Sourdough discard cinnamon rolls are a delicious way to transform your leftover sourdough starter into a sweet and irresistible treat. If you’ve been maintaining a sourdough starter, you know how much discard can accumulate.
Luckily, sourdough discard cinnamon rolls provide a perfect solution by using that extra starter to create fluffy, soft, and flavorful rolls. These sourdough discard cinnamon rolls have the perfect balance of sweetness from the cinnamon sugar filling and a subtle tang from the sourdough discard. Plus, they’re easy to make and will impress your family or friends with a bakery-quality treat right from your kitchen.
Whether for breakfast or dessert, these sourdough discard cinnamon rolls are sure to become a favorite.
Ingredients
Dough:
1 cup sourdough discard
3 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
2 1/4 teaspoons instant yeast (1 packet)
1/2 cup warm milk
1/4 cup melted butter
1 large egg
Filling:
1/2 cup brown sugar
2 tablespoons cinnamon
1/4 cup softened butter
Icing:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Execution
1- Prepare the dough: In a large mixing bowl, whisk together the flour, sugar, salt, and yeast. In a separate bowl, combine the sourdough discard, warm milk, melted butter, and egg. Gradually add the wet ingredients to the dry ingredients and mix until a soft dough forms. Knead the dough for about 5-7 minutes until smooth and elastic. Cover the bowl and let the dough rise for 1-2 hours or until doubled in size.
2- Make the filling: In a small bowl, mix the brown sugar and cinnamon together. Set aside.
3- Roll out the dough: Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 1/4 inch thick). Spread the softened butter evenly over the dough and sprinkle the cinnamon-sugar mixture on top.
4- Shape the rolls: Starting from one long side, tightly roll the dough into a log. Slice the log into 12 equal pieces and place them in a greased 9×13-inch baking dish. Cover and let the rolls rise for another 30-45 minutes.
5- Bake the cinnamon rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
6- Prepare the icing: While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract to make the icing. Drizzle the icing over the warm cinnamon rolls right after they come out of the oven.
Additional tips
About: Sourdough Discard Cinnamon Rolls
- Use softened butter for easy spreading in the filling.
- For the fluffiest rolls, allow enough time for both rises, ensuring the dough doubles in size.
- If you prefer a cream cheese frosting, swap out the icing for a cream cheese version.
- These cinnamon rolls are best served fresh, but you can reheat them in the microwave for a quick treat the next day.
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