Ingredients:

  • 120g sourdough discard (unfed)
  • 180ml warm milk
  • 30g honey
  • 7g instant yeast
  • 375g all-purpose flour
  • 55g unsalted butter, melted and cooled
  • 1 large egg
  • 3g salt
  • 55g unsalted butter, softened
  • 8g ground cinnamon
  • 100g coconut sugar
  • 60g Greek yogurt, plain
  • 30g maple syrup
  • 2.5ml vanilla extract
  • 22ml milk

Instructions:

  1. Combine warm milk, honey, and instant yeast in a bowl; let it sit for 5 minutes until foamy.
  2. Stir in the sourdough discard, melted butter, and egg. Gradually add flour and salt, mixing until a shaggy dough forms.
  3. Knead the dough for 5-7 minutes by hand or 5 minutes in a stand mixer on medium-low speed until smooth and tacky. Place in a greased bowl, cover, and let rise in a warm spot for 60 minutes or until doubled in size.
  4. Punch down the risen dough and roll it out on a lightly floured surface into a 12x18 inch rectangle.
  5. Spread the softened butter evenly across the surface, then sprinkle the cinnamon-sugar mixture.
  6. Roll the dough tightly from the long edge into a log and slice into 12 even rolls using dental floss or a serrated knife.
  7. Place rolls in a 9x13 inch baking pan and bake at 350°F (175°C) for 25 minutes or until golden brown.
  8. Whisk together Greek yogurt, maple syrup, and vanilla; stir in milk to adjust consistency, then drizzle over the warm rolls.