Sourdough Discard Cinnamon Rolls
These soft and slightly tangy cinnamon rolls are made with unfed sourdough discard, perfect for a cozy brunch or weekend treat without complicated timing.
Ingredients
Dough Ingredients
- 1 cup sourdough discard Unfed, straight from fridge
- 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 such as almond or 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 a pinch of cardamom, nutmeg, or pumpkin spice
Filling Ingredients
- 3/4 cup brown sugar For filling
- 3 tbsp unsalted butter For brushing filling, or vegan
- optional chopped nuts, raisins, orange zest For filling
Frosting Ingredients
- 4 oz cream cheese For frosting; use vegan cream cheese or switch to a simple glaze if preferred
- 2 tbsp unsalted butter For frosting, softened
- 1 cup powdered sugar For frosting
- 1 tsp vanilla extract Used in both dough and frosting
Instructions
Preparation
- Warm the milk until warm to the touch (not boiling). Melt 1/4 cup butter and combine with the warm milk in a large bowl. Let cool slightly if too hot.
- Add sourdough discard, granulated sugar, egg, and vanilla to the milk-butter mixture. Whisk until smooth.
- Stir in flour and salt until a shaggy dough forms. Turn onto a lightly floured surface and knead for 6–8 minutes until soft and elastic. The dough should be slightly tacky.
- Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 2–3 hours until nearly doubled.
Shaping
- On a floured surface, press and roll the dough into a 12×16-inch rectangle.
- Brush the surface with melted butter. Evenly sprinkle brown sugar and cinnamon over the butter. Add optional nuts, raisins, or orange zest.
- Starting at the long edge, roll the dough tightly into a log. Slice the log into 12 even rolls.
- Arrange the rolls in a greased baking dish. Cover and let rise 1–2 hours until puffy.
Baking
- Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes until golden brown.
- Beat together cream cheese, softened butter, powdered sugar, and vanilla until smooth. Spread frosting over the warm rolls.
Notes
For vegan, replace milk and butter with substitutes. Use dental floss for clean cuts and warm milk helps fermentation.