Sourdough Cinnamon Roll Muffins (1 hour recipe)

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Sourdough Cinnamon Roll Muffins

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) buttermilk or milk
1 teaspoon vanilla

Whisk dry ingredients:
325 grams ap flour- roughly 2 3/4 cups (add 1 T more if dough is too wet)
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. This may take about 6 minutes. You want a fairly smooth lump of dough- it’ll be slightly sticky.

Flour a 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 of 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). 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!