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Freshly baked brunch cinnamon rolls topped with creamy icing.

Cinnamon Rolls

These cinnamon rolls are soft and fluffy, using sourdough discard that adds moisture and a hint of tanginess, making for a delightful brunch treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 rolls
Calories 250 kcal

Ingredients
  

Dough Ingredients

  • 1 cup Sourdough Discard adds moisture and a slight tang
  • 3 cups All-Purpose Flour provides structure
  • ½ cup Granulated Sugar sweetness for the dough
  • 1 cup Milk adds moisture
  • 1 packet Active Dry Yeast helps dough rise
  • ½ cup Butter, melted for richness
  • 2 large Eggs binds ingredients and adds richness

Filling Ingredients

  • 2 tablespoons Cinnamon flavorful spice
  • ¼ cup Granulated Sugar for filling sweetness

Icing Ingredients

  • 1 cup Powdered Sugar for sweetness and texture
  • 1 teaspoon Vanilla Extract adds depth of flavor
  • 1-2 tablespoons Milk to adjust icing consistency

Instructions
 

Preparation

  • Combine the sourdough discard and warm milk in a mixing bowl. Whisk until well blended.
  • Sprinkle the active dry yeast over the mixture and let it sit until foamy, about 5-10 minutes.
  • In a separate bowl, whisk together the all-purpose flour, granulated sugar, and salt.
  • Add the melted butter and eggs to the yeast mixture and stir until fully incorporated.
  • Gradually fold the dry ingredients into the wet mixture until a shaggy dough forms.
  • Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
  • Place the dough in a greased bowl, cover with a damp cloth, and let it rise until doubled, about 1-1.5 hours.

Rolling and Filling

  • Roll out the dough on a floured surface into a rectangle, approximately ½-inch thick.
  • Mix the cinnamon and granulated sugar in a bowl and sprinkle over the rolled dough.
  • Roll the dough from one edge to create a log.
  • Slice the log into approximately 12 equal pieces.
  • Arrange the rolls in a greased baking pan, cover, and let rise for another 30 minutes.

Baking

  • Preheat the oven while the rolls rise.
  • Bake the rolls at 350°F until golden brown, about 25-30 minutes.

Icing

  • Let the rolls cool slightly in the pan.
  • Mix powdered sugar, vanilla extract, and milk until smooth.
  • Drizzle or spread the icing over the warm rolls before serving.

Notes

Use room temperature ingredients for better incorporation. Ensure yeast is fresh for optimal rise. Store leftovers in an airtight container.
Keyword Brunch, Cinnamon Rolls, Homemade Baking, sourdough discard