Click the photo to watch the free Cinnamon Roll Baking Class!

Hello Holidays and fresh Cinnamon Rolls. Whether you make these with or without Sourdough Discard, you are in for the biggest treat. This recipe does all the rising and fluffing in one day so you can mix and bake the same day. Traditions are big in our house, these are an essential holiday breakfast whenever our family gathers.

We broke this recipe out of our Red Tin Treat ECookBook! We filled our ECookBook with all of our family favorites from sugar cookies and the easiest icing, SOFT gingerbread cookies that will make you fall in love with gingerbread, spiced pumpkin bread, butter toffee and more. These are the recipes that fill our kitchen and table with so much holiday goodness. I’m a bit of a minimalist in the kitchen, but I do believe in having good tools. Click here for my favorites.

Click Here for the Bread Maker we use! If you’re getting a new bread maker, double check that it has a dough setting and a timer! Plus I love having a machine that can make 2lb or even 2.5 lb loaves. This allows for making bigger batches of dough.

Original Cinnamon Rolls

Click the Photo to Bake with Kelly in the Free Cinnamon Roll Baking Class!

makes 12 rolls

DOUGH INGREDIENTS:

10 ounces warm milk
1 1/2 Tablespoons Butter
2 Tablespoons sugar
1 1/2 teaspoons salt
1 egg
4 cups all purpose flour
3 teaspoons yeast

Sourdough Discard Cinnamon Roll Recipe

1 cup (approx 240 grams) warm milk
1 1/2 tablespoons butter (melted into the milk)
2 tablespoons (30 grams) sugar
1.5 teaspoons ( 12 grams) salt
120 grams sourdough discard
1 egg
3 2/3 cups flour (535 grams)
3 tsp yeast

DOUGH TOPPING:

1/2 cup room temperature butter
2/3 - 3/4 cup sugar
2 1/2 Tb cinnamon
pinch of salt

FROSTING:

6 Tb butter, softened
2 Tb milk
1/2 tsp vanilla
2 cups Powdered Sugar

If you have a bread machine place all of the dough ingredients in and let it do the work or mixing, kneading and rising.

If you do not have a bread machine, combine the warm milk, butter and sugar in a large mixing bowl, or the bowl of an electric mixer with the dough kneading attachment. Pour the yeast into the sugar milk mixture, give it a stir and let it sit for 5 minutes. Bubbles will start forming on the top. Then add in the butter, egg and salt. Mix, then start adding the flour one cup at a time. Mix until it has formed a ball of dough, then turn it out onto a floured counter and knead it for 5 minutes (or allow the electric mixer knead it). Return the dough ball to the mixing bowl, cover it with a clean tea towel, set in a warm spot and let it rise for 45 - 90 minutes. Until it has doubled in size, the warmer your kitchen the faster it will rise.

Once the dough has risen, get the counter ready to roll it out. Put a small amount of flour down to keep it from sticking, then roll it into a large rectangle. It should be about 20-24 inches long and 18ish inches wide. Soften the butter and spread it over the rectangle of dough. Sprinkle the dough evenly with the sugar and cinnamon, dust with a pinch of salt.

Butter a 9 X 13 baking pan so it's ready to be filled.

From the long side of the dough start gently rolling it up into a long log. You want to keep as much air in the dough as possible at this point so don't roll it too tightly. With a serrated knife gently cut the dough into 12 similar sized pieces. The easiest way that I've found to do this is to cut the entire log in half, then cut each of those halves in half, then each of those pieces into thirds.

Place the rolls in the prepared pan giving them space in between.

**THIS IS WHEN YOU CAN FREEZE them to bake later! Once the rolls are in the prepared baking pan, cover well and freeze. See below for how to bake once frozen.

If you’re baking same day - Cover the pan with a clean towel and let rise for 20 - 40 minutes in a warm spot. My microwave tends to be a good place. Since it's above the stove I turn the light on (the one on the bottom of the microwave that shines on the stove) the light creates the perfect amount of heat in the microwave. Just don't accidentally turn the microwave on ;)

Preheat your oven to 325. Once the rolls have risen in the pan, bake for 20-25 minutes. You want the tops to be golden.

**IF YOU FROZE your rolls, take them out of the freezer the night before you want to bake them. Place them on the counter and let them thaw and rise overnight. By the next morning they’ll be puffed up and ready to bake. Let them rest at room temperature until the rolls have doubled in size.

Turn the cinnamon rolls out of the pan as soon as you take them out of the oven - this gets a couple baking sheets dirty but it’s worth it so you can frost the tops of the cinnamon rolls while they’re still warm! The frosting is stout enough that it will melt slightly into the cinnamon rolls but still keep a nice thick layer on top.

Cover well once the frosting has set and they will stay nice and soft for several days.