Print

Quick & Gooey Sourdough Discard Cinnamon Rolls with Easy Cream Cheese Frosting

Four freshly baked sourdough discard cinnamon rolls generously topped with white cream cheese icing on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Use your extra sourdough discard to make soft, fluffy, and gooey cinnamon rolls without needing extra yeast. This recipe offers a simple path to zero-waste baking for a delicious breakfast or dessert.

Ingredients

Scale
  • 1 cup active sourdough discard (unfed)
  • 1/2 cup warm milk
  • 1/4 cup melted butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup softened butter (for filling)
  • 3/4 cup packed brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/4 cup milk (for brushing)
  • 4 ounces cream cheese, softened (for frosting)
  • 1/2 cup powdered sugar (for frosting)
  • 1 tablespoon milk or cream (for frosting)

Instructions

  1. Combine the sourdough discard, warm milk, melted butter, egg, and vanilla extract in a medium bowl. Mix until just combined.
  2. In a separate large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Pour the wet ingredients into the dry ingredients. Mix with a spoon until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until the dough is smooth. Place the dough in a lightly oiled bowl, cover, and let it rest for 30 minutes.
  5. While the dough rests, prepare the filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth and spreadable.
  6. After resting, roll the dough out into a large rectangle, about 12×18 inches.
  7. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge.
  8. Tightly roll the dough up starting from the long edge opposite the border. Pinch the seam closed.
  9. Slice the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking dish.
  10. Cover the dish loosely and let the rolls rise in a warm spot for 45 to 60 minutes, or until slightly puffy.
  11. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Brush the tops of the rolls lightly with the extra 1/4 cup of milk.
  12. Bake for 20 to 25 minutes, or until golden brown.
  13. While the rolls cool slightly, prepare the frosting: Beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and 1 tablespoon of milk until you reach a spreadable consistency.
  14. Spread the cream cheese frosting over the warm cinnamon rolls before serving.

Notes

  • If you prefer a quicker glaze instead of cream cheese frosting, mix 1 cup powdered sugar with 2 tablespoons of milk and 1/2 teaspoon vanilla extract until smooth.
  • For extra soft rolls, pour 1/4 cup of heavy cream over the rolls just before baking.
  • This recipe works well with unfed, room-temperature sourdough discard.

Nutrition

Find it online: https://delishcraze.com/sourdough-discard-cinnamon-rolls/