why make this recipe
Sourdough Discard Cinnamon Rolls are a delicious way to use leftover sourdough starter. These rolls are soft, fluffy, and filled with sweet cinnamon goodness. By using sourdough discard, you reduce waste and add a unique flavor to your baked goods. They are perfect for breakfast, brunch, or a sweet treat whenever you crave something comforting.
how to make Sourdough Discard Cinnamon Rolls
Ingredients:
- 1 cup sourdough discard
- 2 3/4 cups all-purpose flour
- 3/4 cup milk
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp salt
- 1 1/2 tbsp cinnamon
- 3/4 cup brown sugar
- 3 tbsp unsalted butter, for filling
- 4 oz cream cheese, for frosting
- 2 tbsp unsalted butter, for frosting, softened
- 1 cup powdered sugar, for frosting
- 1 tsp vanilla extract
- Optional: chopped nuts, raisins, orange zest
Directions:
- Warm the milk and melt the butter, then combine them in a large bowl.
- Add the sourdough discard, sugar, egg, and vanilla to the bowl and whisk until smooth. Mix in the flour and salt, kneading the dough until it is soft and elastic.
- Cover the dough and let it rise at room temperature for 2-3 hours until it has nearly doubled in size.
- Roll the dough out on a floured surface into a rectangle that is 12×16 inches.
- Brush the dough with melted butter and sprinkle it with cinnamon and brown sugar.
- Roll up the dough tightly and slice it into 12 rolls.
- Place the rolls in a greased baking dish, cover them, and let them rise for 1-2 hours until they are puffy.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until golden.
- For the frosting, whip together the cream cheese, softened butter, powdered sugar, and vanilla.
- Spread the frosting over the warm rolls and serve.
how to serve Sourdough Discard Cinnamon Rolls
These cinnamon rolls are best served warm, straight from the oven. You can enjoy them on their own or add a cup of coffee or tea. They make a delightful breakfast or a lovely dessert for any occasion.
how to store Sourdough Discard Cinnamon Rolls
To store leftovers, let the cinnamon rolls cool completely, then place them in an airtight container. You can keep them at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, you can freeze them. Wrap each roll tightly in plastic wrap and place them in a freezer bag. They will last for about 2-3 months in the freezer.
tips to make Sourdough Discard Cinnamon Rolls
- Make sure your sourdough discard is at room temperature for the best results.
- Knead the dough gently but well to develop a soft texture.
- Don’t skip the rising time; this is what makes the rolls fluffy.
- Experiment with add-ins like nuts, raisins, or even orange zest for added flavor.
variation
If you want to switch things up, you can make chocolate cinnamon rolls by adding chocolate chips to the filling. Another tasty variation is to drizzle some icing made from powdered sugar and milk over the rolls instead of using cream cheese frosting.
FAQs
1. Can I use active sourdough starter instead of discard?
Yes, you can use an active sourdough starter, but you may need to adjust the other ingredients depending on the hydration of your starter.
2. How do I know when the rolls are done baking?
The rolls should be golden brown on top. You can also insert a toothpick in the center of one; if it comes out clean, they are done.
3. Can I prepare the dough ahead of time?
Yes, you can prepare the dough, let it rise, and then cover it and place it in the refrigerator overnight. Take it out, let it come to room temperature, and then shape and bake as directed.
Sourdough Discard Cinnamon Rolls
- Total Time: 270 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious soft and fluffy cinnamon rolls made using leftover sourdough discard, perfect for breakfast, brunch, or any sweet craving.
Ingredients
- 1 cup sourdough discard
- 2 3/4 cups all-purpose flour
- 3/4 cup milk
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp salt
- 1 1/2 tbsp cinnamon
- 3/4 cup brown sugar
- 3 tbsp unsalted butter, for filling
- 4 oz cream cheese, for frosting
- 2 tbsp unsalted butter, for frosting, softened
- 1 cup powdered sugar, for frosting
- 1 tsp vanilla extract
- Optional: chopped nuts, raisins, orange zest
Instructions
- Warm the milk and melt the butter, then combine them in a large bowl.
- Add the sourdough discard, sugar, egg, and vanilla to the bowl and whisk until smooth.
- Mix in the flour and salt, kneading the dough until it is soft and elastic.
- Cover the dough and let it rise at room temperature for 2-3 hours until it has nearly doubled in size.
- Roll the dough out on a floured surface into a rectangle that is 12×16 inches.
- Brush the dough with melted butter and sprinkle it with cinnamon and brown sugar.
- Roll up the dough tightly and slice it into 12 rolls.
- Place the rolls in a greased baking dish, cover them, and let them rise for 1-2 hours until they are puffy.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until golden.
- For the frosting, whip together the cream cheese, softened butter, powdered sugar, and vanilla.
- Spread the frosting over the warm rolls and serve.
Notes
Make sure your sourdough discard is at room temperature for the best results. Experiment with add-ins like nuts, raisins, or orange zest for added flavor.
- Prep Time: 240 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg