Making Sourdough Discard Cinnamon Rolls is a delightful way to enjoy a soft, sweet treat that embodies comfort and familiarity. Whether on a quiet weekend morning, a special gathering, or just as a cozy snack during the week, these cinnamon rolls are simple and satisfying. With the use of sourdough discard, it’s a practical recipe that invites creativity, breathing new life into leftover starter. You’ll find joy in the process of making them just as much as in savoring each bite.

Why You’ll Love This Recipe

This recipe for Sourdough Discard Cinnamon Rolls offers ease and reliability, making it a great choice for both novice and experienced bakers. The balanced blend of cinnamon and sugar delivers a comforting flavor that appeals to everyone. Its practical everyday value means you can use ingredients you likely already have on hand, making it a flexible addition to your baking repertoire.

Kitchen Tools You’ll Need

• Mixing bowl
• Rolling pin
• Baking dish
• Whisk
• Rubber spatula
• Measuring cups and spoons

Ingredients

• 1 cup sourdough discard (moisture)
• 2 3/4 cups all-purpose flour (structure)
• 3/4 cup milk (whole, 2%, or non-dairy) (moisture)
• 1/4 cup granulated sugar (sweetness)
• 1/4 cup unsalted butter (melted, or vegan substitute) (fat content)
• 1 large egg (or flax egg for vegan) (structure)
• 1 tsp salt (enhances flavor)
• 1 1/2 tbsp cinnamon (adds warmth; or add a pinch of cardamom, nutmeg, or pumpkin spice)
• 3/4 cup brown sugar (for filling; sweetness and moisture)
• 3 tbsp unsalted butter (for brushing filling, or vegan) (fat content)
• 4 oz cream cheese (for frosting; vegan substitute or glaze if desired) (creaminess)
• 2 tbsp unsalted butter (for frosting, softened) (fat content)
• 1 cup powdered sugar (for frosting; sweetness)
• 1 tsp vanilla extract (for dough and frosting; flavor)
• Optional: chopped nuts, raisins, orange zest (for filling) (texture)

How to Make Sourdough Discard Cinnamon Rolls

Step 1. In a large mixing bowl, combine the sourdough discard, all-purpose flour, milk, granulated sugar, melted butter, egg, and salt. Stir the mixture until it forms a soft dough. You’ll want to ensure that all ingredients are well incorporated, so use a rubber spatula to scrape the sides of the bowl and gather everything together until a cohesive dough forms.

Step 2. Transfer the dough onto a floured surface and knead it gently for about 5 minutes, until it becomes smooth and elastic. Keep an eye on the texture; it should feel soft yet have enough body to hold its shape. If the dough sticks, add a little more flour until it feels manageable.

Step 3. Place the kneaded dough back into the bowl and cover it with a clean kitchen towel or plastic wrap. Allow it to rise in a warm spot for about 1 hour, or until it has doubled in size. Watch for increased volume, and be sure the area is warm enough to encourage the yeast action – a comfortable room temperature usually works well.

Step 4. Once the dough has risen, punch it down gently to release any air bubbles. On a floured surface, roll the dough out into a rectangle about ¼ inch thick. Be mindful that rolling evenly will ensure even baking and help maintain a uniform shape that holds together when cut.

Step 5. Spread the softened butter for the filling evenly over the rolled-out dough, followed by a mix of brown sugar and cinnamon. You want to ensure the filling covers the entire surface, leaving a small border around the edges. This will help the filling stay inside when you roll the dough.

Step 6. Starting from one long edge, carefully roll the dough into a tight log. Aim for a snug fit without tearing the dough. This step is essential as a tighter roll results in beautifully swirled cinnamon rolls that hold their shape during baking.

Step 7. Preheat your oven to 350°F. While it heats, slice the rolled logs into even pieces, about 1 to 1.5 inches thick. A sharp knife or unflavored dental floss works well for this task, allowing for clean cuts. Place the sliced rolls into a greased baking dish, ensuring they are close but not touching.

Step 8. Allow the rolls to rise again in the dish for about 30 minutes, or until they puff up slightly. Keep an eye on them; this second rise is crucial for a light, fluffy texture as they bake. You can cover them loosely during this time if you want to retain some warmth.

Step 9. Bake the cinnamon rolls in the preheated oven for 25-30 minutes, or until they are golden brown on top. Watch for even browning; ovens may vary, and you want to avoid over-baking, which will make them dry.

Step 10. While the rolls are baking, prepare the frosting by beating together softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. The mixture should be easy to spread; adjust the sugar if needed for consistency. Once the rolls are out of the oven, let them cool slightly before applying the frosting.

Step 11. After about 10 minutes of cooling, frost the warm rolls with the cream cheese mixture. The heat will slightly melt the frosting, allowing it to drizzle over the rolls beautifully. Ensure every roll is coated for maximum flavor.

Serving Suggestions

These Sourdough Discard Cinnamon Rolls are perfect for breakfast or brunch, making any morning feel special. They also serve well as a delightful snack with your afternoon coffee or tea. If you happen to have leftovers, they stay moist for a day or two and can be enjoyed during family meals or shared with friends. Consider reheating them slightly before serving for a warm, comforting touch.

Pro Tips for Best Results

• Ensure your sourdough discard is active for better flavor and rise.
• Roll the dough evenly to achieve consistent baking.
• Don’t skip the second rise; it contributes to fluffy rolls.
• Consider letting the rolls rest in the refrigerator overnight for added flavor.
• Use a pizza cutter for clean slices when cutting the rolls.
• Frost the rolls while they are warm to let the icing melt slightly.

Common Mistakes to Avoid

1. Using inactive sourdough discard. If your discard isn’t bubbly or hasn’t been fed recently, it may not provide enough rise, resulting in dense rolls. Always use active starter for the best results.
2. Skipping the first rise. It’s tempting to rush this step, but skipping it leads to tough rolls. Give the dough time to double in size, allowing the yeast to do its job.
3. Adding too much flour. Over-flouring during kneading can make the dough tough and dry. Add flour gradually and only as needed to prevent sticking.
4. Not rolling tightly. Failing to roll the dough tightly affects the swirls and may lead to unappealing, flat rolls. Aim for a snug roll without tearing the dough.
5. Overbaking. Leaving the rolls in the oven too long can dry them out. Watch for golden tops, and test for doneness with a toothpick; they should be cooked but still soft.
6. Icing too early. If you frost the rolls while they’re too hot, the icing will melt away instead of sitting nicely on top. Give them a chance to cool slightly to retain the frosting’s structure.

Variations & Substitutions

• Nuts and Fruits: Adding chopped nuts or raisins to the filling enhances texture and flavor.
• Spices: Experiment with different spices like cardamom or nutmeg for a unique profile.
• Frosting Alternatives: Instead of cream cheese frosting, try a simple glaze made of powdered sugar and milk for a lighter option.

Storage & Reheating

For room-temperature storage, keep your cinnamon rolls in an airtight container for up to 2 days. If you’d like to extend their life, refrigerate them, where they can last for up to a week. For long-term storage, you can freeze the rolls wrapped tightly in plastic wrap and foil. To reheat, warm single rolls in the microwave for about 15-20 seconds or in an oven set to 350°F for a few minutes to restore their soft texture.

Nutrition Information

Nutrition information was not provided for this recipe.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can prepare the dough and roll it up, then refrigerate it overnight before baking. This method enhances flavors and allows for a quicker morning preparation. Just let the dough come to room temperature before baking, and enjoy freshly baked rolls.

How long does it last in the fridge?

The cinnamon rolls can last in the fridge for about 5 to 7 days when stored in an airtight container. Just keep an eye out for any signs of spoilage, such as off odors or changes in texture.

Can I freeze this recipe?

Absolutely! You can freeze both unbaked and baked cinnamon rolls. If freezing unbaked, shape them, then freeze before the final rise. For baked rolls, ensure they are completely cool before wrapping them tightly to avoid freezer burn.

What can I substitute for one ingredient?

If you need to replace the egg, a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) works well as a binding agent. Other swaps can include using almond milk for dairy-free options or coconut oil for butter.

Why didn’t my recipe turn out as expected?

Several factors can affect the outcome, such as using inactive sourdough discard or skipping rises. Make sure your ingredients are properly measured, and give the dough enough time to rise for light, fluffy rolls.

Final Thoughts

Making Sourdough Discard Cinnamon Rolls is a rewarding experience that fills your kitchen with the scent of sweet cinnamon. Each roll embodies the comfort of home and the simple joys of baking. You can create wonderful memories with loved ones as you enjoy these delicious treats. Remember, the process is just as important as the final result, so take your time and savor the moment. Enjoy every delicious bite!

Sourdough Discard Cinnamon Rolls

A delightful recipe for soft and sweet cinnamon rolls made using sourdough discard, perfect for breakfast or as a comfort snack.

Print Recipe Pin Recipe

Prep Time 1 hour hr 10 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12 rolls

Calories 300 kcal

Ingredients

  

Dough Ingredients

• 1 cup sourdough discard Ensure it's active for best results.
• 2 3/4 cups all-purpose flour
• 3/4 cup milk Can use whole, 2%, or non-dairy.
• 1/4 cup granulated sugar For sweetness.
• 1/4 cup unsalted butter Melted, or use vegan substitute.
• 1 large egg Can substitute with a flax egg for vegan.
• 1 tsp salt Enhances flavor.
• 1 1/2 tbsp cinnamon Adds warmth; can add a pinch of other spices.

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Filling Ingredients

• 3/4 cup brown sugar For filling; adds sweetness and moisture.
• 3 tbsp unsalted butter For brushing filling, or use vegan.
• Optional chopped nuts, raisins, orange zest For added texture in filling.

Frosting Ingredients

• 4 oz cream cheese Can use vegan substitute or glaze if desired.
• 2 tbsp unsalted butter Softened for frosting.
• 1 cup powdered sugar For sweetness in frosting.
• 1 tsp vanilla extract For dough and frosting flavor.

Instructions

 

Preparation

• In a large mixing bowl, combine the sourdough discard, all-purpose flour, milk, granulated sugar, melted butter, egg, and salt. Stir until it forms a soft dough.
• Transfer the dough onto a floured surface and knead gently for about 5 minutes, until smooth and elastic. Add more flour if it's too sticky.
• Place the kneaded dough back into the bowl, cover, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
• Punch the risen dough down gently and roll it out into a rectangle about 1/4 inch thick on a floured surface.

Filling

• Spread softened butter for the filling over the rolled-out dough, followed by a mix of brown sugar and cinnamon.
• Starting from one long edge, carefully roll the dough into a tight log.

Baking

• Preheat your oven to 350°F. Slice the logs into even pieces, about 1 to 1.5 inches thick, and place them in a greased baking dish.
• Allow the rolls to rise again in the dish for about 30 minutes or until they puff up slightly.
• Bake the rolls for 25-30 minutes or until golden brown on top.

Frosting

• Prepare the frosting by beating cream cheese, butter, powdered sugar, and vanilla extract until smooth.
• Frost the warm rolls after about 10 minutes of cooling, allowing the frosting to melt slightly over the rolls.

Notes

Ensure sourdough discard is active for best flavor and rise, don't skip the second rise for fluffy rolls, and consider letting rolls rest overnight in the refrigerator for added flavor.

Keyword Baking, Cinnamon Rolls, Comfort Food, dessert, sourdough