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
Scale
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
