sourdough discard cinnamon rolls Recipe
If you’ve ever wondered how to turn your leftover sourdough discard into something irresistibly delicious, these sourdough discard cinnamon rolls are your answer. Soft, fluffy, and packed with warm cinnamon sugar goodness, these rolls elevate the humble discard into a standout pastry that’s perfect for breakfast, brunch, or an anytime treat. Each bite melts in your mouth, boasting a subtle tang from the starter that balances beautifully with the sweet glaze. If you love cinnamon rolls but want to reduce waste and add extra depth of flavor, these sourdough discard cinnamon rolls are a must-try in your baking repertoire.
Ingredients You’ll Need
The magic of these sourdough discard cinnamon rolls comes from a handful of simple, kitchen-friendly ingredients, each playing a crucial role in the final taste and texture. From the tangy sourdough discard that adds character, to the warming cinnamon that fills your kitchen with inviting aromas, every component is essential.
- Sourdough discard (1 cup): This is the star ingredient that adds a subtle tang and helps create tender, fluffy rolls.
- Milk, warmed (1/2 cup): Warms the dough and activates the yeast while contributing to a soft crumb.
- Sugar (1/4 cup): Adds sweetness to the dough, balancing the sourdough tang.
- Unsalted butter, melted (1/4 cup): Enriches the dough with buttery moisture and flavor.
- Large egg (1): Provides structure and binds ingredients together for a tender crumb.
- All-purpose flour (3 1/2 cups): The foundation of the dough, providing strength and texture.
- Instant yeast (1 packet or 2 1/4 tsp): Boosts the rising power, ensuring light, airy rolls.
- Salt (1/2 teaspoon): Enhances all the flavors without overpowering them.
- Vanilla extract (1 tsp): Adds a warm, sweet aroma that complements the cinnamon perfectly.
- Brown sugar (1/2 cup): The filling’s sweet backbone, adding richness and depth.
- Ground cinnamon (2 tablespoons): Brings the classic, comforting cinnamon flavor to the rolls.
- Unsalted butter, softened (1/4 cup): Makes the cinnamon filling wonderfully creamy and moist.
- Powdered sugar (1 cup): For the smooth, sweet icing that drapes over the baked rolls.
- Milk (2-3 tablespoons): Thins the icing to the perfect consistency for drizzling.
- Vanilla extract (1/2 teaspoon): Lends a hint of aromatic sweetness to the glaze.
How to Make sourdough discard cinnamon rolls
Step 1: Mix the Wet Ingredients
Begin by combining the sourdough discard, warmed milk, sugar, melted butter, egg, and vanilla extract in a large mixing bowl. Stir everything together until it is smooth and well incorporated. This creates the moist, flavorful base of your dough and ensures those sourdough notes shine through in every bite.
Step 2: Combine Dry Ingredients and Form Dough
In another bowl, whisk the flour, instant yeast, and salt together. Slowly add this dry mix to the wet ingredients, stirring as you go until the dough starts to pull together. This careful mixing helps build the right structure for a soft but resilient dough that rises beautifully.
Step 3: Knead Until Smooth and Elastic
Transfer your dough to a lightly floured surface and knead by hand for about 5 to 7 minutes. You’re aiming for a smooth, elastic feel that springs back gently when poked. If you have a stand mixer with a dough hook, give it a spin at medium speed for 5 minutes—this cuts down on effort without sacrificing texture.
Step 4: First Rise
Place the kneaded dough in a greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a cozy, warm spot. After about an hour, you’ll see it double in size, which signals that the yeast has done its magic, creating air pockets that will give your rolls their signature fluffiness.
Step 5: Prepare the Cinnamon Filling
While the dough is rising, mix together the brown sugar and ground cinnamon in a small bowl. This simple combination will create that sweet, warmly spiced center everyone loves in cinnamon rolls.
Step 6: Roll Out the Dough
Once risen, gently punch the dough down to release excess gas and roll it out on a floured surface into a large rectangle roughly 16 by 12 inches. This even canvas lets you spread the filling generously for consistent flavor in every bite.
Step 7: Add Filling and Shape Rolls
Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top. Starting from one long edge, roll the dough tightly into a log. Slice the log into 12 equal pieces using a sharp knife or dental floss for clean cuts that retain their shape during baking.
Step 8: Second Rise and Baking
Arrange your cinnamon rolls in a greased 9×13-inch baking dish, leaving a little space between each. Cover and let them rise again for 30 minutes while you preheat the oven to 350°F (175°C). Then bake the rolls for 25 to 30 minutes or until they are golden brown, filling your kitchen with an utterly irresistible aroma.
Step 9: Prepare the Icing and Finish
While they bake, whisk together powdered sugar, milk, and vanilla extract until smooth to create a luscious icing. Once your rolls have cooled just enough to handle, drizzle the icing generously over the top, allowing it to melt into every nook and cranny.
How to Serve sourdough discard cinnamon rolls
Garnishes
For a touch of elegance and texture, consider sprinkling chopped toasted pecans or walnuts on top of the icing. A light dusting of cinnamon or a few fresh berries can also add lovely color and a flavor contrast that makes the rolls even more enticing.
