Description
Delicious soft and fluffy cinnamon rolls made using leftover sourdough discard, perfect for breakfast, brunch, or any sweet craving.
Ingredients
Scale
- 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