“Your family is gonna love these” is the perfect way to end this video. Bravo for sharing. My tip is that we added nutmeg and clove as well - and a splash of the buttermilk to the icing. Man those are a new tradition on Christmas morning!
OMG! This is so much easier than many of the other recipes I've researched! Made homemade cinnamon rolls with your recipe and they are fantastic. I appreciate you sharing a less intimidating way to make a wonderful cinnamon roll.
Great video, I can't wait to try making these, but I still don't understand why people have discard at all, and then they need to come up with ways to use the discard. I never discard anything, and you don't need to either. Just keep 20-60 grams of starter in the fridge, then when you want to bake, just pull it out and feed it the amount you need for the recipe + 10 or so grams for the unavoidable waste that gets stuck to the spoon. Once it's hit peak activity, use what you need for the recipe and put what's left back in the fridge for next time. No waste, No having to bake extra things just to use up the discard, easy peasy lemon squeezy. Here's an example, if I need 100g for my recipe, I add 55 g water and 55 g flour to the starter straight from the fridge (i use 90 degree F water to help wake the starter up) That gives me 110 g for the recipe, plus a little extra for any waste, and I maintain the original amount. In 4-6 hours depending on temp, it's ready to use, and what's left goes back in the fridge for up to a week without needing to be fed. I bake 1-2 times a week, and this method works really well for me. My starter is always extremely active, and never gets so hungry that it starts making hooch. I wish more people would teach this method because it is the easiest way I've found to maintain a starter if you don't bake every day. I think it's less complicated for people just starting the sourdough journey.
I don't understand why people talk about "discard" or throwing starter in the compost either. What a shocking waste. When I have more than I need in the jar I get excited because I can make a starter pancake which is 100% starter fried in a little olive oil to make a flat crunchy sour crumpet. Why would anyone ever throw away such an absolute treat.
In her blog it says you can , I just used regular milk and my dough seems fine I’ll see how it turns out in the morning . I definitely want to try again with buttermilk though I feel like it’ll be so much better 🤤
This recipe is easily modified for gluten-free flour and starter by using Erika's All purpose GF Flour (alittleinsanity.com/all-purpose-gluten-free-flour-mix-recipe/). No additional xanthan gum or other modifications; just use this GF Flour Blend. Thanks for a delicious recipe!
Hi I would like to make this but wondering if I can use the discard that is in my fridge or does it need to be active starter. thanks so much, love your page!
Social Jitter feed your discard once, use it when it’s doubled. Use 50 g discard, 50/50 water-flour. I made this recipe today and the dough came out very wet. It was impossible to roll out. So add flour or cut back on the hydration. Maybe to 6 Tbs butter or 3/4 c milk.
I would assume yes especially if you fed it and let it rise before the discard went to that discard jar :) that’s how I do it anyway. my experience it’s always advised to let it get to room temp before incorporating the discard to ingredients.
Loved these. I was worried about the buttermilk. But wow, these were amazing. I'm a fan of your recipes now and plan on trying out more recipes. Thank you.
Thank you for the recipes, your recipes cinnamon roll came out soft and taste so good , my boyfriend and my daughter love it , this is my second time try your recipes
Just made them this morning! Delicious!!!! even though I feel like I messed them up. I think I added too much milk because initially the dough was a bit dry after prepping so added a bit more. This morning when I rolled it out, very sticky, and somewhat hard to roll and just threw them in the cast iron and prayed 🥲 They still turned out beautiful!!! super fluffy
I followed the recipe and let it ferment over night. This morning I went to lay it out and it was soooo sticky and hard to handle. Almost like a liquid. They don't look cute at all lol did I let it ferment too long?? I put bought together before I went to bed around 8:45pm and came back this morning at 7:30am, so 11 hours give or take.
What heart healthy low saturated fat alternative would you recommend instead of butter? Does it have to go in a cast iron pan? Mine has a wooden handle so might burn in the oven. Can they go into a glass pie dish (to hold shape) or alternatively onto a regular baking tray?
