Why Make This Recipe
Sourdough Discard Cinnamon Rolls are a delightful way to use up extra sourdough discard. Instead of tossing it, you can create soft, sweet rolls that are perfect for breakfast or dessert. These cinnamon rolls are fluffy, loaded with warm spices, and topped with creamy frosting, making them a crowd-pleaser. Plus, they are simple to prepare, and you can enjoy them fresh from the oven with just a few ingredients.
How to Make Sourdough Discard Cinnamon Rolls
Ingredients:
- 1 cup sourdough discard (Unfed, straight from fridge works)
- 2 3/4 cups all-purpose flour (Substitute ⅓ with bread or whole wheat if desired)
- 3/4 cup milk (Whole, 2%, or non-dairy (e.g., almond, oat))
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (Melted, or vegan substitute)
- 1 large egg (Or flax egg for vegan)
- 1 tsp salt
- 1 1/2 tbsp cinnamon (Or add pinch of cardamom, nutmeg, or pumpkin spice)
- 3/4 cup brown sugar (For filling)
- 3 tbsp unsalted butter (For brushing filling, or vegan)
- 4 oz cream cheese (For frosting; vegan substitute or glaze if desired)
- 2 tbsp unsalted butter (For frosting, softened)
- 1 cup powdered sugar (For frosting)
- 1 tsp vanilla extract (For dough and frosting)
- Optional: chopped nuts, raisins, orange zest (For filling)
Directions:
- Warm the Milk & Melt Butter: Warm milk (don’t boil) and melt butter. Combine in a large bowl.
- Mix the Dough: Add sourdough discard, sugar, egg, and vanilla. Whisk until smooth. Add flour and salt. Mix, then knead until dough is soft and elastic.
- First Rise: Cover and let rise at room temp for 2–3 hours (or longer if cool) until nearly doubled.
- Roll Out the Dough: On a floured surface, roll dough to a 12×16-inch rectangle.
- Spread Filling: Brush with melted butter, sprinkle cinnamon and brown sugar. Press lightly.
- Shape & Slice: Roll up tightly from the long edge. Slice into 12 rolls using dental floss.
- Second Rise: Arrange in a greased baking dish, cover, and let rise 1–2 hours until puffy (or overnight in fridge).
- Bake: Bake at 350°F (175°C) for 25–30 minutes until golden.
- Make Cream Cheese Frosting: Whip cream cheese, butter, powdered sugar, and vanilla. Spread over warm rolls.
- Serve: Enjoy warm. Store leftovers airtight.
How to Serve Sourdough Discard Cinnamon Rolls
Serve these cinnamon rolls warm, straight from the oven, topped with the cream cheese frosting. They are perfect for breakfast, as a snack, or for a special brunch. You can also enjoy them plain if you prefer.
How to Store Sourdough Discard Cinnamon Rolls
To keep these cinnamon rolls fresh, store them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week. Reheat them gently in the microwave or oven before serving.
Tips to Make Sourdough Discard Cinnamon Rolls
- Make sure your sourdough discard is at room temperature for better mixing.
- Let the dough rise in a warm place to help it double in size quickly.
- Use dental floss to cut the rolls for clean slices without squishing them.
- For extra flavor, add nuts or raisins to the filling.
Variation
You can add other spices like cardamom or nutmeg to the filling for a unique twist. Additionally, try incorporating chocolate chips or nuts into the dough for added texture and flavor.
FAQs
1. Can I use active sourdough starter instead of discard?
Yes, you can use an active sourdough starter as long as it is at room temperature.
2. Can I make these cinnamon rolls vegan?
Absolutely! Substitute the egg with a flax egg, use non-dairy milk, and replace the butter with a vegan alternative.
3. Can I freeze the cinnamon rolls?
Yes, you can freeze the unbaked cinnamon rolls. Just place them in a freezer-safe container after slicing, and they can be baked directly from frozen. Make sure to extend the baking time as needed.
Sourdough Discard Cinnamon Rolls
Ingredients
Method
- Warm the milk (don’t boil) and melt the butter. Combine in a large bowl.
- Add sourdough discard, sugar, egg, and vanilla. Whisk until smooth.
- Add flour and salt. Mix, then knead until dough is soft and elastic.
- Cover and let rise at room temperature for 2–3 hours (or longer if cool) until nearly doubled.
- On a floured surface, roll dough to a 12x16-inch rectangle.
- Brush with melted butter, sprinkle cinnamon and brown sugar. Press lightly.
- Roll up tightly from the long edge. Slice into 12 rolls using dental floss.
- Arrange in a greased baking dish, cover, and let rise for 1–2 hours until puffy (or overnight in fridge).
- Bake at 350°F (175°C) for 25–30 minutes until golden.
- Whip cream cheese, butter, powdered sugar, and vanilla. Spread over warm rolls.
- Serve warm. Store leftovers airtight.