Sourdough Discard Cinnamon Rolls
Soft, tangy, and gooey, these Sourdough Discard Cinnamon Rolls are a cozy breakfast or dessert that turns leftover sourdough discard into a delicious treat.
Ingredients
Dough
- 2 cups all-purpose flour
- 1/2 cup sourdough discard
- 1/4 cup sugar
- 1/2 cup milk Room temperature
- 1/4 cup unsalted butter, melted
- 1 egg Room temperature
- 1 teaspoon instant yeast
- 1 teaspoon salt
Filling
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
- 2 tablespoons butter, softened For spreading
Frosting
- 1/2 cup cream cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Mix the dough
- In a large bowl, combine flour, sourdough discard, sugar, milk, melted butter, egg, instant yeast, and salt until a rough dough forms.
Knead and rest
- Knead on a floured surface for about 5 minutes until smooth, then place in a lightly oiled bowl and let rise in a warm spot for 30 minutes.
Roll and fill
- Roll the dough into a large rectangle, spread softened butter, then sprinkle evenly with brown sugar and cinnamon.
Shape the rolls
- Roll the dough into a tight log, slice into even rolls, and place them in a greased baking pan.
Final rise and bake
- Let rolls rise for another 20 minutes, then bake at 350°F (175°C) for 20–25 minutes until golden.
Make frosting
- While rolls are warm, beat cream cheese, powdered sugar, and vanilla until smooth, then spread over warm rolls before serving.
Notes
For a different presentation, adapt shapes and sizes similar to a sweet focaccia. Room temperature ingredients help the dough come together and rise evenly. If your discard is particularly sour, reduce sit time before serving to balance flavor.