This was the very first thing I baked once I got my sourdough starter established, and they give Pap's sticky buns a run for their money. I found a few recipes online and decided to tweak them a bit. The recipe I used comes from the blog Little Spoon Farm but I changed a couple measurements/methods. The whole process is very easy but does require some planning: start the evening before, then assemble and bake the next morning. These were very soft and fluffy with a slight tang from the sourdough, they definitely didn't last long.
Ingredients (Dough):
1/3 cup sourdough starter discard
1 stick of cold butter
2 1/2 cups flour
1 cup buttermilk
1 T sugar
1 tsp salt
1/2 tsp baking powder (don't add initially)
1/2 tsp baking soda (don't add initially)
Ingredients (Filling)
1 cup brown sugar
4 T very soft butter
2-3 tsp cinnamon
Instructions:
1) Combine the butter and flour, either cut together until the butter is the size of peas or grate the butter directly in the flour (I found the second method easier)
2) Add the starter, buttermilk, sugar and salt. Stir until well combined. The dough will be pretty wet which is okay!
3) Cover and let rest for 12 hours
4) After 12 hours, add the baking soda/powder and stir
5) Generously flour your work surface and turn out the dough. Flour the top of the dough and roll into a large rectangle about 1/4" thick
6) Spread the butter on the dough leaving 1/4" border. Repeat with the sugar and cinnamon.
7) Start to roll the dough into a log starting at the long end, keeping the ends together as you go. I used a metal spatula to gently separate the dough from the counter as I went since it is a sticky dough.
8) This makes 12 rolls about 1 1/2" each. Once cut, place in a buttered 9x12 dish or cast iron pan. Bake 375 F for 35 minutes.
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