Sourdough Discard Cinnamon Rolls

Sourdough Discard Cinnamon Rolls

from amybakesbread.com
180 min
8 servings

Pillowy soft and ooey gooey - filled with swirls of cinnamon sugar and topped with creamy icing. You're going to love these sourdough discard cinnamon rolls. Use up that sourdough discard from your fridge and make something delicious.

Ingredients

  • 100 grams whole milk, warmed (2% milk also works, about 3/4 cup)
  • 57 grams unsalted butter (melted, 4 Tablespoons)
  • 200 grams sourdough discard (100% hydration, see recipe notes)
  • 7 grams instant yeast (about 2 teaspoons)
  • 60 grams granulated sugar (heaping 1/3 cup)
  • 1 large egg (about 50 grams)
  • 7 grams salt (about 1 teaspoon)
  • 375 grams bread flour (about 3-4 cups)
  • 56 grams unsalted butter (very soft or melted, 1/4 cup)
  • 100 grams brown sugar (about 1/2 cup, packed)
  • 4 grams ground cinnamon (about 1/2 Tablespoon)
  • 5 grams all-purpose flour (about 1/2 Tablespoon)
  • 56 grams unsalted butter (softened, 1/4 cup)
  • 30 grams cream cheese (about 2 Tablespoons)
  • 125 grams powdered sugar (about 1 cup)
  • 15 grams heavy cream (about 1 Tablespoon)
  • 4 grams vanilla extract (about 1 teaspoon)
  • 1 gram maple extract (about 1/2 teaspoon)
  • pinch of salt to taste

Directions

  1. 1

    Mix Dough: Warm the milk in the microwave (about 1 1/2 minutes full power) or on the stove. To the bowl of a stand mixer with a dough hook, add the warmed milk and melted butter. Add sourdough discard and mix together lightly. The mixture should be warm so it can activate the instant yeast but NOT hot. Sprinkle the instant yeast on top of the mixture. Look for the yeasty smell that tells you the yeast is activating (should happen within 10-20 seconds) and then continue adding ingredients.If the sourdough discard is straight from the refrigerator, it can bring down the temperature of the dough making the dough take longer to rise - use warmer milk if this is the case.