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Sourdough Discard Cinnamon Rolls

This Sourdough Discard Cinnamon Rolls recipe is made with non-active starter and instant yeast. It saves the discard and time as well!
Prep Time40 minutes
Cook Time22 minutes
Total Time1 hour 2 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 rolls
Calories: 471Calories

Ingredients

For the Dough:

  • 1 cup sourdough discard
  • 1 cup whole milk warm about 100F-110F
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter softened
  • 1 large egg
  • 3 & ¾ cups all-purpose flour up to 4 cups, add as needed.
  • 1 teaspoon salt
  • 2 teaspoon instant yeast

For the Filling:

  • 5 tablespoon unsalted butter softened
  • 1 cup brown sugar packed
  • 2 tablespoon ground cinnamon

Frosting

US Customary - Metric

Instructions

Making the Dough:

  • In a large bowl combine 1 tablespoon granulated sugar, warm milk and yeast. Mix and let it rise for 5-10 minutes.
    1 cup whole milk, ¼ cup granulated sugar, 2 teaspoon instant yeast
  • Add in the sourdough discard, the rest of the sugar, and the egg. Mix well.
    1 cup sourdough discard, 1 large egg, 1 teaspoon salt
  • Add the flour, softened butter, and salt to the bowl. Mix until a dough forms.
    3 & ¾ cups all-purpose flour, ¼ cup unsalted butter
  • Knead the dough on a lightly floured surface for about 8-10 minutes or until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment to do this for you. You want to knead the dough until it starts pulling from the sides of the bowl. About 5-7 minutes.
  • Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hours, or until doubled in size.

Making the Filling:

  • In a small bowl, mix the brown sugar, and ground cinnamon until well combined.
    1 cup brown sugar, 2 tablespoon ground cinnamon

Assembling the Cinnamon Rolls:

  • After the first rise, punch down the dough and roll it out on a lightly floured surface into a large rectangle (about 18x12 inches).
  • Spread the softened butter on there then sprinkle with the cinnamon filling evenly over the rolled-out dough.
    5 tablespoon unsalted butter
  • Starting from the long side, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, cut the log into 12 even slices. For perfectly uniform rolls, you can trim off the two ends and enjoy them as a snack. (This will leave you with 12 perfect cinnamon rolls and 2 extra pieces to nibble on!)

Second Rise:

  • Place the rolls in a greased 9x13 inch baking dish. Cover and let them rise for another 30 minutes or until the rolls touch.

Baking:

  • Preheat your oven to 350F when you have about 10 minutes left of your second rise.
  • Bake the cinnamon rolls for 22 minutes, or until golden brown.

Mix the Frosting:

  • In a medium bowl, beat the softened cream cheese and butter until smooth.
    4 oz cream cheese, ¼ cup butter
  • Add the powdered sugar, vanilla extract, or vanilla bean paste and beat until well combined.
    1 & ½ cup powdered sugar, 1 teaspoon vanilla bean paste
  • Add milk, one tablespoon at a time, until you reach your desired consistency.
    2-4 tablespoons milk
  • Spread the cream cheese frosting over the warm cinnamon rolls and serve!

Nutrition

Calories: 471Calories | Carbohydrates: 74g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 275mg | Potassium: 142mg | Fiber: 2g | Sugar: 38g | Vitamin A: 569IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 2mg