why make this recipe
Sourdough Discard Cinnamon Rolls are not only delicious but also a great way to make use of your sourdough discard. Instead of throwing it away, you can create soft, fluffy rolls that are perfect for breakfast or dessert. These rolls have a warm, comforting flavor, thanks to cinnamon and brown sugar, while the cream cheese frosting adds a delightful sweetness. Plus, using sourdough gives the rolls a unique texture and taste that is sure to impress your family and friends.
how to make Sourdough Discard Cinnamon Rolls
Ingredients
- 1 cup sourdough discard (Unfed, straight from fridge works)
- 2 3/4 cups all-purpose flour (Substitute ⅓ with bread or whole wheat if desired)
- 3/4 cup milk (Whole, 2%, or non-dairy e.g., almond, oat)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (Melted or vegan substitute)
- 1 large egg (Or flax egg for vegan)
- 1 tsp salt
- 1 1/2 tbsp cinnamon (Or add a pinch of cardamom, nutmeg, or pumpkin spice)
- 3/4 cup brown sugar (For filling)
- 3 tbsp unsalted butter (For brushing filling, or vegan)
- 4 oz cream cheese (For frosting; vegan substitute or glaze if desired)
- 2 tbsp unsalted butter (For frosting, softened)
- 1 cup powdered sugar (For frosting)
- 1 tsp vanilla extract (For dough and frosting)
- Optional: chopped nuts, raisins, orange zest (For filling)
Directions
- Warm the Milk & Melt Butter: Warm the milk (don’t boil it) and melt the butter. Combine them in a large bowl.
- Mix the Dough: Add the sourdough discard, sugar, egg, and vanilla to the bowl. Whisk until smooth. Then, add flour and salt. Mix, then knead until the dough is soft and elastic.
- First Rise: Cover the dough and let it rise at room temperature for 2–3 hours (or longer if it’s cool) until it nearly doubles in size.
- Roll Out the Dough: On a floured surface, roll the dough into a 12×16-inch rectangle.
- Spread Filling: Brush the rolled-out dough with melted butter and sprinkle cinnamon and brown sugar on top. Press lightly.
- Shape & Slice: Roll up the dough tightly from the long edge. Slice it into 12 rolls using dental floss for clean cuts.
- Second Rise: Arrange the rolls in a greased baking dish, cover, and let them rise for 1–2 hours until puffy (you can also let them rise overnight in the fridge).
- Bake: Bake the rolls in a preheated oven at 350°F (175°C) for 25–30 minutes until they are golden.
- Make Cream Cheese Frosting: In a bowl, whip cream cheese, butter, powdered sugar, and vanilla together. Spread this frosting over the warm rolls.
- Serve: Enjoy your warm cinnamon rolls. Store any leftovers in an airtight container.
how to serve Sourdough Discard Cinnamon Rolls
Serve these cinnamon rolls warm, straight from the oven, for the best flavor. They are perfect on their own or enjoyed with a cup of coffee or tea. You can also serve them drizzled with extra frosting or topped with chopped nuts or fresh fruit for added texture and flavor.
how to store Sourdough Discard Cinnamon Rolls
To store leftover cinnamon rolls, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them. For even longer storage, freeze the rolls by wrapping them tightly in plastic wrap and aluminum foil, then place them in a freezer bag. They can be frozen for up to 2 months. To reheat, pop them in the oven or microwave until warm.
tips to make Sourdough Discard Cinnamon Rolls
- Make sure your milk is warm but not hot to activate the yeast without killing it.
- Knead the dough well to ensure it has a nice texture.
- Allow enough time for the dough to rise; a longer rise can enhance the flavor.
- Experiment with different fillings, such as nuts, raisins, or a touch of citrus zest, to customize your rolls.
variation
You can switch up the spices in the filling by adding cardamom or nutmeg for different flavor profiles. Consider mixing in chocolate chips or dried fruit for a sweet surprise. For a healthier option, use whole wheat flour for part of the all-purpose flour.
FAQs
Q: Can I make these cinnamon rolls vegan?
A: Yes! You can substitute the butter with a vegan option, use a flax egg, and opt for non-dairy milk and cream cheese.
Q: What can I use if I don’t have dental floss for slicing?
A: You can use a sharp knife, but dental floss gives the cleanest cuts without squishing the rolls.
Q: How do I know when the rolls are done baking?
A: The rolls should be golden brown on top. You can also insert a toothpick into the center; if it comes out clean, they’re done.
Sourdough Discard Cinnamon Rolls
Ingredients
Dough Ingredients
- 1 cup sourdough discard (Unfed, straight from fridge works)
- 2 3/4 cups all-purpose flour (Substitute ⅓ with bread or whole wheat if desired)
- 3/4 cup milk (Whole, 2%, or non-dairy e.g., almond, oat) Warm but not boiling
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (Melted or vegan substitute)
- 1 large egg (Or flax egg for vegan)
- 1 tsp salt
- 1 1/2 tbsp cinnamon (Or add a pinch of cardamom, nutmeg, or pumpkin spice)
Filling Ingredients
- 3/4 cup brown sugar (For filling)
- 3 tbsp unsalted butter (For brushing filling or vegan)
- Optional chopped nuts, raisins, orange zest (For filling) Customize the filling
Frosting Ingredients
- 4 oz cream cheese (For frosting; vegan substitute or glaze if desired)
- 2 tbsp unsalted butter (For frosting, softened)
- 1 cup powdered sugar (For frosting)
- 1 tsp vanilla extract (For dough and frosting)
Method
Preparation
- Warm the milk and melt the butter. Combine them in a large bowl.
- Add the sourdough discard, sugar, egg, and vanilla to the bowl. Whisk until smooth.
- Add flour and salt. Mix, then knead until the dough is soft and elastic.
- Cover the dough and let it rise at room temperature for 2–3 hours (or longer if it’s cool) until it nearly doubles in size.
Assembling Rolls
- On a floured surface, roll the dough into a 12 × 16-inch rectangle.
- Brush the rolled-out dough with melted butter and sprinkle cinnamon and brown sugar on top. Press lightly.
- Roll up the dough tightly from the long edge. Slice it into 12 rolls using dental floss for clean cuts.
- Arrange the rolls in a greased baking dish, cover, and let them rise for 1–2 hours until puffy (you can also let them rise overnight in the fridge).
Baking
- Bake the rolls in a preheated oven at 350°F (175°C) for 25–30 minutes until they are golden.
- In a bowl, whip cream cheese, butter, powdered sugar, and vanilla together. Spread this frosting over the warm rolls.
- Enjoy your warm cinnamon rolls and store any leftovers in an airtight container.