Sourdough Discard Cinnamon Rolls

Looking for a simple, delicious way to use some of your sourdough discard? Sourdough discard cinnamon rolls come together quickly for a simple, sweet, and lightly spiced breakfast, brunch, or snack. They’re perfect for celebratory occasions, or a chilly mornings with a cup of coffee or tea. This recipe has an overnight version as well as the option to make and bake the rolls right away.

Cinnamon rolls are the ultimate celebratory breakfast. Whether it’s Christmas morning, a birthday, any holiday, or just because, a warm, gooey cinnamon always seems right. And if you, like me, love using your sourdough starter for any and every purpose, here’s another great way to do just that.

And these rolls are the perfect recipe for using up any extra sourdough discard you may have on hand. You know, that extra that collects over time and just sits in your fridge, wondering when it will get used? Just pour off any liquid that’s accumulated on top (It’s called the hooch), and use the

And here’s the thing with these cinnamon rolls. You can mix up the dough the night before, add the rising agents (the baking soda and baking powder) the next morning, then roll and bake them off. Or, you can make the dough and roll it out all at once. Just pick the option that’s best for your schedule!

Let’s not forget one of the most important parts of a cinnamon roll– the icing. I’ve opted for a version with a bit of cream cheese in it; the added bit of tang helps balance out the sweetness of the rolls.

You can frost the rolls right after removing them from the oven so that the icing melts into every nook and cranny, creating the gooiest cinnamon roll you’ve ever had in your life. Or, wait until they’ve cooled a bit (this is my preferred method) and then pour the frosting over the tops. It will still seep in some, but won’t melt into the rolls quite as much.

Reasons to Love Sourdough Discard Cinnamon Rolls

• Because these rolls are mostly made ahead of time, they come together so easily and simply in the morning.
• It’s a great way to use up any expired extra starter you may have on hand. Less kitchen waste is never a bad thing, right? But also…
• You can also use active starter! if your starter is bubbling away, you can use that in the dough instead.
• If you’re feeling creative, you can switch up the filling flavors. Use a chai spice blend instead of plain cinnamon.

Other Breakfast Bakes You May Enjoy:

If you love to start the day with all the baked goods, you may also love Pumpkin Coffee Cake, Apple Cider Donut Muffins, Apple French Toast Casserole, or a Puff Pastry Cinnamon Sugar Star. If you prefer to keep things strictly sourdough, try Sourdough Blueberry Scones or Sourdough Muffins.

Ingredients

For the Dough:

• Sourdough Starter — Active or discard sourdough starter are both fine for this recipe.
• All-Purpose Flour
• Salted Butter — this needs to be soft, but not melted.
• Honey or Sugar
• Salt
• Buttermilk
• Baking Soda & Baking Powder — If you are letting the dough sit overnight, don’t mix these in until just before you’re ready to roll and bake.

For the Filling and Frosting:

• Butter
• Brown Sugar
• Cinnamon
• (More) Butter
• Cream Cheese
• Powdered Sugar
• Vanilla Bean Paste or Vanilla Extract

Equipment You’ll Need

• Rolling Pin
• Baking Pan
• Mixing Bowls
• Measuring Cups and Spoons or a Baking Scale

How to Make Sourdough Discard Cinnamon Rolls

Mixing the Dough

In a medium mixing bowl, use a large fork or Danish dough whisk to mix the soft butter into 2 cups of flour. The mixture should have the texture of sand–slightly clumpy, but with no large chunks.

Add the salt, honey or sugar, sourdough starter, and buttermilk to the flour and butter. Stir until it comes together into a dough that is soft and shaggy. Place a lid or plastic wrap over the top and set it on the counter or in the refrigerator for up to 24 hours.

In a small dish, stir the remaining 1/2 cup of flour with the baking soda and baking powder. Sprinkle this over the top of the dough and work it in until it’s well mixed and distributed. The dough should be soft and supple, but not sticky. It also won’t have much of a glutenous texture. This makes for very soft dough, but it is sturdy enough for rolling out.

Rolling and Baking the Cinnamon Rolls

To make the sourdough cinnamon rolls, butter or oil a baking pan. You can use a baking dish, or a 12″ cast iron skillet, which is my favorite way to bake the rolls.

Preheat the oven to 375F.

Generously sprinkle a clean countertop with flour. Place the dough on it and use a rolling pin to roll it out to approximately 14″ by 22.”

Note: the dough is rather soft, and doesn’t need a lot of working. Roll the dough out gently to avoid tearing it.

Spread 1/3 cup of melted butter over the dough in a thin layer. Sprinkle the brown sugar over the surface and spread it into an even layer over the dough. Sprinkle the cinnamon over the brown sugar.

Starting with the edge furthest from you begin to roll the dough up into a swirl, working from one end of the rectangle to the other. Keep the swirl tight without stretching the dough too much. When you’ve rolled it all the way, bring the edges up and pinch them together to seal the dough.

Using a sharp knife, trim the wonky ends off of the roll. Cut it into sections 2 inches thick. You should end up with 10 cinnamon rolls, plus the ends.

Note: If you have unflavored floss, you can use it to cut the rolls easily. Slide it under the rolls and then bring it up and cross it over the dough. Pull the end of the floss until it has cut through the dough. Repeat until all of the roll of dough is cut.

Arrange the sourdough discard cinnamon rolls in the prepared baking pan. Place the seams towards each other so they don’t unroll as they rise and bake.

Immediately place the cinnamon rolls in the oven and bake for 25-30 minutes, or until they are a pale golden brown on top.

Remove the pan from the oven and let the rolls cool slightly.

Frosting the Cinnamon Rolls

In a mixing bowl, use a hand whisk or electric hand mixer to beat the cream cheese and butter together until they’re smooth and fluffy. Stir in all of the powdered sugar, then add in the milk a tablespoon at a time or until the consistency is smooth. Add in the vanilla bean paste and stir until it’s well distributed.

When the rolls are warm, but not hot, spread all of the frosting over the top of them. Sourdough discard cinnamon rolls are best served fresh and warm, but if you want to bake them ahead of time, they’re still delicious!

A Note on the Frosting:

If you prefer a frosting that melts into cinnamon rolls, make it a thinner consistency by adding a few tablespoons of milk until it’s a drizzling consistency. Spread it over the rolls as soon as they come out of the oven.

Recipe Notes, Tips, and FAQs

• Allowing the mixed dough to sit overnight helps reactivate the starter and will give your rolls a bit better of a rise. The texture will be slightly denser if you mix and bake the rolls right away.
• The rolls freeze beautifully after baking! cover them with a layer of plastic wrap and then foil on top. They’ll keep in the freezer for up to 2 weeks if wrapped well. Warm them in the oven for a few minutes before frosting and serving them.

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