Easy Sourdough Discard Cinnamon Rolls

Sourdough Discard Cinnamon Rolls are a delightful and easy way to use up leftover sourdough starter. These fluffy and flavorful rolls are filled with a sweet cinnamon filling and topped with a creamy frosting.

By using sourdough discard, you're not only reducing waste but also adding a unique and tangy flavor to your cinnamon rolls.

Why You'll Love This Sourdough Discard Cinnamon Rolls Recipe

Sourdough Discard Cinnamon Rolls are a delicious and easy way to use up leftover sourdough starter. These fluffy and flavorful rolls are filled with a sweet cinnamon filling and topped with a creamy frosting.

With their unique tangy flavor and soft texture, these cinnamon rolls are a delightful treat for breakfast, brunch, or dessert.

Ingredients Overview

With just a few simple ingredients and a short rising time, you can have these delicious cinnamon rolls ready to enjoy in no time.

To make Sourdough Discard Cinnamon Rolls, you'll need sourdough discard, all-purpose flour, sugar, salt, warm water, butter, cinnamon, brown sugar, cream cheese, powdered sugar, and vanilla extract. These simple ingredients are easy to find and combine to create a delicious and satisfying treat.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

How To Make Sourdough Discard Cinnamon Rolls

Making Sourdough Discard Cinnamon Rolls is a simple process that requires minimal effort.

First, combine the sourdough discard, flour, sugar, salt, and warm water in a bowl. Let the dough rise in a warm place until doubled in size. Once the dough has risen, roll it out and fill it with a mixture of cinnamon, brown sugar, and butter.

Roll up the dough and slice it into rolls. Let the rolls rise again before baking them until golden brown. Finally, frost the cinnamon rolls with a creamy cream cheese frosting for a delicious and indulgent treat.

Prepare The Cinnamon Roll Dough

1. Spray a 9x13 inch baking dish with cooking spray. Set aside.
2. Proof the yeast by pouring the warmed milk into bowl with sugar and yeast. Whisk to mix and set aside for about 5 minutes, or until bubbles or foam form on the surface.
3. Whisk in the sourdough discard and the egg.
4. Next, add the flour, softened butter, and salt. Mix dough until it begins to come together. Continue kneading or mixing the with a mixer until the dough is soft and not too sticky. It should stick to the bowl, but pull away clean. Mix in 1 to 2 tablespoons of extra flour if needed.
5. Cover the bowl with plastic wrap and allow to rise until doubled (about 1 to 2 hours )in a warm, draft free location. .

Roll Out and Spread the Cinnamon Filling

6. While waiting to rise, mix the softened butter, brown sugar, and cinnamon together into a spreadable paste and set aside
7. When dough has doubled in size, transfer to a lightly floured work surface and roll dough into a large rectangle, or about 18x12 inches.
8. Spread the softened butter and cinnamon sugar mixture over the entire surface of the dough.

Roll Up and Cut Into Slices

8. Starting at a short end a 12" side of the rectangle), roll the dough up tightly, jelly roll style. Pinch the dough together at the seam to secure.
9. Cut the roll into 12 equal slices by lightly marking the center and quarter lines if needed. Place the slices in the prepared baking dish. Cover with plastic wrap and set to rise in a warm, draft free location for 30-45 minutes.

Bake and Frost with Cream Cheese Icing

10. Preheat oven to 350℉ degrees. Place the baking pan of risen cinnamon rolls in the prepared oven for 25 minutes, or until puffy and golden brown.
11. While baking make the cream cheese icing by mixing the softened butter and softened cream cheese with an electric mixer. Add the powdered sugar, vanilla extract, and milk or cream until the icing is creamy and spreadable.
12. After removing the cinnamon rolls from the oven, cool for 15 minutes, or until rolls are just slightly warm, before spreading the cream cheese icing over the rolls. Serve warm or cold.

Serve Sourdough Discard Cinnamon Rolls with coffee or tea for a delicious breakfast or brunch. Enjoy them as a sweet treat after a meal. Pack individual rolls for a quick and easy snack.

You can also get creative with toppings and add your favorite flavors to customize these cinnamon rolls to your taste.

Substitutions and Variations

Here are a few delicious variations or substitutions when making this recipe.

• You can use regular white sugar instead of the brown sugar for the cinnamon roll filling.
• Add some chopped walnuts of pecans to the filling, or scatter them over the dough before rolling up tightly.
• Chopped apples or raisins can be added lightly over the cinnamon sprinkled dough before rolling up as well.
• You can substitute ground cinnamon with Apple Pie Spice or Pumpkin Pie spice for a similar flavor profile.

Tips for Success

Here are a few tips for making this sourdough discard recipe:

• Use a good quality sourdough starter for the best flavor.
• Let the dough rise in a warm, draft-free place. It will rise faster since there is also active yeast in the recipe.
• For a richer flavor, use browned butter in the dough.

Storage Options

• Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days.
• You can also freeze these sourdough discard cinnamon rolls. Simply cool and cover with plastic wrap and foil for up to 3 months. They freezer better if you don't frost them.
• Defrost overnight in the refrigerator, then warm on low in the oven.

Related Recipes

• How To Make Sourdough Bread Starter
• Easy Sourdough Discard Bread
• Overnight Sourdough Pancakes

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