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sourdough discard cinnamon rolls​ last result

Sourdough Discard Cinnamon Rolls

foxyrecipes
Soft, tangy cinnamon rolls made with sourdough discard, filled with a brown sugar cinnamon swirl and topped with a cream cheese glaze.
Print Recipe Pin Recipe
Cook Time 25 minutes
Prep Time (includes rising time) 2 hours 30 minutes
Total Time 2 hours 55 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12 Rolls
Calories 350 kcal

Equipment

  • Mixing bowls
  • whisk
  • Rolling Pin
  • baking pan
  • dental floss or sharp knife

Ingredients
  

Dough

  • 1 cup sourdough discard
  • ¾ cup whole milk warm
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter melted
  • 1 large egg
  • 2¼ tsp active dry yeast
  • 3½ cups all-purpose flour
  • 1 tsp salt

Cinnamon filling

  • ½ cup unsalted butter softened
  • ¾ cup brown sugar packed
  • 2½ tbsp ground cinnamon

Cream cheese glaze

  • 4 ounces cream cheese softened
  • ¼ cup unsalted butter softened
  • 1½ cups powdered sugar
  • ½ tsp vanilla extract
  • 1 to 2 tbsp milk to thin as needed

Instructions
 

  • Mix and rise the dough
    Whisk together the sourdough discard, warm milk, sugar, melted butter, and egg in a large bowl. Sprinkle in the yeast and let sit a few minutes, then gradually add the flour and salt, mixing until a shaggy dough forms and kneading until smooth and slightly tacky.
    Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 to 1½ hours. Turn out onto a floured surface, roll into a large rectangle, and spread evenly with softened butter.
    sourdough discard cinnamon rolls​ stage 1
  • Make the filling and spread it over the dough
    Combine the brown sugar and cinnamon in a small bowl until evenly mixed, then sprinkle over the buttered dough, covering edge to edge.
    sourdough discard cinnamon rolls​ stage 2
  • Roll and slice the dough
    Starting from one long edge, roll the dough tightly into a log, then slice into individual rolls about 1½ inches thick using a sharp knife or dental floss.
    sourdough discard cinnamon rolls​ stage 3
  • Bake and glaze
    Arrange the rolls in a greased or parchment-lined baking pan, cover, and let rise again until puffy, about 30 to 45 minutes. Bake at 350°F for 22 to 25 minutes, until golden on top.
    While the rolls bake, whisk together the cream cheese, butter, powdered sugar, and vanilla, then thin with milk until smooth and pourable. Once the rolls cool slightly, spread or drizzle the glaze generously over the top.
    sourdough discard cinnamon rolls​ stage 4

Notes

  • Use discard that is a few days old at most for the mildest, most balanced flavor.
  • Do not skip the yeast, since the discard alone will not provide a reliable rise in this time frame.
  • Let the dough fully double in size during its first rise, since rushing this step leads to denser rolls.
  • Roll the dough tightly when forming the log to help the rolls hold their shape.
  • Let the rolls cool slightly before glazing so the frosting melts into the swirls instead of sliding off.
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