Sourdough Discard Cinnamon Rolls
These are the easiest sourdough discard cinnamon rolls you will ever make. Soft, sweet, and full of cinnamon goodness.
Ingredients
- 3 cups all-purpose flour
- 3/4 cup sourdough discard (or active starter)
- 3/4 cup water
- 3 tablespoons honey (or maple syrup)
- 6 tablespoons butter (melted)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons butter (melted)
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1 cup powdered sugar
- 4 oz cream cheese (preferably full fat)
- 2 tablespoons butter
- 2 tablespoons cream (milk or half and half would also work)
Directions
- 1
Preheat oven to 375℉.
- 2
In a small bowl make brown sugar cinnamon filling. Mix 3 tablespoons melted butter, brown sugar, and cinnamon together. Set aside.
- 3
In a large bowl, combine all-purpose flour, baking soda, baking powder, and salt.
- 4
Add honey, melted butter, water, and sourdough starter to the flour mixture.
- 5
Stir until the dough comes together, then knead until all the ingredients are incorporated well and the dough is soft. This usually takes about five minutes by hand. You could also do this in a stand mixer with a dough hook attachment.
- 6
Flour a clean work surface and roll out the dough into an even rectangle that is about 1/4 to 1/2 inch thick. The thinner it is, the more layers of cinnamon sugar you will have.
- 7
Spread the cinnamon sugar mixture over the entire surface of the dough.
- 8
Starting on the long side, roll up the dough tightly. Pinch the ends together making sure they will stick.
- 9
Slice into 12 equal rolls.
- 10
Place into a prepared baking dish lined with parchment paper or cast iron skillet.
- 11
Bake for 25-35 minutes or until the rolls are golden brown. Allow to cool slightly while making the frosting.
- 12
In a medium saucepan over medium-low heat, melt cream cheese, cream, and butter. Whisk them together until smooth.