Just left a comment on your blog, but had to make the extra effort to show you some love here too, because these are amazing and the whole world needs to hear about them 😍👏🏼👏🏼 Thanks for sharing!!
i just added splashes of milk until desired consistency and worked like a charm! although i think i added too much because in the morning it was super sticky
I'm so glad I found your cinnamon roll recipe. They were AMAZING!! ( The icing was delicious too and I'm not usually even a fan) They will be my go to recipe for sure! I passed your recipe on to my daughter and she and her husband loved them too! I'm going to try the focaccia and pizza recipes soon! Thank you!
Done and dusted! I am so glad I eventually found a use for my SD discard that the whole family likes! This will definiteley be something that we make more often even long after LD is forgotten! Thanks
watched a few tutorials, yours was the simplest and so good! my dough was super sticky bc I tried to make a buttermilk sub but I didn’t wait long enough, anyways, I added a bunch of flour to help with the stickiness! by God’s grace, it still came out GREAT!! thank you!
So glad I found you, I've tried several of your recipes so far and just love them. These Cinnamon Rolls, just might be next. Though when I'm on your website, I noticed that often the "links" or "jump to recipe" link - doesn't work. Just wanted you to know. Love your stuff!
I just subscribed once I learned you were on youtube. I’d found your website first and just finished making the cinnamon rolls a few days ago and today, the bagels. I don’t want to miss another recipe. They are gold! Thanks again!
Is it possible to replace plain flour to bread flour and replace baking soda /baking powder to yeast? if yes, how much bread flour and yeast am I suppose to use? btw, Im from singapore and my hubby loves your recipe :)
I just made and baked these yesterday morning, so delicious, so professional looking, and first time using a cast iron skillet, wow!! And very easy too as far as sourdough goes. They were a definite hit, my husband gave a 9.9. I said ‘what, no 10?!’ He just wanted me to make them again 😉 Thanks so much!!
I didn’t grate the butter, I just cut it into cubes and worked it with a pastry blender. Worked just fine. I’m wondering for next time if I just put it in my kitchen aid mixer with the wire whisk if it would work well like that too.
Wow that was much simpler than I expected! Would this work if I chose to leave out the baking soda and baking powder? You suggest a second rise but I’m wondering if the dough can take another rise after being out on the counter.
The dough was way too wet to handle. Had to add a couple hand fulls of flour to make it workable. Any suggestions on what I may have done wrong? I followed the recipe exactly.
Hi Amy absolutely love this recipe, made it last week and it was a total hit. Wanting to make these into pizza scrolls, wondering if I can omit the honey? Thank you
Made this last night/this morning. Pretty darn good. Had to force my self to stop eating them after 2 and a half (kid stole the other half) wondering if a little more work kneading would make it easier to roll?
For me there was too much hydration. I followed instructions exactly and before it rested I could tell it was going to be too wet to handle. I’ll follow up by cutting some milk and butter or perhaps starter to see what happens.
My families new favourite! Baked these this morning, terrific recipe, delicious and I am really enjoying using my starter in so many different ways. Your videos are clear and informative while offering an excellent result. Thank you for sharing Amy.
These cinnamon rolls turned out so beautiful and delicious! I did use the Sumatra cinnamon to make them with which is a deeper, darker, rich cinnamon and the the variety of cinnamon that the Cinnabon company uses. The dough was so beautiful and moist, a perfect marriage of texture and taste!!!
lovelybones0 mix one cup of milk with about 1/2 tbs vinegar. I think that's the ratio, but look up Buttermilk substitute on Google and it will show up.
“Your family is gonna love these” is the perfect way to end this video. Bravo for sharing. My tip is that we added nutmeg and clove as well - and a splash of the buttermilk to the icing. Man those are a new tradition on Christmas morning!
Thank you for the helpful tips (grating the butter to incorporate it into the flour) and thank you for the printable ****** Recipe.
Tim Jones you’re very welcome!
Must say that the smell in my house today is amazing! Made these this morning and just waiting for them to cool so I can add the topping. Thank you!
Just made these and they came out so good. So easy compared to everything else I looked at online
OMG! This is so much easier than many of the other recipes I've researched! Made homemade cinnamon rolls with your recipe and they are fantastic. I appreciate you sharing a less intimidating way to make a wonderful cinnamon roll.
