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Sourdough discard cinnamon rolls fluffy

Sourdough Discard Cinnamon Rolls

Sourdough discard cinnamon rolls fluffy are your new go-to for decadent, homemade pastry that’s surprisingly easy to achieve. This recipe transforms neglected sourdough starter into irresistibly soft, flavorful cinnamon swirls, offering a delightful way to reduce food waste while indulging in a truly satisfying bake.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 4 hours
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 1 cup active sourdough starter fed and bubbly, at room temperature
  • 1/2 cup whole milk warmed to lukewarm (around 105-115°F or 40-46°C)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter melted and slightly cooled, plus more for greasing
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
For the Filling:
  • 1/2 cup unsalted butter softened
  • 3/4 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
For the Cream Cheese Frosting:
  • 4 ounces cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or cream optional, for thinning

Equipment

  • Large mixing bowl
  • Medium Mixing Bowl
  • Stand mixer with dough hook (optional)
  • Rolling Pin
  • 9x13-inch baking dish
  • Sharp knife or unflavored dental floss
  • Small Bowl
  • - Baking Sheet
  • Whisk
  • Spoon
  • Plastic wrap
  • Damp kitchen towel
  • Electric mixer (for frosting)

Method
 

  1. In a large mixing bowl, combine the active sourdough starter, lukewarm milk, granulated sugar, melted butter, egg, and vanilla extract. Whisk until well combined.
    1 cup active sourdough starter, 1/2 cup whole milk, 1/4 cup granulated sugar, 1/4 cup unsalted butter, 1 large egg, 1 teaspoon vanilla extract
  2. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
    3 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
  3. Gradually add the dry ingredients to the wet ingredients, mixing with a spoon or dough hook until a shaggy dough forms. If using a stand mixer, switch to the dough hook and knead on low speed for 7-10 minutes, or until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-15 minutes. The dough should be slightly tacky but not stick excessively to your hands.
  4. Lightly grease a clean bowl with butter or cooking spray. Place the dough in the bowl, turning to coat. Cover tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 2 hours, or until it has increased in volume by about 50%. This rise is primarily for flavor development and to incorporate air; it won't necessarily double.
  5. Once the dough has had its first rise, gently punch it down. Then, cover the bowl again and refrigerate for at least 30 minutes, or up to overnight. Chilling makes the dough easier to handle and roll out, and it further enhances the flavor.
  6. While the dough is chilling, prepare the filling. In a small bowl, combine the softened butter, packed light brown sugar, and ground cinnamon. Mix with a fork until a thick paste forms.
    1/2 cup unsalted butter, 3/4 cup packed light brown sugar, 2 tablespoons ground cinnamon
  7. Lightly flour your work surface and the top of your dough. Roll out the chilled dough into a rectangle approximately 12x18 inches (30x45 cm) and about 1/4 inch thick.
  8. Evenly spread the cinnamon-sugar filling over the rolled-out dough, leaving about a 1/2 inch border along one of the long edges.
  9. Starting from the long edge opposite the border you left, tightly roll up the dough to create a log. Pinch the seam to seal it.
  10. Use a sharp knife or unflavored dental floss to cut the log into 12 equal cinnamon rolls. To use floss, slide it under the log, cross the ends over the top, and pull to slice cleanly.
  11. Grease a 9x13 inch baking dish with butter. Arrange the sliced cinnamon rolls in the prepared baking dish, cut-side up, leaving a little space between them as they will expand. Cover the dish loosely with plastic wrap or a damp kitchen towel. Let the rolls rise in a warm place for another 45-60 minutes, or until they look puffy and are touching each other.
  12. While the rolls are proofing, preheat your oven to 375°F (190°C).
  13. Remove the plastic wrap and bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through.
  14. While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the sifted powdered sugar and vanilla extract, beating until well combined and fluffy. If the frosting is too thick, add 1-2 tablespoons of milk or cream until it reaches your desired consistency.
    4 ounces cream cheese, 1/4 cup unsalted butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, 1-2 tablespoons milk or cream
  15. Once the cinnamon rolls are out of the oven and still warm, generously spread the cream cheese frosting over the top. Let them cool slightly before serving and enjoy your sourdough discard cinnamon rolls fluffy!

Notes

Storing: At room temperature for 1-2 days, in the refrigerator for up to 4-5 days. Reheating: Oven recommended, 300°F for 5-10 mins. Freezing: Unfrosted rolls, up to 2-3 months. Frost fresh when serving thawed rolls.
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