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Freshly baked cinnamon rolls with cream cheese frosting served on a plate

Sourdough Discard Cinnamon Rolls Recipe

Learn how to make delicious sourdough discard cinnamon rolls with this easy recipe for soft, fluffy, and flavorful rolls that are perfect for any occasion!
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 2 hours
Total Time 3 hours
Course Breakfast, Dessert
Cuisine American
Servings 12 rolls
Calories 320 kcal

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Baking Dish

Ingredients
  

Dough

  • 1 cup sourdough discard unfed
  • 3 cups all-purpose flour
  • 1/2 cup milk warm
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 1 tsp instant yeast
  • 1/4 cup butter melted
  • 1 egg beaten

Filling

  • 1/2 cup butter softened
  • 3/4 cup brown sugar
  • 1 tbsp ground cinnamon

Glaze

  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract

Instructions
 

  • In a large mixing bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until foamy.
  • Add sourdough discard, melted butter, salt, egg, and flour to the mixture. Stir until a dough forms.
  • Knead the dough for about 8-10 minutes until smooth and elastic.
  • Place the dough in a greased bowl, cover, and let rise for 1.5 to 2 hours, or until doubled in size.
  • Roll out the dough into a 12x18-inch rectangle on a lightly floured surface.
  • Spread softened butter over the dough, then sprinkle with brown sugar and cinnamon evenly.
  • Roll the dough tightly from the long edge and cut into 12 equal rolls.
  • Place rolls in a greased baking dish, cover, and let rise for another 30-45 minutes.
  • Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown.
  • Mix powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over warm rolls before serving.

Notes

For a richer flavor, allow the dough to proof in the refrigerator overnight before baking.
Keyword Cinnamon Rolls, Sourdough