The Best Sourdough Discard Cinnamon Rolls For Beginners.
Make the best sourdough discard cinnamon rolls with this beginner-friendly recipe. Soft, fluffy, and topped with cream cheese frosting—perfect for any occasion!
Ingredients
For the Dough:
- 1 cup sourdough discard
- 3 cups all-purpose flour or gluten-free flour blend
- 1/2 cup warm milk dairy or plant-based
- 1/4 cup sugar
- 2 tsp instant yeast
- 1/4 cup melted butter or coconut oil for vegan option
- 1 tsp salt
For the Filling:
- 1/2 cup brown sugar
- 2 tbsp cinnamon
- 1/4 cup softened butter or vegan butter
- Optional: 1/4 cup chopped nuts or raisins
For the Frosting:
- 1 cup powdered sugar
- 2 tbsp cream cheese or vegan cream cheese
- 1-2 tbsp milk adjust for consistency
- 1 tsp vanilla extract
Instructions
Prepare the Dough
- In a large bowl, combine sourdough discard, warm milk, sugar, and yeast. Allow it to sit for 5 minutes so the yeast can activate.
- Add melted butter, flour, and salt. Mix until a sticky dough forms.
- Knead the dough for 8-10 minutes until it’s smooth and elastic. Then, Cover the bowl and let it rise for 1-2 hours, or until it has doubled in size. These sourdough discard cinnamon rolls need proper rising time for the perfect texture.
Make the Filling
- In a bowl, blend the brown sugar and cinnamon thoroughly until the mixture is smooth and uniform.
- Carefully smooth a layer of softened butter over the entire surface of the rolled-out dough, ensuring an even coating. Next, generously sprinkle the dough with the cinnamon-sugar mixture, letting it adhere to the butter. For an added burst of flavor and texture, scatter a handful of chopped nuts, plump raisins, or rich chocolate chips over the top.
Assemble the Cinnamon Rolls
- Roll out the dough into a rectangle that’s about 12×18 inches. on a floured surface.
- Spread the filling mixture evenly across the surface of the dough.
- Keep the roll tight as you form it into a log shape, then slice it into 12 equal pieces.
- Arrange the rolls neatly in a baking dish that has been greased, leaving a bit of space between each roll. Let them rise for 30-45 minutes before baking.
Bake the Cinnamon Rolls
- Set your oven to 350°F (175°C) and preheat.
- Bake the rolls for 20-25 minutes or until golden brown and the filling bubbly slightly. When baked properly, these sourdough discard cinnamon rolls should be soft and fluffy.
Frost the Cinnamon Rolls
- While the rolls cool slightly, thoroughly whisk the frosting ingredients until a smooth consistency is achieved.
- Spread the frosting over the warm rolls to allow it to melt slightly, creating a delicious glaze. Serve immediately and enjoy your homemade sourdough discard cinnamon rolls!
Notes
- For a vegan version, use plant-based milk, coconut oil, and vegan cream cheese.
- Add orange zest or dried cranberries for a festive twist.
Nutritional Values (Per Serving - 1 Roll)
Are you curious about what goes into each roll? Here’s a breakdown of the nutritional value per serving to enjoy your treat guilt-free!- Calories: ~280 kcal
- Protein: ~5 g
- Fat: ~8 g
- Saturated Fat: ~4 g
- Carbohydrates: ~45 g
- Sugars: ~20 g
- Fiber: ~2 g
- Sodium: ~250 mg
- Calcium: ~30 mg
- Iron: ~1.5 mg