavored dental floss for clean slices. Leave a little room between rolls in the pan. Brush some melted butter on top.
My biggest aha moment was when I started using a cheese grater on frozen butter - it makes incredible layers and you barely need to touch the dough.
Cold Is Crucial
You'll get the best flaky texture by keeping everything cold until it hits your hot oven. I even stick my mixing bowl and flour in the freezer for a few minutes first.
Prep Them Ahead
You can make these the evening before, wrap them up tight, and stick them in the fridge. Just pull them out while your oven warms up in the morning, then bake them as normal.
These quick sourdough rolls have completely changed my weekend breakfast game. They're just the thing when you want something fancy but don't have all day to wait. That sourdough tang adds something special that makes everyone think you slaved away for hours. Just remember to keep everything cold and work fast - you'll end up with amazingly soft, flaky rolls in just 30 minutes that nobody will guess were so quick to make.
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Frequently Asked Questions
- → Why avoid kneading the dough?
- This dough works like a biscuit dough—kneading melts butter and makes the rolls lose their tender, flaky texture.
- → Is it okay to prep early?
- Yep! Assemble the rolls at night, wrap them up, refrigerate, and bake fresh in the morning.
- → Do I need an active starter?
- Nope, both active starter and discard work nicely for these rolls.
- → How to keep the rolls extra soft?
- Before baking, pour a splash of cream over the top so the rolls stay moist.
- → Why shred butter instead of cutting it up?
- Shredded butter is easier to spread evenly into the dough, keeping the texture light and flaky.