Sourdough Discard Cinnamon Rolls
Delight in soft, fluffy sourdough discard cinnamon rolls with rich, gooey filling. A perfect way to use up starter and bake a treat everyone loves!
Servings: 12 rolls
Calories: 320kcal
Ingredients
For the Dough:
- ½ cup sourdough discard – Unfed straight from the fridge works perfectly.
- 2 ¾ cups all-purpose flour – Provides structure and softness.
- ¼ cup granulated sugar – Just enough to sweeten the dough.
- ½ cup whole milk warm – Activates the yeast and keeps the dough tender.
- 1 large egg – For richness and stability.
- ¼ cup unsalted butter melted – Adds moisture and flavor.
- 1 packet active dry yeast 2 ¼ tsp – Helps the dough rise beautifully.
- ½ tsp salt – Balances the sweetness.
- 1 tsp vanilla extract – Optional but adds a lovely aroma.
For the Cinnamon Filling:
- ⅓ cup unsalted butter softened – Easy to spread and full of flavor.
- ¾ cup brown sugar packed – For that signature gooey sweetness.
- 1 ½ tbsp ground cinnamon – The star of the filling!
- 1 tbsp all-purpose flour – Thickens the filling slightly.
For the Cream Cheese Frosting:
- 4 oz cream cheese softened – Creamy and tangy for the perfect glaze.
- ¼ cup unsalted butter softened – Blends smoothly into the frosting.
- 1 cup powdered sugar – Creates a silky-sweet finish.
- 1 tsp vanilla extract – Enhances the overall flavor.
- 1-2 tbsp milk – Adjusts the consistency.
Pro Tip:
- If you prefer a more intense cinnamon flavor sprinkle a pinch of nutmeg or cardamom into the filling. This subtle twist makes the rolls even more aromatic.
Instructions
Prepare the Dough
- Activate the Yeast – In a small bowl, combine the warm milk (about 110°F) and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy. This ensures your yeast is active and ready to work.
- Mix Wet Ingredients – In a large mixing bowl, whisk together the sourdough discard, melted butter, egg, and vanilla extract. Stir in the foamy yeast mixture.
- Incorporate Dry Ingredients – Gradually add the flour and salt, mixing until a shaggy dough forms. If you’re using a stand mixer, attach the dough hook and knead for about 6-8 minutes on medium speed. If kneading by hand, work the dough on a floured surface for 10 minutes until it’s soft and elastic.
- First Rise – Transfer the dough to a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
Make the Filling
- While the dough is rising, prepare the irresistible cinnamon filling:
- In a small bowl, mix the softened butter, brown sugar, cinnamon, and flour until smooth and spreadable. Set aside.
Assemble the Rolls
- Roll Out the Dough – Lightly flour your work surface and roll the dough into a large rectangle (about 12x16 inches). Aim for ¼-inch thickness.
- Spread the Filling – Evenly spread the cinnamon filling over the dough, making sure to cover right to the edges. This ensures every bite is packed with flavor.
- Roll it Up – Starting from the long edge, tightly roll the dough into a log. Slice into 12 even pieces using a sharp knife or floss for cleaner cuts.
Second Rise and Bake
- Let Them Rise Again – Place the rolls in a greased 9x13-inch baking dish, leaving a little space between each one. Cover and let rise for another 30-45 minutes until puffy.
- Bake to Perfection – Preheat the oven to 350°F (175°C). Bake for 25-30 minutes or until golden brown.
Add the Frosting
- While the rolls cool slightly, prepare the cream cheese frosting by beating together the cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Spread over the warm rolls for a luscious, gooey finish.
Pro Tip: For an overnight option, assemble the rolls and let them rise in the fridge overnight. Simply bring them to room temperature in the morning and bake as directed.
Notes
Nutrition Information (Per Serving):
- Calories: 320 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 55mg
- Sodium: 220mg
- Total Carbohydrates: 46g
- Dietary Fiber: 2g
- Sugars: 22g
- Protein: 6g