Transform your bubbly sourdough discard into irresistible sourdough discard cinnamon rolls, a wonderfully flavorful and surprisingly easy treat that’s perfect for brunch, dessert, or a special breakfast. This recipe is a fantastic way to use up that extra discard while creating something truly delightful.
Contents
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Key Ingredients for Sourdough Discard Cinnamon Rolls
For the Dough:
- 1 cup (225g) Sourdough Discard (fed and active, at room temperature)
- 1/2 cup (120ml) Warm Whole Milk (105-115°F / 40-46°C)
- 1/4 cup (50g) Granulated Sugar
- 1/4 cup (57g) Unsalted Butter, melted and slightly cooled
- 1 large Egg, at room temperature
- 1 teaspoon Vanilla Extract
- 3 1/2 cups (435g) All-Purpose Flour (plus more for dusting)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
For the Filling:
- 1/2 cup (113g) Unsalted Butter, softened
- 3/4 cup (150g) Packed Light Brown Sugar
- 2 tablespoons Ground Cinnamon
- 1 teaspoon Ground Nutmeg (optional, but highly recommended)
For the Cream Cheese Frosting:
- 4 oz (113g) Cream Cheese, softened
- 1/4 cup (57g) Unsalted Butter, softened
- 1 cup (120g) Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1-2 tablespoons Milk or Heavy Cream (as needed for consistency)
How to Make Sourdough Discard Cinnamon Rolls
These sourdough discard cinnamon rolls are a joy to make, offering a wonderfully tangy yet sweet flavor profile with a soft, pillowy texture that’s utterly satisfying. The process is straightforward, making them accessible even for novice bakers, and the aroma that fills your kitchen is simply divine. Preparation time is approximately 30 minutes of active work, with about 2-3 hours for rising and 20-25 minutes for baking.
Step-by-Step Instructions
- Activate the Dough: In a large bowl, whisk together the sourdough discard, warm milk, granulated sugar, melted butter, egg, and vanilla extract until well combined. The discard adds a subtle tang and helps create a wonderfully tender dough.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed throughout the flour.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or stand mixer fitted with a dough hook until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 7-10 minutes, or until it’s smooth and elastic. If using a stand mixer, knead on medium speed for about 5-7 minutes. The dough should be soft but not overly sticky.
- First Rise: Lightly grease a clean bowl with butter or oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until it has visibly increased in size. The sourdough discard will work its magic here, contributing to the rise and flavor.
- Prepare the Filling: While the dough is rising, in a small bowl, mix together the softened butter, light brown sugar, cinnamon, and nutmeg until well combined and spreadable.
- Shape the Rolls: Once the dough has risen, punch it down gently to deflate. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches, about 1/4 inch thick.
- Spread the Filling: Evenly spread the cinnamon-sugar filling over the entire surface of the dough, leaving a small border along one of the long edges.
- Roll and Slice: Starting from the opposite long edge, tightly roll up the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss, slice the log into 12 equal rolls, about 1 1/2 inches thick.
- Second Rise: Arrange the cinnamon rolls in a greased 9×13 inch baking dish, leaving a little space between each roll. Cover the dish with plastic wrap or a clean kitchen towel and let them rise again in a warm place for another 30-60 minutes, or until they are puffy and have nearly doubled in size. This second rise is crucial for achieving those wonderfully soft textures.
- Preheat Oven and Bake: Preheat your oven to 375°F (190°C). Remove the plastic wrap from the baking dish and bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. You may want to loosely tent the rolls with foil if they start browning too quickly.
- Make the Frosting: While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar, mixing until combined. Stir in the vanilla extract and 1 tablespoon of milk or cream. Add more milk or cream, a teaspoon at a time, until the frosting reaches your desired consistency.
- Frost and Serve: Once the cinnamon rolls are out of the oven and slightly cooled but still warm, generously spread the cream cheese frosting over the tops. Serve immediately for the best experience.
Why You’ll Love This Sourdough Discard Cinnamon Rolls
You’ll adore these sourdough discard cinnamon rolls for their incredible texture and rich, comforting flavor, a delightful twist on a classic treat. The subtle tang from the sourdough discard elevates the sweetness of the cinnamon filling and the luscious cream cheese frosting, creating a complex flavor profile that’s more nuanced than traditional versions. Plus, making them at home is incredibly cost-effective, transforming humble sourdough discard into a bakery-worthy indulgence without breaking the bank.
