Fluffy Sourdough Discard Cinnamon Rolls: SO Delicious

Fluffy Sourdough Discard Cinnamon Rolls

There’s nothing quite like the aroma of freshly baked cinnamon rolls wafting through your kitchen. These sourdough discard cinnamon rolls are soft, fluffy, and packed with that signature tangy depth of flavor from your sourdough starter. Plus, they’re a great way to use up discard while creating a truly indulgent treat!

Ingredients

For the Dough:

• 120g (1/2 cup) sourdough discard

• 240ml (1 cup) warm milk

• 2 1/4 teaspoons (1 packet) instant yeast

• 50g (1/4 cup) granulated sugar

• 1 egg

• 1 egg yolk

• 60g (1/4 cup) butter, melted

• 420g (3 1/2 cups) all-purpose flour

• 1 teaspoon salt

For the Cinnamon Filling:

• 100g (1/2 cup) brown sugar

• 2 tablespoons cinnamon

• 60g (1/4 cup) butter, softened

For the Cream Cheese Frosting:

• 120g (4 oz) cream cheese, softened

• 60g (1/4 cup) butter, softened

• 120g (1 cup) powdered sugar

• 1 teaspoon vanilla extract

• 1-2 tablespoons milk (as needed for consistency)

Instructions

Step 1: Activate the Yeast

In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.

Step 2: Mix the Dough

Add the sourdough discard, egg, egg yolk, and melted butter to the yeast mixture, stirring to combine. Gradually add in the flour and salt, mixing until a shaggy dough forms.

Step 3: Knead and Rise

Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours or until doubled in size.

Step 4: Prepare the Filling

In a small bowl, mix the brown sugar and cinnamon. Spread the softened butter over the rolled-out dough, then sprinkle the cinnamon-sugar mixture evenly on top.

Step 5: Shape the Rolls

Roll the dough into a tight log, starting from the long edge. Slice into 10-12 equal pieces and place them in a greased baking dish. Cover and let rise for another 30-45 minutes.

Step 6: Bake

Preheat your oven to 180°C (350°F). Bake the rolls for 20-25 minutes until golden brown and cooked through.

Step 7: Make the Frosting

While the rolls are cooling, beat the cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth and creamy.

Step 8: Frost and Serve

Spread the frosting over the warm cinnamon rolls and enjoy!

Tips for the Best Cinnamon Rolls:

• Don’t skip the second rise: This ensures your rolls are ultra-fluffy.

• Use room temperature ingredients: This helps everything incorporate smoothly.

• For overnight rolls: Let the shaped rolls rise in the fridge overnight and bake in the morning.

These sourdough discard cinnamon rolls are the perfect weekend baking project, bringing together the best of tangy sourdough and classic sweet cinnamon rolls. Let me know if you try them!