• Preheat Oven: Preheat your oven to 375°F (190°C).
• Mix Dough: In a large bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, whisk together the sourdough discard, milk, melted butter, vanilla, and sugar. Pour the wet ingredients into the dry ingredients and mix until just combined. Make sure to scrape down the sides of the bowl. Do not overmix; the dough should be slightly sticky.
• Knead Dough: Knead dough in a stand mixer with a dough hook until a ball forms. This may take about five to 7 minutes. Alternatively, you can knead it by hand on a floured surface.
• Roll Out Dough: On a floured surface, roll out the dough into a rectangle (about 12x18 inches).
• Add Filling: Spread the softened butter over the rolled-out dough, leaving a small border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
• Roll Up: Starting from one long side, carefully roll the dough into a tight log. Pinch the seam to seal.
• Cut Rolls: Slice the rolled dough into 1-inch pieces and place them in a greased baking dish, or in a cast iron skillet.
• Bake: Bake for 25-35 minutes, or until the rolls are golden brown.
• Make Icing: While the rolls are baking, mix the icing ingredients together until smooth.
• Glaze: Once the rolls are out of the oven, drizzle the icing over the warm rolls.
• Enjoy: Let them cool for a few minutes and enjoy your delicious cinnamon rolls!

Long Fermentation Sourdough Discard Cinnamon Roll Recipe

• Mix the Dough: In a large mixing bowl, combine the flour, sugar, and salt. In another bowl, whisk together the active starter, milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
• Leavening Agents: Omit leavening agents until after bulk fermentation.
• Knead the Dough:Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic. You can also use a stand mixer with a dough hook.
• First Rise (Bulk Fermentation): Place the dough in a lightly greased bowl and cover it with plastic wrap or a damp kitchen towel. Let it rise overnight, at room temperature for about 10-12 hours.

Next Day

• Prepare the Filling: In a small bowl, mix the brown sugar and cinnamon together. Set aside.
• Add Leavening Agents: In a small bowl, combine the baking powder and baking soda using a fork or a spoon until smooth and lump-free. Sprinkle this mixture over the dough and incorporate it using your hands.
• Roll Out the Dough: After the long fermentation, roll the dough out on a floured surface into a rectangle, approximately 12x18 inches.
• Add Filling: Spread the softened butter over the rolled-out dough, leaving a small border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
• Roll and Cut: Starting from one long edge, carefully roll the dough into a tight log. Pinch the seam to seal. Cut the log into 1-1.5 inch pieces and place them in a greased baking dish, cut side up.
• Second Rise: Cover the baking dish with a damp towel or plastic wrap and let the rolls rise at room temperature for 1-2 hours, or until they are puffy and nearly doubled in size.
• Preheat Oven: Preheat your oven to 375°F (190°C).
• Bake: Bake the rolls for 25-35 minutes, or until they are golden brown and cooked through.
• Cool and Ice: While the rolls are baking, mix the buttercream icing ingredients together until smooth. Once the rolls are out of the oven, let them cool slightly before drizzling the icing over the top.
• Enjoy: Serve warm and enjoy the delicious, tangy flavor of sourdough cinnamon rolls!