Imagine the pull-apart softness, the gooey center, and the velvety frosting – it’s pure bliss in every bite! They’re a significant step up from store-bought options, offering that authentic homemade goodness that’s hard to beat. So, gather your discard, preheat your oven, and get ready to experience cinnamon roll perfection that’s also wonderfully economical. You absolutely must try this recipe; it’s guaranteed to become a new favorite!
Storing and Reheating Tips
Storing Leftovers:
- Once completely cooled, store leftover sourdough discard cinnamon rolls in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate them in an airtight container for up to 4-5 days.
- To freeze, wrap individual cooled cinnamon rolls tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.
Reheating:
- Room Temperature: To enjoy at room temperature, simply unwrap and let them sit out for about 30 minutes.
- Oven/Toaster Oven: For a warm, fresh-from-the-oven experience, place frozen or refrigerated cinnamon rolls on a baking sheet and reheat at 300°F (150°C) for 10-15 minutes, or until warmed through. You can add a little extra frosting after reheating if desired.
- Microwave: Reheat individual rolls in the microwave for 15-30 seconds. Be mindful that microwaving can sometimes make the dough slightly chewier.
Final Thoughts
These sourdough discard cinnamon rolls are a testament to the magic of reducing food waste while creating something incredibly delicious. We wholeheartedly encourage you to give this recipe a try; it’s a delightful way to enjoy a truly special treat.
Sourdough Discard Cinnamon Rolls
Transform your bubbly sourdough discard into irresistible sourdough discard cinnamon rolls, a wonderfully flavorful and surprisingly easy treat that’s perfect for brunch, dessert, or a special breakfast. This recipe is a fantastic way to use up that extra discard while creating something truly delightful.
Ingredients
Equipment
Method
- In a large bowl, whisk together the sourdough discard, warm milk, granulated sugar, melted butter, egg, and vanilla extract until well combined.1/2 cup Warm Whole Milk, 1/4 cup Granulated Sugar, 1/4 cup Unsalted Butter, 1 large Egg, 1 teaspoon Vanilla Extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.3 1/2 cups All-Purpose Flour, 1 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, 1/2 teaspoon Salt
- Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or stand mixer fitted with a dough hook until a shaggy dough forms.3 1/2 cups All-Purpose Flour, 1 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, 1/2 teaspoon Salt
- Turn the dough out onto a lightly floured surface and knead for 7-10 minutes, or until it’s smooth and elastic. If using a stand mixer, knead on medium speed for about 5-7 minutes. The dough should be soft but not overly sticky.
- Lightly grease a clean bowl with butter or oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until it has visibly increased in size.
- While the dough is rising, in a small bowl, mix together the softened butter, light brown sugar, cinnamon, and nutmeg until well combined and spreadable.1/2 cup Unsalted Butter, 3/4 cup Packed Light Brown Sugar, 2 tablespoons Ground Cinnamon, 1 teaspoon Ground Nutmeg
- Once the dough has risen, punch it down gently to deflate. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches, about 1/4 inch thick.
- Evenly spread the cinnamon-sugar filling over the entire surface of the dough, leaving a small border along one of the long edges.1/2 cup Unsalted Butter, 3/4 cup Packed Light Brown Sugar, 2 tablespoons Ground Cinnamon, 1 teaspoon Ground Nutmeg
- Starting from the opposite long edge, tightly roll up the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss, slice the log into 12 equal rolls, about 1 1/2 inches thick.
- Arrange the cinnamon rolls in a greased 9×13 inch baking dish, leaving a little space between each roll. Cover the dish with plastic wrap or a clean kitchen towel and let them rise again in a warm place for another 30-60 minutes, or until they are puffy and have nearly doubled in size.
- Preheat your oven to 375°F (190°C).
- Remove the plastic wrap from the baking dish and bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. You may want to loosely tent the rolls with foil if they start browning too quickly.
- While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar, mixing until combined. Stir in the vanilla extract and 1 tablespoon of milk or cream. Add more milk or cream, a teaspoon at a time, until the frosting reaches your desired consistency.4 oz Cream Cheese, 1/4 cup Unsalted Butter, 1 cup Powdered Sugar, 1 teaspoon Vanilla Extract, 1-2 tablespoons Milk or Heavy Cream
- Once the cinnamon rolls are out of the oven and slightly cooled but still warm, generously spread the cream cheese frosting over the tops. Serve immediately for the best experience.4 oz Cream Cheese, 1/4 cup Unsalted Butter, 1 cup Powdered Sugar, 1 teaspoon Vanilla Extract, 1-2 tablespoons Milk or Heavy Cream
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for 4-5 days. Freeze for up to 2-3 months.
Reheat in oven at 300°F (150°C) for 10-15 mins, or microwave for 15-30 seconds.