Sourdough cinnamon rolls 🤎 bringing this recipe back because it’s too good not to😋 Makes around 10 rolls (I made extra because one tray is simply not enough) Dough: *100g whole milk, warmed *60g salted butter, melted *175g sourdough discard *10g active dry yeast *80g granulated sugar, divided *1 large egg *5g salt *360g bread flour Cinnamon Filling: *60g salted butter, softened *125g brown sugar *10 g ground cinnamon Cream Cheese Frosting: *113g (1 stick) salted butter, softened *8 oz block cream cheese, softened *180g powdered sugar *30g heavy cream *1 Tablespoon vanilla *2 teaspoons maple syrup *Pinch of salt Optional: Pour a little heavy cream over the rolls before baking for extra-soft, gooey cinnamon rolls. Instructions 1. Add warm milk to the bowl of a stand mixer. Sprinkle in the yeast and 20g of the sugar. Let sit for about 10 minutes, until foamy and active. 2. Add the melted butter, sourdough discard, remaining sugar, egg, salt, and flour. Knead for 5 minutes, until the dough is smooth, soft, and slightly tacky, pulling away from the sides of the bowl. 3. Cover and let rise in a warm spot until doubled in size, 1-2 hours. 4. Turn the dough out onto surface and roll into a large rectangle. 5. Mix the softened butter, brown sugar, and cinnamon to make the filling. 6.Spread the filling evenly from edge to edge. Slice and roll tightly into rolls. 7. Arrange rolls in a greased baking dish, cover, and proof for about 1 hour, until puffy and touching. 8. While the rolls rise, make the frosting: whip together the butter, cream cheese, powdered sugar, heavy cream, vanilla, maple syrup, and salt until smooth and fluffy. 9. Pour heavy cream over the rolls, then bake at 350°F for 25-30 minutes, until golden and the centers reach 190°F. 10. Let the rolls cool for 5-10 minutes, then generously frost and serve warm. #cinnamonrolls #sourdough #fyp #viral #foryou - @jadastettler