Description
These Easy Sourdough Discard Cinnamon Rolls are irresistibly soft, fluffy, and full of tangy-sweet flavor. Perfect for using up leftover sourdough starter, they’re simple enough for beginners and make a show-stopping breakfast or brunch treat. Packed with gooey cinnamon-sugar filling and topped with creamy icing, these rolls will become your new go-to morning indulgence.
Ingredients
Units
Scale
Dough
- 1 cup (225g) whole milk, lukewarm
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1/2 cup (100g) granulated sugar
- 1 cup (240g) sourdough discard (unfed/room temp)
- 2 large eggs, room temperature
- 1 packet (2 1/4 tsp) instant yeast
- 1 tsp salt
- 4 1/2 cups (540g) all-purpose flour
Cinnamon Sugar Filling
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 2 1/2 tbsp ground cinnamon
Cream Cheese Icing
- 4 oz (113g) cream cheese, softened
- 2 tbsp (28g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Prepare the Dough: In a large bowl, whisk together lukewarm milk, melted butter, sugar, sourdough discard, and eggs until smooth. Sprinkle the instant yeast over the mixture and stir to combine. Add salt and flour, mixing until a rough dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 8–10 minutes, or use a stand mixer with a dough hook on medium-low for about 6–7 minutes, until the dough is smooth and slightly tacky but not sticky.
- First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for 60–90 minutes, or until doubled in size.
- Prepare the Filling: In a small bowl, mix together the brown sugar and cinnamon. Set aside. In another bowl, ensure your butter is soft enough to spread easily.
- Shape the Rolls: Punch down the risen dough and roll it out on a floured surface to a 16×12-inch rectangle. Spread softened butter over the dough, sprinkle evenly with cinnamon-sugar filling, then tightly roll up from the long edge. Pinch to seal.
- Slice and Arrange: Cut the roll into 12 even slices and place them in a greased 9×13-inch baking dish, cut side up. Cover and let rise for about 30–45 minutes, until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown on top and baked through.
- Make the Icing: While the rolls bake, beat together cream cheese, butter, powdered sugar, milk, and vanilla until smooth and desired consistency is reached.
- Ice and Serve: Spread icing over warm rolls and serve immediately for the best gooey texture. Enjoy!
Notes
- You can prepare the rolls up to the second rise, cover tightly, and refrigerate overnight—bake in the morning for fresh rolls.
- For a subtle tang, use sourdough discard that is no more than 5 days old and hasn’t turned overly sour.
- Feel free to add chopped nuts or raisins to the filling for extra texture and flavor.
- Leftovers keep well in an airtight container for up to 3 days—reheat gently before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 330
- Sugar: 21g
- Sodium: 230mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
