Dairy Free Sourdough Discard Cinnamon Rolls
It’s not everyday you happen upon a recipe that is allergen free and actually tastes like a treat. I whipped these cinnamon rolls up on a whim (I’ve never made cinnamon rolls!) and they were SO easy and delicious.
Ingredients:
Dough:
2 ½ C all-purpose flour
⅓ C sourdough starter discard or more
1 cup water
3 TBSP honey
Pinch of salt
1 tsp baking powder
½ tsp baking soda
Cinnamon-Sugar Filling
¾ C brown sugar
2 tsp ground cinnamon
A little bit of coconut oil
Instructions
The Night Before
In a large bowl, mix together the flour, sourdough discard, water, honey, and salt until a shaggy dough forms. Cover the bowl and leave it on the counter overnight for 10 to 12 hours.
Don't add the baking powder or baking soda yet. You'll mix those in the next morning.
The Next Morning
Preheat your oven to 375°F and oil a baking dish
Sprinkle the baking powder and baking soda over the dough and knead gently until fully incorporated.
Mix the brown sugar and cinnamon together in a small bowl.
Transfer the dough to a floured surface and roll it into a large rectangle
Spread a thin layer of coconut oil over the dough, then sprinkle the cinnamon sugar evenly across the top.
Starting with the long edge, roll the dough into a tight log. Slice into equal rolls so they cook evenly and place them in your prepared baking dish, leaving a little space between each one.
Bake until the tops are lightly golden and the centers are cooked through.
