Sourdough Discard Cinnamon Rolls
Ultimate Sourdough Cinnamon Rolls that are BURSTING with flavor! Buttery, soft, and fluffy. Make this discard recipe in one day or overnight.
Prep Time: 30 minutes
Cook Time: 25 minutes
Rise Time 3 hours
Total Time: 3 hours 55 minutes
Servings: 12 Cinnamon Rolls
Ingredients
Sourdough Discard Dough
- ⅓ Cup (90 g) Milk 90 grams. Warmed to about 110 F degrees
- 2 ¼ Teaspoons (2.25 Teaspoons) Active Dry Yeast or Instant Yeast
- ⅔ Cup (135 g) Granulated White Sugar 135 grams
- ½ Cup (113 g) Unsalted Butter 113 grams. Room temperature.
- 2 (2) Large Eggs room temperature
- 1 Cup and 1 tablespoon (300 g) Sourdough Discard 300 grams
- ½ Teaspoon (0.5 Teaspoon) Salt
- 3 ⅓ Cups (416 g) All-Purpose Flour or Bread Flour 416 grams
Cinnamon Filling
- 1 ½ Tablespoons (1.5 Tablespoons) Ground Cinnamon
- ⅔ Cup (135 g) Brown Sugar 135 grams
- ½ Cup (113 g) Unsalted Butter 113 grams. Room temperature.
Cream Cheese Frosting
- 8 ounces (226 g) Cream Cheese 226 grams. Room temperature
- 2 Tablespoons (2 Tablespoons) Heavy Cream
- 1 Teaspoon (1 Teaspoon) Vanilla Extract
- ¼ Teaspoon (0.25 Teaspoon) Salt
- 2 Cups (240 g) Powdered Sugar 240 grams
Instructions
- Make Yeast Mixture: In the bowl of your stand mixer, add the warmed milk, 1 tablespoon of sugar, and active dry yeast. Let sit until the mixture is foamy (roughly 5 minutes).
- Make The Dough: Add the rest of the white sugar, softened butter, two large eggs, and sourdough discard. With the dough hook attachment, mix on medium speed for about five minutes. The butter won't fully incorporate into the mixture and that's okay. Then, add the salt. Put the stand mixer on low speed and add one cup of flour at a time. Make sure the flour is fully incorporated before adding the next cup of flour. After you add the last cup of flour, knead for about five minutes.
- Knead The Dough: Continue to knead the dough in the stand mixer on medium-low speed for an additional five minutes. This will develop the gluten in the flour. The dough should feel soft to the touch and slightly sticky (but easy to handle).
- First Rise: Place the dough in a greased container and cover. Let rise at room temperature for 1.5 to 2 hours or until double in size.
- Grease a 9x13-inch baking dish and set aside.
- Cinnamon Sugar: In a small bowl, combine the ground cinnamon and brown sugar. Set aside.
- Roll Out The Dough: Punch the dough down to release the air. On a lightly floured work surface, roll the dough into a 12x18-inch rectangle. Make sure it is even (this can be imperfect). Cover the dough and let it relax for 5 minutes if it keeps shrinking. Then continue to roll it out.
- Spread The Filling: Spread the softened butter all over the top of the dough. Then, evenly sprinkle the cinnamon sugar mixture on top.
- Shape The Dough: Tightly roll up the dough to form an 18-inch log. With a sharp knife (or piece of string), cut into 12 even rolls. Arrange them on the baking pan.
- Second Rise: Cover the rolls and allow them to rise for an hour and a half. The rolls should be puffy.
- Preheat: Preheat the oven to 350°F
- Bake: Bake for 25 minutes or until the cinnamon rolls are light golden brown. After 12 minutes if they are too dark, cover them with aluminum foil. Once they are done, remove them from the oven and let the baking pan sit on a wire rack.
- Make The Icing: In the bowl of your stand mixer with your whisk attachment, beat the cream cheese on medium speed until creamy (roughly 2 minutes). Then, add the heavy cream, vanilla extract, salt, and powdered sugar. Beat on medium speed for one minute. Spread the icing on top of the warm cinnamon rolls and enjoy!
Notes
- Overnight Options: Make the dough and refrigerate overnight, or shape and then refrigerate overnight. Check out my blog post section called "Baker's Schedules" to read the detailed overnight options.
- Yeast: Use active dry yeast or instant yeast. I recommend adding yeast and not relying on an active sourdough starter for this recipe. I go into detail on this topic on my blog post.
- Baking Dish: I highly recommend using a 9x13-inch glass baking dish. This dish fits all of the cinnamon rolls perfectly. Do not try to pack the rolls into a smaller dish. They need room to properly rise and will be dense if they don't have that room.
- Shaping: Use a sharp knife, string, or dental floss to cut the cinnamon rolls. It's important not to smush them down.
- Tools (Affiliate Links): Stand Mixer | Cambra Food Container (for proofing) | Rolling Pin | 9x13-inch Glass Baking Pan
- Store Leftover Cinnamon Rolls: Store in an airtight container in the refrigerator for up to four days. Need to store them for longer? Freeze them for up to three months.