Description
Quick and delightful cinnamon rolls made using sourdough discard, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup sourdough discard (unfed, cold from fridge)
- 1½ cups all-purpose flour (plus up to ½ cup extra, as needed)
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp cold unsalted butter, cubed
- ⅓ cup milk (plus more if needed)
- 1 tsp vanilla extract
- ¼ cup brown sugar (or more, to taste)
- 1 tbsp ground cinnamon
- 2 tbsp softened unsalted butter
- ½ cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Instructions
- In a large mixing bowl, whisk together 1½ cups of flour, sugar, baking powder, and salt. Add the cold butter and cut it in until the mixture looks like coarse crumbs.
- Stir in the sourdough discard, milk, and vanilla until a soft, slightly sticky dough forms. If the dough is too sticky, add more flour as needed.
- Turn the dough out onto a floured surface. Knead gently 3–4 times.
- Roll the dough into a 10×14-inch rectangle, spread softened butter over the surface.
- Mix brown sugar and cinnamon, and sprinkle over the dough. Roll tightly from the long side into a log. Slice into 8 rolls.
- Optional: Refrigerate sliced rolls for 10–15 minutes if sticky.
- Preheat the oven to 400°F (200°C). Place rolls in a parchment-lined pan and bake for 15–20 minutes, until golden brown.
- Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls.
- Enjoy warm, soft, and gooey!
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, in the fridge for up to a week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg