Sourdough Discard Cinnamon Rolls

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Sourdough Discard Cinnamon Rolls

Treat yourself to a delightful breakfast, brunch, or dessert with these irresistible sourdough discard cinnamon rolls. Made with simple ingredients and a few easy steps, these rolls are sure to become a staple in your kitchen.

The soft and fluffy texture, combined with the warm cinnamon-sugar filling and the sweet glaze, will tantalize your taste buds and leave you craving more.

What is sourdough discard?

Sourdough discard is the portion of sourdough starter that is removed before feeding the remaining starter. It is a rich source of flavor and nutrients, and it can be used to make a variety of delicious baked goods, such as pancakes, waffles, biscuits, and muffins. Sourdough discard is also a great way to reduce food waste, as it would otherwise be thrown away.

What you need to make these delicious discard cinnamon rolls:

Ingredients:

For the Dough:

8 tablespoons (113 g) unsalted butter, cold

2 ½ cups (300 g) all-purpose flour

⅓ cup (100 g) sourdough starter discard

1 cup (240 ml) milk, warmed to 110°F (43°C)

1 tablespoon (15 g) granulated sugar

¾ teaspoon (3 g) salt

For the Cinnamon Filling:

¾ cup (150 g) granulated sugar

2 tablespoons (10 g) ground cinnamon

56 grams (1/4 cup) unsalted butter, melted

For the Glaze:

1 cup (240 ml) powdered sugar

2-3 tablespoons (30-45 ml) milk

1 teaspoon (5 ml) vanilla extract

How to make them:

Instructions:

Make the Dough:

In a large bowl, whisk together the flour and salt.

Cut the cold butter into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the warm milk, sourdough starter discard, and granulated sugar.

Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time until it becomes workable.

Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Prepare the Filling:

In a medium bowl, whisk together the granulated sugar and ground cinnamon.

Add the melted butter and mix until well combined.

Shape the Cinnamon Rolls:

On a lightly floured surface, roll out the dough into a 12×18-inch rectangle.

Spread the cinnamon filling evenly over the dough.

Starting from the long edge, roll the dough tightly into a log.

Cut the log into 12 equal slices.

Second Rise and Bake:

Grease a 9×13-inch baking pan.

Arrange the cinnamon roll slices in the prepared pan, leaving about an inch of space between each roll.

Cover the pan with plastic wrap and let the rolls rise in a warm place for 30 minutes to an hour, or until puffy.

Preheat the oven to 375°F (190°C).

Bake the cinnamon rolls for 25-30 minutes, or until golden brown.

Prepare the Glaze:

In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and creamy. Add more milk if needed to achieve a drizzling consistency.

Assemble and Serve:

Immediately after removing the cinnamon rolls from the oven, drizzle them with the glaze.

Serve warm and enjoy!

Printable Recipe:

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