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Sourdough Discard Cinnamon Rolls

Close-up of a fluffy sourdough discard cinnamon roll topped with white glaze.
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Transform your sourdough discard into warm, gooey cinnamon rolls. This recipe offers a delicious way to use up extra starter, perfect for a weekend breakfast or special treat.

Ingredients

Scale
  • 1 cup sourdough discard
  • 1/2 cup warm milk
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • For the Glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a large bowl, combine sourdough discard, warm milk, granulated sugar, melted butter, egg, and vanilla extract. Mix well.
  2. In a separate bowl, whisk together flour, baking powder, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  5. Place the dough in a lightly greased bowl, cover, and let it rest for 1 hour.
  6. While the dough rests, prepare the filling. In a small bowl, mix together softened butter, brown sugar, and cinnamon until well combined.
  7. Punch down the rested dough and roll it out into a large rectangle, about 12×18 inches.
  8. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge.
  9. Starting from the long edge with the filling, tightly roll up the dough. Pinch the seam to seal.
  10. Cut the roll into 12 equal slices.
  11. Place the cinnamon rolls cut-side up in a greased 9×13 inch baking dish. Cover and let them rise for 30-60 minutes.
  12. Preheat your oven to 375°F (190°C).
  13. Bake for 20-25 minutes, or until golden brown.
  14. While the rolls are baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
  15. Let the cinnamon rolls cool slightly before drizzling with the glaze.

Notes

  • For a richer glaze, use cream cheese instead of milk.
  • You can add chopped nuts or raisins to the filling for extra texture.
  • These cinnamon rolls are best enjoyed warm.

Nutrition

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