sourdough discard cinnamon rolls
These delightful sourdough discard cinnamon rolls are soft, fluffy, and packed with flavor. Utilizing your sourdough starter discard prevents waste and elevates the texture of these delicious rolls. Perfect for breakfast or a sweet treat any time of the day!
Equipment
- 1 mixing bowl
- 1 stand mixer with dough hook optional
- 1 rolling pin
- 1 baking dish (9x13 inches)
- 1 measuring cups and spoons
- 1 plastic wrap or kitchen towel
- 1 parchment paper optional
- 1 oven
Ingredients
- 1 cup sourdough discard
- ½ cup milk warmed
- ¼ cup sugar
- ¼ cup unsalted butter melted
- 1 large egg
- 3 ½ cups all-purpose flour
- 1 packet instant yeast (2 ¼ teaspoon or 7g)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the sourdough discard, warm milk, sugar, melted butter, egg, and vanilla extract. Mix well until combined.
- In another bowl, whisk together the flour, instant yeast, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for about 5 minutes on medium speed.
- Place the dough in a greased bowl, cover it with plastic wrap or a kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Meanwhile, prepare the filling by mixing together the brown sugar and cinnamon in a small bowl.
- Preheat your oven to 350°F (175°C).
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 16x12 inches).
- Spread the softened butter over the rolled-out dough, then sprinkle the cinnamon-sugar mixture evenly on top.
- Starting from the long edge, tightly roll the dough into a log. Cut the log into 12 equal pieces using a sharp knife or dental floss.
- Place the cinnamon rolls in a greased 9x13-inch baking dish, spacing them slightly apart. Cover and let them rise for another 30 minutes.
- Bake in the preheated oven for 25-30 minutes, or until golden brown.
- While rolls are baking, prepare the icing by whisking together powdered sugar, milk, and vanilla extract until smooth.
- Once out of the oven, allow the rolls to cool for a few minutes before drizzling with icing.
Notes
You can customize the filling by adding nuts or raisins if desired.
Make-ahead option: You can prepare the rolls the night before, let them rise in the fridge overnight, and bake them fresh in the morning.
Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat in the microwave for a few seconds to enjoy them warm.