Quick Sourdough Discard Cinnamon Rolls Recipe

These Quick Sourdough Cinnamon Rolls are soft, fluffy, and bursting with cinnamon flavor. Perfect for a weekend breakfast or a special treat, they use sourdough discard to add a unique depth of flavor while reducing waste. Enjoy these delightful rolls warm from the oven, topped with a luscious cream cheese frosting.

Why You’ll Love This Sourdough Cinnamon Rolls

• Quick and Easy: Ready in under 2 hours, no long proofing times.
• Flavorful: The sourdough discard adds a slight tang that complements the sweetness.
• Versatile: Perfect for breakfast, brunch, or dessert.
• Eco-Friendly: A great way to use up a sourdough discard.

Ingredients You’ll Need Sourdough Cinnamon Rolls

• Dough:
  • 1 cup sourdough discard
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 cup warm milk
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/4 cup unsalted butter, melted
  • 1 large egg
• Filling:
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 tablespoons ground cinnamon
• Cream Cheese Frosting:
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Dough Preparation

1. In a small bowl, dissolve the yeast in warm milk. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the sourdough discard, flour, sugar, and salt.
3. Add the yeast mixture, melted butter, and egg to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.

Filling and Rolling

1. On a floured surface, roll out the dough into a rectangle about 1/4 inch thick.
2. Spread the softened butter evenly over the dough.
3. Mix the brown sugar and cinnamon and sprinkle over the buttered dough.
4. Roll up the dough tightly from the long side, and cut it into 12 equal pieces.

Baking

1. Preheat the oven to 375°F (190°C).
2. Place the rolls in a greased baking dish, leaving space between them.
3. Cover and let rise for 30 minutes.
4. Bake for 20-25 minutes or until golden brown.

Frosting

1. While the rolls are baking, prepare the cream cheese frosting by beating together the cream cheese and butter until smooth.
2. Add the powdered sugar and vanilla extract, and mix until creamy.
3. Spread the frosting over the warm cinnamon rolls.

Serving Suggestions

• Serve warm, topped with extra frosting if desired.
• Pair with a hot cup of coffee or tea.
• Add a sprinkle of chopped nuts or dried fruit for extra texture.

MORE RECIPES LIKE THIS: Devilled Crab Recipe and Mexican Chicken and Rice Casserole

How to Store Sourdough Cinnamon Rolls

• Store in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat before serving.

Additional Tips

• Substitutions: Use whole wheat flour for a healthier option. Substitute coconut sugar for brown sugar.
• Troubleshooting: If the dough is too sticky, add a little more flour. If it’s too dry, add a splash of milk.
• Make Ahead: Prepare the rolls and place them in the fridge overnight. Let them come to room temperature and rise before baking.

Quick Sourdough Discard Cinnamon Rolls Recipe

Recipe by Rose HernandezCourse: Breakfast, DessertCuisine: AmericanDifficulty: Easy

Servings

12

rolls

Prep time

20

minutes

Cooking time

25

minutes

Calories

300

kcal

Ingredients

• Dough

• 1 cup sourdough discard

• 3 cups all-purpose flour

• 1/4 cup granulated sugar

• 1/2 teaspoon salt

• 1 cup warm milk

• 1 packet (2 1/4 tsp) active dry yeast

• 1/4 cup unsalted butter, melted

• 1 large egg

• Filling

• 1/2 cup unsalted butter, softened

• 1 cup brown sugar, packed

• 2 tablespoons ground cinnamon

• Cream Cheese Frosting

• 4 ounces cream cheese, softened

• 1/4 cup unsalted butter, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

Directions

• In a small bowl, dissolve the yeast in warm milk. Let it sit for 5-10 minutes until frothy.
• In a large mixing bowl, combine the sourdough discard, flour, sugar, and salt.
• Add the yeast mixture, melted butter, and egg to the dry ingredients. Mix until a dough forms.
• Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
• On a floured surface, roll out the dough into a rectangle about 1/4 inch thick.
• Spread the softened butter evenly over the dough.
• Mix the brown sugar and cinnamon together and sprinkle over the buttered dough.
• Roll up the dough tightly from the long side, and cut into 12 equal pieces.
• Preheat the oven to 375°F (190°C).
• Place the rolls in a greased baking dish, leaving space between them.
• Cover and let rise for 30 minutes.
• Bake for 20-25 minutes or until golden brown.
• While the rolls are baking, prepare the cream cheese frosting by beating together the cream cheese and butter until smooth.
• Add the powdered sugar and vanilla extract, and mix until creamy.
• Spread the frosting over the warm cinnamon rolls.

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