Sourdough Discard Cinnamon Rolls
Quick and easy cinnamon rolls made with sourdough discard, perfect for breakfast or a sweet treat anytime.
Ingredients
Dough Ingredients
- 1 cup sourdough discard (unfed, cold from fridge)
- 1.5 cups all-purpose flour (plus up to ½ cup extra, as needed)
- 2 tbsp sugar
- 1 tbsp baking powder
- 0.5 tsp salt
- 6 tbsp cold unsalted butter, cubed
- ⅓ cup milk (plus more if needed)
- 1 tsp vanilla extract
Filling
- ¼ cup brown sugar (or more, to taste)
- 1 tbsp ground cinnamon
Glaze
- 2 tbsp softened unsalted butter
- ½ cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Instructions
Preparation
- Mix the sourdough discard, 1½ cups of all-purpose flour, sugar, baking powder, and salt in a mixing bowl.
- Add the cubed cold unsalted butter and incorporate it until resembling coarse crumbs.
- Pour in the milk and vanilla extract, stirring until the mixture forms a slightly sticky dough.
- Transfer the dough to a lightly floured surface and roll it out into a rectangle about ½-inch thick.
Filling
- Spread softened unsalted butter evenly over the rolled-out dough.
- Mix brown sugar and ground cinnamon in a small bowl and sprinkle it evenly over the buttered dough.
Rolling
- Beginning at one long edge, roll the dough into a log with a tight shape.
- Slice the dough log into equal pieces about 1 to 1.5 inches thick.
Baking
- Arrange the rolls on a baking sheet and bake in a preheated oven for 15-20 minutes until golden and puffed.
- Prepare the glaze by mixing powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the baked rolls after cooling slightly.
Notes
For best results, ensure your butter is cold and avoid overmixing the dough. Allow the rolls to cool slightly before glazing.