sourdough discard cinnamon rolls

There’s nothing quite like waking up to the aroma of freshly baked sourdough discard cinnamon rolls filling your home. That pillowy softness, the tangy whisper from the sourdough, and that irresistible swirl of cinnamon sugar—it’s a magic that transports you straight to pure comfort. I’ve always found that the best memories are often made around the breakfast table, sharing a warm treat like these with loved ones, much like my grandmother shared her wisdom with me. These rolls have quickly become a cherished favorite, much like our classic blueberry cinnamon rolls.

I still remember Sunday mornings at Grandma’s, the kitchen alive with steam and laughter. We’d experiment with different sweet breads, and I’d sneak spoonfuls of dough when she wasn’t looking. It’s those moments, passing down traditions, that truly warm my heart and inspire me in the kitchen today.

This recipe is designed to bring that same warmth and connection to your family, offering a delightful twist on a classic. It’s comforting, satisfying, and a wonderful way to use up that sourdough discard. My secret for a perfectly light roll is to not overwork the dough – a gentle touch makes all the difference!

What You Need to Make These Rolls

Crafting these delightful rolls begins with simple, wholesome ingredients. We’re leaning on the tenderizing power of whole milk, the gentle rise from active dry yeast, and of course, the distinctive tang of sourdough discard for an unparalleled depth of flavor. This blend, reminiscent of our popular blueberry sourdough scones, ensures each bite of these sourdough discard cinnamon rolls is pure bliss. You’ll find the complete list of ingredients and precise measurements ready in the recipe card below.

How to Make sourdough discard cinnamon rolls

Making these fluffy, tangy sourdough discard cinnamon rolls is a journey of simple, joyful steps. It starts with developing a soft, enriched dough, letting the sourdough discard work its magic for a tender crumb. Next, you’ll roll out the dough, generously spread with a buttery cinnamon-brown sugar filling, and gently shape them before a second rise and baking. Think of it as a slightly more elaborate Sunday morning treat than our quick homemade mcgriddle muffins, but absolutely worth every moment.

Pro Tips for Making This sourdough discard cinnamon rolls

Over the years, from my grandmother’s kitchen to my own, I’ve gathered a few tricks for making the very best sourdough discard cinnamon rolls. These little nuggets of wisdom ensure your baking experience is as joyful as the first bite!

• Don’t Rush the Rise: Patience is key. Let your dough take its time to rise, especially for the second rise. A slow, steady rise yields a much lighter and fluffier texture in your finished cinnamon rolls. I often find a warm, draft-free spot, like a slightly warm oven (turned off!), works wonders.
• Perfectly Softened Butter: For both the dough and the filling, ensure your butter is truly softened, not melted. It should give easily when pressed, but still hold its shape. This makes it much easier to incorporate into the dough and spread evenly for the filling.
• My Secret Trick: To get that perfectly golden-brown top without overbaking, I always brush the rolls with a little heavy cream or milk right before they go into the oven. It creates a beautiful crust and helps the rolls stay wonderfully moist.

How to Store Sourdough Discard Cinnamon Rolls

After all your hard work creating these delightful sourdough discard cinnamon rolls, you’ll want to make sure they stay fresh! If you have any leftovers (a rare occurrence in my house!), simply place them in an airtight container. They’ll keep beautifully at room temperature for a day or two, or in the refrigerator for up to 5 days. When you’re ready for another taste of warmth, I recommend reheating them gently in the microwave for 15-20 seconds or in a warm oven (around 300°F/150°C) until just heated through. Reheating them slowly helps bring back that soft, tender texture and revives all those lovely cinnamon flavors. My personal tip is to always store them in a glass container; it just seems to keep them tasting fresher!

Nutritional Benefits

While these sourdough discard cinnamon rolls are undoubtedly a treat, they do offer some lovely benefits. The sourdough discard contributes to improved digestibility and a richer flavor profile, making this breakfast choice a comforting start to the day. It’s a wonderful way to enjoy a family favorite while knowing there’s a little extra goodness baked in.

FAQs

Can I prepare the sourdough discard cinnamon rolls dough ahead of time?

Absolutely! You can prepare the dough for these sourdough discard cinnamon rolls the night before. After the first rise, punch down the dough, shape the rolls, and place them in your baking dish. Cover tightly with plastic wrap and refrigerate overnight. In the morning, let them come to room temperature and rise for about 1-2 hours before baking.

What can I do if my sourdough discard is very liquidy?

If your sourdough discard is on the thinner side, you might need to adjust the flour slightly in your sourdough discard cinnamon rolls recipe. Start with the recommended amount of flour, but have a little extra on hand. Add it gradually if the dough feels too sticky to handle, aiming for a soft, pliable texture.

Can I use active sourdough starter instead of discard?

While this recipe is specifically designed for sourdough discard, you can use active sourdough starter. However, the rise times might be slightly different. Active starter will likely lead to a quicker rise, so keep an eye on your sourdough discard cinnamon rolls dough and adjust accordingly.

