why make this recipe
Sourdough Discard Cinnamon Rolls are a delicious way to use leftover sourdough discard. Instead of throwing it away, you can turn it into a sweet treat that everyone will love. These rolls are soft, fluffy, and packed with cinnamon goodness. Plus, they come with a cream cheese frosting that adds a rich and creamy finish. It’s a great way to enjoy the unique flavor of sourdough while reducing waste.
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 like 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 (add a pinch of cardamom, nutmeg, or pumpkin spice if desired)
- 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:
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Warm the Milk & Melt Butter: Warm the milk (don’t boil) and melt the butter. Combine them in a large bowl.
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Mix the Dough: Add the sourdough discard, sugar, egg, and vanilla. Whisk until smooth. Gradually add flour and salt. Mix, then knead until the dough is soft and elastic.
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First Rise: Cover the dough and let it rise at room temperature for 2–3 hours (or longer if it’s cool) until nearly doubled.
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Roll Out the Dough: On a floured surface, roll the dough into a 12×16-inch rectangle.
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Spread Filling: Brush the dough with melted butter and sprinkle cinnamon and brown sugar over it. Press lightly.
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Shape & Slice: Roll up the dough tightly from the long edge. Slice into 12 rolls using dental floss.
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Second Rise: Arrange the rolls in a greased baking dish, cover, and let rise for 1–2 hours until puffy (or overnight in the fridge).
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Bake: Bake at 350°F (175°C) for 25–30 minutes until golden.
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Make Cream Cheese Frosting: Whip the cream cheese, butter, powdered sugar, and vanilla together. Spread over the warm rolls.
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Serve: Enjoy the rolls warm. Store any leftovers in an airtight container.
how to serve Sourdough Discard Cinnamon Rolls
Serve these cinnamon rolls warm from the oven for the best experience. They make a great breakfast treat or a delightful snack. Adding a cup of coffee or tea can enhance the flavor.
how to store Sourdough Discard Cinnamon Rolls
Cool the rolls completely and then store them in an airtight container at room temperature. They will stay fresh for about two days. For longer storage, you can refrigerate or freeze them. Just make sure to wrap them well.
tips to make Sourdough Discard Cinnamon Rolls
- Make sure your sourdough discard is not too old; using it within a week is ideal.
- Don’t skip the kneading; this helps develop the dough’s elasticity for fluffy rolls.
- You can experiment with different spices or add-ins like nuts or dried fruit in the filling for extra flavor.
- If the dough is too sticky, add a little more flour until it reaches the right consistency.
variation
Feel free to customize the filling. Besides cinnamon and brown sugar, you can add chocolate chips, fruits, or nuts to make your cinnamon rolls unique.
FAQs
1. Can I make these cinnamon rolls vegan?
Yes! Use a flax egg instead of a regular egg, and substitute plant-based milk and vegan butter.
2. What if I don’t have sourdough discard?
You can make the dough without the discard, but you may need to adjust the recipe to include yeast or another leavening agent.
3. Can I prepare the rolls ahead of time?
Absolutely! You can assemble the rolls and place them in the fridge overnight for the second rise. Just bake them in the morning for fresh cinnamon rolls.
4. How do I know when the rolls are done baking?
The rolls should be golden brown on top. You can also check for a springy texture when lightly pressed.
Sourdough Discard Cinnamon Rolls
Ingredients
Method
- Warm the milk (don’t boil) and melt the butter. Combine them in a large bowl.
- Add the sourdough discard, sugar, egg, and vanilla. Whisk until smooth. Gradually add flour and salt. Mix, then knead until the dough is soft and elastic.
- Cover the dough and let it rise at room temperature for 2–3 hours until nearly doubled.
- On a floured surface, roll the dough into a 12×16-inch rectangle.
- Brush the dough with melted butter and sprinkle cinnamon and brown sugar over it. Press lightly.
- Roll up the dough tightly from the long edge. Slice into 12 rolls using dental floss.
- Arrange the rolls in a greased baking dish, cover, and let rise for 1–2 hours until puffy (or overnight in the fridge).
- Bake at 350°F (175°C) for 25–30 minutes until golden.
- Whip the cream cheese, butter, powdered sugar, and vanilla together. Spread over the warm rolls.
- Enjoy the rolls warm. Store any leftovers in an airtight container.