The BEST Discard Cinnamon Rolls

INGREDIENTS

▢ 4 cups all-purpose flour

▢ 1 teaspoons baking soda

▢ 2 teaspoons baking powder

▢ 1 teaspoon salt

▢ 1 cup sourdough discard

▢ 1 cup water

▢ 1/2 cup butter, melted

▢ 1/4 cup honey

FOR THE FILLING

▢ 1/2 cup butter , softened

▢ 1 cup brown sugar

▢ 2 tablespoons cinnamon

CREAM CHEESE FROSTING

▢ 6 ounces cream cheese

▢ 1/2 cup heavy cream

▢ 1/2 cup maple syrup

▢ 2 teaspoons vanilla extract

Preheat oven to 375 degrees

Melt butter and set aside

Grease cast iron skillet and place it in preheating oven

In a large bowl, add flour, baking soda, baking powder and salt and combine

Add wet sourdough discard, water, melted butter and honey to dry ingredients and combine

Transfer dough to lightly floured workspace and roll out the dough about 1/4 inch thick in the shape of a rectangle

FILLING

In a small bowl, add softened butter, brown sugar, and cinnamon. Stir until fully combined

Spread filling evenly over dough with a spatula

Roll the dough over on itself starting on one of the long side until fully rolled. Avoid losing as much filling as possible.

Divide into 12 rolls using either a knife or thin string.

Place rolls in skillet not quite touching each other and bake 25-35 minutes or until rolls are golden brown.

Once done, let rolls cool slightly before adding frosting

FROSTING

Add cream cheese, heavy cream, maple syrup and vanilla extract to a medium saucepan

Stir over medium heat

Immersion blend or mix well by hand until your desired consistency and then add to the top of your cinnamon rolls and serve