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INGREDIENTS:
8 tablespoons butter (cold)
2 ½ cups all-purpose flour
⅓ cup (100 g) sourdough starter
1 cup buttermilk
1 tablespoon + 1 teaspoon honey
¾ teaspoon fine sea salt
1 teaspoon baking powder (use in morning)
½ teaspoon baking soda (use in morning)
CINNAMON-SUGAR FILLING
¾ cup light brown sugar
2 teaspoons ground cinnamon
4 tablespoons butter (melted)
ICING
1 cup powdered sugar
1 tablespoon butter (melted)
1 teaspoon vanilla extract
2 tablespoons milk
DIRECETIONS:
Mix the dough: Use a cheese grater to grate the cold butter into a mixing bowl. Add the flour and use a bench scraper or pastry cutter to cut the butter into the flour. Add the sourdough starter discard, buttermilk, honey and salt. Mix with a spatula until the ingredients are well incorporated. Cover the bowl and let rest on the counter for 10-12 hours. (DO NOT add the baking soda or baking powder. This will be added right before rolling out the dough)
THE NEXT MORNING
Make cinnamon sugar filling and glaze: Mix the brown sugar and cinnamon in a small bowl, set aside. In a separate bowl, mix the glaze ingredients and set aside. Preheat oven to 375°F (190°C) and butter a 12" cast iron skillet.
Add leavening agents: Mix the baking powder and baking soda in a small bowl with a fork until there are no visible lumps. Sprinkle the mixture on top of the dough and mix it in with your hands.
Roll out the dough: Generously flour your work surface and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 12" x 22" rectangle.
Cut out rolls: Use a pastry brush to coat the top of the dough with melted butter and sprinkle the cinnamon-sugar mixture evenly over the surface, leaving a half inch bare along the edges. Starting on one side, roll the dough into a log shape. Use the bench-scraper to cut the log into 12 pieces (approximately 1.5 inches). Arrange the portions in the cast iron skillet, leaving space in between each piece to expand.
Bake: Bake the cinnamon rolls for 35-40 minutes or until the tops are golden brown. Remove from the oven and glaze while hot.
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