How do I know when the sourdough discard cinnamon rolls are fully baked?

Your sourdough discard cinnamon rolls are fully baked when they are golden brown on top and feel firm to the touch. The internal temperature should reach around 200-205°F (93-96°C) if you use a thermometer. The aroma filling your kitchen will also be a pretty good indicator!

yasin

Soft & Tangy Sourdough Discard Cinnamon Rolls

Transform your unfed sourdough discard into unbelievably soft, fluffy, and gooey cinnamon rolls, perfect for a decadent breakfast or brunch treat. These rolls offer a delightful tang that perfectly balances the sweet cinnamon filling and rich cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 25 minutes mins

Total Time 9 hours hrs 25 minutes mins

Servings: 12 rolls

Course: Breakfast, Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Dough

• 1 cup Whole milk warmed to 105-115°F (40-46°C)
• 2 1/4 tsp Active dry yeast
• 1/4 cup Granulated sugar
• 1 cup Sourdough discard unfed, 100% hydration, at room temperature
• 1 Large egg room temperature
• 1/4 cup Unsalted butter melted and cooled slightly
• 4 cups All-purpose flour plus more for dusting
• 1 tsp Salt

For the Cinnamon Filling

• 1/2 cup Unsalted butter 1 stick, softened
• 3/4 cup Light brown sugar packed
• 2 tbsp Ground cinnamon
• Pinch Salt

For the Cream Cheese Frosting

• 4 oz Cream cheese softened
• 2 tbsp Unsalted butter softened
• 1 1/2 cups Powdered sugar
• 1/2 tsp Vanilla extract
• 1-2 tbsp Milk or heavy cream as needed

Equipment

• Stand mixer with dough hook (optional, or large mixing bowl)
• Large mixing bowl
• Plastic wrap
• Rolling Pin
• 9x13 inch baking dish
• Whisk
• Spatula

Method

 

Prepare the Dough

• In the bowl of a stand mixer (or a large mixing bowl), combine the warm milk, active dry yeast, and 1 teaspoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes, until foamy.
• To the yeast mixture, add the sourdough discard, the remaining granulated sugar, egg, and cooled melted butter. Mix until well combined.
• Gradually add the all-purpose flour and salt. If using a stand mixer, attach the dough hook and knead on low speed for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-15 minutes.
• Lightly grease a large bowl with oil. Transfer the dough to the bowl, turning once to coat. Cover the bowl tightly with plastic wrap and refrigerate for 8-12 hours (or overnight). This slow rise develops flavor and makes the dough easier to handle.

Assemble the Rolls

• While the dough is chilling (or after the first rise), prepare the cinnamon filling. In a small bowl, combine the softened butter, light brown sugar, ground cinnamon, and a pinch of salt. Mix until smooth and well combined.
• Lightly flour a clean work surface. Turn the chilled dough out onto the floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 12x18 inches (30x45 cm) and about 1/4 inch (0.6 cm) thick.
• Evenly spread the cinnamon filling over the entire surface of the dough, leaving a small border (about 1/2 inch) on one of the long edges.
• Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam gently to seal.
• Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (approximately 1.5 inches or 3.8 cm each).
• Lightly grease a 9x13 inch baking dish. Arrange the cinnamon roll slices in the prepared dish, leaving a little space between each roll.

Second Rise & Bake

• Cover the baking dish loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for 1 to 1.5 hours, or until they have nearly doubled in size and are puffy. (If your kitchen is cold, this may take longer).
• Towards the end of the second rise, preheat your oven to 375°F (190°C).
• Bake the cinnamon rolls for 20-25 minutes, or until golden brown on top and cooked through. If the tops are browning too quickly, you can loosely tent the dish with foil.

Prepare the Frosting

• While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy.
• Gradually add the powdered sugar, mixing until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk or heavy cream one tablespoon at a time until it reaches a spreadable consistency.

Serve

• Once the cinnamon rolls are out of the oven, let them cool slightly for about 5-10 minutes. Spread the cream cheese frosting generously over the warm rolls. Serve immediately and enjoy!

Notes

For a quicker rise, you can perform both rises at room temperature. The first rise typically takes 1-2 hours until doubled, and the second rise 45-60 minutes. Rolls are best enjoyed the day they are made but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat gently in the microwave or oven for a fresh-baked taste.

Conclusion

These sourdough discard cinnamon rolls are more than just a recipe; they’re an invitation to slow down, savor the moments, and create something truly special with your hands. From the initial tang of the dough to the sweet, soft bite, every step brings joy. I hope this recipe brings warmth and smiles to your kitchen, just as it does to mine, and perhaps inspires new family traditions, much like baking cherry cobbler muffins has for us. Happy baking, from my family to yours!

Follow us on Social Media : Facebook and Pinterest