Sourdough Discard Cinnamon Rolls Recipe

Introduction

Sourdough Discard Cinnamon Rolls are a delightful way to use up leftover sourdough starter while indulging in a warm, cinnamon-spiced treat. These rolls are soft, flavorful, and perfect for breakfast or brunch.

Ingredients

• 1 cup sourdough discard
• 2 ½ cups all-purpose flour
• ¼ cup sugar
• 2 tablespoons ground cinnamon
• Additional sugar and cinnamon for filling (about ½ cup sugar and 2 tablespoons cinnamon)
• Butter for spreading (about ¼ cup, softened)

Instructions

1. Step 1: Prepare the dough by combining the sourdough discard, flour, sugar, and a pinch of salt in a large bowl. Knead until you get a smooth, elastic dough. Let it rest for about 1 to 2 hours to rise slightly.
2. Step 2: Roll the dough out on a floured surface into a large rectangle. Spread softened butter evenly over the dough, then sprinkle the cinnamon and sugar mixture generously on top.
3. Step 3: Starting from one long side, roll the dough tightly into a log. Slice the log into even rolls, about 1 to 1 ½ inches thick.
4. Step 4: Place the rolls in a greased baking dish, leaving some space between each. Allow them to rest for another 30 minutes to rise slightly again.
5. Step 5: Bake the rolls in a preheated oven at 375°F (190°C) for 20 to 25 minutes or until golden brown and cooked through.
6. Step 6: Remove from oven and let cool slightly before serving. Optionally, drizzle with icing or glaze.

Tips & Variations

• For extra flavor, add a tablespoon of vanilla extract or orange zest to the dough.
• Swap the cinnamon sugar filling for a nut mixture like chopped pecans and brown sugar for a nutty twist.
• Use a cream cheese glaze instead of icing for a rich topping.
• If your sourdough discard is very runny, reduce the amount of added water in the dough to keep the texture right.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat gently in the microwave or oven to bring back softness. You can also freeze unglazed rolls for up to 2 months and bake directly from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, but keep in mind that active starter contains yeast which may affect the rising time and texture. You might need to adjust the amount of additional yeast or flour accordingly.

Do I need to add yeast to the dough?

No, the natural fermentation in the sourdough discard supplies enough leavening for this recipe, making it a great no-yeast option for cinnamon rolls.

Sourdough Discard Cinnamon Rolls Recipe

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★★★★★

4.8 from 83 reviews

Delight in these soft and flavorful Sourdough Discard Cinnamon Rolls that transform leftover sourdough starter into a delicious breakfast treat. Perfectly spiced with cinnamon and sweetened with sugar, these rolls are easy to make and baked to golden perfection.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 1 cup sourdough discard
• 2 ½ cups all-purpose flour
• ¼ cup sugar
• 1 packet (2 ¼ tsp) active dry yeast
• ½ cup warm milk
• ¼ cup unsalted butter, melted
• 1 large egg
• ½ tsp salt

Filling

• ½ cup brown sugar
• 2 tbsp ground cinnamon
• 3 tbsp unsalted butter, softened

Glaze (optional)

• 1 cup powdered sugar
• 2 tbsp milk
• ½ tsp vanilla extract

Instructions

1. Prepare the dough: In a large bowl, combine the warm milk and yeast, letting it activate for 5 minutes until frothy. Add the sourdough discard, sugar, melted butter, egg, and salt. Gradually add the flour and mix until a soft dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
2. Let the dough rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
3. Roll out the dough: After rising, punch down the dough and roll it out on a floured surface into a rectangle approximately 12×16 inches.
4. Add the filling: Spread the softened butter evenly over the dough rectangle. Mix the brown sugar and cinnamon, then sprinkle this mixture generously over the buttered dough.
5. Shape the rolls: Starting from the long edge, tightly roll the dough into a log. Cut into 12 equal slices and place them in a greased baking dish, leaving space between each roll.
6. Second rise: Cover the rolls and let them rise again for 30-45 minutes until puffy.
7. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
8. Prepare glaze (optional): While the rolls bake, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls once out of the oven.

Notes

• Use room temperature ingredients for best dough consistency.
• Allow the sourdough discard to be at room temperature before mixing.
• For an extra touch, add chopped nuts or raisins to the filling.
• These cinnamon rolls freeze well; thaw and warm before serving.
• You can substitute brown sugar with coconut sugar for a different flavor profile.

Keywords: sourdough discard, cinnamon rolls, homemade, baking, breakfast recipe, sweet rolls