If you’ve been nurturing a sourdough starter and find yourself with extra discard on hand, these Sourdough Discard Cinnamon Rolls are the perfect solution for you. Get ready to transform that discard into a heavenly, aromatic breakfast treat or evening dessert. With this easy-to-follow recipe, you’ll be able to create fluffy, sourdough and cinnamon-infused rolls that are sure to become a favorite in your household.

Dough Ingredients:

2 and 3/4 Cup All-purpose flour
1/4 Cup Sugar
30 g Sourdough discard
1/2 Tsp Salt
1 Packet Quick Yeast
3 Tbsp Unsalted Butter
1 Large Egg
4 Tbsp Unsalted Butter
1/2 Cup Packed Brown Sugar
3 Tbsp Ground Cinnamon

Discard Cinnamon Rolls Icing Ingredients:

3 Tbsp Softened unsalted Butter
4 Oz Softened Cream Cheese
2/3 Cup Powdered Sugar
1 Tsp Vanilla Extract
1 Tsp Lemon Juice

Sourdough Discard Cinnamon Rolls Recipe Icing

How to make sourdough discard cinnamon rolls:

Make the Sourdough Discard Cinnamon Rolls Dough

1. Warm milk and butter together until butter is melted. Make sure that it is only warm to the touch and not hot before moving on to the next step.
2. Combine warmed milk and butter with sourdough discard and instant yeast and whisk well.
3. Add flour, sugar, and salt to the mixture and combine well by hand or by mixer with a dough hook attachment.
4. Add in the egg and continue kneading the dough for 5 minutes.
5. Form the dough into a ball and transfer into a clean bowl and allow it to rest for 10 minutes. If the dough is too sticky to form into a ball, add in 1 tbsp of flour at a time until you can touch it without it sticking to your hands.
6. Roll the dough into a large rectangle and spread softened butter on it. Mix together the cinnamon and brown sugar and sprinkle evenly over the softened butter.
7. Roll the dough longways and cut into 7-12 even slices. Spray a sharp knife with non stick cooking spray and gently slice back and forth to get clean slices. Arrange the slices in a baking pan and cover them with plastic wrap or a dish cloth to allow them to rise until double in size (45-90 minutes).
8. Once they have doubled in size, bake them for 21-27 minutes at 375. The tops of the sourdough discard cinnamon rolls should be golden brown when they are done.

Make The Frosting

1. While the Sourdough Discard Cinnamon Rolls are baking, make your frosting. I like to take the butter and cream cheese out to soften while the dough rises.
2. Combine butter, cream cheese, vanilla, and lemon juice to a bowl or mixer. Whisk by hand or with electric mixer until smooth. Then add in the powdered sugar and mix until smooth. Allow the cinnamon rolls to cool for 10 minutes just until they are warm but not hot. Then top the Sourdough Discard Cinnamon Rolls with your Homemade Frosting and serve warm.

Sourdough Discard Cinnamon Rolls

5.0 from 1 vote

Course: BreakfastDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Cook Mode

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Ingredients

Sourdough Discard Cinnamon Rolls Dough
2 and 3/4 Cup All-purpose flour
1/4 Cup Sugar
30 g Sourdough discard
1/2 Tsp Salt
3 Tbsp Unsalted Butter
1 Packet Quick Yeast
1 Large Egg
Cinnamon Roll Filling
4 Tbsp Unsalted Butter
1/2 Cup Packed Brown Sugar
3 Tbsp Ground Cinnamon
Cinnamon Roll Frosting
3 Tbsp Softened unsalted Butter
4 Oz Softened Cream Cheese
2/3 Cup Powdered Sugar
1 Tsp Vanilla Extract
1 Tsp Lemon Juice

Directions

Make the Sourdough Discard Cinnamon Rolls Dough
Warm milk and butter together until butter is melted. Make sure that it is only warm to the touch and not hot before moving on to the next step.
Combine warmed milk and butter with sourdough discard and instant yeast and whisk well.
Add flour, sugar, and salt to the mixture and combine well by hand or by mixer with a dough hook attachment.
Add in the egg and continue kneading the dough for 5 minutes.
Form the dough into a ball and transfer into a clean bowl and allow it to rest for 10 minutes. If the dough is too sticky to form into a ball, add in 1 tbsp of flour at a time until you can touch it without it sticking to your hands.
Roll the dough into a large rectangle and spread softened butter on it. Mix together the cinnamon and brown sugar and sprinkle evenly over the softened butter.
Roll the dough longways and cut into 7-12 even slices. Spray a sharp knife with non stick cooking spray and gently slice back and forth to get clean slices. Arrange the slices in a baking pan and cover them with plastic wrap or a dish cloth to allow them to rise until double in size (45-90 minutes).
Once they have doubled in size, bake them for 21-27 minutes at 375. The tops should be golden brown when they are done.
Make The Frosting
While the Sourdough Discard Cinnamon Rolls are baking, make your frosting. I like to take the butter and cream cheese out to soften while the dough rises.
Combine butter, cream cheese, vanilla, and lemon juice to a bowl or mixer. Whisk by hand or with electric mixer until smooth. Then add in the powdered sugar and mix until smooth. Allow the cinnamon rolls to cool for 10 minutes just until they are warm but not hot. Then top the Sourdough Discard Cinnamon Rolls with your Homemade Frosting and serve warm.