Small Batch Skillet Sourdough Discard Cinnamon Rolls
I've taken my favorite sourdough discard cinnamon roll recipe and scaled it down to a more manageable size. Now you can make rolls in a skillet anytime.
56.5GramsSourdough Discard, Fed, Unfed, or Discard(1/4 Cup)
255GramsAll-Purpose Flour(2 Cups and 2 Tablespoons)
20GramsWhite Granulated Sugar(1 1/2 Tablespoons)
3GramsSalt(1/2 Teaspoon)
13GramsVegetable Oil or Melted Butter(1 Tablespoon)
Cinnamon Sugar Filling
75GramsWhite Granulated Sugar(1/3 Cup and 1 1/2 Teaspoon)
4GramsGround Cinnamon(2 Teaspoons)
14GramsButter, Melted(1 Tablespoon)
Cream Cheese Frosting
56GramsCream Cheese(2 Ounces)
14.2GramsButter, Softened(2 Tablespoons)
1GramsVanilla Extract(1/4 Teaspoon)
130GramsPowdered Confectioner's Sugar(1 Cups)
.37GramsSalt(A Pinch)
15GramsMilk, To Taste(1 Tablespoon)
Instructions
Make the Dough
In a small bowl, combine the warm water and the yeast. Stir and then let the yeast sit for 10 to 15 minutes until foamy.
Add the sourdough starter and stir until well incorporated.
In a separate bowl, whisk together the flour, sugar, and salt.
Add the flour mixture and the vegetable oil to the yeast mixture. Knead until the dough becomes smooth. It will be slightly tacky to the touch, but not sticky. If sticky, add about 1 tablespoon of flour.
Turn out the dough onto a lightly greased surface and shape into a round.
Place round in a lightly greased container with a lid. Let dough rest until double in size, about 45 minutes to 1 hour depending on kitchen temperature.
Make the Filling and Shape
In a small container, combine the cinnamon and sugar. Mix well and set aside.
In a small container, melt the butter and set aside.
Turn out the dough onto a lightly greased surface
Roll out the dough into a rectangle. Brush the butter onto the rectangle. Sprinkle the cinnamon sugar over the dough.
Starting at the shortest edge of the dough roll toward the opposite side.
Use unflavored waxed floss or kitchen scissors to cut the dough into 6 pieces. Place on a lightly greased cast-iron skillet.
Cover the rolls and let rise for 30 minutes to 45 minutes until puffy.
Bake and Frost
Preheat the oven to 400° Fahrenheit (204° Celsius) and move oven rack to the lowest position.
Bake the cinnamon rolls for 16 to 18 minutes. Let cool for 15 minutes in the pan and then transfer to a wire rack to finish cooling.
In a mixing bowl, use an electric hand mixer to combine the cream cheese, butter, and vanilla extract.
Mix in the powdered sugar and salt.
A tablespoon at a time, slowly mix in the milk, until the frosting achieves your desired consistency.
Frost the cinnamon rolls with the cream cheese frosting and enjoy!
Notes
Keep in mind that you may need more or less flour depending on the consistency of your sourdough starter. I feed my starter a 1:1 ratio of whole wheat flour and water, and I needed more flour than when fed my starter 1:1 of all-purpose flour and water. If you have an all-purpose starter, I suggest starting with just 1 cup of flour and then slowly adding the remaining flour until you achieve the consistency you want. You might not need all the flour. Depending on your ambient room temperature, you may need to lengthen or shorten your rise times. In the summer, my dough rose much faster and only needed to rise for about 30 minutes for the second rise.