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Sourdough Discard Cinnamon Rolls Recipe

Sourdough Discard Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 74 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours (includes rise time)
  • Yield: 12 rolls 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Sourdough Discard Cinnamon Rolls are pillowy-soft, sweet breakfast treats made with leftover sourdough starter discard. They offer a tangy depth of flavor in the dough, swirled with a classic cinnamon sugar filling and topped with a luscious cream cheese glaze. Ideal for using up sourdough starter and perfect for a cozy brunch or special treat.

Ingredients

Units Scale

For the Dough

  • 3/4 cup (180ml) warm milk
  • 1/2 cup (120g) sourdough discard (unfed, room temperature)
  • 1/3 cup (67g) granulated sugar
  • 1 large egg
  • 1/3 cup (75g) unsalted butter, melted
  • 3 cups (375g) all-purpose flour
  • 2 1/4 teaspoons (7g) instant yeast
  • 1/2 teaspoon salt

For the Filling

  • 1/2 cup (100g) brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1/4 cup (56g) unsalted butter, very soft or melted

For the Cream Cheese Glaze

  • 4 oz (113g) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2–3 tablespoons (30-45ml) milk

Instructions

  1. Prepare the Dough: In a large mixing bowl, whisk together the warm milk, sourdough discard, sugar, egg, and melted butter until smooth. Sprinkle in the instant yeast and let the mixture sit for 5 minutes until slightly bubbly.
  2. Add the Dry Ingredients: Add flour and salt to the wet mixture. Stir with a spoon or dough hook until a shaggy dough forms. Knead for 7–10 minutes until the dough is soft, smooth, and only slightly sticky.
  3. First Rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
  4. Prepare the Filling: While the dough rises, combine brown sugar and cinnamon in a small bowl. Melt the butter and set aside for spreading.
  5. Shape the Rolls: Punch down the risen dough. On a floured surface, roll it into a 16×12-inch rectangle. Brush all over with melted butter, then sprinkle evenly with the cinnamon sugar mixture.
  6. Roll and Slice: Starting from a long edge, roll the dough into a tight log. Slice into 12 equal rolls and arrange them in a greased 9×13-inch baking dish.
  7. Second Rise: Cover the pan and let the rolls rise for 30–40 minutes until noticeably puffy.
  8. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 22–26 minutes, until golden brown on top.
  9. Make the Cream Cheese Glaze: Beat together the cream cheese and butter until completely smooth. Add powdered sugar, vanilla, and enough milk to achieve a pourable consistency.
  10. Glaze and Serve: Spread or drizzle the glaze over warm rolls and enjoy immediately!

Notes

  • For extra tangy flavor, refrigerate the shaped rolls overnight and bake in the morning.
  • Active, bubbly starter can be used, but unfed discard helps reduce waste.
  • Feel free to add raisins or chopped nuts to the filling for variety.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

Nutrition

  • Serving Size: 1 roll
  • Calories: 310
  • Sugar: 21g
  • Sodium: 190mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 35mg

Find it online: https://newsvks.com/sourdough-discard-cinnamon-rolls-recipe/