Great video, I can't wait to try making these, but I still don't understand why people have discard at all, and then they need to come up with ways to use the discard. I never discard anything, and you don't need to either. Just keep 20-60 grams of starter in the fridge, then when you want to bake, just pull it out and feed it the amount you need for the recipe + 10 or so grams for the unavoidable waste that gets stuck to the spoon. Once it's hit peak activity, use what you need for the recipe and put what's left back in the fridge for next time. No waste, No having to bake extra things just to use up the discard, easy peasy lemon squeezy.
Here's an example, if I need 100g for my recipe, I add 55 g water and 55 g flour to the starter straight from the fridge (i use 90 degree F water to help wake the starter up) That gives me 110 g for the recipe, plus a little extra for any waste, and I maintain the original amount. In 4-6 hours depending on temp, it's ready to use, and what's left goes back in the fridge for up to a week without needing to be fed. I bake 1-2 times a week, and this method works really well for me. My starter is always extremely active, and never gets so hungry that it starts making hooch. I wish more people would teach this method because it is the easiest way I've found to maintain a starter if you don't bake every day. I think it's less complicated for people just starting the sourdough journey.
I don't understand why people talk about "discard" or throwing starter in the compost either. What a shocking waste. When I have more than I need in the jar I get excited because I can make a starter pancake which is 100% starter fried in a little olive oil to make a flat crunchy sour crumpet. Why would anyone ever throw away such an absolute treat.
Can I use regular milk instead of buttermilk?!
In her blog it says you can , I just used regular milk and my dough seems fine I’ll see how it turns out in the morning . I definitely want to try again with buttermilk though I feel like it’ll be so much better 🤤
This recipe is easily modified for gluten-free flour and starter by using Erika's All purpose GF Flour (alittleinsanity.com/all-purpose-gluten-free-flour-mix-recipe/). No additional xanthan gum or other modifications; just use this GF Flour Blend. Thanks for a delicious recipe!
Hi I would like to make this but wondering if I can use the discard that is in my fridge or does it need to be active starter. thanks so much, love your page!
Social Jitter feed your discard once, use it when it’s doubled. Use 50 g discard, 50/50 water-flour. I made this recipe today and the dough came out very wet. It was impossible to roll out. So add flour or cut back on the hydration. Maybe to 6 Tbs butter or 3/4 c milk.
I would assume yes especially if you fed it and let it rise before the discard went to that discard jar :) that’s how I do it anyway. my experience it’s always advised to let it get to room temp before incorporating the discard to ingredients.
This is my favourite cinnamon scrolls. So easy to make and so so yummy. It's a big hit amongst friends and family.
I've made them today! I used 50 grams less buttermilk as per your instructions. Absolutely perfect!!! Thanks a lot for this recipe
They came out great! An awesome way to use leftover starter.
Maria Elena de Bendana 🙌🏻 that’s awesome 😊
Loved these. I was worried about the buttermilk. But wow, these were amazing. I'm a fan of your recipes now and plan on trying out more recipes. Thank you.
Thank you so much for kindly sharing your best recipe. I have baked so many times following your instructions every time it’s comes out perfect. ❤❤❤❤
Thank you for the recipes, your recipes cinnamon roll came out soft and taste so good , my boyfriend and my daughter love it , this is my second time try your recipes
Just made them this morning! Delicious!!!! even though I feel like I messed them up. I think I added too much milk because initially the dough was a bit dry after prepping so added a bit more. This morning when I rolled it out, very sticky, and somewhat hard to roll and just threw them in the cast iron and prayed 🥲 They still turned out beautiful!!! super fluffy
I followed the recipe and let it ferment over night. This morning I went to lay it out and it was soooo sticky and hard to handle. Almost like a liquid. They don't look cute at all lol did I let it ferment too long?? I put bought together before I went to bed around 8:45pm and came back this morning at 7:30am, so 11 hours give or take.
Can I use whole milk vs buttermilk? Or would the sourdough eat up the bubble gut ingredients in buttermilk?
Can I use whole milk instead of butter milk??
What heart healthy low saturated fat alternative would you recommend instead of butter? Does it have to go in a cast iron pan? Mine has a wooden handle so might burn in the oven. Can they go into a glass pie dish (to hold shape) or alternatively onto a regular baking tray?