Side Dishes
Serve these cinnamon rolls alongside a cup of freshly brewed coffee or chai tea for a comforting pairing. If you want to turn this into a full breakfast spread, fresh fruit salad or lightly scrambled eggs add a nice balance and variety to the meal.
Creative Ways to Present
Feel like making things fun? Try layering individual rolls in mini muffin tins for single-serve delights, or use a drizzle of cream cheese frosting instead of the traditional glaze for tangy richness. Wrapping them individually in parchment paper with a ribbon makes an adorable, homemade gift too!
Make Ahead and Storage
Storing Leftovers
Your sourdough discard cinnamon rolls keep beautifully in an airtight container at room temperature for up to 2 days. If you want to extend their freshness, the refrigerator will keep them good for up to a week, but bring them back to room temp or warm gently before serving.
Freezing
To freeze, wrap individual rolls tightly in plastic wrap and place them all together in a freezer bag. They’ll keep well for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge or at room temperature, then warm before icing.
Reheating
A quick zap in the microwave for about 20 seconds or a few minutes wrapped in foil inside a 300°F oven will revive softness and that fresh-baked feel. Drizzle any extra icing after reheating for a perfect finishing touch.
FAQs
Can I use active sourdough starter instead of discard?
You can, but keep in mind active starter is more potent and hydrated differently; it may affect the dough’s texture and rise. Discard is ideal because it’s thicker and less active, perfect for these cinnamon rolls.
Do I have to use instant yeast if I’m using sourdough discard?
Yes, instant yeast boosts the rise and soft texture since discard alone doesn’t have strong leavening power. Combining the two gives you the best of both worlds—flavor and fluffiness.
How can I make these rolls dairy-free?
Simply substitute milk with a plant-based alternative like almond or oat milk and swap butter for a vegan margarine or coconut oil. The texture might vary slightly, but the flavor will still be wonderful.
Can I double the recipe for a larger batch?
Absolutely! Just make sure to use a larger bowl for mixing and give the dough ample space to rise. Baking time might be slightly longer depending on your pan, so watch for that beautiful golden brown color.
Why do my rolls sometimes turn out dense?
Dense rolls often mean the dough didn’t rise enough or was overworked during kneading. Make sure your discard is fresh, the liquid is warm (not hot), and that you allow the dough to rise fully the first and second times for the best fluffiness.
Final Thoughts
There’s something truly satisfying about turning sourdough discard into a batch of warm, gooey cinnamon rolls that bring smiles all around the table. These sourdough discard cinnamon rolls not only reduce waste but deliver layers of flavor and texture that are downright addictive. Next time you have starter discard on hand, grab these simple ingredients and treat yourself—and anyone lucky enough to share them—with a delicious homemade delight. Trust me, once you try these, they’ll become a beloved favorite.
Print
sourdough discard cinnamon rolls Recipe
- Total Time: 1 hour 55 minutes
- Yield: 12 cinnamon rolls 1x
- Diet: Vegetarian
Description
Delight in these soft and flavorful sourdough discard cinnamon rolls, a perfect way to use your sourdough starter discard. With a tender dough, spicy cinnamon filling, and a sweet vanilla glaze, these rolls make a cozy breakfast or treat.
Ingredients
Dough
- 1 cup sourdough discard
- 1/2 cup milk, warmed
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1 packet instant yeast (2 1/4 tsp or 7g)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Filling
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Combine wet ingredients: In a large mixing bowl, mix the sourdough discard, warm milk, sugar, melted butter, egg, and vanilla extract until fully combined.
- Mix dry ingredients: In another bowl, whisk together the flour, instant yeast, and salt. Gradually add this dry mixture to the wet ingredients, stirring until a dough begins to form.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for around 5 minutes.
- First rise: Place the dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Prepare the filling: In a small bowl, combine brown sugar and cinnamon, mixing well.
- Preheat the oven: Set your oven to 350°F (175°C) so it’s ready for baking later.
- Roll out dough: Punch down the risen dough and roll it on a floured surface into a 16×12 inch rectangle.
- Apply filling: Spread softened butter evenly over the dough. Sprinkle the cinnamon-sugar mixture on top.
- Roll and cut: Starting from the long edge, tightly roll the dough into a log. Cut the log into 12 equal pieces using a sharp knife or dental floss.
- Second rise: Place the cinnamon rolls spaced slightly apart in a greased 9×13-inch baking dish, cover, and let rise for 30 minutes.
- Bake: Bake the rolls in the preheated oven for 25-30 minutes until golden brown.
- Prepare glaze: While baking, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
- Finish and serve: Allow the baked rolls to cool for a few minutes before drizzling generously with the glaze. Serve warm.
Notes
- Sourdough discard adds a subtle tang and helps reduce waste from your starter.
- Make sure the milk is warm but not hot to avoid killing the yeast.
- You can adjust the cinnamon sugar filling to your taste preference, adding more cinnamon for extra spice.
- For softer rolls, cover them with a damp cloth while they rise.
- If you prefer a thicker glaze, reduce the milk slightly.
- These rolls are best enjoyed fresh but can be reheated gently in the oven or microwave.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: sourdough discard cinnamon rolls, cinnamon rolls recipe, leftover sourdough discard recipe, easy cinnamon rolls, homemade cinnamon rolls
