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Sourdough Discard Cinnamon Rolls

Sourdough Discard Cinnamon Rolls

Delicious cinnamon rolls made with sourdough discard, adding a tangy twist to a classic treat. These are surprisingly easy to make and perfect for breakfast or brunch.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup Sourdough Discard (fed or unfed, room temperature)
  • 0.25 cup Milk (room temperature)
  • 1 Large Egg (room temperature)
  • 0.25 cup Granulated Sugar
  • 1 teaspoon Salt
  • 4 tablespoons Unsalted Butter (melted and slightly cooled)
  • 4 cups All-Purpose Flour plus more for dusting
  • 2 teaspoons Active Dry Yeast (or 1 teaspoon instant yeast)
Filling Ingredients
  • 0.5 cup Unsalted Butter (softened)
  • 0.75 cup Packed Light Brown Sugar
  • 2 tablespoons Ground Cinnamon
Glaze Ingredients
  • 1 cup Powdered Sugar
  • 2 tablespoons Milk (or more, to desired consistency)
  • 0.5 teaspoon Vanilla Extract

Equipment

  • Stand Mixer or large bowl
  • 9x13 inch Baking Pan
  • Measuring Cups and Spoons
  • Rolling pin
  • Whisk

Method
 

Instructions
  1. Activate yeast (if using active dry): In a small bowl, combine 1/4 cup warm milk (105-115°F), 1 teaspoon sugar, and yeast. Let stand 5-10 minutes until foamy.
  2. Combine wet ingredients: In a large bowl, combine sourdough discard, remaining sugar, salt, melted butter, and activated yeast mixture (if using). Add egg and whisk well.
  3. Add dry ingredients: Gradually add flour, mixing until a shaggy dough forms.
  4. Knead dough: Knead for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise 1-1.5 hours, or until doubled.
  5. Prepare filling: Combine softened butter, brown sugar, and cinnamon.
  6. Roll and fill: Roll dough into a 12x18 inch rectangle. Spread filling evenly. Roll up tightly, cut into 12 slices.
  7. Second rise: Place rolls in a greased 9x13 inch pan, cover, and let rise 30-45 minutes.
  8. Bake: Preheat oven to 350°F (175°C). Bake 25-30 minutes, or until golden brown.
  9. Make glaze: Whisk together powdered sugar, milk, and vanilla extract. Drizzle over warm rolls.

Notes

For a richer flavor, use browned butter in the filling. You can also add raisins, chopped nuts, or other spices to the filling. Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.