Just left a comment on your blog, but had to make the extra effort to show you some love here too, because these are amazing and the whole world needs to hear about them 😍👏🏼👏🏼
Thanks for sharing!!
Also I don’t have a cast iron skillet but I do have a cast iron Dutch oven could I use that for these ?
Your recipe online says to add the salt in when you add the starter but here you do after it ferments . Will this effect anything?
After adding the initial ingredients together my dough looked nothing like yours. I had a ball form, not a loose wet mix. Should I scrap it?
I did too. I’m going to add splashes of milk
i just added splashes of milk until desired consistency and worked like a charm! although i think i added too much because in the morning it was super sticky
Hi there can I ask what bakery brush you are using?
Wonderful, I like the recipes using the "waste" starter. I will be making these rolls today.
:)
how disappointing my cinnamon rolls stayed doughy inside
I made these last night/this morning and they are fantastic!! Thanks so much for this recipe
wish we could print the recipe out
These were such a big hit that I had to make them three times this week. Thanks for an easy and delicious recipe!
These turned out fantastic and the method was very easy to follow! Thank you for a great tutorial 😊
I was wondering how you didn’t have to do a second rise! How neat!
I'm so glad I found your cinnamon roll recipe. They were AMAZING!! ( The icing was delicious too and I'm not usually even a fan) They will be my go to recipe for sure! I passed your recipe on to my daughter and she and her husband loved them too! I'm going to try the focaccia and pizza recipes soon! Thank you!
You are so welcome! Glad you enjoyed them so much :)
Done and dusted! I am so glad I eventually found a use for my SD discard that the whole family likes! This will definiteley be something that we make more often even long after LD is forgotten! Thanks
Glad I could help!
watched a few tutorials, yours was the simplest and so good! my dough was super sticky bc I tried to make a buttermilk sub but I didn’t wait long enough, anyways, I added a bunch of flour to help with the stickiness! by God’s grace, it still came out GREAT!! thank you!
Thank You sweet heart.
I made these and they were great. The leftover ones were even really good cold. Thanks for sharing.
Clint Kaker you’re very welcome! Glad you enjoyed them 😊
My dough turned out so sticky ! Any idea what I did wrong ?
On her blog she has measurements for a less sticky dough . 330g flour and 180g buttermilk
So glad I found you, I've tried several of your recipes so far and just love them. These Cinnamon Rolls, just might be next. Though when I'm on your website, I noticed that often the "links" or "jump to recipe" link - doesn't work. Just wanted you to know. Love your stuff!
I try to make these once a month. Your recipe is great!! I usually use active starter. I follow your directions on your website. Thank you Amy. ❤
These are AMAZING! I didn't have enough honey for the dough, so I used what I had and used pure maple syrup for the rest. :) It was super yummy!
OMG I can smell the goodness
I just subscribed once I learned you were on youtube. I’d found your website first and just finished making the cinnamon rolls a few days ago and today, the bagels. I don’t want to miss another recipe. They are gold! Thanks again!
Is it possible to replace plain flour to bread flour and replace baking soda /baking powder to yeast? if yes, how much bread flour and yeast am I suppose to use? btw, Im from singapore and my hubby loves your recipe :)
Can I use whole milk if I don't have buttermilk or can't fork buttermilk?
I just made and baked these yesterday morning, so delicious, so professional looking, and first time using a cast iron skillet, wow!! And very easy too as far as sourdough goes. They were a definite hit, my husband gave a 9.9. I said ‘what, no 10?!’ He just wanted me to make them again 😉 Thanks so much!!
I didn’t grate the butter, I just cut it into cubes and worked it with a pastry blender. Worked just fine. I’m wondering for next time if I just put it in my kitchen aid mixer with the wire whisk if it would work well like that too.
Hi! Can you make these with just milk if you don’t have buttermilk?? Thanks ❤
Yes you can!
Could regular milk be used in place of buttermilk? Excited to try these!
Amy Johnson yes it can!
@@littlespoonfarm what about an almond milk from the cold section?
Just prepped these and will be baking them for my fam in the morn! ❤
Wow that was much simpler than I expected! Would this work if I chose to leave out the baking soda and baking powder? You suggest a second rise but I’m wondering if the dough can take another rise after being out on the counter.
