Sourdough Discard Cinnamon Rolls
These Sourdough Discard Cinnamon Rolls are soft and fluffy and quick and easy to make. They are filled with swirls of a sweet cinnamon sugar filling and topped with a tangy cream cheese frosting for decadent, gooey cinnamon rolls in under 2 hours.
Servings: 12 rolls
Ingredients
Dough
- 240 grams milk, warmed to 115℉ 1 cup
- 57 grams butter, melted ¼ cup
- 200 grams sourdough discard scant 1 cup
- 1 egg 50 grams
- 70 grams sugar ⅓ cup
- 9 grams instant yeast 1 Tablespoon
- 5 grams salt 1 teaspoon
- 500 grams All-purpose flour 3 ½ cups + 1 Tablespoon
Cinnamon Sugar Filling
- 113 grams unsalted butter, softened ½ cup
- 220 grams brown sugar 1 cup
- 12 grams cinnamon 1 ½ Tablespoons
Icing
- 56 grams unsalted butter, softened ¼ cup
- 112 grams cream cheese, softened ½ cup
- 240 grams powdered sugar 2 cups
- ¼ teaspoon salt
- 2 grams vanilla extract ½ teaspoon
- 20-30 grams milk 2-3 Tablespoons
Instructions
- In the bowl of a stand mixer, add the dry ingredients and mix to combine.70 grams sugar, 9 grams instant yeast, 5 grams salt, 500 grams All-purpose flour
- Add the remaining ingredients and knead with the dough hook attachment for about 8-10 minutes or until a smooth ball forms. Alternatively, mix the ingredients in a large mixing bowl and then knead by hand. If the dough is very sticky, add a little extra flour until the dough is just tacky. 240 grams milk, warmed to 115℉, 57 grams butter, melted, 200 grams sourdough discard, 1 egg
- In a small bowl, stir together the brown sugar and cinnamon.220 grams brown sugar, 12 grams cinnamon
- Dump the dough onto a lightly floured work surface and roll the dough out into a 12x18 rectangle with a rolling pin.
- Add the softened butter on top of the dough, and then sprinkle the cinnamon sugar mixture over top.113 grams unsalted butter, softened
- Along the long side, slice the dough into 12, 1.5-inch strips using a pizza cutter. Roll each strip up. Alternatively, you can roll up the dough into a log and cut it into 12 equal pieces using a sharp knife or unflavored dental floss.
- Add the cinnamon rolls to a greased 9x13 baking dish.
- Cover the pan of cinnamon rolls and let them rise at 85-90℉ for about 1 hour or until they have doubled in size and are puffy.
- Bake in a 350°F preheated oven for 25-28 minutes, until the cinnamon rolls are lightly golden brown and the centers are cooked through.
- Meanwhile, make the cream cheese frosting. Beat together the softened butter and softened cream cheese until smooth with the paddle attachment or hand mixer on medium speed. Add the salt, powdered sugar, and vanilla extract until combined. Slowly add 1 tablespoon at a time of the milk until your desired consistency is reached.56 grams unsalted butter, softened, 112 grams cream cheese, softened, 240 grams powdered sugar. ¼ teaspoon salt, 2 grams vanilla extract, 20-30 grams milk
- Let the sourdough discard cinnamon rolls cool for 5-10 minutes after baking, and then cover with the icing. Serve warm and enjoy!
Notes
- Let the dough rise in a warm spot to speed up the process. I recommend placing the dough in a draft-free warm spot like the oven, microwave, or near a vent. You can also use a temperature-regulated dough mat (use code country10 for 10% off) or proofing box to keep it warm.
- Use warm milk and room temperature sourdough discard to ensure a quick rise time. If you use cold ingredients, expect the rise time to take longer.
Nutrition
Serving: 1roll | Calories: 528kcal | Carbohydrates: 81g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 292mg | Potassium: 136mg | Fiber: 2g | Sugar: 45g | Vitamin A: 655IU | Vitamin C: 0.04mg | Calcium: 74mg | Iron: 2mg
