Sourdough Discard Cinnamon Rolls

5 from 1 vote

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

Cook Time22

Total Time1 2

Course: Breakfast, Dessert

Cuisine: American

Servings: rolls

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, 1/4 cup granulated sugar, 2 tsp 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 tsp salt
Add the flour, softened butter, and salt to the bowl. Mix until a dough forms.
3 & 3/4 cups all-purpose flour, 1/4 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.

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

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 tbsp 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!)

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

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.

In a medium bowl, beat the softened cream cheese and butter until smooth.
4 oz cream cheese, 1/4 cup butter
Add the powdered sugar, vanilla extract, or vanilla bean paste and beat until well combined.
1 & 1/2 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!