Sourdough Discard Cinnamon Rolls
These pillowy cinnamon rolls turn sourdough discard into a delightful treat, glazed with a tangy cream cheese frosting, perfect for brunch or holiday mornings.
Ingredients
For the Dough
- 100 grams 100 grams sourdough discard Room temp is fine.
- 294 grams 294 grams flour All-purpose or bread flour.
- 0.25 cup ¼ cup sugar (50 g)
- 0.5 teaspoon ½ teaspoon salt (3 g)
- 130 grams 130 grams whole milk Warm to ~100–110°F/38–43°C for best yeast activation.
- 3 tablespoons 3 tablespoons butter Melted into the milk for the dough.
- 2.25 teaspoons 2¼ teaspoons instant yeast (about 1 package — 7 g or ¼ oz)
- 1 large 1 large egg Room temperature.
For the Filling
- 3 tablespoons 3 tablespoons butter Softened for spreading.
- 0.33 cup ⅓ cup packed brown sugar (67 g)
- 1 tablespoon 1 tablespoon ground cinnamon (8 g)
- 0.5 teaspoon ½ teaspoon vanilla extract For the filling.
For the Frosting
- 6 ounces 6 ounces cream cheese Softened to room temperature.
- 3 tablespoons 3 tablespoons butter Softened to room temperature.
- 1 cup 1 cup powdered sugar (120 g)
- 1 teaspoon 1 teaspoon vanilla extract (5 ml)
Instructions
Making the Dough
- Warm the milk with 3 tablespoons of butter until butter melts and milk registers about 100–110°F (38–43°C).
- In a large bowl, whisk together flour, sugar, salt, and instant yeast.
- Add sourdough discard, warm milk/butter, and egg to the dry ingredients.
- Mix until a shaggy dough forms. Knead by hand for 8–10 minutes or with a mixer for 4–5 minutes, until smooth.
- Shape into a ball, place in a lightly oiled bowl, cover, and let rise for about 45–60 minutes, until puffy.
Filling the Rolls
- Turn the risen dough onto a lightly floured surface and roll into a rectangle roughly 12 x 16 inches.
- Spread softened butter evenly over the dough.
- Combine brown sugar, cinnamon, and vanilla. Sprinkle evenly over buttered dough.
- Roll tightly into a log from the long edge, pinch seam closed, and cut into 9–12 even rolls.
Baking the Rolls
- Place rolls in a greased pan, cover, and let proof for 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C) while they proof.
- Bake for 22–28 minutes until golden brown.
- Allow to cool for 8–12 minutes before frosting.
The Frosting
- Beat cream cheese and butter together until smooth.
- Add powdered sugar and vanilla, and beat until silky and spreadable.
- Spread over warm rolls.
Notes
Store at room temperature for up to 24 hours or in the fridge for 3–4 days. Reheat in the microwave or oven before serving.