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Sourdough Discard Cinnamon Rolls Recipe

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3.9 from 9 reviews

Delight in these soft and fluffy sourdough discard cinnamon rolls featuring a tender dough enriched with milk, butter, and sourdough discard. Rolled with a sweet cinnamon brown sugar filling and topped with a smooth cream cheese frosting, these cinnamon rolls are perfect for a comforting breakfast or dessert treat.

Ingredients

Dough Ingredients

  • 240 grams milk, warmed to 115℉ (1 cup)
  • 57 grams butter, melted (¼ cup)
  • 200 grams sourdough discard (scant 1 cup)
  • 1 egg (50 grams)
  • 70 grams sugar (⅓ cup)
  • 9 grams instant yeast (1 Tablespoon)
  • 5 grams salt (1 teaspoon)
  • 500 grams all-purpose flour (3 ½ cups + 1 Tablespoon)

Filling Ingredients

  • 113 grams unsalted butter, softened (½ cup)
  • 220 grams brown sugar (1 cup)
  • 12 grams cinnamon (1 ½ Tablespoons)

Frosting Ingredients

  • 56 grams unsalted butter, softened (¼ cup)
  • 112 grams cream cheese, softened (½ cup)
  • 240 grams powdered sugar (2 cups)
  • ¼ teaspoon salt
  • 2 grams vanilla extract (½ teaspoon)
  • 20-30 grams milk (2-3 Tablespoons)

Instructions

  1. Mix dry ingredients: In the bowl of a stand mixer, add the dry ingredients - sugar, instant yeast, salt, and all-purpose flour; mix to combine evenly.
  2. Knead the dough: Add the warmed milk, melted butter, sourdough discard, and egg to the dry ingredients. Using the dough hook attachment, knead the mixture for 8-10 minutes until a smooth ball forms. Alternatively, mix in a large bowl and knead by hand, adding a little extra flour as needed if the dough is very sticky, until tacky.
  3. Prepare cinnamon sugar filling: In a small bowl, combine the brown sugar and cinnamon, stirring well to mix evenly.
  4. Roll dough into a rectangle: Transfer the dough to a lightly floured work surface and roll it out into a 12x18 inch rectangle using a rolling pin.
  5. Add filling: Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top to cover the surface.
  6. Shape the rolls: Slice the dough along the long side into 12 strips about 1.5 inches each using a pizza cutter. Roll each strip tightly into a spiral. Alternatively, roll the whole dough into a log and cut into 12 equal pieces with a sharp knife or dental floss.
  7. Place rolls in baking dish: Arrange the cinnamon rolls in a greased 9x13 inch baking dish, spacing them closely.
  8. Let rise: Cover the pan and allow the rolls to rise in a warm environment (85-90℉) for about 1 hour until doubled in size and puffy.
  9. Bake the cinnamon rolls: Preheat the oven to 350°F (175°C) and bake the risen rolls for 25-28 minutes until lightly golden and cooked through.
  10. Prepare cream cheese frosting: While the rolls bake, beat the softened butter and cream cheese together until smooth using a mixer. Add the salt, powdered sugar, and vanilla extract and mix until combined. Gradually add milk one tablespoon at a time until the desired smooth, spreadable consistency is reached.
  11. Serve: Allow the cinnamon rolls to cool for 5-10 minutes after baking, then generously spread the cream cheese frosting over the top. Serve warm and enjoy the freshly made sourdough discard cinnamon rolls.

Notes

  • Use sourdough discard at room temperature for best incorporation into the dough.
  • Make sure the milk is warmed to about 115℉ to activate yeast without killing it.
  • If the dough feels too sticky while kneading by hand, add flour a tablespoon at a time until manageable but still tacky.
  • Rising in a warm spot ensures the rolls puff up nicely; an oven with just the light on works well.
  • For even baking, avoid overcrowding the rolls in the pan.
  • To cut the rolls, using unflavored dental floss gives cleaner edges without squishing the dough.
  • Serve cinnamon rolls shortly after icing for the best texture and flavor.

Find it online: https://miracooking.com/sourdough-discard-cinnamon-rolls-recipe/