Sourdough Discard Cinnamon Rolls
These Sourdough Discard Cinnamon Rolls are soft, fluffy, and packed with a rich cinnamon-sugar swirl, making them the perfect indulgent treat. The sourdough discard adds a subtle tang, enhancing the flavor without overpowering the sweetness. Topped with a creamy cream cheese glaze, these rolls are ideal for breakfast, brunch, or dessert. They're easy to make and a great way to use up leftover sourdough starter, delivering a homemade, comforting treat that everyone will love!
Instructions
For the Dough:
- 1 cup sourdough discard
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup melted butter
- 1 large egg
- 3 to 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the Filling:
- 1/2 cup softened butter
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk (to adjust consistency)
Prepare the Dough:
- Activate the Yeast: In a small bowl, combine warm milk and yeast with 1 tablespoon of sugar. Stir and let it sit for 5-10 minutes until frothy.
- Mix Wet Ingredients: In a large bowl, combine the sourdough discard, melted butter, remaining sugar, egg, and the yeast mixture. Stir until smooth.
- Add Flour: Gradually add 3 to 3 1/2 cups of flour and salt to the wet mixture. Mix until a dough forms. It should be soft and slightly sticky but pulling away from the sides of the bowl.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, you can knead the dough in a stand mixer with the dough hook attachment.
- Let it Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise for about 1-2 hours, or until doubled in size.
Prepare the Filling and Roll the Dough:
- Prepare Filling: In a small bowl, mix the softened butter, brown sugar, cinnamon, and nutmeg (if using) until well combined.
- Roll the Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 12x18 inches).
- Spread the Filling: Evenly spread the cinnamon-sugar mixture over the dough, leaving a small border around the edges.
- Roll and Slice: Starting from the long side, tightly roll the dough into a log. Cut the log into 12 equal slices.
Bake the Cinnamon Rolls:
- Prepare the Pan: Place the cinnamon rolls in a greased 9x13 inch baking dish, leaving a little space between each roll. Cover and let them rise for an additional 30-45 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through.
Make the Cream Cheese Glaze:
- Prepare the Glaze: In a bowl, beat the cream cheese, butter, powdered sugar, vanilla, and milk until smooth and creamy.
- Glaze the Rolls: Once the rolls are done baking, let them cool for 10 minutes before spreading the cream cheese glaze on top.
NUTRITIONAL INFORMATION (per roll):
- Fat: 13g
- Carbohydrates: 42g
- Protein: 5g
- Sugar: 21g
- Fiber: 1g
Notes
Tips:
- Overnight Option: You can prepare the rolls the night before. After shaping the rolls and placing them in the pan, cover tightly and refrigerate overnight. The next morning, let them come to room temperature and rise for 45 minutes before baking.
- Storing Leftovers: These cinnamon rolls can be stored in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.