Description
Sourdough Discard Cinnamon Rolls are a delightful way to use leftover sourdough discard while enjoying soft, fluffy cinnamon rolls. This American breakfast treat features a tender yeasted dough enriched with warm milk, butter, and egg, generously filled with cinnamon and brown sugar, then baked to golden perfection and topped with a creamy cream cheese frosting.
Ingredients
Scale
Dough
- 1 cup sourdough discard (unfed)
- 3/4 cup warm milk
- 1/4 cup granulated sugar
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1 large egg, room temperature
- 4 tablespoons unsalted butter, melted
- 3 1/2 cups all purpose flour
- 1 teaspoon salt
Filling
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 4 tablespoons unsalted butter, softened
Frosting
- 4 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Instructions
- Activate Yeast: In a large bowl, combine warm milk, granulated sugar, and active dry yeast. Let stand for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Dough Ingredients: Stir in the sourdough discard, egg, and melted butter into the yeast mixture until well combined. Add in the flour and salt, mixing until a soft dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Shape Dough: Roll the risen dough out into a large rectangle about 1/4 inch thick on a floured surface.
- Add Filling: Spread the softened butter evenly over the rolled-out dough. In a small bowl, mix together the brown sugar and ground cinnamon, then sprinkle this mixture evenly over the buttered dough.
- Roll and Cut: Roll the dough tightly into a log, then slice it into 12 equal rolls.
- Second Rise: Arrange the cinnamon rolls in a greased baking dish, cover, and allow them to rise again for 30 to 45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 22 to 25 minutes until golden brown.
- Prepare Frosting: While rolls bake, beat together the softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk until smooth and creamy.
- Frost and Serve: Spread the cream cheese frosting over the warm cinnamon rolls before serving for a rich, sweet finish.
Notes
- This recipe is a fantastic way to use leftover sourdough discard while enjoying soft and fluffy cinnamon rolls.
- For an overnight option, place the cut rolls in the baking dish, cover, and refrigerate overnight. Remove and allow them to come to room temperature for about 45 minutes before baking.
- Make sure the milk is warm, not hot, to properly activate the yeast without killing it.
- You can adjust the amount of cinnamon in the filling to your preference.
