Sourdough Discard Cinnamon Rolls
Transform sourdough discard into tender, tangy cinnamon rolls with cream cheese frosting. Overnight rise for fresh breakfast rolls with incredible flavor depth.
Don’t toss that sourdough discard! Transform it into the most tender, tangy cinnamon rolls you’ve ever tasted. The natural fermentation adds incredible depth of flavor while keeping the rolls incredibly soft for days. Overnight rise = fresh rolls for breakfast.
Ingredients
- 1 cup unfed sourdough discard
- 3/4 cup warm milk
- 1/4 cup sugar
- 1/4 cup melted butter
- 1 egg
- 3 1/2 cups bread flour
- 1 tsp salt
- 1 packet (2 1/4 tsp) instant yeast
- Filling: 1/2 cup softened butter, 1 cup brown sugar, 2 tbsp cinnamon
- Cream Cheese Frosting: 4 oz cream cheese, 1/4 cup butter, 2 cups powdered sugar, 1 tsp vanilla
Instructions
- Mix discard, milk, sugar, butter, egg. Add flour, salt, yeast. Knead 8 min.
- First rise: 1 hour at room temp, then refrigerate overnight (8-24 hrs).
- Roll dough to 16×12 inch rectangle. Spread filling butter, sprinkle sugar-cinnamon.
- Roll tightly. Cut into 12 rolls. Place in greased 9×13 pan.
- Second rise: 1-2 hours until puffy.
- Bake 350°F for 25-30 minutes until golden.
- Whisk frosting ingredients. Spread on warm rolls.
Prep Time: 20 minutes + overnight | Cook Time: 30 minutes | Servings: 12 rolls