Made this today and they turned out very good! Not too sweet - right on point ❤️
Definitely a keeper. Thank you for the recipe ❤
The dough was way too wet to handle. Had to add a couple hand fulls of flour to make it workable. Any suggestions on what I may have done wrong? I followed the recipe exactly.
Hi Amy absolutely love this recipe, made it last week and it was a total hit. Wanting to make these into pizza scrolls, wondering if I can omit the honey? Thank you
Made this last night/this morning. Pretty darn good. Had to force my self to stop eating them after 2 and a half (kid stole the other half) wondering if a little more work kneading would make it easier to roll?
For me there was too much hydration. I followed instructions exactly and before it rested I could tell it was going to be too wet to handle. I’ll follow up by cutting some milk and butter or perhaps starter to see what happens.
Made it this am. (Imessed up and only used ½ cup milk yesterday so I added it this a.m. Perfecto. Super good.
I absolutely love everything you make! This cinnamon roll are tastier I’ve ever ate!
I found this recipe the other day and have since made two batches, they are so good! My husband and friends have raved about them. Thank you!
Whoa! Just made these and they are delicious!!! Thank you!!!
I tried and It was delicious. THANK YOU!
Thank you for this recipe!!! Can’t wait to try these this weekend.
I'm planning to make these tomorrow with my Amish Friendship Bread starter and see how it goes
My husband said they were the best cinnamon rolls he has ever had! Thank you for the recipe and instruction as always you are awesome!
I made these and they were amazing! Such a luxurious dough and so easy!
Came out superb! Added some cream cheese to the icing 😉
Thank you for the recipes, hope u make more recipes
These were easy and so delicious! Thank you!
Wow these taste amazing. Family said I have to make them every week.
She's the sourdough Queen, Id say.
I can’t wait to try this as soon as I get my starter
Absolute Yummy...and it's Sourdough to boot. I love this recipe...Thanks Amy
You are so welcome!
Great video 😊 gonna make these
My families new favourite! Baked these this morning, terrific recipe, delicious and I am really enjoying using my starter in so many different ways. Your videos are clear and informative while offering an excellent result. Thank you for sharing Amy.
Thank you so much! :)
So delicious and easy to make!
Question: In the video you add the salt in the morning and the print recipe it states you add it the night before? Thank You.
Also wondering the answer to this question …😅 I followed the recipe on the website and then watched the video. Hope it doesn’t matter.
These cinnamon rolls turned out so beautiful and delicious! I did use the Sumatra cinnamon to make them with which is a deeper, darker, rich cinnamon and the the variety of cinnamon that the Cinnabon company uses. The dough was so beautiful and moist, a perfect marriage of texture and taste!!!
Wonderful!
What can I use instead of buttermilk? Thanks!
lovelybones0 mix one cup of milk with about 1/2 tbs vinegar. I think that's the ratio, but look up Buttermilk substitute on Google and it will show up.
Amy tried your recipe.....the dough was way to sticky just couldn't roll it ...it was a mess...😅
Severina D. Oh no. Did you use a scale to measure ingredients or cups? I’m just curious so i can help troubleshoot
Amy I used a scale
Made a batch this morning. Thank you for this amazing discard recipe. A new favorite.
Wonderful!
Love love love
Recipes using the starter waste is awesome - nice!
I think so too!
What model scale are you using?
It's a bakers scale.
I tried this recipe and is was an absolute disaster. No roll there, just a sticky mess 😭
Mara R me too! I just kept adding flour until it became workable.
Ingrid Gillette I’ll try that next time thanks!
I just did the recipe and my dough was very very sticky, impossible to shape or do anything!
Do you live in a high humidity area? I get that comment from some bakers.
Amy Duska, kind of, l am in Fort Worth TX! It could be the problem right
betemitchell I live in Florida my dough was way too wet as well I just kept adding a little flour until it became workable and they are delicious.
What brand bread bowl do you use?
It's a Pyrex
I want to try this recipe but am worried about the dough having buttermilk that sits out overnight.
Same!
I totally understand but I haven't had any issues. I actually make cultured butter with heavy cream that sits out for 2 days to ferment.
@@littlespoonfarm Would the same go for yogurt? I'm trying that so we'll see.
These turned out perfectly! Super simple and delicious!