Ingredients: 

Batter

-8 TBSP of cold butter

-2 ½ Cups all-purpose flour

-⅓ Cup sourdough discard 

-1 Cup buttermilk or ¾ Cup milk 

-1 TBSP + 1 TSP honey or sugar 

-¾ TSP sea salt

-1 TSP baking powder

-½ TSP baking soda 

Cinnamon Sugar Filling

-¾ Cup brown sugar

-2 TSP cinnamon 

-4 TBSP butter, melted 

Glaze

-1 TBSP butter, melted

-1 Cup powdered sugar

-1 TSP vanilla 

-2 TBSP milk 

Directions:

This is a 2-day process that starts prep for the night before!

Night before baking:

Start with mixing the dough and grating the cold butter into a mixing bowl. Add in the flour and cut in with the butter. Then add the sourdough discard, buttermilk, honey, and salt. Mix until all ingredients are well incorporated. Cover the bowl with plastic wrap and all to sit out at room temperature on the counter for up to 12 hours. (HOLD THE BAKING SODA AND BAKING POWDER UNTIL MORNING TIME.)

In the morning:

Preheat oven to 375℉. Prepare cinnamon sugar filling. Mix the brown sugar with cinnamon in a small bowl, then set aside (HOLD THE BUTTER). Prepare glaze ingredients in a separate bowl and set aside. 

Now to add the baking powder and baking soda to the dough, use a fork or your hands to incorporate into the mixture. Now flour your workspace to prepare the rolls. Roll out the dough to make a 12”x 24” rectangle. Having enough flour on your workspace, the dough, and rolling pin will make this easier. Now grab your melted butter from the filling phase and use a pastry brush to brush the rolled out dough surface. Spread cinnamon sugar mix evenly throughout the dough. Roll the dough into a log shape. Then cut evenly into about 12 rolls. Place rolls into a cast iron skillet allowing space for rise. Bake rolls in the oven for 35-40 minutes, or until the tops are golden. Remove from oven and allow to cool for a few minutes and add prepared glaze to top of cinnamon rolls and enjoy!