FLUFFIEST NAKED (Sourdough Discard) CINNAMON ROLLS
Updated: Aug 3, 2020
These cinnamon rolls are really fluffy!
On first try, while baking, they spilled off the skillet and blossomed into huge, flower-like buns! See photo below.
I have since kitchen-tested this recipe a total of three times, and the third time, well, always is a charm. I have cut down on the amount of sourdough discard, as well as with the time for my second proof (I did not wait for my rolls to double in size on the second and last proof). Give the recipe a try and let me know what you think. They actually taste good! You can top with your favorite frosting.
Above photo. My extra, super fluffy cinnamon rolls spilling out of the pan!
100 grams sourdough discard
600 grams bread flour
30 grams heavy whipping cream, dilute in 250 grams lukewarm water (to make a total of 280 grams liquid)
80 grams baker’s sugar
5 grams salt
2 eggs at room temperature
60 grams cold butter, diced
1.5 Tablespoons cinnamon powder
¾ cup light brown sugar
2/3 cup unsalted butter, softened
Mix all ingredients together until you achieve a paste-like consistency. You can make ahead and set aside.
INSTRUCTIONS FOR DOUGH
Using a stand mixer with dough hook on, except for butter, mix all ingredients together on low speed.
Once all ingredients are well incorporated, add diced butter one at a time, making sure each dice of butter is well combined into the mixture before adding the next.
Now on medium speed, continue to knead the dough for the next 10 to 15 minutes after the last dice of butter is added into the mixture, or until the dough passes the windowpane test. Your dough should be smooth, although still a bit sticky.
Gather dough and place in a bowl, cover with a towel or place in an airtight container and let proof until double in size, about 6 hours or so.
Once double in size, on a well floured counter, roll the dough to make a large rectangle roughly 18 inches X 12 inches, up to ½ inch thick.
Spread filling mixture onto rectangular shape dough.
Roll the rectangular shape dough into a log.
Cut the dough log into small rolls of up to 3 inches wide; place these rolls into a cast iron skillet, or your baking pan of choice (make sure that rolls will fit snugly into pan).
Cover, and let proof for up to 6 hours at room temperature, or until double in size. Similarly, you can cold proof in the fridge for up to 10 hours.
Once ready, bake the rolls in a preheated oven at 375 degrees Fahrenheit for 25 to 30 minutes, or until golden brown.