Sourdough Discard Cinnamon Rolls
Sourdough Discard Cinnamon Rolls are soft, fluffy, and packed with flavor. They make great use of leftover sourdough discard, adding a subtle tang that balances the sweetness of the cinnamon filling.
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Rolling Pin
- Dough Cutter
- Baking Dish
- Kitchen Thermometer (Optional)
Ingredients
Dough
- 1 cup sourdough discard Unfed, at room temperature
- 3 cups all-purpose flour
- 1/2 cup milk Warm
- 1/4 cup sugar
- 1 tsp salt
- 1 tbsp instant yeast Optional, for faster rise
- 1/4 cup butter Melted and slightly cooled
Filling
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup butter Softened
Frosting
- 4 oz cream cheese Softened
- 2 tbsp butter Softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour, salt, and sugar.
- Add sourdough discard, milk, melted butter, and yeast (if using). Mix until a shaggy dough forms.
- Knead the dough for 8-10 minutes by hand or 5-7 minutes in a stand mixer until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise for 2-4 hours or until doubled in size.
- Roll the dough into a rectangle, about ¼-inch thick.
- Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
- Roll the dough tightly into a log and cut into 12 equal rolls.
- Arrange the rolls in a greased baking dish, cover, and let rise again for 1-2 hours.
- Preheat the oven to 350°F (175°C). Bake for 20-25 minutes until golden brown.
- While baking, prepare the frosting by beating cream cheese, butter, powdered sugar, and vanilla until smooth.
- Spread frosting over warm cinnamon rolls and serve.
Notes
For a richer flavor, refrigerate the dough overnight after the first rise and bake the next morning.