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.
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.
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.