These Sourdough Discard Cinnamon Rolls are quite possibly the best cinnamon rolls I've ever made. Made with โ cup of sourdough starter, they're soft, fluffy, tangy, and perfectly sweet. I finished them with a delicious cream cheese frosting!
Looking for more sourdough discard recipes? Try my Sourdough Pizza Crust or Sourdough Biscuits next!
About This Recipe
These sourdough cinnamon rolls will become your new favorite cinnamon roll. And yes, even better than Cinnabon. When I first made these, my wife made us walk around the neighborhood twice after dinner so she could "make room" for a few of these. Then I got scolded for "making her fat." So consider this your warning. These are literally so good that you might get in trouble.
I wasn't sure whether to call this a same-day recipe or an overnight recipe. I think it's flexible. I tested it as a same-day bake and finished in about 7 hours (started at 8 am and baked by 3 pm). But technically, I could have made the dough before bed and baked the rolls first thing in the morning. You can do whatever fits your schedule better.
My favorite type of frosting is cream cheese frosting. It is slightly tangy, so it pairs really well with the sweetness of the cinnamon rolls. You can do a regular frosting if you like, but definitely give these a try if you've never done it before!
Key Ingredients
Sourdough starter: You'll need โ cup of active sourdough starter or discard.
Egg: Essential for giving the rolls a tender texture
Brown sugar: We'll need some for the dough and also for the cinnamon filling.
Salt: To enhance the flavor of the dough.
Milk: Gives the dough an extra soft texture. I used whole milk, but any type should work. I gently heat my milk until it's warm (but not hot) so that the fermentation speeds up.
Butter: You'll need butter for the dough, the cinnamon filling, and also the cream cheese frosting.
All-purpose flour: When measuring, make sure to fluff your flour, then spoon and level it into your measuring cup to prevent overmeasuring.
Ground cinnamon: Of course, we need some cinnamon for cinnamon rolls!
Cream cheese: Make sure your cream cheese is at room temperature. This will make blending it much easier.
Powdered sugar: For the cream cheese frosting. We use powdered sugar because it dissolves more readily than granulated sugar at room temperature.
Vanilla extract: For adding a warm flavor to the frosting.
Instructions
STEP 1: In a stand mixer bowl, add the starter, egg, brown sugar, salt, milk, and butter. Whisk until combined.
STEP 2: Add the flour and knead with the dough hook for 5-6 minutes until no longer sticky.
STEP 3: Cover the bowl and let it rise in a warm place until doubled in size. This can take anywhere from 6-8 hours.
STEP 4: Turn the dough onto a lightly floured surface. Roll it into a 16 x 12-inch rectangle.
STEP 5: Spread the butter all over except for 1 inch on the side farthest from you. Mix the brown sugar and cinnamon in a small bowl, then sprinkle evenly over the dough.
STEP 6: Beginning at the side closest to you, roll the dough into a tight log and pinch the edges to seal. Cut into 9 equal rolls using floss, string, or a sharp knife.
STEP 7: Grease a 9x9-inch baking dish and place the rolls inside.
STEP 8: Cover and let rise again until puffy, about 1-2 hours.
STEP 9: Bake in a 350F oven for 30โ35 minutes until golden brown.
STEP 10: In a medium bowl, beat the cream cheese, butter, powdered sugar, and vanilla together until light and fluffy. Spread over the warm cinnamon rolls.
๐ Recipe
Sourdough Cinnamon Rolls
Ingredients
- โ cup sourdough starter
- 1 large egg
- 2 tablespoons brown sugar
- ยพ teaspoon salt
- 1 cup warm milk
- ยผ cup melted butter
- 3 ยผ cups all-purpose flour (spooned and levelled)
For the cinnamon filling
- ยผ cup melted butter
- ยพ cup brown sugar
- 2 teaspoons ground cinnamon
For the cream cheese frosting
- 4 ounces cream cheese (room temperature)
- 5 tablespoons butter (room temperature)
- 1 ยฝ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a stand mixer bowl, add the starter, egg, brown sugar, salt, milk, and butter. Whisk until combined.
- Add the flour and knead with the dough hook for 5-6 minutes until no longer sticky. Cover the bowl and let it rise in a warm place until doubled in size. This can take anywhere from 6-8 hours.
- Turn the dough onto a lightly floured surface. Roll it into a 16 x 12 inch rectangle.
- Spread the butter all over except for 1 inch on the side farthest from you. Mix the brown sugar and cinnamon in a small bowl, then sprinkle evenly over the dough.
- Beginning at the side closest to you, roll the dough into a tight log and pinch the edges to seal. Cut into 9 equal rolls using floss, string, or a sharp knife.
- Grease a 9x9-inch baking dish and place the rolls inside. Cover and let rise again until puffy, about 1-2 hours.
- Preheat your oven to 350ยฐF. Bake for 30โ35 minutes until golden brown.
- In a medium bowl, beat the cream cheese, butter, powdered sugar, and vanilla together until light and fluffy. Spread over top of the warm cinnamon rolls.
Lynn
These turned out great!