Sourdough Discard Cinnamon Rolls
These soft and fluffy Sourdough Discard Cinnamon Rolls are a perfect way to use up your sourdough discard. They’re packed with cinnamon sugar, topped with creamy frosting, and offer a subtle tangy flavor that takes homemade cinnamon rolls to the next level.
Equipment
Ingredients
Dough:
- 1 cup sourdough discard
- 3 ½ cups all-purpose flour
- ¾ cup milk, warm
- ¼ cup granulated sugar
- ¼ cup softened butter
- 2 large eggs
- 1 tsp optional instant yeast (for quicker proofing)
Filling:
- ¾ cup brown sugar
- 2 tbsp ground cinnamon
- ¼ cup softened butter
Frosting:
- 4 oz cream cheese, softened
- ½ cups powdered sugar, sifted
- 1 tsp vanilla extract
- 2-3 tbsp milk or cream (adjust for consistency)
Instructions
Make the Dough
- Mix Ingredients: In a large bowl, combine sourdough discard, flour, milk, sugar, butter, eggs, and optional yeast. Mix until a sticky dough forms.
- Knead the Dough: Knead on a floured surface for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
- First Rise: Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size (3–4 hours or longer if relying solely on sourdough).
Prepare the Filling
- Mix the Filling: In a small bowl, combine brown sugar and cinnamon.
- Roll Out Dough: On a lightly floured surface, roll out the dough into a rectangle (~12x18 inches).
- Spread Butter: Evenly spread softened butter over the rolled dough.
- Add Cinnamon Sugar: Sprinkle the cinnamon-sugar mixture over the buttered dough.
Shape the Rolls
- Roll the Dough: Starting at the long edge, tightly roll the dough into a log.
- Slice the Rolls: Cut the log into 12 even slices (~1–1½ inches thick) using a sharp knife or dental floss.
- Arrange in Pan: Place the rolls in a greased 9x13-inch baking dish, leaving space between them.
Proof and Bake
- Second Rise: Cover the rolls and let rise for 1–2 hours until puffy and nearly doubled.
- Bake: Preheat the oven to 350°F (175°C). Bake for 25–30 minutes or until golden brown.
- Cool Slightly: Let the rolls cool for 10 minutes before frosting.
Make the Frosting
- Blend Ingredients: Beat softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy.
- Frost the Rolls: Spread or drizzle the frosting over warm rolls.
Notes
- Sourdough discard adds a mild tang but can be substituted with active starter for a stronger flavor.
- You can refrigerate the shaped rolls overnight and bake them fresh in the morning.
- Adjust milk in the frosting to reach your desired consistency.
Nutrition
Calories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 35mgSodium: 150mgFiber: 1gSugar: 15g
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