Sourdough Discard Cinnamon Rolls

Delightful cinnamon rolls made with sourdough discard that are soft, fluffy, and topped with cream cheese frosting, perfect for breakfast or dessert.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 12 rolls

Course: Breakfast, Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

Dough Ingredients

2 cups all-purpose flour You may need a bit more for kneading.
1 cup sourdough starter (discard) Ensure it's active for best flavor.
1/2 cup milk Use warm milk for better results.
1/4 cup sugar
1/4 cup melted butter Use unsalted for balanced flavor.
1 each egg Large egg recommended.
1 teaspoon salt

Filling Ingredients

1 teaspoon cinnamon
1/2 cup brown sugar Pack it down when measuring.
1/4 cup raisins (optional) Substitute with berries for variation.

Frosting Ingredients

1/2 cup cream cheese Softened for easy mixing.
1/4 cup powdered sugar
1 tablespoon milk Add more for desired consistency.
1 teaspoon vanilla extract Can substitute with maple extract.

Method

Preparation

Preheat the oven to 350°F (175°C).
In a large bowl, mix the sourdough starter, milk, melted butter, sugar, egg, and salt until combined.
Gradually add in the flour until a dough forms.
Knead the dough on a floured surface until smooth, about 5 minutes.
Roll out the dough into a rectangle.
Spread softened butter on top, then sprinkle with cinnamon and brown sugar. Add raisins if desired.
Roll the dough tightly and cut into slices.
Place the slices in a greased baking dish and let rise for about 30 minutes.

Baking

Bake for 25-30 minutes or until golden brown.

Frosting

For the frosting, mix cream cheese, powdered sugar, milk, and vanilla together until smooth.
Drizzle the frosting over the warm cinnamon rolls and enjoy!

Notes

Allow leftover cinnamon rolls to cool completely before storing. Keep in an airtight container at room temperature for up to 2 days. Refrigerate for up to a week or freeze for up to 3 months. Reheat in the microwave or oven.