Sourdough Discard Cinnamon Rolls
Ingredients
- 4 call-purpose flour
560
- 1 tspbaking soda
- 2 tspbaking powder
- 1 tspsalt
- 1 csourdough discard
- 1 cwater
- ½ cbutter
- ¼ choney
- ½ cbutter
- 1 cbrown sugar
- 2 tbspcinnamon
- 6 ozcream cheese
- ½ cheavy cream
- ½ choney
168 grams, maple syrup also works great
- 2 tspvanilla extract
Directions
- 1
Melt butter and set aside to cool.
- 2
Preheat the oven to 375 degrees Fahrenheit, then go ahead and prepare your cast iron skillet or baking dish by lightly brushing it with butter or oil.
- 3
To a large bowl, add all of the dry ingredients: all-purpose flour, baking soda, baking powder, and salt. Combine.
- 4
Now add the wet ingredients: sourdough discard, water, melted (and cooled) butter, and honey.
- 5
Mix together until a ball forms. This may take about three to five minutes.
- 6
Place the dough onto a lightly floured surface, then roll with a rolling pin, working it into a rectangle shape that is about 1/4 inch thick.
Make the filling:
- 1
In a separate small bowl, add the softened butter, brown sugar, and cinnamon, stirring until the ingredients come together.
- 2
Spread the filling evenly over the top of the dough with a spatula.
- 3
Starting at the long side of the rectangle, begin rolling the dough up tightly. When fully rolled up, press the edge closed to keep the filling in.
- 4
Slice evenly into rolls. You can use a sharp knife, unflavored dental floss, or even thread. The floss or thread are helpful because they can cut through the dough in a sawing motion without smashing the dough down like a knife tends to do. Try to keep the sizes as consistent as possible. You should end up with around 12 rolls.
- 5
Place the rolls into your prepared skillet or dish, spaced just a touch apart for even baking.
- 6
Bake in the preheated oven for 25-35 minutes or until the rolls are a light golden brown and the dough is cooked through.
- 7
Let the rolls cool for a bit before frosting, as the frosting will just slide off the hot rolls.
Cream cheese frosting
- 1
Add cream cheese, heavy cream, maple syrup or honey, and vanilla extract to a medium saucepan.
- 2
Stir until combined over medium heat.
- 3
You can use an immersion blender to get an extra smooth consistency.
- 4
Pour over the warm cinnamon rolls, then serve.
Sourdough Discard Cinnamon Rolls
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About this Recipe
Imagine waking up to the irresistible aroma of freshly baked cinnamon rolls, but with a unique depth of flavor you can only get from homemade. These Sourdough Discard Cinnamon Rolls deliver that comforting classic, enhanced by the subtle tang and incredible texture of sourdough.
The brilliance of these cinnamon rolls lies in utilizing sourdough discard, which contributes a wonderful tender crumb and a nuanced flavor profile without the long proofing times of traditional sourdough. Paired with a generous, buttery cinnamon sugar filling and a rich cream cheese frosting, every bite is a perfect balance of sweetness and indulgence.
Prepare for a truly special treat: golden-brown spirals encasing a gooey, spiced center, all cradled in a wonderfully soft, sweet dough. The hint of sourdough in the dough adds a sophisticated complexity that elevates these rolls beyond your average bakery treat, perfectly complemented by the creamy, sweet topping. It's a comforting classic, reimagined to be even better.
Customization & Variations
While this recipe is perfect as written, you have options for personalizing it. For the frosting, maple syrup or honey both work beautifully to sweeten the cream cheese, so choose your favorite or what you have on hand. You can also adjust the amount of sweetener in the frosting to suit your preference.
These Sourdough Discard Cinnamon Rolls are perfect for a special breakfast, a holiday brunch, or an afternoon pick-me-up with a cup of coffee. Serve them warm for the ultimate experience, perhaps alongside some fresh fruit for a complete meal.