Sourdough Cinnamon Roll Muffins

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Mix wet ingredients together in mixer with hook attachment until combined:

1/4 cup (57 g) unsalted butter, softened 

1 egg yolk 

1/2 cup (120 g) sourdough discard 

1 cup (240 g) cold buttermilk or milk 

1 teaspoon vanilla

Whisk dry ingredients:

400 grams ap flour- roughly 3 1/4 cups (I have updated this recipe to add more flour to address the issue of the dough being to sticky. Please note, you must flour surfaces well when working with dough.)

1 teaspoon baking powder 

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup (50 g) white granulated sugar

Incorporate dry ingredients into wet with hook attachment in mixer on medium. Knead dough minimum of 6 minutes to work gluten. You want a fairly smooth lump of dough- it’ll be slightly sticky. Knead dough into ball in the bowl.

Flour surface well (keep all surfaces well floured, dough can be sticky). Flour top of dough, and roll out dough to roughly 10x20 rectangle, and trim edges if uneven. 

Soften 1/2 cup (113 g) unsalted butter. Spread on  top of dough. 

Mix 3/4 cup (150 g) brown sugar and 1 Tablespoon cinnamon in a bowl, sprinkle over butter. 

Spray a muffin tin and line  with parchment. Cut dough square in half, then cut each half into six even strips (You want 12 even strips - I used this 5 wheel pastry cutter to make the process much easier, https://amzn.to/4ewgbzg ). Starting at bottom of strip, roll up to form your cinnamon roll. Transfer to parchment lined muffin tin.

Preheat oven to 350- bake muffins at 350 F for 30 minutes. 

While muffins cool, make your cream cheese glaze.

Cream Cheese Glaze:

4 ounces cream cheese, room temperature 

1/2 teaspoons vanilla

1/4 cup (57 g) salted butter, softened 

1/2 cup (60 g) powdered sugar

2 Tablespoons half and half (more if you want thinner consistency)

Cream together with hand mixer on high. Transfer to piping bag or ziplock, cut off 1/4 in tip. Pipe in circular motion over tops of rolls. Enjoy! 

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