Sourdough Discard Cinnamon Rolls
Soft and fluffy Sourdough Discard Cinnamon Rolls are the perfect way to use up extra discard! These homemade rolls are topped with a cream cheese frosting and have a slight tang from the sourdough for an irresistible treat.
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast 1 packet
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sourdough discard room temperature
- 1/2 cup milk warmed to 110°F
- 1/4 cup butter melted and cooled slightly
- 1 large egg room temperature
Filling:
- 1/2 cup butter softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Cream Cheese Frosting:
- 4 ounces cream cheese softened
- 2 tablespoons butter softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, yeast, sugar, baking powder, and salt. 2 cups all-purpose flour, 2 1/4 teaspoons active dry yeast, 3 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon salt.
- In a separate bowl, whisk together sourdough discard, warm milk, melted butter, and egg until smooth. 3/4 cup sourdough discard, 1/2 cup milk, 1/4 cup butter, 1 large egg.
- Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
- Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place (75-80°F) for 1 to 2 hours, or until doubled in size.
- Roll the dough into a 12x16-inch rectangle on a floured surface.
- Spread softened butter evenly over the dough.1/2 cup butter.
- In a small bowl, mix brown sugar, granulated sugar, and cinnamon, then sprinkle it evenly over the butter. 3/4 cup brown sugar, 1/4 cup granulated sugar, 1 tablespoon ground cinnamon.
- Roll the dough tightly from the long side and pinch the seam to seal.
- Cut into 12 equal slices and place them in a greased 12" skillet, or a 9x13-inch baking dish.
- Cover and let the rolls rise for 45-60 minutes, until puffy and nearly doubled in size.
- Preheat oven to 375°F. Bake for 20-25 minutes, until golden brown on top.
- While the rolls bake, beat cream cheese and butter together until smooth. 4 ounces cream cheese, 2 tablespoons butter.
- Add powdered sugar and vanilla, and mix until fluffy. 1 cup powdered sugar, 1/2 teaspoon vanilla extract.
- Spread the frosting over the warm cinnamon rolls before serving.
Notes
Pro Tip:
Want quick cinnamon rolls without yeast? Use a biscuit-style dough with baking powder as the leavening agent. This skips the rise time but still gives you soft, tender cinnamon rolls in a fraction of the time!Nutrition
Calories: 368kcalCarbohydrates: 60gProtein: 4gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 322mgPotassium: 94mgFiber: 1gSugar: 22gVitamin A: 745IUVitamin C: 0.03mgCalcium: 77mgIron: 1mg
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